[dramatic music]
Today's guest judge to grace the MasterChef kitchen is
Chef Manu Chandra!
Today, you're going to cook
along with me.
- Oh! - Meaning today will be
Celebrity MasterChef's first cook-along challenge!
The oil has developed flavour now.
So I'm going to take these aromatics out.
- All three together? - Yes!
- Ginger and garlic. - My God!
[comical music]
- Move! - Salt as per preference.
Chef, I just smelled it!
Please wait two seconds! You're too fast.
Oh God!
Chef, it's just 110 grams.
If you don't get 200 ml of shorba,
that means you didn't follow my instructions properly.
Are you mad?
Have you lost it, Nikki? Why do you keep saying my name?
[dramatic music]
I am Farah Khan
and I have with me the very young,
very amazing, very handsome,
Chef Ranveer Brar.
About to enter are our very young,
very amazing, very good looking celebrity cooks!
The seventh week of Celebrity MasterChef
Season One.
I can't believe how fast time has passed.
As soon as I enter the kitchen, I see
it's just Farah ma'am and Chef Ranveer Brar.
Where is Chef Vikas Khanna?
You never know where these people go.
Maybe he's busy.
Or maybe he'll join us later.
- Hello. - Hello!
You look so bright, happy, and chirpy.
Thank you, ma'am.
Do you know what's going on in the world outside?
- No. - Clueless.
You only know what's happening in the MasterChef kitchen.
Actually, Farah, I think
they even dream of challenges.
While sleeping they must be thinking of
challenges and timers.
- Absolutely. - Correct!
Teja, we have a special surprise for you.
It's a very tough show,
by the way. Everyone is working so hard.
If I were to talk about Tejasswi on Celebrity MasterChef,
I have never seen
Tejasswi being so dedicated and sincere
on any shoot ever.
Whenever she reaches home, the poor girl
barely meets me.
Even then she scrolls on YouTube
and asks me questions like making mutton in tamarind sauce.
So I say to her
that I have no idea.
So you know, she's very dedicated. She's very sincere.
If you know Tejasswi's history,
there has been no reality show
where she hasn't been on the top.
And this was a challenge for her.
Because it's cooking. And not just
ordinary cooking, it's of an international level.
There were a couple of times
when she lost out on winning the immunity pin
by a very small margin.
- I remember. - Yes.
Even if we were watching her on TV,
I could see the sadness,
the disappointment in her eyes.
I just want to say that
she works very hard. I'm very proud of her.
Everybody is very proud of her.
For me, you'll always be the winner.
And this benefits me, you know.
I get to eat the food.
So, all the best and I love you.
How sweet!
He doesn't really know how to cook
but he's always curious
about trying out combinations.
So I actually ask him
if a certain combination would work.
Then he tells me it won't work.
Nowadays, all our conversation
is just about food.
The entire world has become MasterChef.
Look how the conversation has changed.
There was a time when you'd look into your phone and talk about
which lipstick would match this look.
How would this denim look with that shirt?
But now you're checking which mutton would go well with tamarind.
That's how conversations change.
This show
changes conversations not just in your house
- but in houses across India. - Correct.
Not just conversations,
the perspectives on them,
what people used to think of them before MasterChef,
has also completely changed.
Audience might show extra love,
but they also shower you with expectations and pressure.
- Hm. - Hm.
It is our responsibility then to raise the level of the challenges.
This week, the pressure of the challenges will be double.
Double the tension.
Double the expectations.
[dramatic music]
Don't sulk. Let's lighten the mood a little.
Chef, give them the good news too.
The best dish of the week
will get a huge power.
The power of the whistle.
I don't understand the whistle.
What's with the whistle of the pressure cooker?
The maker of the best dish in every challenge
will receive this whistle.
And we will tell you
what to do with the whistle when the time is right.
So make the best dishes this week,
and win the power whistle.
I don't understand.
I am stuck between two disasters.
No matter what you do, you'll be at risk.
Last week, Nikki made the best dish.
So let's start with Nikki.
[cheering]
Nikki, you win the power whistle for this challenge.
- Okay, chef. - Come and get it.
- You have the immunity pin. - Thank you, chef.
You have the whistle too.
I love you a lot, Nikki.
[cheering]
[giggling]
Now the fun begins! I'd been wondering
when I'd get the chance to wreak havoc on someone.
I have my list of people ready!
I swear!
I was waiting to win this power.
I think she doesn't make anything else other than a thecha.
And yet she gets good comments every time.
I think I should've gotten the advantage for this episode.
For some reason, Chef Vikas cannot be with us today.
But there will be a new guest judge
with a new challenge everyday in the MasterChef kitchen.
Today's guest judge to grace the MasterChef kitchen has
redefined European food
in India.
At a time when European food
meant baked vegetables
and pasta,
he brought a modern European food perspective into India.
He set up brands such as Olive,
Monkey Bar, and Fatty Bao.
[gasping]
Today, he owns the iconic,
groundbreaking, path-breaking restaurant Lupa
- in Bangalore. - Oh my God! Lupa!
[screaming]
The man who made us taste
modern European food in India,
Chef Manu Chandra!
[cheering and applause]
How are you, chef? Welcome.
Chef Manu Chandra!
I've already started sweating the moment I saw him.
He is a brilliant chef.
His techniques,
the dishes he makes,
they are mind-blowing!
[applause]
Celebrity cooks,
I am very happy
to be on Celebrity MasterChef for the first time.
And I will make sure that
all of you have a special experience today.
Oh!
Till now, you get told of a dish
in the MasterChef kitchen,
then you think about it
and then you execute it.
But today, you will be cooking
along with me, matching me step-by-step.
- What? - Oh!
Meaning today will be Celebrity MasterChef's
first cook-along challenge!
- No! - Oh!
How is this possible?
You've brought Sachin Tendulkar
and you're asking us to play with him against Shoaib Akhtar.
What do you mean?
As Chef Manu continues
cooking, he'll give you instructions.
You have to follow his instructions
while cooking with him step-by-step.
You'll start the dish with him
and finish the dish with him.
[screaming]
This is so easy for him!
He does this everyday.
We have to match our speed to his.
And we don't even know what he'll be cooking
as his MasterChef-level dish.
The dish is quite simple.
Everyone must've eaten tomato soup.
- Of course. - Tomato rasam.
So we'll make a tomato shorba but a second version.
We will give a contemporary turn to
a simple dish.
It has to be visually appealing,
texturally appealing,
and technically appealing.
All three.
This dish will have six components.
All six components will be made separately.
We will clarify
the tomato shorba.
And turn it into a jelly.
With that,
we'll do a puff pastry toast
with an ema datshi foam.
Cheese foam isn't made easily.
So I'll teach you as I go along.
How that is done.
There will be a few other components in it which will test
your knife skills,
your timing,
and most importantly,
your multitasking abilities.
In order to
finish the dish in its stipulated time,
you'll have to do 4-5 things simultaneously.
So you have to have your mind in place.
I have to copy his dish?
I will be busy just staring at him.
Literally. My dish won't be complete
because I can't seem to move my focus away from him.
You'll get 90 minutes for this cook-along.
Chef made this dish in one hour.
You have 30 minutes extra. He will slow down for you.
MasterChef's world-class pantry will be closed.
All the ingredients are at your counter.
Okay.
And we will not show you the picture
of the final dish.
- Oh God! - What?
Don't get nervous.
Getting nervous does not help anyone.
But one person should be nervous.
- Nikki. - Yes, ma'am.
During the entire cook-along,
you can blow the whistle whenever you want.
And you can stop any one of the celebrity cooks.
- Oh my God! - Wow!
During this,
the cook will have to turn around 180 degrees
and cook like that. That means
they cannot see Chef Manu.
They can only hear him and follow.
Oh my God!
For full five minutes.
- Five minutes! - Oh God! I anyway don't know
how to cook along. It's already tough for me.
And if Nikki gives me that disadvantage,
I won't be
able to do anything.
Please make us proud today.
Chef Manu, bless us.
- Yes. - Yes.
And remember, slow and steady wins the race.
- Okay, chef? - I will not forget that.
Alright, ready?
- On your marks. - On your marks.
- Get, set, cook along! - Get, set, cook along!
Set your station first.
Firstly, we'll start with
the tomato shorba.
It has two components.
First, we'll make the shorba.
Along with that,
the peeled cherry tomatoes you have in a tray,
it's blanched and peeled, we'll use it to make a thokku.
We'll start those processes simultaneously.
Then we'll move on to the next component.
- Okay. We'll start. - Yes, chef.
We have to do as he does.
We have to look at him and follow along.
And repeat that.
What's this?
Thank God, I am at the first table.
I can see clearly.
I have put one pot on the flame right now.
There are two pots but don't put both of them on heat right now.
Just put one.
Take a little bit of oil.
[tense music]
I put small bay leaf.
Tiny bit of cinnamon.
Sir, what's cinnamon?
- It's the spicy stick. - Spicy stick.
[tense music]
I am having fun! So much fun!
[giggling]
This is so fun. This is the right speed.
I have a green cardamom.
I will crush it.
Dipika, is it this one?
Yes, peel it.
Peeled?
A pinch of cumin.
Three cloves. Stems of coriander.
One garlic.
Now, you should be smelling
a clean and nice aroma.
You'll try to get rid of the smell of raw garlic
slowly as it heats.
I feel like it's my day today.
Chef Manu is standing in front of me.
I have the immunity pin.
I made the best dish last week.
I have the whistle too. I will blow the whistle now.
I do have a name in my mind.
- Let's see. - The oil has developed flavour.
I'm going to take these aromatics
out of the pan.
He's going too fast.
Do we have to remove the cumin too?
You can get it out as much as you can.
It's fine if there are a couple of pieces left.
I am cutting the tomato into four pieces.
These tomatoes are already blanched.
How many tomatoes, sir?
- All of them. - All?
All.
Chef, one by four or half pieces?
- One by four. - Okay.
After doing this, we realised
this is how the cook will go.
Please keep cleaning
your station as you cook.
Now we'll start
the next component, the tomato thokku.
Ready your ingredients for it.
Onions, ginger,
garlic, tamarind paste,
cherry tomatoes.
Let's chop the onions.
He's chopping the onions so fast that I can't keep up.
[tense music]
We'll also fine-chop the ginger.
Did you mince the ginger as well?
I did mince the ginger
and now I'm going to slice the garlic.
What?
- Please. - What?
Guys, he's onto garlic.
You haven't even started on the ginger.
- My God! Hurry up, Teju. - Oh God!
It's very difficult to match the chef.
He's too fast.
I was a bit slow for you in the start.
Chef, consider this the beginning. This is still the beginning.
Speed will get you everywhere.
Chef is chopping away.
He's chopped three things by now.
And I'm struggling with one.
I thought we're already lagging behind.
How much more will he speed up?
Half a teaspoon mustard seeds.
My ginger is done. Shall I start with the garlic?
Your tomato should be off the gas.
[tense music]
As soon as the mustard seeds crackle,
add in eight fresh curry leaves.
You can hear the sound. I can't slow down now or else it'll burn.
Eight curry leaves.
I put in nine by mistake.
Add in the onions,
ginger and garlic that we just chopped.
Chef, please wait two seconds.
- All three together? - Yes!
- Ginger and garlic. - My God!
This is a cook-along challenge.
If you miss anything,
you will miss it all.
Clean as you go.
We'll clean later.
Or I might forget the dish.
He's speeding up.
We will have to catch up.
This is quite tough.
The onion has softened. Add in
red chilli powder.
Turmeric, half of that.
And now add one big spoon of
tamarind paste.
I don't know what are the elements,
what should I add, what should I not.
I'm following him blindly.
I'm just mimicking him.
[tense music]
If anyone wants to check the colour, consistency
or texture, you can run here and take a look at Chef Manu's dish.
[comical music]
- Smell it. - Add seasoning.
Salt as per your preference.
What did he add?
Salt as per your preference.
Chef, wait a second. I just smelled it.
Please wait two seconds. You're going too fast.
- Then add the cherry tomatoes. - Chef!
- Did you add the salt? - Yes, he added the salt!
[tense music]
- Did he add all of them? - Yes.
Let it simmer.
We'll move on to the next step.
We'd cooked the big tomatoes in water.
We'll blend it with a hand blender.
It was fun. It felt as if
we're at some academy
where all the students are copying the teacher.
The tomato shorba
that we just cooked,
put it through the strainer.
I'm so confused right now.
I don't know what's going on.
[tense music]
I'm going to Chef Manu's counter repeatedly to check
the water content.
If I have the right colour.
By the time I get back to the counter,
he removed both of them
and strained it. I missed it!
Keep the bowl aside.
The water will
keep straining slowly.
Our thokku is ready.
We'll keep that aside too.
That's step one complete.
We will move on
- to the next step. - Next step, guys!
I see that chef is way ahead of me.
Honestly, I'm very scared right now.
I thought I should go there and check once.
When I got there,
I saw his cherry tomatoes were still whole.
Sir!
Did you not strain the tomatoes?
- I didn't what? - Strain them?
Train?
- No, strain! - I did! It's there.
Your tomatoes are still whole.
I mashed them.
Why did you mash them up?
Sir, I thought,
Whatever you made, Archana, go back to your counter.
Chef needs to continue with the cooking.
This is the stage
where everyone has started doing their own thing.
To be a good leader, you must be a good follower.
Next dish is a little complicated. So please,
focus here and see what I'm doing.
Follow it step-to-step.
Chef, why did you sit down?
You sit down too!
What do we have to take from under here?
Chef, what are you doing down there?
I am literally copying him.
Completely.
Chef, tell me the further steps in advance.
Nobody will know.
- What do we have to chop? - There's no chopping now.
I'm making the sauce.
What's the first step for the sauce? Which pan to heat?
- The red one. - Heat the red one?
You took tips from him?
Heat the red pan.
- What? - Heat the red one.
Yes, heat it.
If you delay me, I won't spare you.
The biggest problem, according to me is...
that you like to cook at your own pace.
Your pace will change here.
After a point, Chef Manu won't be able
to slow down even if he wants to
because, if there's something on the stove and, there's other things...
So, when multitasking begins, there can be a problem.
Please don't cook only at your own pace today.
Be ready, the speed will get faster.
Okay.
Do you think Nikki will use it on you?
I'm very scared because when she got an advantage last time
mine was the first name she took.
So, I am dreading it.
But, you're not at the top today, so, she may spare you.
- I may be spared. Yes. - Yes.
Blessing in disguise.
- Rajiv... - He's getting a lot of spoon taps.
Yes! Rajiv is getting spoon taps.
- Rajiv and Nikki are at odds. - Yes.
Rajiv, I'm telling you one thing.
- Everything may match... - Yes?
but, tastes cannot match.
And, none of you are doing it. Go with a clean spoon
- quickly taste it once. - Taste is fine.
Taste his.
You have to match his taste.
After tasting it, I felt, Chef has seasoned it very well.
My seasoning is not enough.
So, I quickly matched up to his seasoning.
[dramatic music playing]
Okay, has everyone tasted it?
The Chef has understood your speed now.
Now, the train is...
about to leave the station. All who have boarded
will survive, the others can't be helped.
I'm telling you right now.
There's going to be multitasking.
Please keep all four hands ready.
Alright? There you go, Chef.
Next...
dish is a little complicated too.
I'm going to be making the ema datshi.
What is ema datchi?
We'll begin the ema datshi foam.
This is a little complicated.
Ema datshi is one of the favourite foods out of
Bhutan. It's basically...
a spicy cheese sauce.
Spicy sauce...
will accompany shorba as a side.
We'll turn that sauce into a foam.
Listen, watch, follow.
I have yellow bell pepper here.
Half an onion.
But, what's very important here...
is fresh...
chilli.
I've taken two chillis here.
One big and one small.
So, I'll deseed them.
- The actual spice in a chilli... - Yes.
is in its vein, so, I'll remove that too.
While making ema datshi, I cut the chilli
from the middle
and, I deseeded it, which is very difficult.
But, I somehow managed.
I am wondering...
what is this?
You're deseeding two chillis.
Why not just use one?
No worries!
Then, I stopped myself.
Ranveer sir had said not to use my own brains.
Things will get messed up.
So, I did exactly as he said.
Around 6-7 seeds
of Sichuan peppercorn.
- What? - I added those.
What is that?
Sir, what is Sichuan peppercorn?
Which one is Sichuan peppercorn?
- Is this how the chillis are cut? - Yes.
Oh my! There is such chaos here. Everyone's confused.
Everybody was away from their counter.
And, they were running to Chef Manu's counter to see
what is Sichuan peppercorn.
- What is Sichuan peppercorn? - This.
- Huh? - Must be this.
- It's this. - Is this it, Chef?
It's that.
Wait, brother! You're going too fast!
Sichuan peppercorn?
[tense music playing]
- Sichuan. - What is this?
Sichuan peppercorn.
You added this?
In this, yes.
- Which one is Sichuan? - That goes in.
How many did he put?
Sichuan peppercorn.
Alongside this, he put cheese in another pan
and he's boiling it with water.
We're trying to melt it now.
At this point...
we'll get our measuring scale here.
Our tomato water...
or, tomato shorba...
will be weighed.
200 grams tomato water.
Oh my goodness!
Chef, I have only 110 grams.
Sir, I don't have 200 grams.
I couldn't understand how my tomato puree was less.
I had as many tomatoes as everyone else.
I cooked them as long as Chef did.
So, how do I have less tomato puree?
[tense music playing]
But, it's not 200.
Nobody had 200 grams!
Mine was 190.
Mine is more than 200 grams.
I didn't tell anyone that
I have extra, nor did I offer it. Why should I?
I won't do that. It's my dish.
I'll make sure mine is good, not yours.
If you don't have 200 ml shorba
it means, you didn't follow my instructions exactly.
[tense music playing]
And, if you are only a little short on shorba
then, you can add a little water to it
and adjust the seasonings and salt.
And then, you can measure 200 grams.
Now, to this 200 grams shorba
we'll add two more ingredients
but, they will have to be weighed very carefully.
Chef Manu isn't stopping.
He's moving forward with his process.
Now, if I get stuck
with this strainer and puree, I'll miss the further steps.
I quickly kept them to the side
and, continued ahead with Chef Manu.
For 200 ml or 200 grams shorba
we'll add 1.75 grams gelatin
and 1.25 grams agar. Total...
will be 3 grams.
Do not let these measurements go wrong.
Or else, the consistency of the dish will go wrong.
1.75...
gelatin, 1.25 agar agar. I will not repeat myself.
He keeps weighing everything.
In decimals too. I can't do this.
How much water did he take?
One cup, Tai. Take this.
Add one whole cup of water.
Then, add cheese to that. Fill the whole cup.
So, I am simultaneously helping Tai too
because, to be honest...
I was feeling very sympathetic for Tai.
She is also homely, like me.
- Hold this, my hand is shaking. - Give.
I mean, she also couldn't understand what is going on.
Neither could I understand anything.
So, I decided, our conflict aside, she is an old lady.
So, helping an old lady is a noble deed, whatever she may do.
And, she is dear to me.
1.75.
That's the gelatin and 1.25
is for the agar agar. After all that confusion
I think, I'm messing up now.
I will blow the whistle now.
[whistle blowing]
[tense music playing] [whistle blowing]
Pause, everybody.
And, our stress further rose.
Now comes the time for Nikki to use her advantage
and, I looked at her.
Please don't take my name today, sis!
The whistle was blown!
- Yes, ma'am. - Oh my god! For whom?
Nikki did this.
She looked at me.
I want to blow the whistle for Rajiv.
What?!
Are you mad?!
Have you lost it, Nikki? Why do you always name me?
- You deserve it. - Exactly!
You know, Nikki, forget it. Do as you wish.
Rajiv, you have to turn around
and, you will look the other way and cook for 5 minutes.
You cannot see.
You can only hear.
[tense music playing]
Nikki, is that final?
Hundred percent.
- Okay. - Nikki, why did you choose Rajiv?
Because, he got a spoon tap on Friday.
He's rising rapidly.
He got a spoon tap with me too.
So, he's doing too well.
- It is necessary to hinder him. - Listen to me.
Decide as per today's challenge.
Rajiv, whom should she have chosen?
Teju!
She's taken the lead today.
She's afraid to take her name, as, they may have a fallout.
You don't have the courage to take any names here.
You're taking my name because you feel I'm safe.
This is very wrong, Chef.
Nikki, I really thought you would name someone else.
First, I thought of naming Dipika.
But then, I thought, I've always named her
- so, I'll spare her. - Thanks.
You know, Nikki, forget it. Do as you wish.
Teju will win and you will be left behind. Wait and watch.
Rajiv told me that I should name Teja
as she's at the lead today.
But, if I feel that you are my competition
and you can hinder me, I will definitely block you, right?
Okay, Rajiv, change your counter.
Time for an about turn!
Ready?
- No. - Manu, you can start cooking again.
On your marks...
get, set, cook!
Rajiv, listen very carefully.
Firstly...
I couldn't understand what he's doing even while I was watching him.
So, I won't understand anything with my back towards him.
Okay. Here...
the two ingredients you added
to the tomato shorba are blooming slowly.
We'll leave it for some time.
The cheese is melted.
The capsicum, onion and chilli reduction is ready here.
We'll put both these items
in a container here.
Chef, which container?
What container is he talking about?
Which container, bro?
The cheese, Rajiv.
In a container that you can blend it in.
The cheese? We have to strain the cheese?
Strain the cheese? Give me the strainer, bro.
Give me the strainer.
- It's not a strainer. - He didn't use a strainer.
There's xanthan gum in this bowl
and, soy lecithin in the other.
Chef, one second, please! What did you say?
Xanthan gum.
- One second. - One levelled teaspoon of it.
What?
- Wait. Wait! - What is that?
Just as I turned my back, he's talking about the cheese sauce.
It's a sauce called ema datshi, and, it's a cheese sauce.
I'm wondering, I can't even see...
how much he's adding of everything.
I was very frustrated!
And, one levelled teaspoon
of soy lecithin will be added for the foam.
This will keep the foam stable.
The cheese won't split.
Chef, you took the water out of the cheese?
Chef, you removed the water from the cheese?
What does it look like?
And then, I will blend it.
One teaspoon of what? What is it?!
[dramatic music playing]
What did he put in the blender?
Everyone was making the cheese sauce
and, everyone was cheering, so, I realised
we have to whisk it with agar agar now
and, everyone's doing it and making foam.
My foam didn't form. It was watery.
Slow, slow!
Ma'am, this is very unfair to me.
You pay attention. What can I do?
She had the power.
She used it.
Rajiv, I can tell you, what you're blending is not right.
- What? - You have to blend both items together.
Yes, I'm doing it.
Bell pepper and that.
- Oh, together? - Yes.
I shouldn't be helping you. Why am I?
No, ma'am! Sir, don't!
Take a jar.
Take a deep container, it will blend better.
Where's the jar?!
- See him. He has a jar. - But, there's no jar.
- Take this small bowl. - Tell him to bring you a jar.
- Jar! Quickly bring me a jar. - You can't go!
This is so unfair!
[tense music playing]
Ma'am, she is...
- Rajiv, shall I say something? - Yes.
You know, if you lag behind, it won't be because of Nikki.
- Because of myself? - It's because you're getting so upset.
You don't realise that you lost your temper
and made these five minutes worse.
- Ma'am, sir... - It's okay now. Do it properly.
Hear what Chef is saying.
Did we have to add the other pan too?
- Huh? Listen. - Didn't you add it?
- Dipika, do we have to add this to it? - Yes.
- Do we have to make a mousse of it first? - Yes.
Hey, I didn't make a mousse first!
Nobody told me to make a mousse first.
Bro, I just found out too.
I didn't make a mousse out of it.
So, I will transfer this into the mixer jar
and use the mixer.
So that, all its ingredients become very smooth.
Mine is completely spoiled.
I want a very fine consistency to this
as, this will be the foam.
And, this will go into the siphon gun.
For that, you should...
have a very smooth puree
or else, it can jam up the siphon gun.
My foam cannot be formed.
Oh god!
Nikki, you're so bad!
[tense music playing]
Did we have to make a foam?
- See, it's not a foam. - Put it in the mixer.
Check it gently.
It has a very smooth consistency.
So, I'll taste it.
I can't make the foam.
It's not turning into a foam.
I think, Rajiv's five minutes are over now.
- So, he can go back to his counter. - Yes, come, Rajiv.
I couldn't make a foam.
Nikki, I hate you!
Here, our gelatin and agar
have bloomed now.
Mine is watery, Chef.
Watery?
How shall I thicken it now?
You've lost a lot of time.
You won't be able to prepare anything now.
I'm making the cheese sauce again. Because, when I was told
to turn around
my cheese got ruined. So, I'm making it again.
From memory.
I'll do it again. I'll show everyone here that
the back benchers
can win too, and, I'll specially prove it to Nikki.
Luckily, I remembered everything he had added.
So, I immediately made it again.
[dramatic music playing]
We're making a jelly out of the tomato shorba.
I have a mould here
and, I will take pieces
of the tomato thokku
and, start arranging them in the mould.
Here, I've neatly arranged
six cherry tomato thokkus in the mould.
Now, I will take this tomato shorba
and, I will set it in these silicon moulds.
As far as possible, the symmetry
alignment and arrangement in this should be maintained.
So that, each bite has
a little jelly and a piece of thokku in it.
And, its flavours have more complexity.
Now, we have filled our moulds.
I'll carefully lift this and refrigerate it.
It is now that time in this challenge
when the graph of speed and skill
will keep rising. It's going to hit the roof!
Now, you will definitely miss the train! Okay?
Come on, Chef Manu, go for it!
I will now strain the cheese sauce that we made.
Sir, in one strainer?
Chef, single strainer or double?
Use the small strainer that you have.
We'll quickly strain this.
[dramatic music playing]
He is very fast.
How shall we manage?
He has items on all four burners. What shall we do?
Nikki, your pans don't match the Chef's pans.
You've taken a sautee pan, Chef has taken a saucepan.
I added a little oil
for a little frying.
So, take oil accordingly.
Chef, oil in both pans?
One pan.
Rajiv has caught up.
The funny thing is, Nikki is lagging the most.
I'm still trying to strain it
and, he's already started another element.
I just wanted him to slow down!
One tablespoon garlic...
in the oil.
Let's go, Gaurav. Pans on the stove.
I don't have pans.
- Get it from there. - There are no pans there.
There it is.
I've taken one bunch parsley.
We'll remove the thick stem
and the leaves
will be roughly chopped.
Chop the parsley, you guys. Faisu, Gaurav.
The vision that I...
initially had, is out of my sight now.
He sped up a lot.
He was doing 3-4 elements together.
[dramatic music playing]
And, with the garlic, we'll add to the pan...
What did you add, Chef?
I can't see anything from here.
- I can now see very clearly. - Yes.
The ones in the front are leading and the back benchers are lagging.
I have taken my siphon here.
- Oh, okay! - And, this cheese sauce...
will be poured into the siphon now.
[tense music playing]
I don't use things like that gun.
Time to use the siphon gun.
When I had used it the previous time
for my historical thandai to make a foam out of it
it didn't go well at all, so, I am...
praying that...
this siphon gun is my friend today.
I'm very curious about what this dish is going to be.
This looks like a take on tomato shorba to me.
Yes, but, I've never seen anything of this sort before.
The tomato shorba has been turned into a jelly.
There is a Bhutanese puff pastry with it.
The dish is constructed like a modern version of a tomato shorba.
That pastry will be baked now?
Oh my god! When?
How much cream is added?
[tense music playing]
- Was garlic added to this? - No.
On this tray, you will see that
you have a small packet of filo pastry.
Watch carefully...
how fine I am chopping this filo pastry
because, it will be a very delicate garnish.
[dramatic music playing]
I saw that Chef fried it
as fine as our vermicelli sevaiyan.
And, mine were chopped very thick.
We have only one filo pastry.
So, there is no way I can redo it.
Watch very carefully what is happening.
This is a garnish that Chef Manu is making.
[tense music playing]
It's texture, fluffiness
and threads should be exactly like his are.
I removed the garnish here. You can see, it's almost like sevaiyan.
Look at the beautiful colour that Chef Manu has achieved.
Faisu, look at your colour, look at his.
[music]
Tch! It's too thick.
Here, I have my puff pastry sheet.
And there will be two cutters in your drawers.
We are already
done with the first pastry and have moved on to the second one.
[music]
With the large cutter
I will cut two clean rings out of the puff pastry.
I'll take
the smaller cutter to create
a hollow centre in one ring.
And
we'll discard this central piece.
Now, cut the pastry properly,
otherwise, it will topple over after baking.
[tense music]
- I am taking the egg wash. - Where is the mould?
I'll spread it on the bottom base.
- Where did you get the mould from? - What did he spread?
- Where did you find the mould? - It's down there.
Then I'll place this donut-shaped ring
on top of it.
- Guys, follow him. - What did he apply on top of it?
And then I'll apply the egg wash on it once again.
Make sure the shape remains perfect.
The presentation matters.
- What's the step? The below one... - Yes.
And the inner one.
Since Dipika and I are at the same counter,
I'm keeping an eye on her,
trying to follow each step she's grasped,
so I don't miss any vital detail.
We'll bake this at 190 degrees
for around 11 minutes.
[music]
He's already put the puff pastry in the oven.
And some of the guys here still haven't cut it properly.
Let's go, celebrity chefs!
- It feels like something's not quite right. Come on. - Come on!
Some people are really lagging behind.
Ms. Usha, hurry up.
Add this, saut* like this...
Do this, do that, this whole drama is not my cup of tea.
Now, let's do the the tricky step.
We'll charge the cypher.
When charging the cypher gun,
make sure to do it cautiously.
Always remember to check it.
Ensure maximum safety.
If you make a mistake
and it turns flat or gets over-gassed,
all your hard work will go to waste.
I am adding the first charge.
You'll hear a sound.
See what he is saying. Look there, Rajiv.
You'll hear a hissing sound,
and you'll feel a slight chill in your hand.
This means the first canister has been released.
Please make sure this is tight.
And gently shake the canister.
They bring something that resembles a bomb.
A bottle, a gas cylinder,
into which a natural liquid is poured.
There are small capsules that are chilled to create a mousse.
Should I give this a shake?
Gently.
Yours looks fine.
Yours is also quite liquidy.
Yeah. Same.
I'm releasing the cartridge
and then mixing it.
And I've observed that Chef Manu Chandra
has only used one cartridge.
So, I don't want to use a second cartridge.
Guys, he's already started plating.
The chef is preparing for plating.
Chef, this...
Have a look at one of the chefs, Gaurav.
I can't see him from my angle.
Chef, is this all right, or should I add a more?
This is too runny.
Should I add another one?
If your foam is still runny after one charge,
then add a second charge.
[tense music]
I ended up putting three to four cylinders in it.
And then I noticed that
my puff pastry, which should have been straight,
had turned out askew.
Askew?
What am I supposed to do now? It's come out askew.
That's why you should have baked two or three.
Now I genuinely feel like I'm the one in a fix.
The puff pastry has turned out really askew.
I still have some batter left.
So, once again, I meticulously cut the puff pastry
using the mould and place it in the oven for baking.
I'm enhancing the plate with a touch of colour
and texture
by using beetroot.
Its natural sweetness
and vibrant colour contrast look exquisite on the plate.
This garnish will be ready in two minutes.
The chef is meticulously executing each step simultaneously.
Now, he mentions that we will be preparing a quick beetroot pickle.
He is now cutting the beetroot into medium-sized cubes.
Then, he adds lemon, salt,
and oil to the water.
And we need to blanch the beetroot and take it out.
Do you have chives in your basket?
- Yes, yes. - Look.
I am making a very delicate chive garnish.
Like thin grass,
little blades of chives.
Chive is actually just a type of grass.
What is this greenery? I can't understand a thing.
I'm already lagging behind.
And my beetroot is burning.
I can't figure out whether to turn off the gas or chop this chive.
[tense music]
This is too thick.
Chop this finely, otherwise, the presentation won't be appealing.
Nikki, clear away the things you don't need.
You can place down the items you've finished using.
[tense music]
Just as I take the pastry out of the oven,
Chef Ranveer walks in.
He said, "Archana, you're incredibly lucky."
Your puff never even falls, while others' puffs are askew
or completely collapsed.
- Your puff always turns out perfectly. - Right, Chef?
The colour has turned out just right.
Right? Thank you, Chef.
What do you usually have for breakfast?
I have 'Naan Khatai' from Meerut with tea.
'Naan Khatai' from Meerut.
The one that's baked in a tin container.
- Using coal. - Chef...
I bake such delightful 'Naan Khatai'
that if I were to open a shop, it would be a roaring success.
I swear.
For now, listen to me, just open a Shawarma shop.
The way you've arranged everything here,
it looks like the weekly market of Meerut.
Clean up and get ready for plating.
There's a Wednesday market in Meerut, Chef.
- Have you forgotten? - Is that so?
There's a Wednesday market held there.
Now, he must be wondering what 'paith' means.
The chef is from Lucknow, Uttar Pradesh.
Do you know what 'paith' means?
Will you come with me to the 'paith' of 'Budh Bazaar'?
Of course.
If we stick with you, we'll land ourselves in trouble.
Now, finish your dish.
All the girls hang out there.
[Archana laughing]