'Today, we will be introduced to our top 5 finalists,'
'for whom Chef Vikas conducted a pressure test yesterday.'
'I had never seen,'
'heard of or tasted such a dessert in my entire life.'
'This dish... Your challenge for today...'
[suspenseful music playing]
'Sir, I don't know why but I can't stop crying.'
'Where Archana and Nikki's dishes have already been tasted...'
'There were some flaws in both taste and cooking.'
'It's now time for Rajiv and Faisu's tasting'
' and to find out who will be our top 5 finalists.'
Faisu, please present your dish.
I was excited.
My dish and candyfloss turned out well.
I feel better.
I took a deep breath and took my dish to the judges.
[music playing]
Faisu, if we talk about presentation,
this is what I meant by marbling.
Archana, step forward and look at it, please.
This is marbling.
Right? The top of your cake was dark green in colour.
It is very important to understand this part
when it comes to the top layer of the cheesecake.
The marbling is impressive.
Thank you, Chef.
Speaking of the net,
I believe you got it just right.
Your understanding of line alignment and angles
makes sure the eyes don't fixate on it because there's so much
going on but it still maintains symmetry.
- Thank you, Chef. - I liked it.
But in my opinion, the strawberry pockets you were working on
- were just brilliant. - Thank you, Chef.
But I hope the taste and crust... I have some doubts about the crust.
Okay!
The colour of your crust didn't seem right to me.
But that we will see in tasting.
The precision of your chocolate work and detailing can be seen from afar.
You've executed all the techniques, it's evident.
It's a good presentation.
Everyone's presentation was very close
to the dish Chef Vikas had brought.
And that goes for all of you.
Pulling this off without a recipe is impressive. Hats off!
Good job on that.
Let's see how it tastes.
Okay, I am going to show you something.
Look at this. Beautiful.
I thought it will break.
[applauding]
- Because the dark chocolate layer was quite thin. - It is.
I thought it will break.
But still very balanced.
Thank you, Chef.
[tense music playing]
Look at this. Can you see the texture?
- Evenness. - The texture of the cake is even.
It's done all the way through.
The cheesecake should be slightly soft
at the centre, but it shouldn't be pasty.
Chef, I didn't check it once.
I decided
to check it within the given time period.
[suspenseful music playing]
- Have you made cheesecake in the past? - No, Chef.
Did you know how the layers would taste?
I didn't.
There are many air pockets in cakes, but not in this.
Smoothness!
New York-style cheesecake has a smooth texture.
I can see that in this.
But I really enjoyed the taste!
Matcha has that distinct earthy flavour.
And too much of it can turn bitter.
I was nervous about the base.
I thought you overcooked it.
Actually, that was its best part.
- Wow! - Thank you, sir.
[applauding]
It is crunchy.
It's not soggy. Beautiful!
- Thank you, Chef. - You executed the technique well.
You understood the time and temperature.
You were nervous, but you stayed in control.
It's wonderfully baked.
Marbling was good.
I think this cheesecake could've been better.
The base was thick.
The ratio of the cheesecake and base
is the only thing that I will point out.
All right? Next time, when you bake a cheesecake,
- make the base slightly thin. - Yes.
Amazing! But the rest of it
- was executed well. - Thank you, Chef.
[pleasant music playing]
This is the best cheesecake I've had so far.
Thank you, ma'am. Thank you.
- Well done, Faisu. - Thank you, ma'am.
- Well done! - Thank you, Chef. Thank you.
[Faisu] 'In the back of my mind, there's just one thought.'
'I've made something good, but others have done well too.'
Every contestant was appreciated for their effort in the dish.
So, let's see.
Now, let's get to the last tasting
of the final Black Apron Challenge
in the Semi-Finale week.
Rajiv, get your dish.
[pleasant music playing]
- Go, Rajiv! - All the best.
It looks good.
Beautiful!
[music playing]
[upbeat music playing]
The height of this...
- Beautiful effort. - Thanks.
The marbling could've been a little better.
Little bit more patience.
Because you have a strong grasp of chocolates and baking.
I thought your netting will be perfect.
It's not perfect.
It cracked earlier,
- so I just set it aside. - Huh?
When I was putting it, it cracked slightly from the side.
I felt that this was going to be your game.
Besides that, of course...
Marbling could've been a little better.
The net could've had more stability to it.
I am saying this because you've done these things before.
For your standard,
the strawberry looks clumsy.
Your dish looks pretty.
But that is missing in strawberries.
But this is outstanding.
Thank you, ma'am. Thank you so much.
These four hazelnut sugar threads you executed
are holding this dish together.
And you picked up on that with precision.
You understood that no matter what,
these four sticks had to be placed properly.
I think you spent the maximum time on these.
I can see that effort.
- And the best thing on this plate... - Elevation.
It's the elevation. The height.
And the hazelnut sugar threads that you executed.
[tense music playing]
Again, very well cooked. The cheesecake is very well cooked.
- It looks creamy. - We can make out from here.
It's cooked really well.
Thank you, Chef. Thank you so much.
[suspenseful music playing]
The base you've made, you expect it
to break easily without too much force.
Do you think it's quite thick?
- It's dense. - Dense.
Did you press it a lot?
Yes! I was scared.
If it breaks and water seeps in, I'm done for.
- I felt that... - I pushed it too far. You are right.
- To be safe. - That's right.
But you know! You've had this before.
Until it crumbles, you can't call it a crumb.
The upper layer of matcha cheesecake is so smooth,
but the crumble beneath is hard.
- You didn't give it space to breathe. - Too much pressure.
In terms of taste, the cheesecake is interesting, Rajiv.
This is the most evenly and well-cooked cheesecake so far.
- Thank you, Chef. - In terms of cooking.
Thank you!
Out of all, mine was baked the best.
So, I was really happy.
Again, the technique was good.
You had a good grasp of the time and temperature.
The cheesecake tastes good.
The base was lacking.
It would've been amazing if it crumbled well.
For me, the best part is this chocolate netting. It's delicious.
Really good. It's the best one.
- Thank you, Chef! Thank you, ma'am. - Yeah!
Okay, thank you very much.
- Well done, everybody. All the best. - Thanks.
- Thank you so much. - We will take a moment.
[applauding]
This season's last
Black Apron Challenge tasting is over.
And let us tell you, we are all very proud.
It is a challenge to make this recipe
without a recipe for anyone.
Each and every one of you did an excellent job.
But only three will go ahead.
It's time for results.
Your aprons make it look like
something intense went down in here.
War of the Celebrity Chefs!
Just look at it.
My apron always looks like this.
I am not sure if it's a black or a white apron.
That reminds me,
I wanted to show you something.
[tense music playing]
For a chef, their apron is crucial for them.
But for a Celebrity MasterChef,
the most important thing is...
[suspenseful music playing]
Golden Apron!
[cheering]
[Nikki] 'Aprons matter a lot to chefs.'
'And here we have the golden apron right in front of us.'
'The moment the golden apron was revealed,'
'I was overjoyed. Wow!'
These are six golden aprons.
It has the names of six contestants.
- Only five of you will get them. - Five of you!
We know who the two contestants are.
Chefs, shall we give them their golden aprons?
Well done, guys! Well done!
You truly deserve it.
[music playing]
[laughing]
Wow!
Amazing!
[applauding]
Yay!
Don't stop applauding.
[applauding]
And this one is for Tejasswi. Step forward.
[applauding]
How excited are you?
Very excited. Thank you, ma'am.
[applauding]
Now, let's get to the main agenda of the day.
[tense music playing]
One by one,
we will announce the names of the celebrity cooks
who won the golden apron.
[suspenseful music playing]
For one last time,
close your eyes and let's do this.
The one whose name I announce
will open their eyes and collect their golden apron. The name is...
Nikki, it's you!
[applauding]
Well done, Nikki!
Well done!
- Congratulations! - Thank you so much.
- You are the finalist of... - Congratulations!
Celebrity MasterChef.
Thank you so much! Thank you!
[Nikki] I have the golden apron.
I am elated.
This is the first time I am seeing a golden apron.
I am blushing! I don't know why.
The next cook that gets a golden apron...
It's Rajiv!
[shrieking with joy]
Go!
[cheering]
[applauding]
Rajiv, you've earned this.
Thank you so much, Chef. Thank you so much.
[applauding]
[Rajiv] 'I was so happy.'
'I feel no matter what happens, whether I win or not,'
'I won by entering the finale.'
And I just could not be happy.
So, thank you!
Faisu and Archana,
only one of you will be in the finals.
[clock ticking]
And one celebrity cook will head home.
[tense music playing]
Three!
Two! One!
[tense music playing]
Faisu! [all]
[applause and cheer]
Faisu!
Yes!
[applauding]
- Well done, brother. - Well done.
[Faisu] 'Putting on the golden apron felt like'
'I have the golden opportunity again.'
In the MasterChef journey, I never expected
to cook the way I did in the first episode
and reach the finals.
I want to pat myself on my back.
'Faisu, you did well. You are multi-talented.
- Archana. - Yes, ma'am.
I love you.
[somber music playing]
Thank you!
Archana, you have been the life of this show.
You are the life of this show. There might have been arguments
and chaos,
but I can't imagine
- how this kitchen will be without you next week. - Really.
It will feel like the life of the party is missing.
Today, something...
I think you had a meltdown,
got too nervous,
or were simply out of your comfort zone today.
There were flaws.
When I used to eat cheesecake at restaurants, I used to wonder
how it's made.
I mean...
It's so smooth
and it melts in the mouth.
What is this? Did humans make this?
But I made it.
So, that's a big deal for me.
I struggle a lot when it comes to making cakes.
It's tough.
So, I made small mistakes.
What is that called?
Archana, based on what you were cooking in the first week,
I didn't think you would make it to the Semi Finals.
- Yes, ma'am. - So...
Call it quick thinking, luck,
destiny, karma,
or the magic of your hands, but you made it there.
- Ma'am, I made a cheesecake. Think about it. - Exactly!
It is a big deal for me.
- Archana, your... Your spirit... - Yes.
- Your freewheeling spirit... - Yeah!
- Hmm! - Is quite inspiring.
It is easy
- to laugh at others. Right? - Yes.
It is difficult to laugh with someone.
You laugh with everyone.
You laugh with everyone
and you also joke around.
Because laughing is more important,
it doesn't matter what you are laughing at.
Sir, the whole world is ready to make you cry,
but you need someone to make you smile too.
- Absolutely! - Sir, honestly.
I entered this show for my dad.
All of you and this show changed my dad's perspective.
For 20 years, my dad had been troubled by one word.
My grandfather taunted him so much, saying,
'My son-in-law is just a cook.'
I mean...
Now I ask my dad, 'Dad, all good now?'
He replies, 'No!'
'I was a cook and I still am.'
'Let me make a chicken dish for you.'
Archana, come here.
Yes, sir.
- Look over there. - Yes.
- Your dad is watching. - Hmm!
And all those people are watching too,
the ones who were mocked for being called a cook.
Now, Archana has proved to you today
that there is nothing more beautiful and better
- than being a cook's daughter. - Nothing!
[applauding]
God bless you! Mr. Gautam,
your daughter is a gem.
Thank you!
- Thank you! - But your favourite chef,
who is obsessed with you,
- is not saying anything. - Yes.
- Yes! - Thank you, sir.
Give your hand.
- You will ask for a vote from me. - No, sir.
Vote for her.
I would like to say something.
In 15 years of MasterChef, I've never
laughed as much as I have because of you.
I am so proud of you.
- Thank you! - I said you're a tigress, and you truly are one.
I hope you win the elections.
I will if I have you by my side.
You will have to campaign for her now.
I will vote for you.
Vote Archana!
Love you, Archana.
- Thank you. - I love you, ma'am.
No matter what they say, they will miss you a lot.
- Yes! Definitely. - A lot!
That's when Ranveer walks in
with about seven spoons.
- Usually, it's a 6-gun salute. - You will make me cry.
- I'm giving you a salute with a spoon tap using six spoons. - Look!
[cheering and applauding]
[applauding]
Archana!
Sir, I wasn't going to cry.
You did that and made me cry.
[laughing]
These are happy tears.
Take the spoons with you.
Just take it!
You ended up with free cutlery.
Imagine, ma'am. Teja got a knife.
- Yes. - I got so many spoons.
- Oh, of course! Of course. - Actually.
- Okay. So, bye. - We love you.
- Bye, ma'am. Bye. - God bless you.
- I'll see you. - Bye...
- All the best. - Bye.
- Love you. Yes. - Do well.
[sentimental music playing]
[applause]
'Archana'
- Bye, ma'am. Bye! - Archu!
- Bye! See you. - Bye.
Bye, sir.
[sentimental music playing]
'Archana'
All right!
Faisu, Nikki,
Gaurav, Rajiv and Tejasswi!
You are the finalists of Celebrity MasterChef!
[all whooping]
- Whoa! - Perfect!
Wow!
Congratulations!
- [all whooping] - Congratulations!
Celebrity cooks, celebrate this moment.
- You earned it. - Yes, Chef.
- Thank you. - Good night.
- Thank you. Bye! - Go.
- Come on. - [all whooping]
Let's go.
[sentimental music playing]
[music fades out]
[theme music playing]
- Whoa! - Oh my God!
- Wow! - What is this?
Something's going to do down!
- What is it? - Teju!
Finally, the finale week is here.
Today, donning the Golden Apron, we'll be entering
the MasterChef kitchen for the first time.
Something seems different.
'It feels like the clouds have descended on Earth.'
The atmosphere is light-hearted.
"What's going on?"
- Hey! - What's this? 'Please do not touch.'
- So nice! Right, Teju? - Yes.
- Look at that! - What's this?
- What's happening today? - No idea.
Golden Door just like the Golden Apron, see!
I feel like something's about to happen.
What's going to happen?
[suspenseful music playing]
[ecstatic cry]
Let's go!
- Wow! - Whoa!
[jubilant music playing]
[ecstatic cry]
- Oh my God! - Wow, Teju!
[ecstatic cry]
Yes! Special congratulations, bro!
Oh my God!
- [ecstatic cry] - Woo-hoo!
I saw a huge poster of myself in the finale week!
It left me speechless.
I can't express the feeling.
All I'll say is, a few more challenges
and I'll be closer to the trophy.
I'm not on the sides. I'm bang in the middle!
So, I feel, "Rajiv, you deserve this."
"You deserve to be here."
"You've done an outstanding job."
"Well done for making it here."
[Gaurav] 'Everyone else was jumping for joy.'
They were rejoicing and went mad with joy
but I wanted to capture that moment.
I've had posters of my characters and shows put up many times before,
but this was my first poster as Gaurav.
I was elated to see my poster.
I don't understand why this says, "Please do not touch."
- I'm going to touch it. - This...
No! Gaurav, you're not supposed to touch it!
- What's the worst that can happen? - No!
- I'll press it. - Don't do it.
- Gaurav, no! - Hey!
- They're saying no, Gaurav. - Hang on a minute.
- No! - Just once, please.
No!
[gripping music playing]
'It felt like I was moving towards the trophy'
and people are pulling me back and I go, "No!"
[mimics grunting and pressing buzzer]
- No, Gaurav! No! [screams] - No, Gaurav!
- [glass cracking] - [screams]
- [glass cracking] - [shrieks]
[glass cracking]
- [glass shattering] - Whoa!
What!
[heart thumping]
[upbeat music playing]
- Look at it. - Whoa.
Hey, that's the apron!
My God!
- Ah! - No way!
- Let's go. - Yay!
[Nikki] 'Oh my God!'
Seeing that coat and trophy gave me goosebumps.
I experienced a different kind of joy.
'I recollected my whole journey!'
'It was really like a dream come true moment.'
We were in the Top 5!
On seeing the trophy for the first time,
I could imagine myself
holding the trophy in my hands
and donning that chef's coat.
The show made one mistake.
They shouldn't have revealed the trophy.
[Gaurav] 'I want to win it at all costs.'
[Rajiv] 'There was one problem.'
The coat looked like it wouldn't fit me.
I'd have to alter it. It was too small for me.
This chef coat is mine!
[all whooping]
[applause]
- Hello. - You look amazing in those Golden Aprons.
Ah.
Look at the delight. Oh my God!
- Congratulations to all of you... - Congratulations.
For becoming the finalists.
[applause]
I am Farah Khan.
I'm with the greats
who made my journey extremely pleasurable.
Chef Vikas Khanna and Chef Ranveer Brar.
[applause]
And our five finalists
shining like 24-carat gold
have just stepped onto the finale's battlefield.
They have only one goal
which isn't to win MasterChef,
- but to be one. - To be a MasterChef!
Celebrity cooks, finale week!
It's the last lap of your journey.
- Wow. - You're so close.
One of you is going to become the first Celebrity MasterChef.
[applause]
I see nothing except my victory.
I've worked very hard
and it has all been for victory and triumph!
Your future lies before you.
[sentimental music playing]
What do you see, Teja?
I think this chef coat will look great on me.
And this isn't a uniform.
Wearing it instantly puts a lot of responsibility on your shoulders,
that of an entire kitchen.
I mentioned to you that I dream of opening a restaurant.
I'll inaugurate it wearing this coat.
- Lovely. - Wow!
I would never call myself a chef,
but a MasterChef
after wearing this.
Rajiv!
I have a point to prove
because when I signed this show,
everyone thought I was only a comic factor
and comic relief for the show.
I think I've proved that I've reached the finale
by making good food.
I want to prove to everyone
that I'm a comic relief,
but I can also cook.
I want to prove this point to everyone.
It's a big point to prove to myself and the world.
You've come a long way.
- Thank you, Chef. - All of you.
Especially Gaurav.
Yes. [chuckles]
Actually, ma'am,
I've won a lot of trophies since childhood.
But I stepped out of my comfort zone and came here
and this is a trophy of a reality show...
This is my first reality show.
And I have an empty spot in my house for that trophy.
It has been on my mind since day one,
but I didn't say it and I never express myself
because I always feel
that my actions give the best answers to the world.
When I came here,
a lot of people said, "He shouldn't be here."
"He's like this and that." Regardless!
But that motivated me more to do well.
I'll take this trophy home. End of discussion!
- Gosh! - Whoa! When he sets his mind to something...
But there's no voting here.
Then I'd have won a long time ago.
I came here on my own merit.
Until now, I've won trophies for the characters I played.
- I'll win this trophy as Gaurav, ma'am. - Exactly.
- Yes. - Without voting.
So, that proves this is my mettle. This is what I'm here for.
That's 100% right.
Gaurav Khanna has made Vikas Khanna proud.
- Oh, thank you so much. - Oh, wow.
- Thank you so much. - Both are Khannas.
We heard a lot of things about you too.
In the beginning, people said,
"It's his luck that he's on this show."
"His luck is the reason."
Gaurav, you're on this show to prove yourself.
- Absolutely. - And I really liked one thing.
- All of you did away with your masks here. - Yes.
The characters, the social media stars,
the celebrity aura you had...
You did away with it all and became humbled cooks.
And thus began their journey to turn into chefs.
And now, this week, one of you will become a MasterChef.
Absolutely.
Nikki!
The reality shows I did in the past were personality-based.
- This is my first reality show... - Skill.
Which is talent-based.
Now, I want to be the Celebrity MasterChef
and that's final.
Saifu... I won't call you that.
I won't call you Saifu.
I won't even call you a MasterChef semi-finalist...
- Finalist! - Either.
Okay. [laughs]
I'll address you as Faisu the MasterChef finalist.
- Oh, my! - Thank you, Chef.
Faisu!
Chef, it has been a long journey.
I never expected I'd do so well in life
and being a finalist was totally unexpected for me.
This isn't my comfort zone at all.
I've done other reality shows
which I can do and I know I'm good at those fields.
After looking at this trophy,
all I'll say is this.
There were two shows before this and I was a finalist in them both.
I didn't get the achievements that I had expected I would there,
but, God willing, I'll bag this achievement.
Fantastic.
Let me tell you one thing.
You get to see a huge cultural change in India.
Three of our finalists are boys.
We were just talking about it.
You proved that men can also be good cooks.
True.
I'll say just one thing.
I hope all five of you can see the finish line.
- Beyond that line, a real life awaits you. - Yes.
Something totally new.
So, good luck to all of you.
- Thank you, Chef. - Thank you, Chef.
[applause]
You wore different coloured aprons during your journey.
- The White Apron to move forward. - Yes.
You wore Black Aprons even though you didn't want to,
to save your neck.
So many times.
Now, on this golden chance,
- you're wearing Golden Aprons. - Nice.
So proud.
And before you is something that is above all these aprons.
The ultimate winning prize.
MasterChef's Chef Coat!
Absolutely.
This isn't just a coat,
it's an identity, a social standing,
an honour.
The beginning of a new identity,
which when worn will not make you a celebrity cook,
- but a Celebrity MasterChef! - Yes.
Sounds wonderful.
Absolutely.
This is the Celebrity MasterChef Finale week.
And to make the Finale week even more special,
this week, we'll be celebrating
you and your journeys.
- Wow! - Lovely.
Wow.
To start this journey,
joining us is going to be a very special guest.
- Oh! - Wow.
Every journey has a story
but that story reaches the masses
only when it is inspirational.
This is the story of an Indian boy who dreamt of being a chef.
- Oh! - He found new ways
of attaining his goal.
Not only did he attain it, he conquered it.
He's one person who inspires all of the chefs
to constantly reinvent themselves.
He stuck to one idea.
He highlighted not just himself,
but represented all of India using that idea.
A sorted, accomplished,
young and talented chef,
innovator and entrepreneur.
He not only inspires the chefs of the coming generations,
but also shares a roadmap
of how to make a business or profession out of food
and how to embark on that entrepreneurial journey.
Please put your hands together
- for Chef Saransh Goila! - Goila!
- Wow! - [applause and whooping]
Wow!
- Hi! - Welcome.
Hello.
- Welcome. - [whooping]
[applause]
- Welcome, Chef. - Yes, ma'am. Thank you so much.
[Tejasswi] 'A big inspiration. I'm very excited.'
Very happy to see Chef Saransh
whose life turned around because of Butter Chicken.
I'm very excited to see
what challenge Chef Saransh has for us today.
- Goila's Butter Chicken has become... - Goila's...
Synonymous with Indian food around the world.
We'll have it for lunch.
- Wow! - Whoa!
Wow.
- Everyone's tried my cooking. - True.
- Yes. - Loads.
I'd like to say one thing.
If you've reached the Finale week of Celebrity MasterChef,
then you should be super proud of yourself.
This calls for an applause.
[applause]
- Naan Bombs were made here from Butter Chicken by Nikki. - Yes.
They looked like they were better than mine!
[all whooping]
God!
- I think. - It was tasty.
It was actually very tasty.
- By the way, Naan Bombs are our signature dish. - Is that so?
You'll see it a lot in our restaurants.
You elevated it and very beautifully...
- I even got a spoon tap. - Yes!
- It isn't easy to get a spoon tap from these guys. - Yes.
Right? I barely got any spoon taps from Chef Ranveer.
[laughter]
[Nikki] 'That was a proud moment for me.'
People were appreciating me.
They were looking forward to my dishes
and what else I could cook.
They were inspired by what I'd made
and were able to connect to my dishes.
I really loved it.
Sometimes, people try their hand at a variety of things
but aren't able to narrow it down to one thing.
This is what I learned from my journey.
If you stick to one idea
and you feel it could change your life
and the mood of the people who are going to eat that dish,
then, that is it.
That idea took me to MasterChef Australia.
We set Goila Butter Chicken as a pressure test
for the contestants there.
That legacy also brought me to MasterChef India.
And it takes that one idea!
- I believe I'm in this kitchen in search of that idea. - Lovely.
So, can you make such a memorable dish today?
- Yes, definitely. - Hundred percent.
Come on, it's the finale week.
- We want every dish and every day to be memorable. - Yes.
Are you guys excited to meet the legend?
- Yes. [all] - [applause]
Chef, how many Goila Butter Chicken outlets are there?
- Chef, we currently have 110 kitchens. - Wow!
- Wow! - In 40 cities.
- Wow! - Wow.
The first time I came up with this Butter Chicken recipe,
I was only 23 years old.
What did you do special
that sets it apart from other Butter Chicken dishes?
We infused it with a smoky flavour using 'koyla' or coal.
- Ah, smoky. - That's it.
- That smoke lent to the gravy a... - Smokiness.
Defined smokiness.
Oh! That was your idea.
So, Goila and 'koyla' together nailed it!
- They rocked it. - Yes.
- When was this? - Farah guessed it.
Our first hashtag was #goilakakoyla.
- Wow. - [laughs]
[applause]
I, too, want to come up with such a recipe in life
which I can enhance, have a million different forms of
and build a huge chain of restaurants.
- It's said that attitude can change one's perspective... - Well said.
And a thought can change the world.
The first challenge of our finale is somewhat similar.
So, your idea today
should either reinvent your speciality
or it should be something new.
After tasting that idea,
the only thing that ought to come to one's mind is, "Delicious"!
- Delicious! - Delicious. [laughs]
Okay. Please present the first challenge of the finale.
[whistles]
I watched your journey very intently.
I've followed your journeys in this kitchen.
- So, I know your strengths. - Okay.
Today, not your weaknesses,
but we'll play with your strengths.
- Oh, okay. - Wow.
- I want the best. - Yes.
I want an idea
that along with your strength that lies in this box
can change your world.
Saransh!
Who do we start with?
- Um, let's start with Faisu. - Okay.
Three! Two! One!
- Ah! - Oh my God! Coal!
- This is coal. - Coal!
Coal!
- Coal! - So, Faisu, for you,
I've got your favourite ghevar,
which is your ingredient.
And my favourite technique
which is "Goila ka koyla".
"Goila ka koyla."
You need to use coal
in order to uplift your dish.
Turn your idea into your identity.
- Okay. - Recreate it.
When I saw coal, I was a little disappointed.
"What am I going to do with coal?"
Shall we move on to Nikki
and see what is in her mystery box?
- Three, two, one... - Two, one... Go.
Okay.
- Woo-hoo! - [gasps] What's...
- What is that? - No problem.
Is this apple?
- Dried apple? This is... - But...
This is chicken, but what is this?
Is this dried apple?
What is that, Chef?
Nikki has been given chicken
because mostly you've impressed the judges with your chicken.
The three major high points in your journey are this.
- It was chicken that got you your immunity pin. - Yes.
- You got a spoon tap also for chicken. - Right.
- And it was chicken that saved you in the Black Apron round. - Yes.
- What's beside the chicken, Chef? - Yes, what is this?
Dried apples and apricots.
So, your technique is drying.
Hmm. So, your challenge is this.
You've to use your strength, which is chicken,
infused with the dehydration technique.
Oh, okay!
You have to use the technique of dehydration.
You have to create a recipe. - Okay.
Something we might not have tried before.
What an idea!
Okay.
I am excited and scared about the chicken.
The other ingredient made my mind go blank.
What do I do about dehydration?
No one has done dehydration in this season up to date.
Gaurav.
Now is the time.
It is time to see your strength.
Three. Two. One.
[tense sound]
Oh my god! This is mine. - Cheesecake.
Gaurav, I saw your growth in this kitchen.
You make beautiful-looking desserts.
I remember.
You got the spoon tap for your dessert.
It was when you first made it. - Yes, chef.
Your favorite strength is right in front of you.
You have to merge a technique
that is frequently used in big restaurants by Michelin star holders.
It is quite commonly used.
It takes skill to implement it. - Yes, chef.
The quantity of ingredients you fill in that matters.
The temperature that you use it in will matter.
This is called a Siphon gun.
Siphon gun.
Have you ever used it before?
I didn't use it.
I noticed precision in Gaurav's cooking. You use math.
Precision is required when you bake.
You have to follow certain formulas.
Ratios. Quantities.
You follow that with dedication.
Yes, chef. So if you
succeed in making something new with this...
I was thinking about how to elevate blueberry cheesecake.
I got a Siphon gun as a technique.
How do I utilize this? What do I do?
Rajiv.
Rajiv, everyone got desserts. - Are you ready for blue cheese?
What will you get?
The dessert is out. - Not blue cheese.
Three. Two. One.
Open it up.
[cheers]
This is Mohanthal. - Yes.
Yes. - Yes.
You are a fan of Gujarati food.
You are passionate about making International desserts.
This is your opportunity to shine.
This is your chance.
What?
You have to make Mohanthal in your style.
You have to incorporate this in your dish.
You have to make you use that piping technique.
We want to observe finesse in that.
Finesse.
Perfection.
This is a dessert. How do I make Mohanthal with a piping bag?
I am sure something weird is going to happen to me.
Teja, what do you think? What is your strength?
- Seafood. - Seafood.
I always tried different things.
Let's open and find out.
Three. Two. One.
Open it up.
[cheers]
Oh!
All the best.
Tejasswi, you got jhinga sukat. - Yeah.
Dried shrimp. - Yes.
Tejasswi, you have experimented with seafood this season.
You got the knife from Chef Ranveer.
I wish to be able to try that dish.
Your technique is emulsification. - Yeah.
You have to use emulsification
and you also have to use
dried shrimp. - Yes, chef.
Let's talk about emulsification.
It is about mixing two mediums
which aren't generally mixed.
That's what emulsification is.
This technique brings out a lot of texture and elevation to the dish.
emulsified sauces create a nice texture and mouth feel.
That's your technique for today.
I am very nervous.
The others actually got their strongest strength.
I never cooked with dried shrimp.
What do I make now?
One technique.
One ingredient. One idea.
To perfect your dish
you will get 120 minutes.
You have two hours.
MasterChef's world-class pantry
will be open all the time.
[cheers]
Yes! - And...
Today's best dish will get something in tomorrow's challenge.
Advantage. - A very big advantage.
Are you ready?
Yes!
On your marks.
Get. Set. Run.
Run. Run. Run.
[tense music]
Where are my thecha ingredients?
You always make thecha. - I need my thecha ingredients.
This girl is mad about thecha.
Where are my thecha ingredients?
I have an advantage today.
The pantry is open all the time. I am very happy about that.
We are under Finale's pressure.
If you forget any ingredients, that will be it.
I picked up the ingredients as if I was hosting a wedding.
I brought so many ingredients.
Three-tier wedding cake is not a joke. So much butter...
Someone might have a heart attack.
I brought so much butter.
[tense music]
Celebrity cooks, you have two hours. Let me remind you.
Your pantry time is included.
Don't wait to start. Just start.
[upbeat music]
My glucose is done.
40 isomalt. And then 40...
10 icing sugar.
It is done.
Then 17 potato starch. One gram of citric acid.
One gram of salt. It is done.
Now I have to blend this.
I started working on the dish immediately.
First of all, I wanted to make Blueberry's dehydrated...
It will take a lot of time.
I have 120 minutes.
I need 100 minutes to perfect that.
I got a dessert today.
My first spoon tap was for a dessert.
The challenge is to use our strength
and elevate it into a new dish.
I am using a unique technique.
I never used it before. It is a siphon gun.
I am trying to use dehydration along with a siphon gun.
The dish I got today is
blueberry cheesecake.
I want to present it in my own way.
I want to put it across in my way.
I am fond of painting.
I want to present it in an artistic way.
Let's see what happens.
My eyes have been set on the chef coat.
My eyes have been set on Celebrity MasterChef trophy.
No matter what
my stubbornness will take me there.
I cannot let my stubbornness
get to those alone.
I will be there too.
[tense music]
I am making ghewar today.
It will be different.
If you make something once
and if you make it again in an innovative way
and make it unique, it will become an unbeatable dish.
My innovation is wanting to take my dish to the judges.
My dish should look like a sweet dish.
But it will be savoury.
This is the final.
There is a lot of pressure.
I am very tense too.
This is the time to prove ourselves.
I am trying my best to push myself.
I will make a finale worthy dish today.
I will bring it to the judges.
[tense music]
Dessert is my core strength.
I have to make mohanthal.
My technique is piping.
I am making a cake today.
I will make it with mohanthal filling.
I will also make it with shrikhand filling.
I will make it with coconut sandesh filling too.
It is a big risk. It is a big cake.
[upbeat music]
The pressure of the finale is on.
The whistles are blowing from everywhere.
I want this to be good.
[upbeat music]
I didn't waste any time.
I put the sabudana on the stove.
I started boiling it.
My ingredient is chicken.
There's a dish in Maharashtra called Kharda Chicken.
It is a spicy dish.
I am about to make that dish today.
The technique I got is dehydration.
I am making sabudana papad.
There is a lot of pressure on me.
There's a lot of technicality in that technique.
The chicken will be cooked well.
I have to dehydrate Sabudana papad.
It is difficult to do. I am trying my best.
I am boiling sabudana in water. Sabudana is white in colour.
I want to make it translucent. I will transfer it to a steel mat.
I will put it in the oven to dehydrate.
[tense music]
My ingredient is sukat.
Maharashtrians eat this a lot.
My technique is emulsification.
Finale's pressure is on.
A simple fish roast won't do.
I thought I would make prawn croquet.
I will coat it with sukat.
I am making a coconut and beetroot sauce.
I will serve it as a pickled onion.
[tense music]
I boiled the dehydrated blueberry...
So that it becomes a transparent paste.
I put it on a silicon mat.
I preheated the oven.
I let it be in there at 100 degrees for one hour.
I want to let it dehydrate.
The water will dry out. It will become a beautiful crisp.
[tense music]
The first thing I did was marinate chicken tandoori mousse.
So I thought as it was finale
I can't do one thing. I should do two things at once.
I chopped the bell peppers.
Faisu.
Hi, Chef. - What is going on?
Sir, I am making bell pepper sauce.
That will be my base.
I am enhancing it with curry leaves and garlic.
I am making chicken tandoori mousse.
My challenge is to use the coal. I will smoke the chicken.
It will have a smoky flavour.
- Yes, it will have a smoky flavour. - What about ghewar?
Ghewar will be on top with the caviar.
I made Ghewar as a sweet last time, chef.
This time I will make... I will make it savoury.
Saransh, you asked them to play with their strengths.
Look at him.
He is making a savoury interpretation of ghewar.
Thank you, chef.
Faisu, now that we are talking about ghewar
I want to know how your fans reacted to your ghewar.
Sir, they have reacted so well.
Whenever I open any of my digital platform
that is the only thing that explodes on my timeline.
Sir gave me a spoon tap. Vikas sir gave me a spoon drop.
Sir said I was walking two mountains at once. I keep seeing it everywhere.
I am motivated by all of that.
Did you find acceptance from the audience?
Yes, I got a lot of acceptance. I got a lot of love.
People are accepting that I am a good cook.
The texture of the mousse is extremely important for this dish.
- Yes, chef. - If you want the ghewar to shine
your mousse should shine.
Texture play will be interesting.
If the mousse is fine and silky, the way that chef said
that crispiness of the ghewar and the texture will be beautiful.
Thank you, chef. - All the best.
Thank you, chef. - Don't forget the coal. - I won't.
I placed the marinated chicken in a pan.
I let it cook for a long while.
I let the masala sink in. I let it cook.
Once I did that
I put the coal in it and closed the lid.
I ran to the next process when I closed the lid.
[tense music]
I preheated my oven to 120 degrees.
Once the sabudana is ready, I will put it in the hot oven.
It will get dehydrated.
Sabudana is not becoming translucent and transparent.
What I did was
start making thecha.
[tense music]
What does Nikki think?
Who is her biggest competition?
Who can come in between Nikki and that coat?
No one can come in between.
Oh wow! - Yes.
Shall we send them home? - No.
They are right in their place.
I used to consider Tejasswi to be a tough competitor.
This is the finale week.
No one can come between me and the apron now.
Only a bad day can come between us.
But I won't let it happen. - Confidence.
Yeah. - It is great.
But overconfidence
can take you to the other side.
Yeah. - It is good to be confident.
People call her Nikki.
Thecha became a title of hers.
Thecha queen.
People call me thecha queen, sir.
I noticed that Farah Madam
gave you an idea that you should make a brand of thecha.
You should take it forward as a business.
This is not Shark Tank. But I will give you a better offer.
Collaborate with me.
Why not?
I run 110 kitchens.
Thecha will fit in 110 kitchens.
Done. We will do that.
Done. It is a deal.
What are you making?
I am making Kharda chicken.
It is full of spices.
- It has a gravy. - Kolhapur side. - Yes.
I am making rice along with that.
Deep fried rice.
The technique I got is dehydration. I am making sabudana papad.
I hope they turn out well. It looks difficult. I never made it.
Explain the dish to me. How does it come together?
First of all, I boiled the chicken.
There's a green chutney.
I added it to that.
Now I am making kharda masala.
It has dried coconut and fresh coconut.
It has chillies.
It has coriander.
It has mint.
It also has ginger and garlic.
I will make a paste of it.
I will obviously use onions as well.
I will mix it with the chicken.
I will add more spices.
I will let the chicken cook in that spice for a while.
I will use the remaining broth
to make a sauce.
I will add tamarind to the broth.
I will add some bajra for the thickness.
Nikki, you have to use dehydration. - Yes.
It is used everywhere in our culture.
Okay.
You can go to Khandesh to see the closest form of dehydration.
Yes. - Every papad
- is made using dehydration. - Yes. Yes.
- We use the sun for dehydration. - Yes.
In Kashmir, we find turnips, apples and apricots.
Everything will be dehydrated.
Dehydration has always been used in our cooking.
Now you have to elevate it.
- Yes. - There is a problem here.
Your dish is moving in a single direction.
It is a dimension of very heavy flavours.
You have to lighten it up. You need to make something light.
It will refresh the palette.
Otherwise, this plane will crash. - Okay.
I will look into it.
I was worried at that point.
But I didn't show it on my face. I don't want to panic.
As they shift from my counter
I started boiling chicken.
The sabudana is finally ready.
I made four to five sabudana papad on the mat.
I set them up nicely.
I put it in the oven at 120 degrees.
[tense music]
Rajiv. - Hi, chefs. How are you?
We are good. So tell us.
I hope you are not panicking.
I was tense in the beginning. Now I calmed down.
I am making a three-tier cake.
- You are making a three-tier cake. - I am doing frosting.
It will have mohanthal filling.
It will have shrikhand filling.
It will have coconut sandesh filling.
Sorry. Come again.
Shrikhand filling in one layer.
- That's one filling. - Yes.
One shrikhand.
The second is mohanthal.
Third. - Third is coconut sandesh.
- Sponge. - Sponge.
- Icing. - Yes.
- Decoration. - Yes.
- Cake assembly. - Yes.
- Time. - Yes.
- Temperature. - Yes.
You only have two hours.
This is finals, chef.
If I don't do this now
why am I in the finals? - Wow!
I am not here to make a simple dish.
I want to show you a finale-worthy dish.
I am giving it all. My cakes are in the oven.
I made an orange cake.
I made a chocolate cake.
- I made a red cake. - Sponge.
- He made three different ones. - I made three different sponges.
Buddy!
You will need more than my blessings.
- Let's hope it turns out well. - God bless you.
- Thank you, chef. - Rajiv, all the best.
Three-tier cake in three hours
is not possible.
But it is possible with me.
- Tejasswi. - Yes, chef.
You have the flavour bomb of Maharashtra.
- Yes. - You are fond of Maharashtrian food.
I didn't make much of Maharashtrian food.
Whenever I did, I tried to give it an International twist.
What is the twist today?
Actually, my dish today
is going to be a tribute to my village, Ratnagiri.
The farmers of Maharashtra.
Their wives always make them pitla bhakri.
Wangi sukat and thecha.
They take an onion too. They break it like this.
They eat it like that. That's what I am making.
How are you going to use emulsification?
I am making a tomb of thecha.
To make that
I used cream chilli oil.
How are you going to ensure that
it won't split and it stays stable?
I won't give it a hard consistency.
I won't give it a soft consistency either.
I will emulsify it.
I will make it as thick as possible.
I want it to have a paste texture.
It can't be like hung curd.
That's your pressure point. You have to be careful.
There are a lot of pressure points.
I am making baingan butter.
It has a different texture.
Then there's pitla.
What are your elements?
Pitla.
- Pitla. - Baingan ka butter.
Baingan ka butter.
- Thecha tomb. - Thecha tomb.
- Kokum sauce. - Kokum sauce.
- Ragi bhakri. - Ragi bhakri.
- Pickled onions. - Pickled onions.
I am tired just saying it, chef.
I have to make it too. Let me do that.
You didn't mention sukat.
Oh, right. Yes. Sorry.
I know most people don't like sukat.
I don't want it to dominate the dish.
I am making a croquet with prawns.
I will coat it with sukat.
- I think Tejasswi... - She has the opportunity.
She has the knife.
She has a dish in Chef Vikas's restaurant.
Won't you give me the coat now?
She has a pop-up for a weekend in my restaurant.
- Is it? - Yes. - Why does she need a coat?
That's not true.
Why is the coat important?
I don't look at this show as a reality competition.
To be very honest.
Nothing against anybody who is looking at it that way.
It is not about winning for me.
MasterChef is a reputed title.
This apron has a value.
This is a high-level chef's coat.
Having the title of MasterChef means a lot.
It is not about winning at all.
People will take you seriously in the kitchen if you have the title.
You want the respect. You want the aura.
- Yeah. - I want to be aspirational
to all the young girls.
To those who wanted to enter the kitchen
and to those who weren't respected in the kitchen.
Can I say something?
Listen to me carefully.
When Tejasswi didn't get the validation
she had anger inside her.
She had to prove a point. Her anger would bring a tear in her eye.
- Yes, chef. - When Tejasswi gets validation
her anger comes down.
- Let me remind you of that, okay? - Okay, chef.
You got a lot of validation in this show.
You got the knife. You got everything here.
But your hunger should not come down.
- You still have to be a little angry. - I am.
You still have to be a little upset.
You still have to feel for it.
Honestly, my hunger increases a little.
But I get more nervous when I get praised.
I made a good dish this time.
Would I be able to make the next one better?
I get scared when I get praised.
I am more scared and less happy at times too.
Gaurav, you have a clean counter.
Chef, you taught me
that is better to work in a neat workspace.
This is the finale.
My other two elements are in there.
I thought of the dehydration element.
It is in there.
You are using your element and others' elements too.
Yes.
What are you doing for dehydration?
Chef, I am using the technique of dehydration
to make a blueberry shard.
It will have isomalt and binding agents.
The cake of the cheesecake...
I have always made ice cream.
I got a spoon tap for that.
This is the finale. I am making it in the form of foam.
- I will use a siphon gun for that. - Cheesecake becomes the foam.
- Okay. - That becomes the foam.
I am also making a thyme molasses cake.
It is in the oven.
It will also have a minute note of schezwan pepper.
- It elevates the thyme. - Thyme pepper
- Molasses cake. - Molasses cake.
It is very different.
This is finale. I believe I should make something different.
I was listening to everyone talk about their competition.
I want to make a unique cake.
Ever since I came into Celebrity MasterChef
Ever since I have been a part of this
no one must have made a unique flavoured cake like this.
Celebrity MasterChef has made a mistake today.
They showed me the chef's coat. They showed me the trophy.
They shouldn't have done that.
Who is your competition? Nikki says there's no competition.
My competition is with those who stand between me and that trophy.
[tense music]
Let it be Nikki. Let it be Rajiv.
Let it be Teja. Let it be my friend, Faisu.
[tense music]
You and Rajiv have raised our expectations about desserts.
- I hope you live up to it. - Absolutely. - Happy finale.
- Thank you. Thank you. - All the best.
This train is going in the right direction today.
This train cannot stop at any cost.
Nothing can stop this train.
Rajiv.
- Rajiv. - What?
Do this.
Shall I do mine or yours?
- Rajiv, do it, please. - What? What?
Shall I work on mine or yours?
- I have to make three cakes. - Why is your face red?
I am unable to do this.
Why is your face red? Tell me that.
[grunts]
It isn't happening. Ask them.
Celebrity cooks.
Half an hour is over.
You have 90 minutes left.
No one can steal these 90 minutes from you.
Yeah!
Half an hour is up.
There are eight elements in my dish.
I only made three. I don't know what to do.
I am feeling scared.
I am making chicken tandoori mousse.
What if it doesn't give a smoky flavour once it is done?
That one doubt is running on my mind.
I was moving forward in my process.
I heard a voice from ahead.
Are you stressing?
What?
Are you stressing?
Usha Tai! Usha Tai!
Are you stressing?
We are stressing, Usha Tai.
What?