'The excitement from the finale will continue today.'
'To take the excitement up a notch, Celebrity MasterChef welcomes'
'the roast king himself, Munawar Faruqui'
'who's all set to school the celebrity cooks!'
'When I heard I'd have to eat what Nikki prepared, I decided to fast.'
'Oh!'
'How mean! What?'
'I will serve him spicy thecha.'
'The Maharashtrian hen.'
'She learnt to cook and Karan felt blessed.'
'What did he say?'
'Face your fear with cherries.'
'Sir, you tell me! How do I cook with that?'
[applauding]
Gaurav, congratulations on the knife that Ranveer gave you.
- Thank you. - Congratulations, Rajiv! A shot in the dark.
[laughing]
'But you didn't defeat Kabita,'
'you got her eliminated.'
Yes!
I agree.
'Everyone thought you only took physical falls.'
[laughing]
- I am not that bad. - Good one.
I am a little, but not so much.
'The Maharashtrian hen.'
[laughing]
'She learnt to cook and Karan felt blessed.'
What did he say?
I've noticed that when Vikas sir drops the spoon
- when someone has made delicious food. - Yes.
That spoon hasn't hit the ground as often as Rajiv has on his show!
- Oh my! - Oh my God!
- Actually! - I fell many times.
In the next season,
- we will need an action director in MasterChef. - Yes.
People are confused if they're watching a stunt reality show.
Oh!
With all those falls, even his taste has hit rock bottom.
'Whoa! Rajiv number one.'
[cheering]
- I've learnt one thing from Ranveer sir. - Hmm!
If you stare at something for around 6 seconds,
people start taking you seriously.
[laughing]
- Oh! - He picks up the spoon,
stares at the spoon for 5 seconds and does his.
A silent exchange of glances.
This is what I do now.
If I want someone to take me seriously,
I stare at them for five seconds.
I was attacked by two people.
[laughing]
Who will you stare at here?
Why are you staring at me?
Thank you so much for inviting me.
Are you excited?
You will have to eat the food they prepare.
When I heard I'd have to eat what Nikki prepared, I decided to fast.
Oh!
It's time to cook now.
- Yes! - A challenge.
[applauding]
Let's move on to the next challenge of the Finale Week.
Today's challenge is simple.
Because there will be one core ingredient in today's challenge.
And all of you will have to celebrate it
and present such a dish.
- We celebrated your strengths in the MasterChef kitchen. - Hmm!
Today, in the finale's second challenge,
we will celebrate your weakness.
- Oh! - Lovely!
- And the lessons they taught you. - Oh my!
Should we show you your core ingredients?
- Yes, ma'am. - Yes, ma'am.
We will go with Gaurav first.
Which was the worst dish?
It was in the first episode.
I hope it is not what I think it is.
Because there were two things in that dish that sparked fear.
And since then, I've hardly
- used them. - Really! I started fearing it after eating it.
I have to spit it out and say it's inedible.
- Aubergine! And I added too much ginger. - Yes.
But Gaurav, because of the episode, the viewers
used to think that you were pretending to cook
and it's not real food.
- Yes. Then they saw I actually cooked. - And...
And they pretend that they're eating.
- They spit it out when they're off-camera. - Spit it out.
But your dish showed them that they can spit it out even on camera.
Yes!
[laughing]
[suspenseful music playing]
I hope it's not aubergine or ginger.
I have a fear of those two ingredients. Please!
Today, the ingredients you fear...
We will present them.
- Oh! Ginger. - Ginger!
My God!
Gaurav, your today's core ingredient is ginger.
Time for redemption.
This is the ingredient that is available in every household.
- Yes! - Whether it's tea
or biryani, this ingredient goes into almost everything.
By using this ingredient in your dish today,
you have the chance to redeem
not just yourself, but also the ingredient and win hearts.
I will try my best.
Faisu,
what do you think is in this?
It could be cheese, Chef.
Because I have not been great
with cheese recently.
In the Barter Challenge...
I was betrayed.
- Yeah! - Oh, yes.
- With me too. - Correct.
Your
core ingredient is...
- Cheese! - Oh!
This is the cheese that you had to deal with in the Barter Challenge.
We were served chicken and a tiny bit of cheese on the plate.
Today, you have a chance
to show this cheese and the world that Faisu
has moved on.
Nikki, would you like to guess your fear in this box?
There shouldn't be something...
- That will make you faint? - Enough to make me faint.
Nikki, this is not a trap, let's cut the crap.
This is your core ingredient.
Oh!
Nikki, when did you prepare it last time?
- Chef, we don't make crab at home. - Hmm.
My grandpa was an army officer.
He was diabetic.
We have many pets in Chhatrapati Sambhajinagar.
He had a small scratch on his thigh from a pet's nail.
And for someone with diabetes, even a minor injury can turn serious.
A pus was formed on his thigh
and since it wasn't treated in time,
they had to cut away a large part of his thigh.
He had served in the army
and the doctors had to inform us that he wouldn't live much longer.
When Grandma asked him about his last wish,
he said he wanted to eat crab.
He ate crab, and within an hour he passed away.
[somber music playing]
Since that day, no one's
had the heart to cook crab at home.
We are so sorry.
Every time...
When I made a dish for my brother, that failed.
Festival...
I cooked during Navaratri, I failed.
I am scared. I don't want to fail this time.
I have always failed whenever a family challenge takes place
or family-related ingredients are involved.
I don't know why I fail.
[sobbing]
- Everyone carries a few unfinished chapters in their life. - True.
Standing at the end of every incompletion is no one else but us.
- Forget about what has happened. - Yeah!
'Today is the moment'
'to rise above that incompletion and come face to face with yourself.
There is nothing to lose. No one is going home.
Complete your story today.
Today, the story that the dish made
from a memory tied to your family disturbs you
and you fail to complete,
end that story, once and for all.
Find your completion on MasterChef today.
Teja, would you like to see the ingredients?
Yes, ma'am.
- Chillies! - Oh!
Chilli!
Share your story, Teja.
In the first elimination, the challenge was chilli.
I entered the show with confidence
of winning the show.
And in the first Black Apron Challenge, I was in the bottom two.
And since then I haven't been confident
in terms of how many chillies to add.
Because it is difficult to guess.
'Forget about the chillies being a leading star,'
'it has become a background dancer.'
Come on, face your fear.
Yeah!
Rajiv, what are you going to make today?
- I always make dessert. - Yes.
I know that three of you won't spare me if I make a dessert again.
- Yes. - So, I made up my mind to make a savoury dish.
A savoury dish.
Because desserts are my strength, so I will make a savoury dish today.
- So, you decided not to make a dessert. - Yes!
- At all costs. - Yes.
You will make a savoury dish because you want to face your fear.
- And prove that I... - Right?
- Yes! - So, face your fear.
- Cherry? - Make something savoury
- with cherry. - I want to make a savoury dish and I got cherry.
How do I make a savoury dish with cherries?
You tell me, how do I make a savoury dish with cherries?
- Exactly! - Oh my God!
You have your core ingredients.
These are the ingredients you're afraid of.
Today, forget about the fear and make a dish
which has both confidence and celebration.
You will get 90 minutes for this challenge.
- 90 minutes? - 1.5 hours.
MasterChef's world-class pantry will be open... - Full time.
- Full time? - Oh! Very good.
And now, the biggest revelation.
When fear is left behind and love takes over,
whose love will triumph today?
One celebrity chef
will earn the biggest advantage in tomorrow's challenge.
That reminds me,
Gaurav has an advantage for today's challenge.
- Yes! - I forgot about it.
Your advantage is
10 from me.
- 10? - 10 from me too.
And 10 from me.
- 10 what? - What will I do with Rs. 30 lakhs?
- Rs. 30 lakhs? - I will manage.
You will get 120 minutes for cooking.
- Oh my God! - Wow!
You get to start half an hour early.
- But there is a twist. - Okay!
- You have two options. - Yes, Chef.
- You can either take 30 minutes from one celebrity cook. - Oh no!
Oh God!
Or take 15 minutes each
from any two celebrity cooks from 90 minutes.
I would say that all five of us worked hard to reach here.
I am not sure it's fair to take away 15 minutes
from them, even for the sake of competition.
Gaurav, you get advantages.
That means you get a chance to win.
- You made a dish last time. - Hmm!
Which is why you earned that advantage.
- Correct. - You have the right to it,
others don't.
When you win the trophy or this coat,
you can't say that all of you will share them.
- Because... - All five of us won't win it.
One of you will win them, right?
He will wear the coat when he wins.
You got an advantage because you earned it.
That's why you should use it because that's the format.
How will the competition move on otherwise?
[tense music playing]
Gaurav, you have the time advantage.
And you are unable to decide
- whose time to reduce. But rules are rules. - Yes.
- So, we will bring a fishbowl. - Okay.
There will be two 75 minutes slips in it.
All of you will choose the slips from that fishbowl.
And the one who gets the slip of 75 minutes,
will cook the dish in 75 minutes.
[tense music playing]
[gasps]
Oh!
- Zero! Aditya. - Nikki.
Teja, -15.
And Faisu, -15.
This means Tejasswi and Faisu will cook the dish in 75 minutes.
Nikki and Rajiv, you have 90 minutes to present the dish.
And Gaurav, you will cook for 120 minutes
- because you have an advantage. - Okay, Chef.
Celebrity cooks, are you ready for your pantry run?
- Yes! - Yes, ma'am.
- Good job! - On your marks,
get set, run!
[music playing]
- Gaurav, what are you taking? - Sugar.
Sugar?
- To eat carrots. - Are you making a dessert?
- Yes! - A dessert with ginger?
And savoury with cherries.
What will happen to us?
Gaurav, your 2 hours start now.
[clock ticking]
[suspenseful music playing]
I am making a Pavlova.
So, I will have to make a meringue.
I am at it now.
[Tejasswi] 'Gaurav had 45 minutes more than me.'
'It might seem trivial, '
'but you have no idea what one can do in the kitchen in 45 minutes.'
I want to host, Teja.
This show?
Any show. So, I'll try to mimic a host, okay?
You have 75 minutes.
Not...
- Not like this. - What are you going to do with this?
[mimicking Farah] You have 75 minutes,
what are you going to do? Will you cook today?
What will you make?
Munawar, tell them
you made a mistake by being on this show.
Now you know why I want tissue papers.
Now you know.
Oh my!
- I can't do mimicry. - Oh!
She can't do that as well.
[laughing]
- Let me teach you. - Okay.
- Should I mimic Teja? - She does that well.
- Teja! - [mimicking Tejasswi] Chef Viku!
[mimicking Farah] Let him finish!
Today I made...
In the sea of relationships, our girl is the finest catch.
She made one good dish and keeps talking about it.
Did you make anything good after that?
After that I fooled all of you.
Exactly! That is what is happening with us, Munawar. - Wow!
[suspenseful music playing]
What do you have?
This is a letter.
I have the questions of the people.
- Nikki, your fans have sent this letter. - Wow!
'Nikki, you are my inspiration.'
- Nice! - Lovely!
'I can't express how much you've surprised all of us on this show.'
I agree.
- Has she surprised you too? - 100%.
- 'But I am scared for you.' - Why?
'Stay away from Tejasswi.'
[tense music playing]
'She has a strong PR.'
What? Her PR is strong?
No matter how my PR is,
you should trust our judges.
I can defeat her, but not because of my PR,
but because of my cooking skills.
I want to thank my fans
for warning me now, as we have 3 days before the finale.
I will earn advantages and defeat her.
Faisu!
I have your letter too.
But I won't read it now.
- Why? - All right!
Read it!
- Take your time. - Because I think
- let me remind you what you've forgotten. - What?
30 minutes are up.
Rajiv and Nikki,
your time starts now.
- Oh! - Go!
- Can we go? - Go! Of course!
What is wrong with you?
'I blanked out for a second.'
'Because I don't know where to start.'
- Go. - Start!
Run!
'I thought of making the easiest element first.'
I started making Pandan Rice.
[suspenseful music playing]
Everyone thinks savoury is my weakness
and dessert is my strength.
I want to prove it to everyone standing behind me
that I can make a savoury dish
and that too with cherries.
[suspenseful music playing]
[Faisu] 'Tejasswi and I were waiting for our turn.'
'We had to work with our weakness and we began 45 minutes behind.'
The meringue I placed in the machine is now all set.
I started making Pavlova.
I want to present it in a new way.
My concept is honeybee.
I started piping it with great precision
because I know exactly the shape I want for each one.
[tense music playing]
Gaurav!
Yes, Chef!
Pavlova?
Wow!
Pavlova is a very
interesting and challenging dish.
- It takes time for Pavlova to dry. - It takes a lot of time.
A long time.
So, firstly,
I tried to use the extra time I got
to do this.
- At 180*C? - Hmm.
No, Lower. 110*C.
My plan is to reverse it
and fill ginger and caramel inside it.
For the presentation, from the pavlova,
it will drop down on my other elements.
Ooze out.
Um, I attempt to.
- What other elements? - I just hope...
I'm preparing orange curd along with this.
I've added the zest of half an orange
- and the juice of two oranges. - Absolutely.
So, because I had extra time,
- I thought of doing the main work first. - Hmm.
- The cake's baking. - Yes.
So is the pavlova.
They're in the oven.
I really don't know how they'll turn out.
- You're using the advantage well. - Yes.
There's just one thing with oranges.
Did you taste the orange?
Yes, it's very sweet.
[music playing]
Gaurav, are you planning to cook this?
- Yes, I was planning to. - Yes?
- Gaurav, the zest you've added... - Is it too much?
It'll get bitter after cooking.
[solemn music playing]
The more you cook it,
the lemon zest will make it more bitter.
Thank you so much, Chef. Thank you.
Great pace. Excited about your dish, Gaurav.
I think you're short of time.
[laughs]
Chef Vikas loves to scare us.
He gives good hints indirectly.
If a sensible person catches on to the hints
that Chef Ranveer and Chef Vikas give,
they benefit a lot.
I saw their reaction indirectly.
I'm an actor. I know how this works.
They're happy with my dish.
God, I hope I finish my dish on time.
There are too many elements. So, I can't stop.
[Gaurav] 'The moment the chefs left, I filtered the juice in a sieve.'
So that, if it had any zest, I could separate it.
Once I'd done that, I was left with smooth juice.
Five! Four! Thee! Two! [all judges]
- One! Go! - Go!
God! They're here.
God!
'Finally, my 75 minutes had begun.'
[Tejasswi] I start by boiling the water
as I'm going to boil my Prawn Cheung Fun sheets in it.
I've marinated the prawns.
I've also prepared the solkadhi
in which I've added garlic, cumin, green chillies...
I've put all the ingredients in the mixer.
[up-tempo music playing]
Today, I'm going to make
Singaporean Black Pepper Corn with Pandan Rice
accompanied by caviar
and a foam which is coconut and pineapple based.
I'm really stressed out
because when I'd included my family,
my dish wasn't even tasted.
So, I'm really very stressed today.
'I'm remembering my brother through this dish.'
'Nikki, had we got this plate in the Black Apron challenge...'
'We'd have sent it away just after looking at it, sir.'
'We wouldn't even have tasted it.'
The chef coat and trophy are in front of me.
I'm a few steps from finishing the finale.
I'm really stressed.
I'm extremely stressed.
My weakness has been made the core ingredient, which is crab.
I don't know how to cook crab and at what temperature,
but I'm going to do my best today anyhow.
My core ingredient is chilli.
I'm making Prawn Cheung Fun.
I'm thinking of making prawns in the coastal Maharashtrian style.
I hope this recipe comes out correctly.
Today, I'm making
Cream Cheese Mousse Ganache with Passion Fruit filling
and a sunflower on top,
but I don't know if I'll get it right.
I first started with the process of making the Cream Cheese Mousse.
[beating eggs]
The time is too short. I've got 75 minutes.
I'm trying my best to make this on time
but it's not possible to make it on time today as I'm lagging.
My core ingredient is cheese.
The last time I got cheese,
my strategy was to barter it for another ingredient.
But last time I had only proteins.
Everyone took them from me and I was left with nothing.
So, cheese became my weakness.
I'll turn it into my strength this time and whip something delicious.
I see the chef coat and trophy up ahead.
I don't want to lose them.
I'll try my best and give it my all and make the best dish.
[music playing]
I put an egg into the mousse
and it cracked when I whipped it.
I already had limited time. My time got wasted.
'I started again.'
'After wasting 15 minutes, an idea struck me.'
I changed the process.
Then I took agar-agar and mixed it in.
After that, I made a chocolate mousse.
What are you making? The cake is ready.
- It's just one element. - Don't you know?
He makes a piece of art.
You haven't seen his plating yet.
Many of the fans don't believe that you can cook.
- I myself can't believe... - They think you're just...
Hang on, let me prove it to you.
Come here, Munawar. Check for yourself. Please come.
- Go and check. - You trust Munawar, right?
Come and check, Munawar.
Look, my pavlova.
Pavlova!
What candies are these?
- English candies! - English candies.
- White in colour. - That's right.
[music playing]
Check the bottom shelves.
Hey! No, I believe you
- but the internet, you see... - Yes!
- People don't believe it. - The internet...
The internet has no faith in genuine people.
- Munawar, this is Gaurav's first reality show. - Yes?
You're the king of reality shows.
I watched you in this episode.
- I think you're going to win. - Really?
Your brother's right here and you're telling him he'll win!
It's what I think.
- He's the same to you. - He's my brother too.
You... I'm in the motivation zone.
Munawar, Faisu's missing us.
- Let's go to him. - Faisu, wait. I'm coming.
- Okay, brother. See you. - Bye.
Faisu, you're my brother and I want you to win.
You're telling everyone
- the same thing. - No, I want you to win.
I "think" Gaurav will win.
Isn't there a letter for Faisu, Munawar?
Faisu... Oh, yes. There is.
[whimsical music playing]
'Faisu, I love you so much.'
- Your mom... - 'I've always liked you.'
- Okay. - 'But now, '
- 'you tick all the boxes on my checklist.' - Hey!
- Oh! - 'Handsome, loving, hard-working, '
'famous, understanding, independent, '
'and should own four houses.'
- Hey, four houses! - Why four houses?
Who knows which house she wants to go to?
She wants to go there and check if I have different wives.
'Your soon-to-be wife.'
- Who is she? - No idea.
- She'll give you a hard time. - [laughs]
When did you learn to make this?
I learned everything in the last two and a half months.
Did you expect to be a finalist?
Yes.
I mean, I went through the process in these two and a half months.
And after two and a half months, I was hopeful I'd be here,
and people were too.
As I got the experience of cooking more and more food,
I grew more optimistic.
[music playing]
[Rajiv] 'My rice was ready.'
'To the oil, I added mustard seeds, turmeric'
lemon and salt
and made the rice.
- Rajiv! - Hi. How are you, Munawar?
- Rajiv! - I'm well.
- How are you, ma'am? - Are you making rice on MasterChef?
At least I'm on the show. Are you?
[Rajiv] 'I wanted to fling the rice at him!'
Did you see my croquembouche?
What about my khandvi?
And my cheesecake? No!
Don't come here in the tenth month and pull my leg!
- Oh, look. - Oh, it broke.
This is tuile. I'll have to make it again.
- You came and I... - What is it?
Tuile!
- The tuile broke. - [giggles]
[laughs]
The tuile broke because of you.
I had to explain everything to Munawar
in the finale in the tenth week.
Just like you've to explain things to a kindergarten kid.
[Tejasswi] 'I'm making Byadagi chilli jam.'
And alongside it, I started making the batter for the tuile.
It takes five to seven minutes to make tuile
and I'll make it in the end.
[Nikki] 'My Pandan rice is ready'
'and so is the Singaporean Black Pepper Crab.'
I now have to make the foam.
'I wanted to keep the flavours spicy'
because they'll be subtle once the foam is ready.
It's burnt.
- What happened? - It got burned.
- What happened, Nikki? What are you doing? - It got burned.
This burned when I was getting the siphon gun.
This will also get burnt. My God!
Are people envying you, hmm?
- Why are all your ingredients getting burnt? - I have no idea.
Celebrity cooks,
it is time to prove
that you can turn your weaknesses into your strengths
but you only have half an hour.
Let's do this.
[music playing]
[Gaurav] 'Half an hour! I had lots left to do.'
'If I miss even one element, '
the whole dish will fall flat.
And my dream to attain mastery over ginger
will remain a dream yet again.
'So, I decided to increase my speed.'
The next thing I began making
was the tuile.
I made it with dry ginger powder.
[music playing]
Next, I cooked my passion fruit filling properly
and then, placed it in the fridge.
Then most importantly, I made a good ganache.
Yes, Faisu.
- Faisu... - Is this even, sir?
You started late.
Do you think you have a disadvantage?
Yes, Chef. I do have a disadvantage.
How do you turn it into an advantage?
By increasing my pace.
The good thing is that
in those 15 minutes, I lined up what I had to do.
Although this was my first process...
But my mousse is risky.
- That's why I started with it first. - Has it set?
- Yes. My mousse has layers. Elements. - Okay.
The element is passion fruit.
- I didn't want it to sink into the mousse. - Hmm.
I've stiffened the mousse a bit
and then put passion fruit inside.
There's another layer on top of that
which is the ganache.
Of passion fruit.
What's in the passion fruit?
Passion fruit, sir... It's a normal passion fruit.
The flavour is so great that...
- As expected... - That it complements the cheese.
- The body seems missing in your passion fruit. - Body...
When using fruit pur*es in dessert,
adding a bit of cornstarch lends it body.
It doesn't release water
and sets properly in your dessert saving you effort.
When they said that, I should have redone it.
I should have taken out the filling, given it body and put it in again.
I already had less time
and didn't want to take a chance.
I wanted to put it in the blast freezer and forget about it
until I began my final plating.
What elements are left?
Chef, I've to make this. I'm making a sunflower.
- I'll make it with chocolate. - Oh, my!
- Kunal's dessert. - No. What's the sunflower made of?
Chef, this is the biscuit which will be at the top and bottom.
You're yet to make the biscuit.
- Yes. - As well as the chocolate sunflower.
- How many petals will the sunflower have? - Eight.
- That's it? - Yes.
It should've been twelve.
Twelve petals...
- Should I make twelve petals? - This biscuit and the sauce.
You have half an hour.
- So, you need to speed up. - Yes, Chef.
[Faisu] 'I already had no time.'
'I had more elements to make.'
I even had to colour the flower.
How could I make so many elements in such little time?
[music playing]
I wanted fat so I could use the siphon gun.
So, I used a lot of cheese.
I saw there was no foam, but a liquid.
Tell us why you're so stressed.
I used the siphon gun but the fat was inadequate.
So, I have no foam.
I'll have to do it all over again.
- Fat... Show us. - What dish is it?
It has pineapple...
- Coconut? - Chilli, coconut.
Not just fat,
- it also lacks emulsification and body. - Body.
If you add a bit of coconut cream,
that would also do that trick.
- That will lend fat and... - Now, I...
Please help me, Chef. Should I directly open this?
[gasps]
Never open it directly. Please give the siphon gun here.
Please. I'm doing this only because it's very risky
or we're not allowed to help you.
If you ever need to open a siphon gun...
[air hissing]
First, let out all the air inside.
Thank God. I was going to open it.
- Do you open a pressure cooker when there's steam inside? - No.
It's the same with a siphon gun.
The air is released.
Now, you open it.
This is ready... The Singaporean...
- Oh my God! - Crab.
Then I've made Pandan Rice
but the flavour didn't come through because I made a lot of rice.
- So, I kept some aside and added butter to it. - Okay.
- What are you making with tamarind? - Caviar.
Okay. I think there are too many elements.
- Time's less. - There's less time.
Two elements are ready.
But the remaining elements require finesse.
- They do, yes. - Right.
You need to really concentrate.
With this stress, you cannot make caviar.
- You'll get a huge advantage, Nikki. - I know, sir.
- You couldn't take advantage of your immunity pin. - I know.
But this advantage will prove very beneficial to you.
Okay? I just feel you're really scattered right now.
[Nikki] 'I'm really nervous today.'
I'd forgotten everything.
My elements were ready.
Why was I making more elements?
I've never seen anyone use so much water for boiling.
Does tamarind need so much water for it to boil?
No, right? Will you drain the water then?
That way, you lose all the flavour.
Tamarind requires very little water.
It's very soft. You can do it.
All the best.
[Nikki] 'I decided to skip the caviar.'
I'd elevate the elements that I'd already prepared.
'I opened the siphon gun to top it again.'
'I added cream, cheese, more coconut cream and butter'
and then, loaded the siphon gun.
When I tried the siphon gun,
my foam turned out so good
all thanks to Chefs Vikas and Ranveer.
[music playing]
How do I come up with such amazing dishes and flavours?
I mean, imagine.
Who must have thought of a Crispy Prawn Cheung Fun
in a coastal prawn marination
cooked in solkadhi broth?
Never!
I'm the first.
How many trends must I set on this show?
Come on!
Teju, the aroma is heavenly.
Thank you, Chef.
What are you making?
I'm making Crispy Prawn Cheung Fun.
The crispy prawns will be made in a Byadagi chilli marination.
And for the broth,
I'll be using the kokum solkadhi.
Will you add more colour or is this fine?
I like this colour. This is the colour we get at home.
I have a tuile of Byadagi chilli
and also a Byadagi chilli jam.
This is the chilli station.
Yes, it's the chilli station.
I have only one thing to say.
If you put only the fried prawn in the Cheung Fun wrapper,
it'll become a single-dimensional dish.
When we have the Chinese Cheung Fun,
sometimes, we add scallions along with the prawns
to change the texture slightly and give it a break.
The spices are in the same dimension.
Correct.
How do you add another dimension to the wrapper?
- That's something you should think about. - Okay, Chef. Got it.
What will the garnishing be?
There's prawn, and the jam will either be on top or the side.
I'm still deciding on that.
But the Byadagi chilli tuile is going to come on top of that.
Is it ready?
No, I have the batter ready.
I've to make it.
Let's go... Let's go, Tejasswi!
Tuile! You haven't made the tuile. You'll be lagging.
- No, Chef. - Yes, time is not on your side.
What do I put?
Put the tuile in the oven quickly!
No! Should I put cucumber or something else?
Effort. Put in effort.
Ugh!
Now I move on to my fifth and sixth elements.
I started to make
the plum sauce.
- Hello, chef. - Gaurav.
Where have you reached?
I'm making the plum sauce right now.
Is your pavlova ready?
Yes.
I opened it up and set it inside to dry it out.
Is the sponge in the fridge?
Yes, it's in the fridge with the buttermilk.
My tuile is ready as well.
I've kept it there.
My sauce is almost ready. I'm going to make the caramel next.
And in the end,
I've to make a shard of chocolate
- and glucose. - A shard.
Where's the orange curd?
It's in the fridge.
Did you add butter to it?
Yes, I added butter and its texture is nice too.
The thickness is frothy too.
Gaurav, let me tell you something.
We're talking to you as chefs now.
When we visit a kitchen counter as bakery chefs,
this is how we ask our sous chefs
if the elements are ready.
That's your growth in this show.
- Congratulations. - Thank you, chef.
But with growth comes
- responsibility. - Responsibility.
The colour is brightening up, chef.
Because...
It won't.
You have to exaggerate this.
So chef, should I add mulberry?
- Absolutely. - Or beetroot?
Berry flavour with plum flavour
have very similar undertones.
- I'm going to get mulberry now. - Good job!
As soon as they left, I ran to the pantry to grab
beetroot, raspberries, and mulberries.
I added them to the sauce.
And the colour got so bright.
It was beautiful.
In my head, I'm thinking about plating.
I'm going to use this sauce for the base.
[upbeat music]
Rajiv, why are you looking confused?
Not confused, sir. All my elements are ready.
I'm making a savoury cheesecake.
What are the layers in your cheesecake?
There's a crumble at the base,
There's mashed potato with spices in it.
There's cottage cheese, chimichurri spice,
rice, and cherry chilli sauce.
How are you assembling it?
I'm doing it in a cutter.
You will layer it in a round mould.
- So you're making a thimble? - Yes, a thimble.
- And giving it a cheesecake finish? - Yes.
I'm loving the idea.
Actually.
- Thank you, chef. - And I hope
that this surprise element of savoury
within a dessert,
does not turn into a shock.
I hope not.
Rajiv, what I am confused about is that
cherry should be your core ingredient.
- Yes. - Right?
All your elements,
there's rice but no cherry.
The mashed potatoes does not have cherry.
It will have cherry.
Looking at your dish, Rajiv, I am confused.
Rajiv, it's the finale. Please get it together.
You can do that.
I will do, chef. Don't worry.
Thank you, chef.
It doesn't look like your dish has enough cherry.
They are right.
I smoothed out the cottage cheese and added cherry to it.
I took their advice
and added cherries to everything.
[tense music]
If you're in the finals and do not serve something extraordinary,
then what's the point?
I'm going to layer my Cheung fun
where the prawns will be inside
and the sauce will be on the outer layer.
So that the prawn is visible
and the orange sauce shines too.
I pray to God as well as my grandpa
and add it in the oil.
I'm so stressed!
What do I do?
I only have three elements.
Technically, only two.
The crab started cooking so fast. I got worried.
It turned red suddenly and I was worried it got burnt.
What is happening with me?
If I miss any single thing,
my entire dish could fall apart.
I'm trying to make a branch from the compound chocolate.
But it isn't drying out.
I ran and kept it in the fridge.
I got my pavlovas out
and emptied them.
I brushed some chocolate on the inside
to make them waterproof.
Then I made a small hole
from which the salted caramel will drip.
- Tejasswi. - Yes, chef.
What's the update?
- I'm just... - Is the crisp ready?
- No, I'm just placing it now. - You only have 10 minutes.
Yes, chef.
- It will only take 6 minutes. - Let's go.
[tense music]
Did you think of other elements with the Cheung fun?
Yes, chef.
I'm going to make a julienne cut of some
- cucumber. - You only have 10 minutes.
I get the cucumber from the pantry
and cut it finely.
I place some of the layers
in front of the prawn and roll it.
I cut with fine precision.
[dramatic music]
Gaurav and Nikki have started their plating. The rest of you are behind.
The caramel I made is quite dense
because I didn't add butter in it.
How many petals have you made?
- The flower is ready? Wow. - Yes.
One, two, three, four, five, six, oh wow!
There are nine.
This flower shows us that Faisu is truly in the finale.
But you still have the chance to make another layer.
Are you making another layer?
- No, chef. - Do it!
- Shall I? - You have the chocolate. Make it.
Keep it and join it.
Chef has supported me in this.
So I'm going to expand the flower now.
[dramatic music]
Last
two minutes, guys!
Hearing that, I was shocked.
I was sweating so profusely
that it would have put the ginger juice
to shame.
I'm working so hard. Everything is going well.
The glass has turned out perfectly.
But if the chocolate doesn't set...
I close my eyes and run, praying
that the chocolate has set.
As soon as I got my chocolate out, it was set.
[dramatic music]
Food on the plate! Last one minute, come on!
There's one minute left and
I'm confused as to how should I garnish the dish.
I've made a small leaf tuile.
So it actually looks like a cherry cheesecake.
But it all depends on the taste. I don't know.
It's weird.
Have you ever heard of a savoury cherry cheesecake?
Never.
[dramatic music]
- Ten. - Nine.
Eight.
Seven.
The countdown has started.
I have no time left.
I join the petals and run to the fridge.
It cools, sets, I break it again and join it again.
Six.
- Five. - Four.
Three.
Two.
[dramatic music]
- One! - One!
Time's up. Step back.
[tense music]
Let's see whose stardom will prove itself.
Time for tasting.
The last time I got 75 minutes,
I was not able to plate
a very important element of my dish.
But fortunately, during these 75 minutes,
I have managed to plate all my elements.
I'm very happy.
Look, now the time has ended, this chocolate has turned to stone.
This chocolate was haunting me ten minutes ago.
Oh, this chocolate!
But anyway, however it is,
I've managed to finish my dish. I've made a dessert
with ginger.
So, I have a history with ginger.
Let's see how it goes.
Sir, I've got something for you.
- Dictionary? - Here it is.
This photo frame.
What's in a name?
There's a trend on social media. The day you call Nikki as Tikki,
the people will stop watching the show.
And whenever Rajiv speaks Hindi,
I feel like you've brought a chef from your restaurant in America.
[laughter]
But antics make him look like a waiter.
[laughing]
Do you know why Ranveer sir goes around with a knife?
- Why? - Why?
To cut your words.
[laughing]
I always thought dance reality shows are quite tough.
It takes the most effort. But today,
I saw an even more difficult reality show.
The efforts you put in,
the things you go through,
it's not easy.
When you cook for those 1.5-2 hours,
you were so involved, so stressed,
it all shows.
Your dishes are ready. They will be tasted now.
I have to leave before that.
You're escaping before tasting.
No, I'm sure the food is delicious.
But maybe
- I'm not worthy of such good food. - Oh, don't say that.
Before I leave, if you could say my name right,
Musallam.
[laughing]
What is this?
- Sir, Munawar! - Munawar!
Alright. With that, thank you so much.
Such a pleasure.
Give him a hand.
It's been a pleasure having Munawar!
- Big round of applause. - Thank you so much.
Thank you!
Take care!
- All the best, everyone. - Ladies and gentlemen! Thank you.
Alright, the fun part is over.
Let's get serious now.
Time for tasting.
Nikki, please bring us your dish.
[pleasant music]
Nikki, your dreaded
crab. What did you make of it?
I've made Singaporean black pepper crab
with pandan rice,
and a coconut and pineapple foam.
The flavours show you, it's like
being on a beach.
And going to a Michelin star
bistro or a cafe,
serving something like this.
It sounds that good.
Coming to the presentation, it's quite decent,
bistro-like presentation.
The way you used the shell,
the benefit of that is that
it hides the crab meat
and adds a freshness.
It also adds a colour.
And the way you added foam, it feels
like the dish came here straight out of a kitchen.
Nikki, if this is served to us,
we can immediately tell it's a crab dish.
But I think the foam
is ruining the presentation.
The foam is breaking
the beauty of the dish.
Upside down.
But I'm looking forward to eating this.
[tense music]
- Did you caramelise the pineapple? - Yes.
- The flavour is there. - Then I added it on top.
- Through marination. - Yeah.
[dramatic music]
It's very fun.
The garlic has overpowered it.
By itself, it's delicious.
- It is yum. - Delicious.
The rice, the black pepper,
it's yummy.
It's a very good dish.
The crab has been used beautifully.
Wherever you go in Singapore, you can find chilli crab.
But elevating it with pineapple,
coconut foam,
and pandan rice,
and yet maintaining crab as the main ingredient,
the balance of it all is the high point of the dish for me.
I'm very sure
that if you serve this dish to a Singaporean,
they will praise you.
- Wow. - It's that good.
[applause]
Nikki, if your grandpa could taste this dish,
he'd have been very proud.
- Thank you. - It's a fantastic dish.
I'll eat it all.
Be happy. It's a 10/10.
Nikki, I will kiss your hands.
Thank you.
Too good.
Tejasswi, please bring your dish to us.
[dramatic music]
Teja, have you thought of a title for this dish?
Marathmoli prawn Cheung fun.
Coming to the presentation, I'll say
I can feel the effort in all the elements,
but for me,
something in this plate, I'll say,
feels hotchpotch.
I can see the effort,
but I can't see
a clarity of thought
in the way the dish is presented.
Cheung fun is a dish from Beijing and surrounding areas.
They have steamed rolls,
and they are served and ate in a broth.
The essence of Cheung fun
lies
in its vibrancy.
An inviting-ness. That vibrancy
feels a bit missing in this presentation.
Maybe
a single prawn standing on a plate in a Cheung fun wrapper
with this on the side would've been
a finale dish.
- Right. - Can't wait to taste.
[dramatic music]
Wow.
- The tuile is bedgi chilli. - Yeah.
- Solkadi is fantastic. - Thank you.
[dramatic music]
So good.
- Solkadi. - Very good.
- The solkadi is too good. - So good.
I didn't know of solkadi.
My Maharashtrian neighbour in Bombay...
I couldn't believe what I was tasting
when I had it for the first time.
This was my first introduction
to Maharashtrian cuisine.
Our girl has done it.
Thank you.
You have celebrated spiciness.
Because it is actually supporting
everything around it.
It's a supporting cast
that brings out the best in every character.
To say it in Punjabi, 'Najara aa gaya!'
- Thank you, chef. - Do you know what it means?
- Najara aa gaya. - Nazara aa gaya.
It means you showed me a scene!
It's that good.
Truly, a scene to behold. Tejasswi, I think
these tiny elements in your dish,
they are the beauty of this dish. The cucumber continues
the dish, continues the kick,
How to layer in a spicy dish,
this dish is the perfect example of that.
Good job.
Thank you.
It's been a while.
Thank you.
All I'm going to say is Tejasswi is back.
- Yay! Thank you. - Just in time.
[applause]
Rajiv, please bring us your dish.
Rajiv, what have you made? What was your ingredient?
- My ingredient was cherry. - Cherry.
I have made a savoury cherry cheesecake.
At the base, I've made a rozvi crumble.
In the middle, there is lemon rice with cherries on top.
On top of that is mashed potato,
with cherry sauce.
On top of that are cherry and cottage cheese pieces, infused together.
And I've also made a chimichurri spice
infused with cherries.
I layered it and added a cherry chilli sauce on top.
And this is not a dessert?
Ma'am, it's savoury. Can you imagine I got cherry?
What is this?
That's just one side of the plate. In a cheesecake,
you have a central, focal point of the cake.
I was trying a cherry dust.
I've added that dust to bring focus on that.
You find it
interesting that half the plate has so much dust?
You could've made a delicate design.
This is not working in your favour.
This is very un-delicate, unlike the way
you put so many details on your work.
Rajiv, for a finale,
it's an average presentation.
Let's accept it.
Honestly, I was so excited
that this was Rajiv's comeback dish.
Presentation-wise, this dish is not communicating
that level of a comeback.
[tense music]
Rajiv, I don't find any reference for this dish.
I don't know what to connect this dish with.
And maybe,
when you were cooking it, it was the lack of reference
that makes it difficult for us to connect with the dish.
It's a construct,
a thimble, a layer.
The thought is good. Adding chhena and rice in layers.
Some sauce with cherries.
But for me, the dish
- isn't coming together. - It isn't coming together.
Crumble, rice, mashed potatoes,
chhena,
all the ideas are so good.
But they aren't coming together.
Rajiv, I was dreading this dish.
But for me, it was not as bad. I was very scared of this dish.
It's eatable. It's tasty.
It's not a finale dish.
- Thank you so much. - Thank you so much, chef.
[applause]
Faisu, come up please.
Faisu, what did you get?
I got cheese. There's cream cheese on the base,
the cube you see has passion fruit,
ganache, and the last layer has mousse.
The top layer also has pistachio.
And there's a flower on top.
- Did you make the flower? - Yes, ma'am.
Wow.
I made the flower with white chocolate.
How many petals are there?
- 14 petals. - Brilliant!
3 layers and 14 petals.
Faisu was going to leave it at 2, good that you added the third layer.
It added depth and details to the flower.
- Work of art. - Beautiful, Faisu.
Nice.
Faisu, what's the name of the dish?
The golden flower.
- Golden flower. Wow. - Yes, chef.
From golden flower to the golden apron.
What a long journey.
The destination isn't here yet,
but somehow you've reached there.
In this dish, you've used your understanding
of details to the maximum.
Thank you, chef.
Faisu, I'll say change the name of the dish.
Don't call it golden flower.
The name of the dish should be a golden dream.
Golden dream. What a name!
This dream you saw 10 weeks ago,
it has turned to gold and come to this dish.
- Beautiful, Faisu. - Thank you.
I always say, something that catches your eye,
should always have many details, and that wow element.
Your eye's topper
is so beautiful that automatically,
you don't see the other things.
In any kind of plating,
it's very important to focus on the eye's topper.
You've done a good job.
- Thank you, chef. - Okay?
Delicate, fragile,
- beautiful. - Thank you, chef.
Do you think the chocolate is a bit thick?
The passion fruit is very liquidy, it is oozing out.
Good idea.
[dramatic music]
Faisu, the good thing about this dish
is your intent behind this dish,
your effort,
and that attempt to take a leap.
We appreciate that.
And it shows in the flower.
The sourness of passion-fruit
gives a good balance to the dish
overall.
And the pistachio you've added
elongates and continues the dish.
But
this dish has a very important thing missing.
The details in your flower
are missing in your dessert, kid.
The coating...
If the coating was fine
like the petals of your flower,
imagine how beautifully
it would've cut through with such finishing.
Cream cheese was a very good thought.
But whipping cream cheese,
- lightening it up, - Aerating it.
aerating the cream cheese
in order to elevate
its beauty,
was a good opportunity.
Which you could've used here.
That didn't happen.
Because of that, the fat is too much.
It sticks to the mouth.
Faisu, next time,
as much time as you spend on the details of your garnish,
promise me that you will
as much time on the fine-tuning and detailing of your dish.
- Promise, chef. - Okay?
- Yes, chef. - Good.
[applause]
Gaurav, please bring us your dish.
[dramatic music]
Let us live, bit by bit.
It's like a spiritual awakening.
Something so poetic, so simple.
Our entire civilisation is based on it, the honeybees.
The way you've presented it here,
it's a pure tribute to Mother Nature.
Thank you, chef.
I was not ready for this.
For the first time, I'm clicking a picture of a dish on MasterChef.
Thank you, chef.
[pleasant music]
Thank you. It's a big, big compliment. I...
I feel like crying.
It's overwhelming. I feel like crying.
Before they say anything,
I want to take the entire glass away.
And I should place it as my showcase at home.
I shouldn't even eat it.
It is so beautiful.
Gaurav, where is the ginger in this?
I've tried to echo the ginger
at multiple places in this.
Firstly, the Pavlova itself contains the flavour of ginger.
The caramel you're seeing dripping, it's salted.
Chocolate caramel with ginger.
And the cake it is falling onto
that is a wheat-based cake, but it also contains ginger.
The orange curd underneath will add tartness
so it can cleanse your palate after the ginger.
And the dark-coloured sauce I've prepared beneath
that is a plum and ginger sauce.
And in the centre, there are fruits.
Gaurav, I am speechless.
But the best part is that it's a sculpture in motion.
Yes, it's alive.
This dessert is alive!
Drop by drop
this dessert doesn't just reflect the beauty of honey
but its legacy.
When there was nothing, there was honey.
And watching that honey drip
drop by drop onto a dessert
as Chef Vikas rightly said, it's spiritual.
[soothing music playing]
I want to tell all the celebrity cooks
had this been the finale dish
he would've walked away with both the coat and the trophy.
There's only one heart, how many times will you win it?
[soothing music playing]
[everyone applauding]
Sometimes, it feels like Ranveer, we've seen it all.
Everything seems to be on repeat mode.
I hadn't expected this at all.
- So now, should we eat it or not? - Don't say that.
No, stop.
I want to.
For the first time in my life!
Before tasting.
[spoon drops]
Thank you, Chef.
[everyone applauding]
Thank you.
[everyone applauding]
[clinking of spoon]
Oh, dear!
- I'm coming to you. - Thank you.
Come here.
Thank you.
Without even tasting.
Thank you.
Something like this has never happened before on MasterChef
that Chef Vikas tapped his spoon without even tasting the dish.
Chef Ranveer tapped his spoon without even tasting the dish.
And Ms. Farah kissed someone's hands
without even tasting the dish.
And all of this happened, thanks to ginger.
So, Mr. Ginger
thank you.
Gaurav.
I always used to refer to dishes from the previous seasons
but after today, in the upcoming seasons
I'll refer to just one dish
and that is this one.
Thank you, Chef.
This dish is coming from
a very strong spiritual art!
Yum.
The caramel is absolutely yum.
There's ginger in it too
and it's perfectly balanced.
Come over once.
Happily.
No competition, nothing
- Just forget everything. - It's pure art.
You all are true artists.
- All of you, just watch. - Just go down.
Stand there and simply observe.
[indistinct]
[soft music]
Well done, Gaurav.
Thank you.
Gaurav, this has happened for the first time
spoon tap, spoon hit, hand
and we haven't even tasted the dish yet!
Friends, the amazing part is that
the dish hasn't even been tasted yet.
Many times, a film's trailer looks great
but the story or its execution turns out to be weak.
So, I really hope the taste matches the brilliance of the presentation.
What did you do, how did you set it while preparing it?
Actually, I was making moulding chocolate.
There was very little time left. Less than one minute.
And I wanted to give it a more defined shape,
like the natural shape of a branch.
But it just wouldn't hold its form.
And time was running out.
I knew that
if my pavlova didn't set, my entire concept would collapse.
[soothing music playing]
Respect to your mom.
We will taste it now, as much as we don't want to.
Oh, goodness!
We will taste it because
with the intention you've created it it truly deserves justice.
[suspenseful music playing]
This is what the arc of a complete picture looks like.
That ginger of yours. Kryptonite.
You've transformed it into gold and presented it here.
And everything here is technically difficult.
Usually, people attempt pavlova overnight.
You made them smaller so they would dry quickly.
Making and drying pavlova within two hours is not easy.
It's technically difficult.
And it needs to hold that liquid inside.
That's why I coated it with chocolate.
Yes, I noticed that.
And the ginger was really.. - Let's stop now.
That's enough.
Thank you, ma'am. Thank you.
Thank you.
Bless you.
I think this was the best tasting.
For me, every bit of it.
I never imagined this would happen.
Even the finale may not receive such praise.
In today's tasting
it became absolutely clear to us that
each one of you has faced your own weaknesses
confronted your fears
and emerged victorious.
Not just us, but the whole of India
could see your growth in the dish you presented to us today.
Congratulations to all of you for that.
Thank you.
I think there's no surprise about the best dish of the day.
Gaurav, what are you even doing right now?
[everyone applauding]
Best dishes one after another, now only a hat-trick remains.
One day, my grandfather came home.
He told me that he had listened to Bhimsen Joshi perform live that day.
And for the next two days, he kept saying the same thing
Bhimsen Joshi was singing in front of him
and he listened like this.
Today, I felt what he must have felt back then.
Your dish sang to me.
Thank you, Chef.
[everyone applauding]
Giving up is not an option.
Victory and defeat will keep coming.
We can clearly see that he has worked incredibly hard.
He's done a lot of research.
He's not relying on the phrase I've been hearing far too often that
at the last moment, it'll come together.
He did not believe in that phrase.
This opportunity won't come around again.
Your fans, followers, families, and even your cities
are all hoping to see you win.
Don't give up so easily.
I want Gaurav.
I'll try, ma'am.
You are already giving it your best.
I want everyone else to give you a tough fight.
They are and on any good day, they're all truly brilliant.
Yeah.