'Right in front of you is the most valuable mystery box.'
'It costs 31 lakh rupees.'
' - Oh my God! - Oh my God!'
'It has 24 carat gold.'
'We have only worn gold yet.'
'Now, we will have to use it for cooking.'
'- Rajiv sent you here today. - Yes.'
'- Do you think you are here because of him? - Of course.'
[upbeat music]
Welcome to Celebrity MasterChef.
And now, let's welcome
the celebrity cooks which will participate in the challenge today.
[upbeat music]
- Yeah! - Yeah!
[applause]
- Oh God! What is this now? - Yes. What is this?
- My God! - Why do we have so much security?
- Are you wondering why we need Z+ security today? - Yes.
[suspenseful music]
It contains an expensive challenge.
We can't let it get stolen.
That's why it is locked in a safe.
- Oh! - Oh!
'I don't understand which ingredient is locked inside it.'
'Is it gold or what?'
'We will have to use that ingredient today.'
'We don't know what's inside it. Obviously, I am very nervous.'
Come on. Let me tell you what's inside it.
[suspenseful music]
Ta-da!
[upbeat music]
It was a golden mystery box.
It had some diamonds embedded on it.
It looked beautiful.
It seemed as if it was brought from Dubai.
This is the most
expensive and valuable golden mystery box
of MasterChef to date.
- Oh my God! - My God!
Oh God! When will we get rid of mystery boxes?
Do you want to see what's inside it?
Three!
Two!
- Wow! - Hey! Sir...
My God!
Wow!
Look at the prices! 40,000 rupees. 50,000 rupees!
17,50,000 rupees!
- 17,50,000 rupees! - What is it?
So expensive ingredients!
Oh my God!
Finally, I saw something worth 17,50,000 rupees there.
I never imagined any ingredient to be so costly.
These ingredients are expensive
because some of them are very rare in nature.
Oh!
- Okay. - They need a specific atmosphere,
altitude, water
and season.
And harvesting them is really difficult.
For example, Mongra's Saffron.
This is supposed to be the rarest saffron in the world
from Pampore in Kashmir.
- I see. - Oh!
Its fragrance and colour are unmatchable.
The second is Gucchi Mushroom.
When the ice at the Himalayas melts,
nature gifts us Gucchi Mushrooms only for a specific period.
How expensive is it, Chef?
It is 200,000 rupees per kg.
- Oh! - What? 200,000 rupees!
We can't just hold it for showing off.
Otherwise, this expensive gucchi mushroom...
I think the makers of MasterChef are quite rich.
And the third is Japanese Wasabi.
This variety comes from Nagano.
It's a very large island in Japan.
It needs fresh water for 24 hours.
It needs shade. It requires atmosphere...
It grows very delicately.
That's why it has intense flavours.
- Okay! - This is a rare variety of wasabi.
Let's talk about other ingredients.
Piedmont's Black Truffles.
These black truffles are again a very rare variety of mushroom
which we get for a limited period of time.
And...
It's very hard to find them. That's why
dogs and pigs are used to find them.
Because they have the smelling power to hunt the mushrooms.
I see.
Macadamia Nut is a tree nut from Australia.
It was certified as the costliest nut
in the world in 2019.
What?
Then, you have Finger Limes in front of you.
Again, a rare Australian aboriginal ingredient
which is also known as a pre-Australian ingredient.
It has been in Australia even before Australia was formed.
- Oh, wow! - It grows on bushes.
Having 4-5 finger limes in one bush is like winning a lottery.
- Wow! - It's that rare.
The gold vark in front of you is actually 24 carat gold vark.
It is very expensive.
It has the properties of gold. It is used for garnishing.
If you go to our restaurant in Dubai, we serve lentils garnished
- with gold leaf there. - Wow.
Again, a very very expensive
and delicate ingredient.
Please take it out very carefully.
Otherwise, it will fly away.
And you might lose the white apron with it.
Will we have to use gold in cooking now?
We have only worn gold yet.
Now, we will have to use it for cooking.
I mean, we already use the silver vark on sweets. But gold?
We wear it. How will we cook it?
Today, you have 16 beautiful and rare natural ingredients.
And they all cost around 31 lakh rupees.
- What? - What?
- 31 lakh rupees. - 31 lakh rupees.
Ingredients worth 31 lakh rupees!
Each ingredient was so expensive.
We can buy groceries
for a year with that money.
Oh my God! First of all,
every ingredient is costly. If we waste it by mistake,
we will be done for!
- Please use these ingredients and cook well. - Yes, yes.
- Please don't waste them. - Okay.
- Because there will be a lot of wastage. - Right.
Many renowned chefs also don't get to use these ingredients.
But we are fortunate enough to get these.
Your today's challenge is to use these valuable ingredients
and prepare a dish which has an innovative taste
and presentation.
It should be good enough to save your white apron.
You have to use minimum five ingredients
from the golden mystery box during this challenge.
[tense music]
You will get 60 minutes to finish the challenge.
If I cook food using such expensive ingredients,
my dish will be so expensive!
They had such unique ingredients
which we had never heard or tasted.
I don't know how I will use those ingredients in my dishes.
Today, MasterChef's world-class pantry will remain closed.
But you will have an alternate pantry to prepare your dishes.
- Oh! - Today's challenge is going to be very expensive.
I know nothing about these 16 ingredients.
I don't understand how I will use them.
Why does cooking make you so stressed?
No. Actually, I am a bit focused today.
I don't want to get eliminated.
- You are focused today! - Others...
- Kabita... - He only lectures others.
- Kabita wants to say something. Silence! - One second.
- He distracts others. And today, he is focused. - Yes.
- Well said. - Whoa!
Kabita, where have you been?
I am back now! I am ahead of Rajiv.
- Whoa! - Wow!
But he is behind your back.
- He can stab you at any point. - She never said a word.
- And look at her today. - He is a backstabber.
- Oh! - Wow!
Well said!
- Wow! - Oh my God!
Kabita roasted Rajiv today.
I did that a long ago.
- Okay. - Cut this line.
[laughter and applause]
[exciting music]
Kabita, wait.
Let me check her temperature. What's happening?
What's... Oh my God!
Oh my God! She's hot!
She is scared today.
Firing hot!
I am using wasabi today. So, my temperature is high.
Kabita, this is what we want from you.
Be like this every day.
Then she should be in the elimination round every day.
- Kabita had saved her punches for today. - Correct.
- You are right, sir. - Of course.
Let's go for it.
Ready?
On your marks.
- Get set cook! - Get set cook!
- Go, guys! All the best! - Come on! Be quick!
You can't lose today!
Abhijeet and Nikki, be quick!
I think I should make a safe dish.
But I've never played safe. So, why should I change that now?
I will cure his salmon in the best possible way.
And I'll prepare Ceviche.
So, the first and most important thing
about my dish is the way
of cutting the salmon. Because if it is too thick,
it won't be called Ceviche.
There's a lot of pressure.
But I am trying my best to fulfil the challenge.
[upbeat music]
Today, I am using lobster kumquat.
Then, I'll use pecan nuts, wasabi and mushrooms.
And blood orange.
First of all, I washed the lobster.
Then, I applied the herb cross marination to the lobster.
I chose five ingredients for today's challenge.
Kumquat orange,
finger lemon, pecan nuts, saffron,
and bloody orange.
I'll prepare Saffron Mousse with Kumquat Compote,
and a pecan pralline with gold ganish.
And I'll use soyabean oil for that.
It will perfectly balance the dish's texture and favour.
And it will lock the nutrition of the dish.
Is Rajiv absent today?
Focus on your dish, Kabita.
He is not making any noise.
Because I need to defeat you today.
- Your time has begun. - That's why
- I am distracting you today. - Focus on your cooking.
[tense music]
- Hello. - Hi.
It seems you have six eyes today.
- You have two on the sides. - Oh, yes!
Evil eye.
What's going on? What are you preparing using what?
- I've used salmon, macadamia nuts... - Macadamia nuts.
- Lotus stem. - I've used lotus stem.
- Sweet potato. - I am going to use sweet potato.
- And? - And...
I am also going to use blood orange and finger lime.
I am going to use kumquat.
It's almost everything.
You are using more than five ingredients.
Teja, I know you've had a bumpy ride, but let me tell you.
We have a lot of expectations from you.
- Don't say that. - And we have confidence in you.
A person only expects from the one who is capable.
It means you are capable.
Don't let go of your confidence. Use your confidence and ability.
I hope you make more dishes here.
I seriously don't want to go to the black apron challenge again.
Because I don't want to cook under that much pressure again.
Because when I cook under that pressure,
something goes wrong with the food.
Open it for me.
Here you go.
- Oh, wow! - Hey!
Nikki!
- Relax. - Abhijeet!
Your focus is also on someone else along with your dish.
- Multitasking. - Wow!
We should help friends sometimes.
- Friends. - Correct.
- Just like you did yesterday. - Yes.
[laughter]
- Oh my God! You're so mean! - Teju is also laughing!
[laughter]
Hi, Nikki.
- Yes, Chef. - What are you cooking?
Chef, I can't tell Chef Ranveer what I am cooking today.
- Because I am preparing something special for him. - Okay.
- Let me close my ears. - Okay, tell me now.
Sir, I am preparing lobsters.
Is Ranveer allergic to lobsters?
No, sir. He had prepared a dish in season 7.
- I am giving it my touch. - That was a terrible dish.
- It was a good one! - Are you done?
That was an amazing dish.
So, I have taken 5-6 ingredients.
I have taken blood orange.
- Okay. And? - And...
- I have taken both the nuts. - Macadamia nuts and...
- Pecan nuts. - Yes.
- Then, I have taken wasabi. - Oh, wow.
I have also taken lime.
Have you ever used finger lime before?
- No. Yes, yes. - Did you cut it and check?
Yes. It's good.
Now, see this magic.
- Do you see that? - Yes.
- Do you see these pearls? - Yes.
- Amazing! Magic! - Yeah. It's too good!
- Right? These are the little pearls of citrus. - Yes.
First thing.
I don't remember which dish I made using lobsters.
But gucchi is my favourite.
- And I can tell you that kumquats... - Okay.
- Is Vikas's favourite. - Okay.
- So, you are using our favourite ingredients. - Yes.
In such a challenge
- which will either save you or get you a black apron. - Yes.
It is a do or die situation. All the best.
- Thank you so much. - Remember.
Keep them respectfully.
- Yes. Definitely. - Okay?
Abhijeet, what's bothering you? What are you thinking?
I've never seen you so tense. What happened?
- No, no. I am not tense. - Why are you so scared?
It's nothing. You just have to cook.
- Don't let go of the thought you came here with. - Yes.
I can see that you're worried about what will happen today.
But you need to have the same thought
that you had in this kitchen on the first day. Be determined.
- Okay? - Abhijeet, what's going on?
I am preparing salmon.
And along with that, I'll prepare crispy lotus stem.
I will also prepare mashed potatoes.
I will prepare a sauce using blood orange for the...
- Glaze. - Very nice.
I couldn't perform well in the previous challenge.
So, I want to do my best during this challenge
to escape the black apron.
Chef, what's happening?
Teju is preparing Ceviche using salmon.
- Ceviche. Raw fish. - Yes.
- If it doesn't turn out to be good... - Right.
Ceviche can smell bad, too.
It should be cured properly. It should have citrus
- as the flavour. - Yes.
Basically, the fish
is cooked with vinegar.
Instead of heat, we cook the fish with citrus.
Is she cooking it?
The balance is important. The fish won't get cured if it isn't sour.
Balancing it is a difficult task.
- Nikki is preparing a good dish. - Okay.
Nikki is preparing lobsters.
She says I prepared it in season 7. But I don't remember that.
- But she is preparing that. - She is preparing lobsters.
The combination is good.
- Lobster and wasabi mayonnaise. - Wow! Nice!
- And with that, kumquat compote. - Compote. Yes.
She is preparing lobster. She is from Mumbai.
Do you think she is playing safe? Because we're all used to sea food.
Yes, but she will have an advantage.
If she makes it well.
- It's a difficult meat to make. - Yes, it is.
- It's easily overcooked. - It can get rubbery.
- It's also tasteless. - Yes.
And the challenge today isn't about being in the safe zone.
- It's about being the best. - To be great.
- Only one gets ahead. - Correct.
Whoever tries to play it safe will get the black apron.
So it's important they understand the challenge.
Knowing what's at stake is very, very important.
Hope the lobster won't sink her ship like the prawns did yesterday.
- [oil sizzling] - [tense music continues]
Yes, Kabita. All eyes on you today.
- Oh. - Hmm.
Especially, the ones behind you.
Enemies always watch from behind.
- What are you making? - It's Bengal's traditional food.
Fish paturi with the salmon steamed
- in banana leaves and wasabi. - Good idea.
Along with it,
'jhuri bhaji' with the orange sweet potato.
- Hmm. - And a Bengali wedding staple,
raw papaya or tomato chutney, but with kumquat and 'panchphoran'.
Kabita, of all here, you carry the biggest burden of proving yourself.
But never show it on your face
and never dwell on it mentally.
And today, it does look
like you're in that zone. Let your food reflect that.
- This sounds great. - Kabita's in form today.
The dishes I am making today
could fail if one thing goes wrong.
Since I'm representing West Bengal, I'm a little worried
that many people will have expectations.
[music intensifies]
Celebrity cooks...
[intense music continues]
...half an hour has passed.
We're in the middle of the challenge with 30 minutes left.
[intense music continues]
Aren't you all wondering where the twist is at this point?
- Yes, where's the twist? - There's a twist!
[music intensifies]
What's the new twist?
Man, I'm done with the elements of my dessert.
What's this twist now?
As you can see, the golden mystery box
holds something that you haven't looked at yet.
[intriguing music plays]
Yes.
The day's been getting scarier with every minute.
What's in the box now?
Look, whatever comes out of it
has to be a part of your dish.
My God!
[intense music concludes]
And the ingredient inside is...
[intriguing music plays]
- Oh! - Cheese!
[low tense music plays]
- Dutch blue cheese! - [screams]
[reverberating music plays]
No! Not the cheese!
What's blue cheese?
'I'm coming across this cheese for the first time.'
'How will I incorporate it into my dish?'
Oh God! My dish is going to be ruined.
'At the rate things are going for me,'
there's no chance I'll escape the black apron.
Blue cheese is a difficult ingredient,
a polarizing ingredient, that is,
if you hate it, you absolutely detest it.
- Yes. - Not everyone likes its smell.
You have to incorporate this complexity into your dish.
That is what we expect.
'Are you serious?'
They gave us such expensive items to cook for the first time
on MasterChef.
So, I was like, be careful.
Nothing can go to waste. And eat the leftovers.
Keep it in the tummy.
Another important information.
[tense music swells]
Since you're working with such expensive ingredients...
- Yes. - You have to know
how to price your dish.
[tense music continues]
The value of a dish is the value of a chef.
- Oh! - Alright? All the best.
I love blue cheese, by the way.
'I'm more stressed now.'
I'm making a fish 'thali' where you do not add cheese.
'I'm thinking if I should make the cheese into a dessert or something.'
Abhijeet, you wouldn't know the value of this cheese!
I have to use it now. Oh God!
'Blue cheese is smelly. You have to even that out.'
I was trying to tone that down.
'I added some sugar'
and mixed in some bloody orange juice.
The sweetness will cut the smelliness.
'It will be balanced with sugar.'
I just hope I don't end up in the Black Apron challenge because of it.
The twist with the blue cheese is scary.
You don't add any kind of cheese to ceviche.
I'm really worried about how it will turn out.
After a lot of thought, I tried it.
Maybe I can even it out with some fresh cream, yoghurt and parsley?
[slow techno music plays]
'I looked around,'
'and everyone was using the blue cheese. So I also have to.'
Then I thought, I'll take the gucchi mushrooms
and stuff them with the blue cheese.
[music intensifies]
- So Rajiv brought you all here. - Yes.
- Do you also think that? - Of course.
Because the swap in the second round was uncalled for.
I should have been there.
We would've finished our burrito bowl and...
But the first swap you made.
- From red team to the green. - That one! [laughs]
Let's talk about that.
I paid for it dearly.
Nikki looked like she needed help.
- So, as a friend... - Oh.
I have to support her.
True.
Then, as a friend, you should take her place if she ends up
in the Black Apron challenge.
[tense music plays]
Sir, that's too much.
You decide how much is enough.
This is the MasterChef. Yes? Not a test of friendship.
Kabita, back to your Bengali roots?
I want to represent my state.
- Very good. - Salmon with wasabi
to make 'paturi' is great.
But the difference between mustard and wasabi
is that mustard is slightly sweet
and wasabi isn't.
When you marinate the fish,
add some tang to it
and some honey to achieve the balance.
It will enhance its taste.
- Yes, Chef. - Okay?
[music paces up]
Celebrity cooks, 15 precious minutes left.
It's make-or-break time. Use it well.
[tense music plays]
Hello, sis. Let's gossip.
[laughter]
Come on.
Rajiv's counter is shocking.
- Shockingly clean? - I mean...
- He's kept it so clean. - I can eat food off that counter.
She means, haven't you started cooking yet?
Kabita has her eye on you.
Kabita, look at your counter and look at Rajiv's behind you.
If you have too many things on yours, you can keep it on his.
There's going to be a counter-attack.
First, I clean the counter. Then I wash him off.
- Oh! - [comical music playing]
You're all making fun of me? But I'm the danger.
And the danger is rising. So watch out.
- Where are you going? - Come on!
Why are you going to Rajiv?
Go on, get out.
So happy!
As if!
[comical music playing]
Come on, Nikki. That looks great.
[tense music plays]
Beautiful, Nikki.
Celebrity cooks, only five minutes left. Come on, hurry. Chop chop.
Nikki, the plating looks great.
Blow-torch the shell on the sides.
Maybe use more flame.
[flame whooshing]
Kabita, what are you doing?
Sir, plating, I always miss this one.
Not really. I think you get intimidated.
You're putting white rice on a white plate.
In the cooking world, this is a no-no.
[tense music plays]
Quickly, I ran and got a green plate.
When I put the rice on the green plate,
'it looked so good. I was happy.'
Chef Vikas was right.
I'm going to keep this in mind.
Kabita's plate is better now.
- Kabita, it looks good. - Very nice. It looks good.
[music quickens]
I couldn't plate it the way I wanted.
And I realised that I had to change the plate.
I got a new plate to arrange my elements on.
Celebrity cooks, last two minutes.
'Only two minutes left, and I've not done anything with blue cheese.'
'I took some yoghurt'
and blended the blue cheese with salt and pepper.
It tastes like tangy mayonnaise.
This was still better.
It's better than not having anything.
I put the blue cheese in a piping bag and used it for decoration.
'I'm using gold leaf to plate the dish.'
But it's sticking to my fingers and moving in the air.
'I'm nervous. I'm rushing things,'
and I want to add the right amount of the elements.
Because it's not about being safe.
It's about being number one.
'Oh my God! My expensive plate!'
Please save me, my expensive plate.
Honestly, I wasn't trying to make the most expensive dish.
I tried to make the tastiest dish.
- Ten! - [music intensifies]
Nine!
The countdown's begun. My hands are shaking.
I'm trying to put some greens, arrange them
'along with some flowers, but I keep dropping them.'
[intense music continues]
Eight!
Seven!
Six!
Five!
Four!
Three!
Two! One!
Time's up, step back.
And your stardom will feel the heat.
Celebrity cooks, it's time to see
if you have elevated the value of these expensive ingredients
or lessened it.
Teju, please bring us the dish.
- [piano music playing] - [applause]
- All the best, Teja! - Come on!
'I'm obviously nervous,'
but I'm confident about the dish. I think it's tasty.
[applause]
What's the dish called?
I made salmon ceviche
with blood orange dressing,
and I made a tomato salad
and topped it with roasted macadamia nuts
and lotus stem chips.
With dots of blue sauce.
What's the price of the dish?
I'm thinking, 2000, but since I made it,
it will sell for 10,000.
Ten thousand for this dish!
Only one man would buy it.
- Karan Kundra. - Yes.
For 10,000!
And is this the main course or appetizer?
- Appetizer. - Okay.
Talking about the presentation,
it is quite elegant.
You've used pinks and reds and the blood orange well.
The choice of plate is good.
Simple and nice. Elegant.
The world's number one seafood restaurant is in New York,
called Le Bernardin.
They use plates like this, and they have a ceviche dish
- that is presented quite similarly. - Wow.
[tense music plays]
[tense music continues]
Teju, the curing of salmon is so delicate.
If you hadn't added the crushed finger limes,
it would have been too simple. Blood orange is quite sweet.
For me, the dish has only one problem.
[tense music plays]
The lotus stem chip should add texture as you're eating it, right?
It's too little of it and too much of salsa.
Okay.
But the fish, the composition, the details,
the finesse, brilliant.
Thank you, chef.
Two thousand rupees for the dish...
[tense music continues]
...is fair.
I think it's very well put together.
The tomatoes, the macadamia,
blood orange, salmon... They come together very well.
- It's a very good dish. Well done. - Thank you.
[hopeful music playing]
I don't know what they're talking about,
but I wouldn't pay 2000 for this dish.
[tense music plays]
I would pay 10,000 for it!
- Teja, it's outstanding! - [cheering]
- Wonderful! You're back! - Oh!
You're back!
Thank you. I needed this. [chuckles]
Well done!
- How sweet! Thank you. - Great.
Yummy!
'After a few bad showings recently,'
'even Farah's happy that I made a good dish.'
I'm so happy.
Can I finish this?
Please, please. Thank you.
'As they say, new day, new beginning.'
'Tejasswi took that too seriously.'
Come on, Nikki.
- All the best! - Come on! 'Thecha'!
All the best.
[hopeful music playing]
I've made herb and nut crust lobster.
What's this?
- Kumquat salad? - Yes.
It's a wasabi mayonnaise sauce.
So, nut-crusted lobster, wasabi mayonnaise,
blue cheese-stuffed morels and kumquat salad.
- Yes. - Yeah?
It does feel...
the lobster's crowded on the plate.
- It's big, and the plate's small. - You need to see the plate.
Oh no! The lobster's crowded.
If the lobster isn't cooked, I'll surely get the black apron.
What's the price?
One thousand rupees.
- That's it? - Only 1000 for lobster!
People will buy it up if it's good.
Gucchi is so expensive, Nikki.
If you sell it for 1000,
when you sell something that's supposed to be high-quality,
- it just shows that it's fake. - Hmm.
So what's your final price?
Five thousand.
Nice. That's like Nikki.
[tense music plays]
Like you, I'm worried and everyone's worried
if the lobster's well-cooked.
But don't worry because the lobster is perfectly cooked.
Oh...
God!
Oh, my God.
I was relieved.
It was finally cooked.
I think even Rs 5,000 is less.
The way you treated The gucchi is amazing.
I'm glad you made the wasabi mayo the second time.
It was not getting done the first time.
I made it the second time.
Where I felt that you could've gone really higher in tone...
You've kept the kumquats
as if it is just for the sake of it.
You could've really pushed it.
You could have made it better and flavourful.
I'm thrilled with this dish, Nikki.
Gucchi can get overcooked easily. You handled it very well.
Some things could've been better.
The kumquat relish that you've made
could have cooked a little more or it could have been like a jam.
That is a little weak.
The idea behind wasabi mayonnaise is very good.
Wasabi mayonnaise in a funny way
is tying this dish together.
The best thing was the wasabi mayonnaise.
You can bottle it and sell it, you can become a millionaire.
It's so good.
I want to eat this wasabi mayo with everything.
Well done, Nikki.
Come on, Abhijeet.
- Go, Abhijeet. - Let's go. - Yeah.
[applauding]
I've made salmon with kumquat salad.
There is an orange potato mash.
- Orange - sweet potato. - Orange - sweet potato.
And there is a sauce made of blood orange.
This dish should be named Arabian Sunset or something.
- The hues that you've created... - Yes, beautiful.
Abhijeet Sawant who lives on land
has brought the sun down on the plate.
I'm proud of you brother.
What is the price?
It's priced at Rs 5,000.
Which course does it come under? Starter? Main course?
- It comes with the main course. - Main course?
If I eat Rs 5,000 starter, then I'll eat only that.
Why were you nervous today, Abhijeet?
- Yes, he was very tense. - What was it about?
Chef, there are so many expert cooks.
I, as a musician
cook very rarely.
Only when there is too much love for the kids or wife,
and I have a lot of time on hand, then I cook.
Kids and wife eat it happily.
I had gone to a diamond factory in Surat.
The main person who cuts the diamonds...
I asked him, 'Don't you get scared when'
'you're cutting a 20 crore diamond and it gets cut,'
'or the angle goes wrong?'
He said, 'When you have it, it's a diamond. For me, it's a stone.'
- Oh. - 'We must not be scared while doing it,'
- 'that I'm holding a diamond.' - That's right.
- 'I must think this is a stone, and it's my daily job.' - Well said.
You must not let fear come in.
The plating is very good, Abhijeet.
The hues are great. Colours are used well.
- This is minimalistic plating. - It's artistic.
Both the food and plate are visible.
We say, 'If the plate is not visible then the food won't be visible.'
Yes, it's true
that if I have to find a fault, then these two things
that you've kept on either side...
You've made it like a see-saw.
It's trying to make the plate look symmetric.
If it had been somewhere else
then it would probably look better.
But... 8/10.
[applauding]
[tense music playing]
Oh, my God.
We often feel that because we have a 'desi' palate,
every sauce should be thick and dense.
- Yes. - It should be very heavy.
We don't explore lighter sauces in our cuisine.
But at the same time, I'm thinking someone has made a very
refreshing sauce today.
It's a perfect marriage with the fish.
The kumquat bites in the salad
are amazing. And that's is well divided
throughout. Because
the only thing that I'm finding odd is the blue cheese
- and mash. I don't find it fits well. - The mash.
- The blue cheese has a strong flavour. - Very strong.
It is clashing with the salmon flavour.
Right? If the flavour was lesser or milder,
then it would fit perfectly in this chorus.
That is a bit out of place. But...
There's no need to worry.
Melody in the throat and taste in the hands is a great combination.
Huh?
Oh, wow.
Amazing.
I was waiting for this appreciation.
I'm very happy.
It's an emotional moment for me.
I don't know if you'll go there or stay here
but this is in for the long haul.
And I want to assure you guys
that though we've come with a celebrity tag,
but we don't take this lightly. We dream
- all day long. - He's absolutely right.
We do this with all our hearts.
And we love all of you for this.
Thank you so much.
And we know how to cut celebrities to size.
Oh, wow.
- That's great. - Yeah.
[applauding]
Sir Abhijeet Sawant.
Whoo.
Mrs. Kabita, please bring your dish.
Go Mrs. Kabita...
'I'm taking my plate'
and as the distance from the judges decreases
our tension increases.
[music playing]
I've made Fish Paturi.
Traditionally Hilsa fish is used,
but I've used Salmon.
Instead of mustard, I've used Wasabi.
Tell us the price. We're going to the restaurant to eat it.
I will price it at the auspicious amount of Rs 2,100.
Rs 2,100 is the amount given for auspicious occasions.
Money given on auspicious occasions is good. So I priced it at Rs 2,100.
If I talk about the dish,
I'm glad you chose a slightly different plate.
My only grouse is
When I look at it from here, it looks like it's going to be dry.
[tense music playing]
There is not enough sauce to hold it together.
'Hmm... Your dish is dry.'
Serves you right. You spoke too much about me.
Now it's your turn. I won't say anything. They will.
But I have to say this,
your first dish of the first week
and this dish has a great difference in presentation.
Neat, clean. I can see the plate.
You've used colours.
What we call visual texture...
This 'jhuri bhaja' has created
a visual texture.
Very interesting. Very good.
Chef, let's go for it.
[music playing]
The sweet and sour kumquat dip is the highlight of the dish for me.
But like I said, after seeing the plate
I thought it would...
We have nothing to bind it together.
The sauce was very necessary for you
to give it a finishing.
You don't just take a bite and leave it in the restaurant.
You must be able to finish it.
There is nothing to bind it and help you finish it.
Beautiful elements.
Because one thing is missing, it's hard for me to finish the plate.
'While doing the plating, I felt'
'that I should have put the fish sauce below the rice.'
'Then place the rice and then the fish.'
But I again did the same thing that I always do.
I think for the thought and the quality of the ingredients
I will give Rs 2,100.
- I will cut Rs 100 for - The gravy.
the missing sauce, the moisture that is missing.
I'll cut for that.
But the wasabi paturi is a beautiful concept
just by itself.
It's a very good concept.
The kumquat dip,
- took us directly to Bengal. - Best.
Mrs. Kabita, there is no doubt that you're an excellent cook.
I found even the rice very flavourful.
I can eat even plain rice, but this is very dry.
Otherwise, it's very tasty.
- Thank you, Mrs Kabita. - Thank you very much.
- Nice... - That's great, Mrs. Kabita.
Only one main dish is remaining.
Let's call Mrs. Kabita's best friend Rajeev.
- Rajeev, our daughter-in-law, please come.
'All the five dishes that were tasted until now'
got very good remarks.
Even Mrs. Kabita got good remarks.
My hands were trembling.
[music playing]
Rajeev, tell us the name of your dish.
This is a Saffron mousse
with a kumquat compote inside.
There's also a pecan praline.
There's also a pecan crumble.
Along with a white chocolate ganache.
The way he's worked today, it's a nice presentation.
Clean, it is clear
and the use of gold leaf is good.
What is it priced at, Rajeev?
Before I came here, I was thinking a lot. But I think Rs 1,800 is good.
- Rs 1,800 for a dessert? - Plus GST.
- Do you think Rs 1,800 is a little high for a dessert? - Yes.
A little bit high for the ingredients used.
I would expect that at a nice restaurant.
Before I say anything, I must say that you're using
- the world's most expensive saffron. - Yes.
I don't think you could extract
its colour and aroma.
I added it to the cream,
- I cooked it for a couple of minutes. - That's where you went wrong.
- That's where you went wrong. You could've dry-roasted it. - Okay.
You added it to the cream. The cream has fat.
- It suppresses the colour. - Okay.
Just to give you a context, the amount of pain
that the saffron farmers of Pampore put in to harvest it,
they sort it for one day rub it for three days
so that the colour is released.
- They do it for you. - Exactly.
And you just destroyed it.
[laughing]
- Did you understand what we mean? - Yes.
I cleaned out the saffron.
[tense music playing]
Rajeev, there was a celebrity chef
- standing in front of you, who did not want your dish to be made. - Yes.
Even then you made it.
And you made the right decision.
[cheering]
Give me a high-five.
The kumquat filling that's inside is brilliant.
[cheering]
Did you see that, Mrs Kabita?
Take a deep breath.
Be happy. She's your lucky charm.
I'm very happy.
She's not happy.
No, I challenged you so much, that's why you succeeded.
You've cleaned my plate
for the first time.
Rajeev, this is outstanding.
[cheering]
Not only Rs 1,800,
I am ready to give the double of Rs 3,600.
Thank you so much.
Your kumquat jelly, blue cheese and saffron
are spot on.
Thank you so much.
Very well done. Thank you.
- That's great. - Thank you.
You won't sleep tonight.
He won't sleep tonight.
Despite preparing such good food
four of you will be in the Black Apron Challenge.
We are in a very tough situation today.
'We were confused as to who among these five'
would win for their dish.
It was really very tough.
The first name...
Nikki.
'I got the black apron.'
'But I don't want to blame Rajeev'
because we have to cook alone also.
The second name
is yours, Abhijeet.
The third contestant who will go to the Black Apron Challenge is
Mrs. Kabita.
'Black has always been my favourite colour'
but today for the first time, I'm not happy to see black.
And it may not remain as my favourite colour now.
Both of your dishes were excellent.
But despite making the best dish
one of you will get the black apron.
That's Masterchef.
The one who is going for the Black Apron Challenge
can go proudly with your head held high.
Because both the dishes were fantastic.
The judges have chosen the best dishes
only for slight technical reasons.
The best dish was made by
[tense music playing]
Tejasswi.
Wow...
- Congratulations. - Thank you.
[applauding]
No, not at all.
I'm proud to take this.
Making the best dish today is much greater than winning today's challenge.
Because the last few days were very bad for me.
And I needed this boost in confidence.
I will continue to give my best dishes.