- Celebrity cooks! - Yes, ma'am?
45 minutes out of your 60 minutes are over!
What?
- Oh! - One plate and four elements.
And, only 15 minutes remain. Come on!
I was getting confused, so, Gaurav said...
he had covered some spinach in corn flour.
I fried that.
I checked if it got crispy. It was crispy.
[tense music playing]
I quickly emptied out the wok. I hurriedly cleaned it.
[tense music playing]
After cleaning it, I placed it on the stove.
That wok burned my hand 3-4 times.
It was bad!
When I burned my fingers, I thought of my mom. I wish...
I could learn my mom's trick on how she lifted and placed it.
It is getting so tough to touch the hot pan.
I cooled my hands down.
Then, I put rice, water and salt into it.
And then, I quickly covered it
and began cooking the rice.
I didn't have much time to cook it.
[tense music playing]
So, I poured out the lentils.
I left it to cool and cleaned the pot again.
And, after cleaning it
I poured oil into it again.
There was some chopped bitter gourd.
So, I fried and tasted it, but, it was very bitter.
I felt, I would be in trouble if I used it this way.
So, I thought hard, and...
I decided to make a spice mixture for it.
Like...
the chaat masala that is dusted over fried snacks.
So, that reduces bitterness.
So, I quickly prepared a spice mix.
Celebrity cooks, last five minutes.
Clean your counters and start plating. Come on.
[tense music playing]
Five minutes remain and while grinding the dust, I remembered
I was cooking ravioli in the pan.
So, I quickly remove it and start plating.
There's very little time.
[dramatic music playing]
I'm only trying how the couscous is tasting
if I fry it with some semolina.
As I fry the first piece
it's looking beautiful.
Teja, element number one. What is this?
- Couscous! - Couscous crisp.
I invented it just now! This too!
- What is this? - Prawns.
- What prawns? - Mom-style.
- Like mom makes it at home. - Couscous crisp, mom prawn.
Grilled fish and couscous salad.
Those are your 4 elements.
- This sauce. And, cheese sauce. - Passionfruit sauce?
Couscous is eaten in various ways in the Middle East.
A variety of ways!
Steamed, in a salad, in a main course.
Crisp!
I've never seen it.
I invented it just now!
So, is this a hit or a flop?
Only time will tell. The oil is too cool for frying fish.
No, you were talking, so...
[tense music playing]
- What's done? - Everything's ready, only plating remains.
Why do I feel like Nikki simply asked Tejasswi
what she was making and completed that very dish?
- No, I cooked the rice my way. - She was making rice too.
- Yes, she was making rice. - Basically, you...
did nothing much. You took Tejasswi's dish forward.
And, you made it your dish.
But, I don't know how she was going to complete it.
I didn't even ask her what she meant to do.
I just made something with all her ingredients on this table.
[tense music playing]
Nikki, you know what I feel?
Earlier, I was feeling that your previous dish
was weak.
Now, I feel like your current dish is weak.
[tense music playing]
Black on black is looking good on you.
The rice and garnish that I have made
are with my own methods, and, what Teju had cooked
didn't have enough salt and seasonings.
I have added everything. So, I have put in efforts.
[dramatic music playing]
This is not a Friday, but, it's a black apron.
So, nobody is taking it seriously.
You had a great opportunity
to make the best dish and escape the black apron.
There is not as much complexity
and detailing in this dish as you could have given it.
I still think...
detailing can be added to this dish. You have 5 minutes.
Five minutes left! What shall I change in this?
If you see from my point of view, this is the only table
which had no disadvantage. That plate is from here.
And, if someone else presented a better plate
who is better?
As I have given excellent presentations every week
his expectations from me are higher.
I have very little time.
I'll make changes to this and make the best of what I have.
I gave a slope to the rice dome.
Then, I gathered the scattered vegetables closer.
Then, I placed my two chicken pieces decoratively.
I just want to succeed today anyhow.
Final one minute!
No, no, no, please! Oh my!
Come on, guys!
[clock ticking]
I have three prawns and three crisps.
I placed all three prawns on the three crisps.
I can finally see some invention
and innovation in my dish.
[tense music playing]
I want to prop up the prawns on the rice
but, they keep falling.
As a result, my rice is getting out of place too.
So, very carefully, I place the prawns.
- Last 30 seconds. - No, no, please!
Please, no!
I heard the ten-second countdown.
Ten!
- Wait, wait! - Nine!
Wait! Take this, sis!
I had just placed all my ingredients. Wait a moment.
- Wait. - Eight!
Wait, wait! Oh my.
- Seven! - Oh no!
- Take this. It's there. - Six!
- Five! - Wait!
Four.
- Wait, please! - Three.
No!
- Two! - Oh no!
- And, one! - Nikki, one!
- That's it! - Hands up!
[applause]
Time's up, step back.
Somebody's stardom will give up.
Time for tasting.
[Nikki sighing]
[applause]
Celebrity cooks.
- Today's challenge was very interesting. - Goodness!
And, somewhere...
as all your dishes are connected to your neighbours
we will do the tasting in pairs too.
- Oh god! That's not fair, sir. - Woah!
Gaurav, Usha Tai, please present your dishes.
All the best, Usha Tai!
- All the best, Gaurav, Usha Tai! - Gaurav, yeah!
Usha Tai is like a mother to us.
And, if her dish is good, I want to give her all the credit.
But, if her dish is not good, I'll take the responsibility.
Because, she's doing excellent work.
[pleasant music playing]
Gaurav, the name of your dish?
My dish is called Fifty-Fifty.
Because, I joined it at halftime.
- Okay. - So, I call it Fifty-Fifty.
Okay. And, what are the elements?
There's daal, bitter gourd, oil and dumplings.
- It's flavoured oil? - Yes.
- What is the flavour? - I flavoured it with curry leaves
mustard seeds and green chilli.
And, what utensil did you finally use for this?
- Tai was using something like a... - Like a wok.
I continued in that.
On the onset, let me tell you, Gaurav, the dish you've placed here
is very good presentation-wise.
The yellow and black colour combination is great.
At the same time, the tiny
bite-size bitter gourd dhoklis you've made
have already raised my expectations
for the taste.
If they taste as good as they look, that will be brilliant.
Thank you. I didn't want to dip them in it.
- I wanted the elements to be dry. - Very good.
That's the right thing you did.
Usha Tai wanted me to cook it with the lentils.
That would be her dish.
But now, this is my dish, so, I wanted to make it my way.
Dal dhokli or dal ki dulhan is an Indian dish.
It's main...
vibe is that of comfort. Right?
That comfort is reflecting in the presentation as you chose a bowl.
I think, it's a nice comfort bowl.
It's an inviting bowl.
Now, Usha Tai, you tell us what you've made.
- Mie Goreng. - Mie Goreng noodles.
What are your four elements?
There's noodles, there's spinach.
- There's eggs and a sauce. - What sauce?
Oriental sauce.
He's still helping.
Very nice.
- What's this? Mushroom? - It's sauteed mushrooms.
- These are vegetables? - Yes.
- One, two, three, four, five, six. - Six elements?
Very nice. And, which utensil did you finally use?
- That one. - The deep pan.
- Deep pan. - Deep pan.
I think, Mie Goreng is a comfort food.
Based on that, your presentation
is very close to the classic way it is done.
- Although, all this on the side is unnecessary. - Time-pass!
No, don't do time-pass.
If you are serious, you won't do time-pass.
Okay, Chefs.
[suspenseful music playing]
- Gaurav. - Yes, Chef?
Your bitter gourd is killer!
- The bitter gourd is brilliant. - Superb!
Thank you, Chef. - Superb!
I never imagined I would cook bitter gourd
and it would be appreciated.
So, moral of the story. I had fun.
But, the daal has a little sweetness.
I think it needs a little salt.
- Okay. - With more salt...
- the sweetness would be balanced. - But...
- it's going very well with the bitter gourd. - Exactly.
But, it's excellent as a complete dish with the bitter gourd.
Shall I tell him it's an excellent dish?
Of course!
- Gaurav, it's an excellent dish. - Thank you, ma'am.
It is brilliant.
Tai felt like it was her dish.
So, I comforted her by saying that all the credit goes to her.
For both dishes.
Gaurav, this dish is a perfect example
to show how things can be balanced in the kitchen.
Best part of Usha Tai. Best part of Gaurav.
They came together and made a dish with minute touches
which we will definitely always remember.
- Oh, I love it. - Thank you.
[applause]
Happy?
Best part is that there's a character in the dhokli
with the gram four and spices.
The daal has a character of comfort.
The bitter gourd has a flirty character. Right?
And, the oil is giving a kick.
Each element has an individual character, but
everything is beautifully coming together.
And, that is a sign of a very good dish.
- Very well done. - Thank you.
[applause]
Okay, Usha Tai now.
[suspenseful music playing]
Usha Tai.
I think...
the taste...
of the noodles in this Mie Goreng is incredible.
There's only one thing off.
The noodles are a little thick.
If this were pasta which needs to be al-dente
it would have been okay, but, it is very tasty.
Usha Tai, this is the first time you made an International dish.
And, not her comfort level food.
- Absolutely! - No thecha or green chutney.
Have I never used any spices other than those?
You have, but, only Indian spices.
Today, you have made an Oriental dish, and, it's good.
Delicious.
Secondly, the sauce is excellent.
The balance of sweet, sour, meatiness and umami in the sauce
is excellent.
The interaction of the sauce with each element is very good.
And, if you hadn't been nervous in the start
- the noodles would have been good too. - Hmm.
- I got afraid. - Never be afraid.
You've made a very strong dish.
- It's a great dish. - Well done, both of you.
- Thank you. - Thank you.
[applause]
Teja and Nikki, present your dishes.
- All the best. - All the best.
I am very happy because Teja and I swapped today, and
we made each other's dishes.
So, let's see what happens.
[gentle music playing]
I am going to take away this rectangular mould from you two.
- Enough of giving this rectangular shape to the rice. - Yes.
[laughter]
Both of them always take that mould.
They shape the rice with it and present it.
[comic music playing]
Look at their clothes. Their opposite shoulders are bare.
- Oh, yes. They've followed symmetry there too. - Yes.
Nikki, what have you cooked?
- I cooked Paella. - Paella.
- I have six elements in it, I think. - Yes, what are they?
- Prawns. - Okay.
Squid, apple chutney.
- Stir fried rice. - Okay.
Sauteed veggies.
And, I caramelised the jalapenos in jaggery.
And, what did Teja cook?
I cooked On-the-Spot, Farah ma'am's hot!
- Wow! - She wins! This is today's best dish!
Where's my knife?
What are the elements in it?
I've made some couscous rice.
with sauteed veggies. And, there's fish.
- Hmm? - There's passionfruit sauce on it.
Again, I made, couscous crisps.
And, I made mom-style prawns.
Bomb-style?
I mean, she makes them at home very quickly.
- Okay. I thought... - Mom-style?
- she said bomb style. - Mom-style.
You can also call them tawa-prawns.
- Six elements with the sauce? - Yes, Chef.
So, is there any reason for plating prawns and fish together?
I may have been given Nikki's dish
but, I felt, it was necessary for me to add my own element.
So that, I can present Tejasswi too.
So, I gave it that twist.
I think, Nikki, your presentation is neat.
The key ingredient, Paella, and the prawns on it
are clearly presented.
- The sauce... - Hmm?
has been spread very stylishly.
Although, if the sauce had a little more flow...
- It's quite grainy. - Okay.
- You can see...
it's missing in places.
- It would look better with a good flow. - Okay.
But, on the whole, it's a good looking plate.
On the other hand, your plate is good too. It's opulent.
The couscous rice has a certain small portion.
The fish, which is the protein, is of a decent size.
You've placed the prawns on a bed
with the spice mix on top, which is very little.
On the whole, it's a good plating too. Personally...
this is a better plate.
But again, nothing wrong with that.
Thank you, Chef.
[suspenseful music playing]
There's no doubt that if this show has a chutney queen,
- it's you. - Ma'am, she made the chutney.
- The chutney is too good. - She made it fully.
Thank you, ma'am.
- For me, the chutney is the star of the show. - Thank you, ma'am.
Your Paella is perfectly cooked.
Was that luck or talent, only you would know.
But, it's excellent.
- Thank you. - Although, the Paella lacks some seasoning and salt.
And, if salt is not added perfectly
- the taste is not accentuated. - I realised about the salt.
But, I had put it in the mould by then.
It's not enough that you tasted it after moulding it.
You knew it and yet there is less salt in it, that's not acceptable.
[tense music playing]
Seasoning is everything in Paella.
Right? Because, it does not have many additions.
So, the Paella should have been the star of this dish
but, it's drawing attention towards it for the wrong reasons.
Because of under-seasoning.
And, the frying is also...
You're calling it Koliwada...
which is fantastic, but, the batter for both is the same.
I wanted to see more effort.
[tense music playing]
Let's come to Teja's dish.
[suspenseful music playing]
- Tejasswi. - Yes, Chef?
What was the need for adding so many elements?
Like I said, I wanted to add an element of my own to the dish too.
Whatever you have done from your side is excellent!
- It is an excellent dish. - Thank you, Chef.
But, the star of this dish
- is this couscous crisp, boss! - Thank you.
Thank you for trying that.
I told you, the dish you made last time
already has more than 1.5 lakh reels.
Yes, it really does!
There will be at least 1 lakh reels of this couscous crisp.
- I guarantee you that! - Thank you, Chef!
[applause]
Look, I was...
- You had me at the name of the dish. - I know, ma'am.
I was sold right there.
- Thank you. - Thank you.
Rajiv, Archana, present your dishes.
[tense music playing]
- Sir, I barely survived. - How many times will you say that?
You've already told the whole set!
'I barely survived, then, I barely managed!'
You've not survived yet.
- We haven't tasted it. - No, ma'am.
It's a big deal that it is on the plate.
- Big deal? - Yes.
First tell us, what is on the plate?
I couldn't form those circles.
- But, what have you cooked? - I have cooked...
Paneer Ravioli circles with spinach sauce.
- Spinach cream sauce. One element. - Hmm.
- Chilli oil, second element. - Hmm.
- Ravioli, third element. - And, the dust.
Basil dust.
Basil dust, fourth element. So, what's this?
That's a crisp, sir.
- Cheese cracker. - Cheese crisp.
- Cheese crisp? - Yes.
Which utensil did you use?
- I had chosen a steamer, but... - Yes?
I got a pan.
Okay, Rajiv, what have you made?
This is a taco made of bread
with a pumpkin and potato stuffing
with a curry sauce
which is essentially a butter chicken curry.
I've also added a cheese crisp inside.
Where is cheese crisp?
This crisp has been crumbled.
Just call it crumble, then.
Yes, it's crumble.
And with the curry, that makes four elements.
But I need to ask Rajiv
did you make the bread for this taco in one pot too?
I made quite a lot in that pot.
In the pot?
A steamer usually has three elements, right?
So, I made it in the bottom part, the pan section.
Oh, so you used the steamer as a pot?
I made sauce, filling, bread in it.
I made everything in it.
You've done an impressive job.
You've used each part of three-tier steamer
in a different way.
You multitasked with the pot quite skillfully.
- Thank you, Chef. - You've been really lucky.
Thanks to Archana.
Thanks to Rajiv.
And let me just say
on the plate, both dishes look absolutely stunning.
- Thank you, Chef. - Thank you.
Shall we try it, Chef?
Yeah.
[dramatic music playing]
Archana, you've made Ravioli
which is a stuffed pasta
the most intricate part of it
is its texture and how thin the layer is
so that with a light bite, it breaks effortlessly
without needing to chew.
You've achieved that, which truly surprises me.
You've honestly prepared an amazing Ravioli
it's commendable.
Thank you, Chef! Thank you.
I feel as though
the sauce tastes more like spinach pur*e.
It's as if someone just tossed pasta in spinach puree and served it.
Sir, I didn't get enough time.
Otherwise, I was planning to add cream.
No, the issue isn't the time, the problem is you made puree
but you didn't turn it into a sauce.
That wasn't my dish, it was Rajiv's.
I wasn't sure what I was supposed to do.
Plus, I had very little time.
So I feel like I made a mistake.
When I left my dish, it was really good and flavourful.
You know, how Archana Gautam is.
She added anything to it.
And the crisp on top
is bitter.
- Chef.. - It's inedible.
I made another one too, but they put this one instead.
We tasted the other one too, it was the same.
- Chef, I'll bring that one. - No, come back.
I made another one too, that one was better.
We don't want another one.
- This is your plate. - Own it.
If, in the 8th week, you serve a garnish like this
and end up burning it
then present it as a crisp, which turns out bitter
I believe that's extremely poor.
The cheese crisp you made
if this were an elimination challenge today
I'm 100 percent sure you would've been eliminated.
The wrong one got served by mistake.
If the wrong one got served, whose mistake is it? Ours?
It broke.
- Whose fault is it? - It's mine.
I should have tasted it.
Archana, I don't think you're understanding this.
No, Chef. I understand now.
- Let's move to Rajiv. - No...
If you truly understood, you wouldn't be here like this.
Last time, in the black apron, your dish was the weakest.
Even before that, in the black apron
your dish was the weakest.
If you truly understood
you'd be listening.
But even now, you're not. You just want to say your thing.
Archana, it is not good enough.
Today, I've learnt something.
If there are four elements
you need to get all four elements right.
Because of that bitter crisp
my entire effort went to waste.
Moving on to Rajiv.
[dramatic music playing]
Your 'Naan' is all right, and so is its searing.
But the filling inside,
made of pumpkin, which possesses natural sweetness,
is its defining characteristic,
which, however, failed to stand out as it should have.
Even in the sauce, the tomato didn't stand out.
I think the bread you made
is commendable, it's good.
But the pumpkin stuffing inside
could've been better.
- I agree with Ranveer. - [indistinct]
The sauce could've been a bit better, it's quite thick.
All in all, it feels like a missed opportunity.
Especially because the equipment you had was truly versatile.
But good effort.
- Okay. - Thank you, sir.
This challenge was quite brutal.
And I really feel I tried to do hard today
I did whatever I could manage.
This is MasterChef. Tomorrow is a new day.
I am waiting for tomorrow.
Because I genuinely feel that tomorrow
I'm going to give everyone a tough time.
Come, Faisu.
- Good luck, Faisu. - All the best!
All the best, Faisu.
Today, I'm representing my mother.
Making dish in my mom's style.
If this day goes wrong for me, I'm done for.
[cheerful music playing]
Faisu, what have you made?
My dish is called 'Ammi Ki Dish'
with peri saut*ed rice
saut*ed vegetables
and chicken skin crisp.
I love the idea of the vegetables.
The way you've plated the rice like this
cutting a quarter of it
it looks very different.
Faisu, have you taken a course on presentation?
Chef, I haven't taken any course.
But my dad was a craftsman.
I mean, he was a craftsman.
He used to make design on nightgowns.
At one point, he made nightgowns for 450 rupees each.
He was such an incredible artist that
everyone would come to him for designs.
I feel like I inherited a bit of his talent...
How sweet!
In design and presentation.
If I calculate your progression
one thing that's been consistent in your journey
is your sense of plating and presentation.
If you say this is a natural gift
then you're very lucky to be born with something like that.
Thank you, sir.
People struggle a lot.
I had to struggle a lot, to learn good presentation.
Thank you, Chef.
[dramatic music playing]
- Faisu. - Yes, Chef.
I told you that the parameters would be different for you
because you didn't have any swaps.
So, somewhere deep down, there was an expectation
that since you didn't swap...
If the passing mark for others is 75, for you, it's 80.
And you've crossed 80.
Thank you, Chef.
I felt absolutely thrilled.
It's so amazing!
Last week, I made such an excellent dish
and received incredible appreciation for it.
And today, once again, they loved my dish.
Faisu,
this is an absolutely splendid dish, a classic one.
And you've done full justice to that classic.
The colours, presentation, and textures are absolutely great.
The chicken is cooked beautifully.
Thank you, Chef.
At first I used to think that
I am gonna be very honest
this guy does dance shows, makes reels
he's on this show and that show
so, I assumed you'd come here thinking
this was just another show.
But the sincerity you carry in your nature and behaviour
you've completely proven me wrong.
Thank you, Chef.
A North-West style dish
which is traditionally cooked in a single pot.
Everything simmers together, covered, in a wok.
First, to envision that
then choose the right pot and execute it accordingly
is not an easy task.
You've handled it remarkably well.
When you first arrived, I saw you as a hit-and-miss.
Today, you're a complete hit.
This dish was impossible to make in an hour.
Very well done, you're putting your heart and soul into this.
Nothing matters more than that.
Thank you so much.
Wherever you go, you'll be successful.
Thank you.
Give your mom our love, and tell her we loved her dish
- because while you cooked it - Thank you, Ms. Farah.
- it's truly your mom's dish. - It's her credit.
Yes, absolutely!
And your mom hasn't just taught her daughters well
she's taught her son beautifully too.
Thank you so much, ma'am.
Thank you, ma'am.
Thank you, sir.
- Thank you. - Thank you.
- Faisu! - Wow, Faisu!
Whether I win today or not
I am representing my mom's dish
and today, I feel like I've landed in the right place
a proper tasting.
Now it's time for the results.
Results.
In this competition,
there's one celebrity cook
whose black apron...
Is about to turn white.
- No surprise. - Faisu!
- Yes, Faisu! - Faisu!
Come on, take it!
Thank you, Chef. Thank you so much!
Wow!
Thank you, Chef!
Faisu, you're safe for this week.
- I'm safe for this week? - Yes!
- Exactly! - I'm safe for a week!
Exactly!
I'm genuinely happy for Faisu.
But why are we adding six elements here?
I could've just made Mom's chicken curry and rice too!
We went inside and saw that
there was a huge door standing there,
concealing something.
And beside it, there's a bioscope.
I have no idea what's behind this wall
but one thing I do know
something's definitely going to go wrong today.
[applause]
What do you all think is going to happen on MasterChef today?
If we had any clue
we'd have come prepared, wouldn't we?
Yeah, absolutely.
[Gaurav mimicking Archana]
We are never aware of anything here.
Anything can happen in this kitchen, ma'am.
By the way, the secret of today's challenge
is hidden behind this wall.
[dramatic music playing]
Oh, god! Not again!
- What is this? - Everything is a secret!
If you want to uncover this secret
you'll have to look through that bioscope.
I thought it was a music system.
- A music system. - Really?
Shall we begin?
- What's that? - Have a look!
Have a look.
It's Chef Kunal!
There were pictures of Chef Kunal.
He's in Delhi.
Because there's a variety of 'Chaat'.
Kunal is buying some spices
and there's a spice market around him.
Delhi, the city of heartfelt souls
is known for its love of food and its grand hospitality.
The whole city feels like a festival of flavours.
And it's this very city where my food journey began.
Khari Baoli is truly a palace of spices.
Since the 17th century,
it has been not merely India's,
but Asia's oldest and largest spice market.
You will find every variety of spice here.
And its aroma remains just as captivating even today.
Nice!
Why am I telling you all about these spices?
Well, you'll find out only in the MasterChef kitchen.
- Ready! - Yes, Chef!
Steady!
Open!
[dramatic music playing]
- Oh, my! - Ah, I see!
Spices!
There were so many spices there,
some of which I didn't even know the names of.
Even though I've eaten them in powdered form
seeing them whole, I can't even tell what they are.
Being a hot chilli myself
so my eyes went straight to the chillies!
What are so many spices doing here?
So, what you're looking at
is something I have personally created
a special MasterChef spice pantry.
I brought all of this all the way from Khari Baoli myself.
Yes.
That's what we saw in bioscope.
Khari Baoli
is the largest and oldest
wholesale spice market around.
Spices from all around the world arrive here.
- It's the hub of the global spice trade. - Yes.
And it's the very soul of Delhi's cuisine.
[cheerful music]
For me, these spices hold a special place
because my journey to becoming a chef
began right in Khari Baoli.
- Oh, splendid! - Wow!
Thing is
if we're talking about Indian cuisine
and as an Indian chef
it's our duty to understand this spice story
and carry it forward.
The map of the world has been shaped by spices.
And Delhi has always been at the heart of the spice trade
in the North.
Spices have been brought here through the Silk Route.
Through Khari Baoli, these spices reached the entire world.
Today, we'll celebrate
that Silk Route, Khari Baoli, and Delhi.
So, in today's challenge
the real heroes will be these spices.
Okay.
And the directors and producers of this film
will be our two chefs!
So, tell us, directors and producers
what challenge have you brought for them today?
Today's challenge will have three rounds.
The first round is going to be quite interesting.
For that, you'll need to divide into pairs.
And those pairs shall not be decided by us.
Not even by Faisu.
- You shall decide for yourselves! - All right.
Come on, form three pairs.
What?
Please, Tejasswi! Please!
Rajiv practically grabbed me
he just wouldn't let me go.
And I want to team up with Nikki.
- I'm standing here! - What is this?
Why did you come here?
- Oh, you were standing here? - Of course.
I wanted Gaurav!
But Ms. Usha was stuck to him, so I couldn't get him.
I want Tejasswi!
Because I think she is smart and
she'll understand these spices.
- It's final. - Nikki!
It's fixed now!
Nikki, no!
Nikki...
No matter how many spice you'll have
you'll end up making 'Thecha'.
Then, why do you want Tejasswi?
Archana, you and your loneliness!
You two have made a pair, are you both agreed with that?
We both are.
Yes, you're a pair now.
- Whether you like it or not. - Oh, dear!
Oh, heavens!
What wrong did I do
to be paired with Archana once again?
He knew he'd face rejection, so why did he embarrass himself?
You are also embarrassment yourself.
Nikki, you have the immunity pin.
If you wish,
you may swap your team or someone else's.
I wish to pair Ms. Usha and Rajiv together.
And I want Gaurav and Archana to be a pair.
Ms. Usha!
Now the fun really begins!
[Rajiv laughs]
You've made perfect use of that immunity pin.
This is called the misuse of power.
Ms. Usha's face was priceless.
It looked like someone had placed a massive weight on her.
Her face turned sullen upon realising she was paired with me.
And I wasn't any better, I got stuck with Ms. Usha.
Working with her is incredibly difficult.
Gaurav, what's wrong? You're unusually quiet.
Ma'am, it's fine. No worries.
Since it's all about spices,
I suppose I'm like salt, I blend in with every spice.
But you have to own your pair also.
- That's fine - I'm from Delhi anyway.
It's all good.
My goodness, Nikki!
She's hit the jackpot for me.
Gaurav has always been my lucky charm.
Whenever Gaurav is in my team
or even just with me, something good happens.
For the first round, from each pair
- one celebrity cook will step forward. - Okay.
Now decide among yourselves who's coming forward.
[tense music]
Do you want to go?
No, you go. You're the sensible one.
Think carefully before choosing.
One mistake could cost the whole pair.
[tense music]
Rajiv.
Send Usha Tai.
Maybe we have to identify spices or something.
- Can you identify whole spices? - Obviously.
Okay, go.
As you say.
I'm okay with anything. I'm also confused.
Will you go? Will you do a good job?
Teja, Usha Tai and...
And Archana?
Archana is not looking confident.
No, ma'am.
- Are you confident? Sure? - Wow.
Okay, then. Round one
starts now.
[tense music playing]
Khari Baoli is in the streets of old Delhi,
and you are now in the streets of Khari Baoli.
Placed in front of you are a few spices.
What you have to do is,
you have to put your hand inside
and feel the spices.
Feel it.
Based on only the feel of the spice
and without removing your hand out or without looking down
you have to tell us which spice it is.
After you guess
you can remove the spice and look at it and show it to everyone.
Okay?
You have only one chance to guess it.
Once you have said the name, your chance is over.
[tense music playing]
The more number of correct names you guess
that pair
will win a big advantage,
which will help them in the next challenge.
'I told Teju, 'Look, Teju,'
this is your chance to hit a sixer.
We are being given a chance.
Both of us are strong.
But we have to become active
because these spices are very different.
I'm happy that it will all be good.
What is so great about it?
Are we ready?
Tejasswi, we will begin with you.
[tense music playing]
What are you feeling?
Which spice can it be
that is not breaking even with so much force?
[pensive music playing]
I'm so confused.
'I can feel something long like'
'like turmeric.'
It can be dry ginger too.
Uh... Turmeric?
[tense music playing]
I don't know what this is.
This is 'paan ki jad.'
It's also called dried galangal.
This is very tough.
'This is more like the root of problems.'
Who are these people from Delhi who use the betel root
for cooking.
Who? I mean, what?
- Usha Tai, focus. - Okay, Usha Tai.
Keep quiet.
Let's begin.
Oh, my God.
Uh...
'Dagad phool.'
- Yes, I'm right. - 'Dagad phool.'
That's the right answer.
- Perfect. - Usha Tai.
[laughing]
Archana, go.
Full focus.
[pensive music playing]
- Sir, clove. - Remove it.
- Clove. - Clove.
- Wow. - Correct.
First round, Tejasswi you are at zero points.
Both of you have one point each.
Round two.
Teja.
You will pick up a very nice spice.
- Is it squishy? - It's hard.
Does it feel sticky on your fingers?
- Yes or no? - Slightly sticky.
What is this?
When I was touching it, it felt like a stone.
- Three. - Two.
Say something quickly, Teja.
- Quick, quick... What is it? - You have to say it now.
- One. - Uh... Nutmeg?
Please pull it out.
- What is it? - Smell it.
Asafoetida.
I've never seen Asafoetida like this in my life before.
'Tell me honestly, none of you would have used Asafoetida'
in stone form for cooking.
'Teju missed a point'
'in this round too.'
Usha Tai, I miss you. Seriously.
I wish I was with you.
Teju does not know anything.
Teju, you are drowning and pulling me down too.
Usha Tai, ready?
Well done, Usha Tai. Go, Usha Tai. Focus.
[pensive music playing]
- Look at her facial expression. - You've made your face as if
you are holding Rajiv's neck.
[laughing]
And you haven't held it properly.
[laughing]
I'm not able to understand.
Okay, on the count of
- Ma'am, say something. - Three,
- Two... - Usha Tai. - One!
- No? - Say something.
If you don't want to say it, check your hands.
Turmeric.
It was so thin.
Archana, let's see if Delhi is in your heart
- or not? - God help me.
Easy does it.
Time for round two.
Feel the texture.
- Focus on it. - I think this is
the betel nut that is added with 'paan,'
I think it's that.
- Get your hand out. - Remove your hand. - Have a look at it.
- What is it? - 'Anardana.'
- 'Anardana'. - Very good.
Since when is dried pomegranate classified under spices?
- Yes, it does. - Of course, it does.
Does 'channa' taste good without 'anardana'?
'Chole' is not cooked without 'anardana,' in Delhi.
Exactly.
- Even 'anardana chutney' tastes very good. - Yes.
In round two, none of you won any points.
'I couldn't guess in this round.'
The others also could not guess.
I'm very happy about that.
But I'm still stuck at zero
but both of them have at least one point each.
Let's begin round three. Teja,
- guess correctly this time. - Teja.
I have a feeling she's going to pick that.
Oh...
- This is an easy one, Tejasswi. - Yes.
Green cardamom.
- Congratulations. - Yes. - Yes.
- Finally. - Finally.
Tejasswi has opened her account.
Thank God, Teju
guessed it correctly and saved us from embarrassment.
Teju gets one point now.
Usha Tai, let's go.
Please focus, Usha Tai.
You have to focus.
Mustard.
- Yeah! Usha Tai. - Yes...
'Whichever spice came before her'
my queen Usha Tai
knew it all.
- Archana. - Get started.
Put your hand inside the ballot box.
Bring out the vote.
- What is it? - Good luck.
Oh, God.
- What is going on? - Good luck, good luck.
I couldn't understand which stick I was touching.
I've seen only sandalwood sticks.
Is sandalwood used as a spice?
Sir, this is a spice
but I'm feeling as if it's sandalwood.
- It's a stick, but not a spice. - Why does she say the name?
You have to live with it.
- You have to stick to the name you said. - Yes. - Yes.
Isn't it?
- Yes. - Yes. - Correct.
- Now remove it out. - Remove it.
Remove it.
- Sandalwood. - Yeah.
Is this a spice?
- This is called good fortune. - Yes.
Now the score is
Teja - 01. Usha Tai and Archana - 02.
Let's go to round four. Tejasswi.
[pensive music playing]
Put your hand further inside.
'Kasuri Methi?'
Get it out.
Now that you've said it, you must remove it.
- 'Kasuri Methi' is the right answer. - Wow.
Usha Tai, let's go for it. Let's go.
Come on, Usha Tai.
Black cardamom.
Remove your hand out.
- Very good, right answer. - Black cardamom.
Usha Tai...
Don't do that.
God know what all she does at night.
Does she play with spices in her sleep?
How does she know everything?
Very... Usha Tai, you're a magician.
Archana, let's go.
[pensive music playing]
Uh... 'Sonth.'
- Dry ginger. - Remove it.
- Oh, wow. - Perfect. - Yes!
- That's great. - Yes.
Yes!
The score after round four is Tejasswi - 02.
Usha Tai and Archana are at three each.
Teja, you are out of the game.
It's a tie-breaker. The final fifth round between
the two.
Teju is out
and I don't see the white apron even in the distance.
Usha Tai, let's go.
[tense music playing]
What do you think, Usha Tai?
Is it 'Choti Pipali?'
- You can't ask, you've said it now. - You have to say it. - Remove it.
Pipali.
Usha Tai...
'Usha Tai is playing very well.'
And she has mostly identified all the spices.
The pressure was on Archana who was from my team.
Okay, Archana.
How should our leader be?
- She should be like Archana. - Take it easy, Archana. Focus.
Easy does it.
- I think... No... - First, confirm it. - Yes.
Black pepper.
Remove it out.
White pepper.
'In her place, even I wouldn't have identified it'
because the difference between black and white pepper
is very minute.
Black pepper is a little more rough.
But you can't identify when you are under pressure.
Well played, Archana. No problem.
- Most spices were guessed by Usha Tai. - Of course.
Usha Tai and Rajiv, both of you get a very big advantage.
[cheering and applauding]
[cheering]
I can't feel it in my hands.
Usha Tai did it!
Usha Tai won it.
I'm so proud of you, Usha Tai.
Sometimes I feel
why did I leave Usha Tai?
Usha Tai is the OG.
I should have selected Usha Tai
and I would have won this advantage.
Let's move to the second round of the challenge
where you'll know what the advantage is.