[music playing]
'Known for his commitment to vegetarian cuisine, '
'Chef Rahul Rana!'
'The most difficult pressure test of MasterChef.'
- 'Oh my God! - Wow!'
'The unique amalgamation of six dishes in a single plate.'
'Chef, I don't understand the colours or the flowers.'
'This isn't right.'
- 'It's very soggy. - Soft.'
'It isn't properly fried either.'
'The winner of today's challenge'
'is...'
Celebrity cooks!
- Firstly, congratulations... - Thank you.
For making it this far.
- Thank you. - Three more challenges. That's it.
Let's go.
- That's a lot. - You faced your fears,
embraced your strengths
and cooked a lot of food.
You prepared a lot of dishes.
We don't want to scare you in the near future.
Okay.
But it's important to be scared for today's challenge.
Today will see...
[suspenseful music playing]
The biggest pressure test
in the history of MasterChef India.
A normal pressure test would put you under immense pressure and stress.
You can only imagine
what a finale's pressure test would be like!
This is the most difficult
and complicated of all pressure tests.
- Oh! - Oh, God!
And this pressure test will not be given by our lovely judges,
but rather by our guest
and celebrity judge on this episode.
He will give it to you personally.
Would you like to meet him?
- Yes, ma'am. - Yes.
Single-handedly,
this chef changed the face of vegetarian Indian cuisine.
[music playing]
Without further delay, let's welcome
the man known for his simplicity, precision
and commitment to vegetarian cuisine,
- Chef Rahul Rana! - Rana!
- Wow! - Ah!
[applause]
Whoa!
- Lovely. - Chef.
Welcome.
[applause]
Wow! Wow... Wow, Chef.
What an honour!
- Hi, Chef. So happy to have you. - Thank you.
Wow!
A big round of applause. Chef Rahul!
[applause]
His temple that celebrates vegetarian cuisine
is also a restaurant
and is called Avatara.
It is Michelin-rated
which means it has won a Michelin Star
and is the first Indian vegetarian restaurant...
- Wow! - In the world.
- Amazing. - Superb work.
Fantastic.
[Nikki] 'Chef Rahul Rana was before us.'
On top of that, he's a Michelin Star chef.
So, obviously, this isn't going to be easy at all.
We'll be sweating blood today!
Chefs, Farah, thank you so much for having me on the show.
- Two years ago, I manifested to be on MasterChef... - Ah!
- Oh! - And judge the show.
That has come true today
and it's just because of Avatara.
Lovely.
Celebrity cooks, I've been following your journeys in this season
and I have a few comments for each of you.
I'll start with you, Faisu.
The day you made macarons...
[music playing]
I knew you were going to be a finalist.
- Lovely. Thank you, Chef. - Wow.
Because that is not easy to make.
I have a pastry background of 17 years.
I've realised that making macarons is very taxing.
Rajiv, I'm surprised to see you here.
[both chuckle]
You do a lot of yelling in the kitchen.
You create an atmosphere of fun
and gradually, you make great dishes and take the lead.
You're a surprise package for me.
Thank you, Chef.
- Gaurav! - Chef!
What an achievement!
From day one... And coming to yesterday's dish,
it's a different thing.
Your confidence and passion
are what brought you here.
Congratulations.
Thank you, Chef. Thank you so much.
Nikki, thecha queen! [chuckles]
- Your bold flavours... - Yes.
I think your...
You too are passionate.
Make food, but make good food,
delicious and scrumptious food.
Let others find it spicy.
- Unapologetic. - [laughs] Unapologetic.
- Congratulations to you. - Thank you so much, Chef.
Teja, you made noodles from bottle gourd, khawsuey...
Hmm.
- So amazing. - Was innovative.
Wonderful.
Chef Rahul, we're so happy that you've come here today
and we hope
the challenge you've brought for our contestants
not only garners praise
but also leaves them flabbergasted!
- Oh! - Gosh!
So, this is today's challenge.
Are you guys ready?
- Yes, Chef! - Yes.
This is the greatest example of food, science and art.
- Oh! - Science and art!
MasterChef's greatest and most difficult pressure test!
[suspenseful music playing]
'As the dish rose, '
you could see its many layers.
One on top, one underneath, one to the left and the right.
It was never-ending.
- Oh my God! - [Nikki] Oh my God!
[applause]
[Rajiv] 'I literally shook!'
'What a beautiful plating!'
One leaf followed by another one and then a third one.
Small vegetarian canap*s and so many of them.
[applause]
- It's like museum art. - What is this?
Work of art!
- It's actually art. - What's this?
[Nikki] What is this?
- [Gaurav] It's like art. - [Rajiv] Oh my God!
[Tejasswi] Is the sunflower real?
- [Ranveer] It's beautiful. - [Rajiv] Is this art or what?
Everything on the plate is edible.
- Is everything on the plate edible? - No, bro.
- The sunflower... - Are you serious?
- No, bro. I don't think so. - No.
- This is Shadras. - What?
- Shadras. - This is a dish
which is six in one.
The unique amalgamation
of six dishes in a single plate.
So, the Shadras has six flavours.
Ayurveda says that the six flavours should be a part of your meal.
The names of the six flavours are as follows.
Madhura which is sweet,
Lavana or salty,
Kashaya or astringent
Tikta which is bitter,
Amla or salty
and Katu which is pungent.
- Oh... - Oh my...
- Six flavours in one plate. - God!
This is aesthetically very pleasing...
- Hmm. - Yes.
But it is equally challenging to make.
That's quite evident.
Its mere sight is intimidating!
[Rahul] When I prepare it in my restaurant,
every dish has its own identity.
And it takes a specialised chef to make it.
- Who? - And this...
To make these six dishes,
I employ six different chefs in my restaurant
- who... - Six!
- Have knowledge of it. - Oh my God!
- Six different chefs prepare six different elements. - Yes.
Today, you're going to be six in one.
- Oh! - What!
- What? - My God!
Six chefs make all these elements.
I don't understand how we'll make it in such a limited time.
Will five people come to make the rest?
- Yes, they will. - Are they saying it because...
- There are four judges. We've to make the dish. - Yes.
Today, you've to replicate this dish.
Wow!
[Vikas] Now...
Now, I feel this is the finale week.
[solemn music playing]
To make this six-in-one dish even six hands will not suffice!
Darn!
The dish has a total of 22 elements.
- Oh my God! - 22 elements!
- What! - Elements!
- What! - Oh my...
Welcome to the finale of Celebrity MasterChef!
Do we get ten hours?
Look, you're in the finale week of the competition.
At this stage,
this kind of pressure test is very important.
Absolutely.
And I need to show people that vegetarian food isn't easy to make.
- True. - Looking at this, we don't think it's easy at all!
Imagine how many steps and pressure points
the 22 elements of this dish must have.
[solemn music playing]
- At least 50. - 22 in total.
A total of 22.
- Only 150 steps. - What!
There are 150 points in 6 elements where one can go wrong
because every element
has at least three to four different layers, nuances and processes.
This is impossible to make!
- A Michelin level dish... - Hmm.
22 elements!
150 pressure points!
You're just three challenges away from that trophy.
[nervous cry]
And the error margin should be...
- Zero! - Zero.
150!
To make this six-in-one dish,
I'll give you
150 minutes.
That means you get two and a half hours!
- Two and a half hours! - Don't be so happy.
- It's too little. - Very less.
We get two and a half hours.
- Two and a half hours is nothing. - 150 steps in two and a half hours!
'22 elements, '
150 steps,
6 pressure points
and 150 minutes
to make a Michelin-star dish.
Every second, you're reminding us
that we made it to the finals.
[Farah] You'll get 150 minutes to make this six-in-one dish.
MasterChef's world-class pantry
will be shut for the entire 150 minutes.
- What! - You'll get the ingredients at your counters.
- Oh! - Okay.
The celebrity cook that wins the challenge
obviously gets a huge advantage in the next challenge
which they can use in the finale challenge.
And coming to advantages...
- Gaurav! - Advantages!
- [feigns crying] - Done, brother.
If Gaurav makes the best dish today,
then it'll be a hat trick for the first time.
Don't put me under pressure, ma'am.
There are a lot of elements in today's challenge.
We also have with us
the creator of this challenge and dish, Chef Rahul.
So, Gaurav!
You can take the benefit of your advantage today.
[music playing]
You can take Chef Rahul's help.
Whichever element you're unsure of,
- Chef Rahul will make the whole thing for you. - Oh my God!
- Whoa, lovely. - [ecstatic cry]
- What! - Yay!
[Gaurav clapping]
I want that advantage.
That means the rest of you will make six flavours
- while you have to make only five. - Five.
I think you should take a stand.
Turn it down.
The first step, which is not included in the 150...
Okay.
Has to be taken by you.
[solemn music playing]
Take a good look at Shadras,
at all of its layers and elements,
and then taste it.
[music playing]
Oh, my! Look at this.
[up-tempo music playing]
Look, flowers.
The moment we saw the dish, I was mind-blown!
It has these very tiny elements
that are literally bite-sized.
They look lovely and so colourful
but I'm sure they will be just as complicated.
[up-tempo music playing]
The first element is makhan malai.
You can see a small bonbon with butter on top.
You've to eat it in one go.
You'll get an explosion of yoghurt.
- Uh... - Yum.
This dish is inspired from Chappan Bhog.
- Oh my God! - Fantastic.
[Nikki] 'It was very...'
I had never eaten such a dessert or sweet in my life!
It literally melted in my mouth.
- Hang on a second. - Oh my God!
- Wait, let me relish this. - For you.
I've never eaten anything like this in my whole life.
The second is ghewar.
- It is corn ghewar. - Mind-blowing.
On top of it, you have sarson saag.
Is this corn ghewar?
- Oh! - Oh, this is ghewar!
It has layers.
A layer of corn followed by a layer of mustard leaves.
On top, you have a pickle made of radish.
Okay.
You can eat this in two bites.
I've never tasted such vegetarian food in my entire life
if I'm being honest.
What's in the centre, Chef?
There's corn in the centre.
Kashaya rasa which is astringent.
- Kashaya or bitter. - Bitter.
Or astringent.
Eating this causes dryness in the mouth.
The first element you ate, the makhan malai,
that is Madhura rasa or sweet.
Makhan malai is from Lucknow, right?
- Kanpur. Kanpur, Lucknow. - After that, you can...
Take the dhokla now.
It's like a taco.
We've summed up Gujarat in a taco.
Gujarat has fafda,
dhokla
and different kinds of vegetables
for instance, a bittersweet dish of pumpkin.
We have a layer of that.
There's purple cabbage along with it.
On top is a black lime chutney.
- Oh! - Black lime chutney.
- Black lime. - Dried...
This represents the sour taste.
- Beautiful. - My God!
Which chutney did you say this was, Chef?
- Black lime. - Black lime.
That's on the top. What's on the bottom?
Pumpkin... Butternut.
Oh my God!
Chef!
[pleasant music playing]
Then you see sago wada that you make at home.
On top, you have a chilli called shishito pepper
which is a Japanese chilli.
We've sprinkled chaat masala on top made from Miso
to give that umami flavour.
And chilli has pungency.
We've added mustard and peanut chutney to it.
That's the pungent taste.
This is not a normal sago wada.
The sago wada has a stuffing,
just as we stuff ravioli.
Similarly, we've stuffed the sago wada
with a peanut and mustard chutney.
Is the stuffing the same as what's on top?
It's the same stuffing inside with some cheese.
- Cheese. - With some cheese. And there's no cheese outside?
No.
Lastly, you see a tart
- with a rose on top. - Yes.
The rose is made of beetroot.
Beetroot.
- Vinegar... - This has a salty taste.
It contains chilli and salt.
The tart you see at the bottom is made of appalam poppadom.
We've added a ghee roast ketchup to it.
- The dark one. - Yes.
You're going to find it difficult to make the rose.
What?
You've not tried the bitter gourd yet.
We've made it with Sweet Potato Rosti.
There's raw mango curry inside.
On top is a mango jelly
- which again has a lot of spices. - Wow!
And the bitter gourd...
We've balanced the bitterness of the bitter gourd
with Jerusalem artichoke.
- Jerusalem artichoke... - Jerusalem artichoke?
What's that, Chef?
- Sweet potato. - It's sweet potato.
- You'll find it hard to make the rosti. - What's on top?
- Is it potato? - Sweet potato has a lot of starch and it's sweet.
When you make rosti, it turns black very quickly
- if not fried at the ideal temperature. - True.
- And, Chef... - Cafreal.
- What's the yellow thing? - That is mango.
- Mango jam. - It's like Aam panna, right?
- Bitter gourd and mango is a very good combination. - Yes.
[Rajiv] 'The taste was great.'
'What elements!'
'They were beautiful and scrumptious.'
I've never had such vegetarian food in my life.
'Very tasty.'
I'm afraid how we'll replicate this.
- It's life... - Life-changing.
It's like...
- Exactly. - I'd...
I'd never imagined that vegetarian food could be so tasty
and look so good.
Guys, let's take a moment to celebrate
- Chef Rahul and Avatara. - Yes.
Fantastic!
Fantastic.
- Fantastic. - Brilliant.
[applause]
- Are you ready? - Yes, Chef.
To conquer all the pressure points.
[tense music playing]
2.5 hours,
6 flavours to master.
And we are certain that you will do it.
Chef Rahul has placed the recipe for this dish and every element
of this dish on your counter, along with your ingredients.
[suspenseful music playing]
For this challenge, MasterChef's world class pantry will be closed.
On your mark,
- get set, go! - Get set, go!
[suspenseful music playing]
I don't know...
I am confused about what to do and what not to do.
Should I read the recipe or start making it?
Hey!
This is not getting soaked. What about you?
- It is soaked. It'll happen. - It is hard, isn't it?
Look, it is still not soft.
- It is not that soft. - It's quite hard.
I'll have to leave it aside for another 10 minutes.
Look at this. Help me, Tejasswi.
[upbeat music playing]
My God! This is too difficult, Faisu.
You are really scared. I knew it.
What do we have to do, Nikki? Grate the bitter gourd, right?
What do I have to do with this now?
Which page is it, Nikki? Tell me.
Do I have to remove the seeds?
Yes, take off the seeds and soak it in vinegar.
Oh my! What kind of seeds are these?
I only peeled one. Do I have to peel one more?
[Gaurav] 'I don't know what is going to happen, '
'because in the last two challenges my dish was at the top.'
This is my chance at a hat trick. It's a pressure test.
Out of so many points,
there are a few places where I might make mistakes.
Chef Rahul has asked us to make Shadras today.
I hope I can replicate it.
So, I am under a lot of pressure.
I'm carrying the pressure of the hat trick as well.
So, I want to do well. Really well.
But one thing is for sure,
like Arjun focused solely on the fish's eye,
my eyes are fixed only on the chef's coat and the trophy.
Are we here to eat grass?
Can you see this paper?
I didn't study as much for my 10th grade.
It's the most difficult challenge
on Celebrity MasterChef.
It feels like today is the finale.
I am confused. I am following the recipe as it is.
[suspenseful music playing]
[Faisu] There are 150 steps
and 22 elements.
With all these elements, we need to create a Michelin-star dish today.
It's a lot of pressure.
But I will give my 100%.
I am trying to at least complete my dish.
What's the inspiration behind your vegetarian cuisine, Chef?
I am from the land of Gods, Uttarakhand.
- Oh! - Rishikesh.
I was surrounded by spiritual things happening in my house
and I've witnessed vegetarian dishes being cooked.
- We eat a lot of green leafy vegetables. - A lot!
Since then, I've wanted
to change the way vegetarian food is perceived.
Because I believe that vegetarian dishes
- shouldn't be limited to thalis. - Yes, true.
- I agree. - It is always served in a thali.
There are 18 bowls. In a way, it is a tasting menu.
- There is a lot of variety. - That's right.
How did you come up with Avatara?
Within Avatara,
we take the traditional village food
and classic Indian dishes that everyone knows
and give them a modern twist.
You know the basics.
You know that Lord Vishnu is Lord Vishnu.
- Hmm! - But Lord Krishna and Lord Rama are His incarnations.
- Amazing! - We have incorporated that into our food.
Where did you get the inspiration for this dish?
Ayurveda places a lot of importance on 'ras' which is taste.
And it is believed that all these tastes
should be included in your meals.
- So, I thought I should create a concept around 'ras'. - Impressive.
The concept of 'ras' should begin with an introduction.
Because food has taste.
But the introduction should be such
'that we can proudly tell the guest what India truly has to offer.'
What India has given to the world.
- Absolutely! - I would like to say something.
The credit goes to you.
I read your blog or article about 'rasa'.
When we eat food with our hands,
- all five fingers come together to create the taste. - Taste.
All these things, I've observed and learned from you,
- and brought them to my restaurant. - You are kind to say that.
- That shows your generosity. - No, Chef.
- This is known as... - This is your generosity.
- And this is happening in India for generations. - This happens.
- It happens. - And it's time to celebrate that.
[suspenseful music playing]
- Tejasswi! - Yes, Chef.
How many steps did you complete out of 150 steps?
[laughing]
I think I am only counting my walking steps.
Teju, I've seen your journey.
I've always noticed
that you struggle with time management.
Always! Yes, Chef.
So, you have to follow 150 steps. What is your plan?
I am currently soaking sago.
The mixture is over there. I've to mix them and then fry them.
I have to let the water evaporate thoroughly.
- So, this is going to take a lot of time on the flame. - Okay.
That's why I am leaving it there.
In the meantime, I'm peeling off this skin
so I can soak it in water at the same time.
- Vinegar, turmeric and salt. - Salt.
[suspenseful music playing]
What do you think about Tejasswi?
If she has to start from here
to win a Michelin star, what qualities would she need
to develop within herself?
I got the Michelin star
because I have 17 years of experience.
- Of course. - So, you need to work really hard.
100%. You know, fall down six times, get up the seventh.
I may fall many times, but I always rise again
just like the rising phoenix.
That is me.
I will rise up, just like my name, Tejasswi Prakash.
No one can dim my light.
[suspenseful music playing]
How's it going, Rajiv?
All right, Chef. I'm grating the beetroot.
I am starting the kebab.
- Rajiv, your mental mapping is strong. - Yes.
- You remember things visually. - Yes.
You need to use your visual memory here.
Before starting,
- keep a visual diagram of each element in your mind. - Yes.
In this, there's this element here, this on top, and this at the bottom.
- You will not miss anything. - Sure.
You should at least keep 20 minutes aside for plating.
- Done. - At least.
- The bonbon, on top of which the flower petals are placed. - Yes.
I will focus on the details of that.
- Not a single petal should be missing. - Oh my!
[suspenseful music playing]
Faisu, what don't you understand?
The dish that we have to make with orange.
- That green thing on top of that... - Hmm!
- The bitter gourd. - Hmm!
- I need to understand that. - You have to roast this.
- Yes! - Then raw mango chutney.
- And then this is what you are making with bitter gourd. - Yes.
- Cafreal. - Yes.
- And a slice of mango jelly on top of it. - One slice.
These are the elements.
Faisu, you are a champion, man!
You are a champion when you do plating.
And today's dish is based on plating.
- Hmm! - It's all about assembly.
And you've done it many times.
- So, you don't have to be scared today. - Yes, Chef.
Your greatest strength is bringing together the finer details.
You have that talent.
The anxiety you're feeling now shouldn't reflect in the assembly.
Remember that.
[suspenseful music playing]
Nikki, I've seen you cook in this kitchen.
And you've made excellent dishes.
There was a point where I felt you will win.
But then I saw that you are not focussed.
So, what have you planned for today?
Chef, to be honest,
I feel like I should have studied more in school.
Because reading this reminded me of my 10th grade.
I had to read heavy books.
That I gave up.
After that, I did the first year of law.
The books were so huge, I gave up on that too.
Now, once again...
Whatever you try to run away from, it eventually comes back.
This seems quite interesting.
I'm doing everything with full understanding.
Let's see what the result will be.
It is not easy to be a cook.
- It is not easy. - It is not at all easy.
For the first time in this kitchen, I feel
that cooking is the most challenging thing.
Nikki, the most important thing here is finishing.
At the final stage, a lot of things will be brought together.
If you don't set some time aside for it,
every small element has five elements.
- Yes! - Right?
If you don't keep some time aside for that,
then a beautiful dish
will look bad.
- Okay, Chef. - Leave time for plating.
- Okay, Chef. - I'd like to tell you something.
I have a nine-year-old daughter, and you are her favourite.
- Really! - You should complete this task for the sake of my daughter.
- Okay, Chef. 100%. - So sweet.
Nikki, you're not just meant to be the 'thecha' queen.
- Yes, Chef. - You have to be the queen of MasterChef.
Yes!
[suspenseful music playing]
Gaurav, if you recall,
- there's a challenge where you had taken off from. - Yes.
Where his train left the station and didn't stop. Which one was it?
Replication Challenge.
He is the replication champion of this kitchen.
He might score a hat trick today.
- But... - This is the hat trick ball.
Come on! Don't put that pressure on me today.
This already carries the pressure of 150 points.
Don't add one more, Chef. Please!
You are my favourite, man.
You are my favourite too, Chef.
Today, you are also going to help me so I like you more.
- All the best, Gaurav. - Thank you so much.
[suspenseful music playing]
[Gaurav] 'I have a lot of elements left.'
'There are 22 elements and I've only completed around 14.'
'I have a lot to go.'
'So, I decided to get to work.'
'Look down and focus.'
[suspenseful music playing]
Celebrity cooks, stop!
You're joking!
- Please, no. - What?
Think, observe and plan.
Do you get it? You all are used to hearing things in short.
Stop means stop!
We already caught you off guard
with the 22 elements dish challenge.
But what can I say, Celebrities!
It's just who we are.
Now, get ready for another surprise.
Meaning, the mid-challenge twist!
Is there more twist now?
- This is too much. - Shoot us!
No! Please!
- Did you make only one tikki? - Yes.
Just one? What if it is not good?
Is it perfect?
- I don't know. - Did you make it in the air fryer?
Yes, I made it in the air fryer.
- Cheers! - Is it good?
- It's perfect. - Yes.
Beetroot and this is important. I have to make them.
- Is the dhokla ready? - Beetroot takes time.
It's a ghee roast type, the flavours should infuse in it.
Cool it,
then you will make a rose and then cut it. Right?
Please pay attention
to how long the process is.
So, you should do it now.
When you cook it is ghee roast spices,
you will roll it like a rose.
Do you think this will be easy?
You're breaking this.
If it's slightly thinner
you can roll it easily.
'That's when the details will be added to the rose you place on top.'
[suspenseful music playing]
My brain is not functioning.
I am in a bad state.
Because I have to make a six-course meal
with so many elements. There are 150 steps
and six pressure points. I've just set one thing in my mind
and that is to read this paper thoroughly
and I complete everything step by step.
Faisu, don't worry so much.
Why are you so stressed?
This dish is not easy, just understand, this is a pool of oil
and you need to fry them.
[suspenseful music playing]
[Tejasswi] 'I am frying a tricky thing'
'which is Sweet Potato Rosti.'
'I am unable to flip it.'
'So, I am using a tong'
and with the help of a spoon I am flipping it'
'rather than flipping it inside.'
'Because I found that to be very tricky.'
'So, when I flip it and fry it, I take it out, '
'Chef Ranveer and Chef Vikas come to my table...'
Teja, where is your ghee roast?
Ghee roast is ready.
There is beetroot inside with ghee roast and coconut.
Did you check the thickness?
Where is the beetroot?
[tense music playing]
It is over here.
Oh my God!
[suspenseful music playing]
- Tejasswi... - Can be fried.
Yes! It is not ready.
It is too soft. You need to make it crispy.
The second one is also soft. This is also soft.
Tejasswi, looking at your counter,
it doesn't seem like you're in the finale.
The assembly is what brings this dish to life.
This challenge is 70% cooking
- and 30% assembly. - 30%...
Absolutely!
[tense music playing]
In order to do that, you need a clean counter
and enough time.
Currently, time is not on your side.
[tense music playing]
I doubt there is a celebrity cook here
who can't make this dish.
They are all going to make it, but there will be a slight difference.
It's all about time.
- It is all about assembly. - Assembly.
If you make the components of every dish and assemble them
in time, you will win.
It's a simple question. Out of these six elements,
what is very difficult?
The most difficult thing is making
- saag, ghewar and corn mash. - Ghewar!
Really?
Because it's very important to bring out that flavour in saag.
And the ghewar we make have proper edges.
It needs to come out perfectly,
- otherwise the filling will spread. - Will fall apart.
It is a complicated dish. And sweet potato.
What do you think?
He will be a smart player
if he calls me to make a sweet potato dish.
- Oh! - I love it!
Let's see.
- Gaurav! - Yes, Chef!
Are you ready to call Chef Rahul to your table?
[Gaurav] 'Now, it is time for me to call Chef Rahul to my table.'
'Because I know that the element I need his help with'
'will require time and is tricky.'
Gaurav, which element would you like Chef Rahul to make?
Chef, I want his help to make Sweet Potato Rosti.
Oh my God! Chef, you were right.
- Gaurav, that is a good choice. - Oh my God!
He just mentioned... - Yes.
That is the most difficult element.
He said that if Gaurav is intelligent,
he will ask him to make sweet potato dish.
I told him that Gaurav is very intelligent.
- Let's do this, Gaurav! - Okay, Chef.
- Chef, all the best. - Thank you!
Gaurav, it's a smart decision.
Hello, Chef!
Chef, I need help with your Sweet Potato Rosti.
For 17 years,
- you were into making pastry and desserts. - Yes.
Why did you switch? How did this happen?
I never restricted myself.
- Just like you didn't restrict yourself. - Yes.
- I've seen my share of struggles. - Yes.
- I was adamant, - Yes.
I am still adamant.
I'm still firm on my decision.
- So, these things help a lot. - Okay, Chef.
Was everyone in your family happy, including your parents,
when you said you will make pastry
or cook?
Yes, they were elated.
- My parents have always supported me. - Always?
They always supported me.
Do whatever you want to do, but do it wholeheartedly.
And maybe that's why I am where I am today.
- Family's support is necessary. - I agree.
And I need your help to make this dish.
- Which one is passion fruit's puree? - It's in the small bowl.
Have you added both? Take this as well.
- You mistook mango puree for jelly? - You didn't read it well.
That's for the jelly.
You didn't read it. Ten grams of mango puree is also written.
Where?
In the Kebab.
- Sure? - Yes.
Oh!
We need to maintain a temperature
between 140 degrees
and 160 degrees.
And you need to calculate.
As most of the times,
the quality of sweet potato differs.
So it gets its colour
too soon.
And the times change.
[music playing]
Look at them. Tag team.
- [indistinct] - Is he going to win again?
We must defeat him.
He has won many times in these two days.
- Chef. - Yes.
I think you must come here.
He won for two days.
And it's finale. It's boring if he wins every day.
[funny music playing]
Oh. This is absolutely perfect.
- Okay? This is ready. - Yes, chef.
Okay.
Now, you can assemble this.
- It's perfectly crisp. - It's perfect.
- Don't press it hard. - It might break if we press it hard.
Chef Rahul.
Sir. Please come. Your time is up.
- You gave him half an hour. - Exactly.
You made the entire dish.
Did he make the entire element?
He made the rice and bitter gourd. Chef.
Yes.
When Chef Rahul left my counter, I realised
I still need to make the tart
to make the Dhokla.
I am yet to make the beetroot patty.
And I have to make
Taco as well.
These were the three important element.
I am yet to make them.
Now, I grabbed the speed. Otherwise, I won't be able to do it.
[tense music playing]
I took a pan. I put the oil in it.
I added 20 grams of raw banana. I mixed it well.
I have already made a mixture of bitter gourd.
I added it to that. I mixed it well.
I made a mistake.
I have accidentally added Miso chaat masala.
But I had to add cafreal masala.
This changed the colour of the element as well.
It changed from green to orange.
I started peeling again. I repeated the procedure.
At the end, I added cafreal masala.
I fried the tikki lightly.
- Nikki. - Yes, chef.
What do you think? Is this fried or over-fried?
I made up to three of these.
I have a backup if you think this is over-fried.
Are you okay with this colour?
The texture looks great.
This one has the perfect colour.
This is a perfect one.
To perfect every element, you have to cook it at a certain temperature.
- You have to cook it for a certain time. - Okay.
How many elements are done? What are the pending elements?
They are yet to be done. These are overcooked.
I want to make them again.
Absolutely. This will be a little bit bitter.
This is one of the pending elements.
Beautiful smell.
- Nikki. - Yes, chef.
This is perfectly cooked. It has perfect thickness.
Okay, chef.
You can cool it down now.
It will then roll and become a rose.
- Okay, chef. - Focus on the other elements too.
Okay, chef. Okay, chef.
[tense music playing]
Rajiv, I have to blend this first before I add it to the paste, right?
Let it cool, man. Let it cool.
I haven't cooked it yet.
I mixed everything and blended it.
You have to blend it later.
Read what's written here.
That's what I did.
It would be better this way. This will cook it quickly.
Alright. After drying up the water.
How will the water dry up?
[tense music playing]
You are done with 120 minutes of your challenge.
You have half an hour left.
Oh god!
By now, you should start assembling the dish.
Assemble?
No table has begun assembling yet.
I don't even understand how much I have made and how much is left.
[tense music playing]
- Gaurav. - Spoonful of peanut.
Yes, chef.
Lakhs of people are watching the show.
If they want to place a bet, they will place it on you.
You will shine in this challenge.
- The pressure is too high. - Too high.
Your rose is ready.
Did you notice how his petals were open and wide?
It was not closed.
I will widen the petals once I put it on the top.
I can already smell the flavour.
I can smell the ghee-roast flavour. Amazing idea.
- Faisu. - Yes, chef.
Let's move element by element.
- Is 'Ghevar' ready? - Yes.
- Is Sarson ka saag ready? - Yes.
- Is curd bon-bon ready? - Yes.
Is the cream ready to serve on top of it?
Yes, chef.
- Is beetroot rose ready? - Beetroot rose.
- Is the tart ready? - Yes, the tart.
- Is the ketchup ready? - Yes, ketchup is ready.
- Is the dhokla ready? - Yes, it is ready.
- Is the black lemon jam ready? - Yes, it is ready.
- Is the purple cabbage ready? - Yes.
- Is the fafda ready? - Yes.
Sabudana element is ready too.
- Tikki. - Tikki is ready.
Why doesn't Faisu look ready?
When there are so many things around, anyone would get confused.
If you want to clear the confusion
- start assembling the elements. - Yes, chef.
- Did you make the rose? - Yes.
This is your tart. This is your rose.
It looks like it has a ratio issue when you put it on top, right?
The petals of the rose look great.
But the height of the rose is too big.
I will reduce the height.
- Okay. - Straight cut.
I will do it right away.
[tense music playing]
- Rajiv, I am so impressed. - Hi, chef.
Guys, we need to keep our counter-organised like Rajiv.
Please see this.
Everything is ready with a layer.
It will make it easier to assemble.
You will have mental clarity.
You will know what's done and what's left to do.
Today, there are finished,
unfinished, complete, incomplete elements on everyone's table.
Put complete on one side and incomplete on another.
Look at Rajiv's counter.
Rajiv, when you make it again,
if you want it to get into a shape quickly, add some salt.
If you add salt to sweet potato
it will lose water and become soft. It will get in shape soon, okay?
It will benefit your hard work.
[tense music playing]
Celebrity cooks, you have fifteen minutes left.
Teja, did you check the recipe correctly?
I think the rose is still big.
- Okay, I will make it small. - ...compared to tart.
You have to make it small.
- Okay, chef. - You have to do it quickly.
Nikki, I think something is going wrong.
Okay. This rose is good.
Take this picture as a reference.
- Okay. - Check everything and assemble it.
These petals will be placed nicely.
Put the petals on the corners.
- That is a tricky part. - Yeah. Yeah. Yeah.
Gaurav, your petals are upside down.
The petals are pointed towards outside in this plating here.
The pointed sides are on the outside.
Your pointed sides are turned inwards.
- Okay. - They need to be out.
This red one. The pickle.
- Oh, this one. - Yes.
This is a challenging part.
You have to arrange the flower petals on makkhan malai.
Yes, chef.
Three of my chefs got glasses because of this.
- Gaurav, you need to speed up. - Yes, chef.
I am running out of tart.
There are so many elements. I am feeling dizzy.
I am putting everything I can into this.
I am losing my mind.
How many petals are here?
Mo. Let me check.
Rahul said you have to match the number of petals.
How many were there?
Exactly like that, okay?
Don't miss anything. Don't miss anything.
God lies in detailing.
You want Gaurav to get an advantage again?
- No, not at all, sir. - Then go for it.
I finally got to my plating.
As a colour-blind guy,
I find it to be a disadvantage for me.
There were so many tiny flowers.
I had to put them in order. I had to garnish them.
I don't understand the colours of that flower.
I am so done.
I can't get through with this.
Chef, I don't understand the colours.
I don't know how to do these flowers.
You placed everything else perfectly.
There is only one thing missing.
You have these flowers right here.
You have saffron over here, okay?
Rose will be here.
There's only one thing missing. This is it.
Don't worry about the colour.
Look at the shape of the flower.
Don't fumble at the pressure of hattrick.
Gaurav, you can do this.
Only two elements left. Make a safe guess.
[tense music playing]
Celebrity cooks, you have five minutes left.
I know the value of every second while I do this 150-step recipe.
Every second has made me feel more and more worried.
But I gave my 100 percent.
These 150 steps will take me one step closer to the finale.
This 150-step challenge was very difficult.
We had to finish each element in under a minute.
It is important for me to do this perfectly.
The finale's advantage will be very precious.
I want to get this advantage.
I hope everything works out the way I want.
Today's plate is not all about food.
It is also about how we celebrate the dish.
It is about how we place the elements and garnished it.
It is about how we make it look more beautiful.
We have to achieve all of that.
We are under a lot of pressure today.
I am under the pressure of hattrick.
I tried my best. I gave my 100 percent.
When I was garnishing
my biggest drawback
was that I don't understand the colours of the flowers.
Did I do it right or not?
I checked the shapes. I did what I could.
Ten.
Nine.
Eight.
Seven.
Six.
Five.
Four.
Three.
Two.
One. Stop!
Today, it should be, "Time is up. Take a step back.
This challenge was too demanding."
[clapping]
Let the tasting commence.
Rajiv, come forward.
- All the best. - All the best.
Oh my god, Rajiv!
Rajiv, come forward.
Tell me whether your placement is right or not.
This is here. This is here.
This one is a little bit off.
Rajiv, what about your flower petals?
Yes.
Rajiv, you could have fixed the petals.
Okay.
Rahul, what do you think? How many elements are a match?
In my opinion, this is...
This is 60 to 70 percent closer to my dish.
Rajiv, I think expect the sunflower
as its petals are falling off
everything else looks good. I am impressed.
Thank you, madam.
Wow! Beautiful!
Thank you, chef.
I think the chef's detailing is great.
He didn't leave any gaps.
It makes it look more aesthetic.
This is lovely.
Eat the whole thing.
Chef said we must eat the whole thing.
It was a bomb of flavours.
Thank you, chef. Thank you so much.
Rajiv, 'Ghevar' looks good.
Thank you, chef.
The plating is perfect. Your presentation is excellent.
The highlight of your dish is 'Ghevar'.
I think it has the best presentation.
It has the most detailing, too.
- 'Ghevar' is perfect. - Thank you, chef.
- It is perfect.
[tense music playing]
Rajiv, sarson ka saag is tasty.
Thank you, chef. Thank you so much.
[cheers]
Oh, the main ingredient.
How difficult was it to make?
Can I be honest, chef?
I made four of them. I made it for the first time.
When the chefs came to me
that was a small one. I made this one at the last.
That's bigger in size.
- But this is still small. - It's still small?
Have you stuffed it?
Yes.
Actually, this is quite crispy.
[tense music playing]
Wow! Perfection.
- Thank you. - It's beautiful, Rajiv.
- Perfection. - Thank you, sir.
Wow!
Rajiv, you are back.
Thank you, chef.
Today, on seeing this dish, its execution and its assembly,
that you have poured out
- all your nuances on this dish. - Thank you.
This is really a MasterChef finale dish.
Thank you, chef.
Barring the sago vada, that's crispy,
you have proved yourself without making a dessert.
Thank you.
- Finally. - And that is your final accomplishment.
Thank you so much.
Thank you, Rajiv.
And now the player on a hattrick.
Gaurav, get your Shadras.
- Gaurav. - Yes, chef.
You had an issue with the colour.
Too much, chef. I was done for.
This has too many colours.
I was so confused.
I made it as good as I could.
Everything was done.
I am confused with the flower colours.
I am still confused.
Thankfully, Rajiv helped you.
Rajiv... I was confused if it was pink or blue.
So he helped me with the Kesar.
Gaurav. If I go by elements, element number one...
It is lovely, sweet and spot-on. It is matching.
Every element can be clearly seen.
'Ghevar' that has a puckering taste. Element spot on.
The beetroot flowers can be clearly seen.
The detail of the piping element in Dhokla
It's spot on. I loved it.
The other one. Obviously, as...
As it was made by the chef.
- Perfection. - The perfection can be clearly seen.
And Sabudana vada...
Is the only element where I can find some mistakes,
which is a little weak in presentation.
Otherwise, it's a 5 on a 6 for me.
- Wow. - Thank you, chef.
If you'd added those white flowers
- and leaves on the vada... - Simply...
- Same... - It would've
- matched Chef Rahul's dish 9.5 out of 10. - Yes. - Amazing!
[applause]
You've come really close, Gaurav, to my version.
Hat-trick's totally on.
Actually.
For me, it's a solid 90 per cent.
- Wow. - Yeah.
90 per cent.
[applause]
[tense music]
Popping candy.
Timing's everything with popping candy.
It gets soft and soggy quickly.
But you added it right at the end,
so it's still popping away.
[suspenseful music]
Oh my God. Those pickled
red flowers you used, they are outstanding.
Thank you, ma'am.
So good.
I love this 'sabudana vada.'
The texture, the filling... Just wow.
Gaurav, you really made the most of your advantage.
- Yeah. - You've got to admit that.
You baked the tart in an air-fryer, didn't you?
- Yeah. - He baked it in air-fryer. Wrapped it in a silver foil.
So the heat stayed even all around.
- Came out perfectly baked. - Perfect.
Thank you!
If we break it down element by element,
flavour-wise, the 'sabudana vada'? 10 out of 10.
Let's leave the rosti out of this. The chef made it.
And it's absolutely brilliant.
But what really grabbed my attention was your tart.
The texture of that tart, the ketchup you created inside it,
the ghee roast...
And the rose tucked in there as well...
Uff! Outstanding.
Thank you, chef.
It's very similar and very good. And it tastes fantastic too.
- So, can he make it to your restaurant as a chef? - Absolutely.
- Told you, we'll have to collab on it. - Yes.
- That collab's happening soon. - We're meeting up.
It's all set.
- So well done, Gaurav, again. - Thank you.
Chef Ranveer said, 'Gaurav, you might just pull off a hat-trick today.'
And as I'm heading back, I'm thinking...
A hat-trick's no small thing. Doesn't happen every day.
Especially in the finale. It's unheard of.
So, I'm just waiting.
Come on, Tejasswi, come on.
All the best, Teju.
- Love the flowers. - Oh, my God.
You were struggling with the rose, right?
Yeah.
Teja, what do you think, what percentage have you achieved today?
For this dish today...
Chef, I don't know. You tell me.
But you saw it very closely.
Your rose is very beautiful.
But the colour of the rose is different, sir.
The colour of the rose is different.
The flowers were... Probably the problem of your time management...
Because of that, you were not able to arrange the flowers properly.
And even the arrangement of your ghevar,
the assembly is not proper.
Actually, I didn't realise that you had kept the entire flower.
I took it apart petal by petal. I just thought,
how are we meant to eat with the whole flower on?
- So I figured if... - You saw the chef's dish, right? - Yes.
You saw all the elements clearly?
- The dish is still right here. - Yeah.
And that flower's still on it.
Teja, even your rosti isn't quite right.
- It's gone all soggy. - Soggy. - Okay.
And it's not properly fried either.
Far too soft. Soggy.
- And this bit's raw. - It's raw.
You can see it here.
- This was honestly a really tricky thing to make. - Yes, chef.
You've made the taco quite well.
And the 'ghevar's' great. It's just the assembly that's a bit off.
From a looks point of view, what would you say, percentage-wise?
I'd say around 50 per cent, honestly.
- 50 per cent? - Yeah.
There are lots of things which are not correct.
- The 'ghevar's' off. - The 'ghevar's' off.
Even the rosti is not perfectly
cooked. Which is our pride, 'Madhur.'
- 'Madhur...' - Bon-bon. All a bit rushed.
The petals were just thrown on in a rush.
I thought it was a full flower.
- Then I realised... - But you didn't sense that? Everyone else noticed it.
See, when it's about the finer details...
That's where it all falls apart.
- Yes, chef. - Exactly.
Teja.
Thank you.
Tastes great, that does.
You've done a fab job with the tart.
Thank you, chef.
If we're talking tart,
just hearing that crunch without even biting it,
- you know it's a perfect tart. - Yeah!
And your beetroot kebabs turned out really well too.
Thank you, chef.
That 'Madhur' bomb, made me feel 'Madhur' myself!
Oh!
The tart is so good.
Thank you, chef.
[subtle music]
Teja, you didn't get the presentation right today. Flavours were bang on.
Thank you.
'Dhokla'... One. Quite a tricky one to nail.
That is so beautiful.
I can clearly see all the layers, spot on.
'Sabudana vada' looked really nice too.
The plating for this dish was solid as well.
- Of rosti. - Yes, rosti.
- Bit raw in the middle, though. - Yeah.
The 'ghevar' is crisp.
The 'sarson' is delicious.
And that radish pickle you've done, nailed it.
The taste of the 'ghevar' is amazing. It's very close to your dish.
Just two more challenges to go. Keep an eye on your timing.
- Yup! - Yes. Yes, ma'am.
It's a very good attempt.
Thank you. Thank you.
[applause]
Nikki, bring your dish over.
- All the best, Nikki. - Go Nikki, go 'Thecha'.
[laughter]
First time she's not made 'thecha'.
- Shut up. - So happy!
When it was my turn for tasting,
I was just carrying my plate and I was a bundle of nerves.
I knew the garnishing wasn't fully done.
But at least my flavours
must be appreciated. I deserve credit for that.
We really put our heart into replicating this dish.
I am so glad it's complete.
It was all chaos on your counter towards the end...
Didn't even know if everything would make it on.
Plate's incomplete though.
You've missed something on the 'dhokla'.
- I forgot to add the flower to it. - Why is that?
- I forgot in a rush... - You forgot?
Sabudana vada's garnishing isn't done either.
No popping sugar on it.
No popping sugar on it?
- What went wrong, Nikki? - Ran out of time? - No, no.
Yeah, not enough time. Maybe I didn't check the photo properly.
The tart is also not matching.
The 'ghevar' is good.
- Yes. - Yes, the 'ghevar' and the bonbon
- are still close. - The 'ghevar' is good. And the rosti...
Very good.
The rosti is also very close.
The rosti's looking really good.
You can clearly see the effort you've put in.
Three of the dishes look pretty spot on.
The others aren't really standing out.
No flowers used here.
And that "sabudana vada" plate
doesn't look great at all.
It's soft.
Hmm.
You've nailed the flavour.
The peanut chutney's
got that bold punch you're known for.
But the presentation's off.
Honestly, there's too much saffron.
- When there's too much saffron, it turns bitter. - Bitter.
- It'll turn out bitter. - Bitterness.
Sir, if you're saying three dishes are good
and three aren't, then that's 50-50.
It's 50-50.
Let's talk flavour now.
Each element's got proper layering.
Great flavour. Nice depth too.
Out of all the dishes we've tasted, this one's definitely better.
The 'sabudana vada' chutney
is so good.
Such a tasty dish.
Two flowers here, two there,
but it's the finale,
every small detail matters.
[subtle music]
Tart, gravy, sweet potato rosti,
you've nailed the trickiest bits.
If the presentation was stronger, you'd be at the top.
Tomorrow is a better day.
[applause]
I feel a bit gutted, because
even one flower could've made a difference.
Faisu, come on.
- Go, Faisu! Go, Faisu! Go, Faisu! - Faisu!
[subtle music]
Faisu, how was the challenge for you?
Sir, it was really tough.
Which dish did you
find the hardest?
The one on top, sir.
The 'tikki' underneath had so many ingredients.
Had to measure everything exactly, soak it,
dry it, and then cook it all over again.
It was really tricky.
At one point I thought it was burning because of the colour.
But it wasn't, it was just the colour.
It threw me off. I ended up wasting time on three or four 'tikkis'.
But when you said the flower wasn't working, I opened it up
and cut back the juice inside.
Pretty good.
It's a good flower, Faisu. Really good.
It's grown a bit, but it's still great.
And that 'ghevar'
- looks lovely too. - 'Ghevar' looks lovely too. - It's the same. -
They're twins.
But your rosti looks exactly the same.
There's a slight issue with the texture.
- Looks a bit soggy. - Okay.
But from a presentation point of view,
it's bang on.
Thank you, chef.
The mango sheet's spot on too.
It's got that perfect gloss.
- Wow! - The 'ghevar's' presentation
- looks exactly the same to me. - Same.
Thank you, chef.
Did you make two tarts?
Yeah.
[tense music]
Your 'sabudana vada' tastes amazing too.
Thank you, chef.
The stuffing's actually really nice.
I can still see the pocket, though.
Chef, what's your take? What do you make of the presentation?
It's quite close, honestly.
The petals should've gone on the outer layer.
Faisu's placed them on the inside
and tried to close it all up.
So, in terms of presentation...
I... I can say it is 80 percent close.
- 80 percent close. - Yeah!
Thank you, chef.
Even with it being 80 percent, I was over the moon.
I was in such a bad state.
My head was all over the place.
Even then, I managed to pull off the dish quite well.
- Taste-wise, your 'sabudana vada' is really delicious. - Thank you, chef.
The tart's lovely too.
The black lemon on top...
We call dust, pickle, chutney, relish.
Too good.
Thank you, chef. I love the idea.
The 'fafda', the 'dhokla',
- and the purple cabbage... Too good. - Oh, my God!
Faisu, when you made that 'ghevar' with the macaroon,
I thought that was one of the best 'ghevars' on MasterChef.
But now, with what you've done today...
I think it's topped that in finesse.
- Incredible. - Wow!
Detailing of this is really beautiful.
[applause]
That gave me a real boost... It's the third day of the finals,
and my dish is doing great.
- Well done, Faisu. - Thank you, ma'am. Thank you.
[applause]
Chef Rahul, once again, thank you so much.
- For setting up a challenge truly fit for the finale. - Brilliant.
A challenge that pushed them all.
Their skills,
their timing, their presentation
- and the precision of the details. - Precision...
- Absolutely. - I think this is the wake-up call that we needed
for a celebrity MasterChef finale.
And you guys, you did perform very well. Let me tell you that.
Thank you for bringing the challenge.
Good luck, everyone. All of you have done a great job.
It wasn't easy to make this dish.
But today, you have shown the value of MasterChef.
Thank you so much. And good luck to all of you.
- Thank you, chef. - Thank you, chef. - Thank you.
What an honour!
We got to meet him.
[indistinct]
Big round of applause.
- Thank you, chef. - Thank you.
Today's result really matters.
Only two challenges left now.
And whoever takes today's challenge
gets a massive leg-up tomorrow.
You saw how much of a leg-up Gaurav got today.
We're this close to the trophy
and that winning title,
so even the tiniest edge makes a big difference.
Five of you smashed it in today's challenge.
Thank you, chef.
We're proud of you. - But two Celebrity Cooks
really stood out, your dishes came quite close to what Chef Rahul made.
And those two are...
Gaurav and Faisu.
[applause]
But only one of you will get the advantage.
The winner of today's challenge
is...
Faisu.
- Oh! - Oh, my God!
[cheering]
Amazing!
Hey!
Yay!
Wow!
Gaurav and hat-trick were so close.
There was barely anything in it.
The jam in the tart...
- Yeah... - And the chutney in the 'sabudana vada',
that's what tipped the scales. Otherwise,
you were well on your way to
a hat-trick. You missed it by this much.
Your presentation was on point.
His taste was spot on.
- And we agreed with Chef Rahul. - Absolutely.
Faisu, there were 22 elements in the dish.
You nailed 16 of them just like Chef Rahul did.
- Brilliant! - Wow! - Brilliant!
Wow! Wow!