Yesterday, renowned chef Manu Chandra came to MasterChef.
Today, you are going to
cook with me.
With him, our celebrity cooks
did the first cook-along challenge of this season.
The flavour is in the oil.
So, I'm going to take these aromatics out.
- All three together? - Yes.
Ginger and garlic.
In this challenge...
they had to cook along with Chef Manu
and match all his steps.
My goodness! Chef, I have only 110 grams.
The whistle was blown for Rajiv in this challenge.
Oh my god! For whom?
- I want to blow the whistle for Rajiv. - Are you mad?
Why do you keep naming me?
Let's see, will our celebrity cooks be able to
match Chef Manu's cooking speed today
and, make a dish matching his level?
Mine is fully spoiled.
[theme track playing]
When he came to my counter
he saw all the ten elements on my counter too.
- Your ten elements are ready? - Yes.
I haven't brought the jelle yet. It's in the fridge.
The rest is ready?
- The rest is ready. - Where's the puff?
There it is.
- This is good. - This is the puff.
- Very nice. - Not bad.
Gaurav, one thing is certain, you always manage in the end.
When Chef Manu Chandra came to my counter
all my elements were ready alongside his.
The only doubt I have is...
that I have used only one cartridge in my foam.
So, I want to ask Chef about that.
I'm just confused if I should add one more cartridge or not.
No, this foam looks fine to me.
Don't make it too foamy, or else...
Setting the foam
is even more complicated, the next step.
Okay.
He says, don't add another cartridge.
It's absolutely right.
Just let it be.
And, I've completely cleaned my counter too.
I am all ready to plate with Chef Manu Chandra.
Your garnish is very big.
- Yes. - Once plating begins
you'll understand the advantage of tinier garnish.
I'll cut it a little.
How will you make this thinner?
He's Rajiv, he can do anything.
You have done to this
what you had to do to the chives.
And, you have chopped the chives completely wrong.
- You had to chop the chives this way. - Yes.
And, this is how you cut the chives.
I'll do it. Chef, never too late!
And, till time is up, it's never too late.
Plating is in two minutes.
I'll do it, Chef.
Starting the plating now.
Please pay attention.
And now, plating begins, and, as Chef is plating
we are trying to do the same.
Directly put this foam...
Do it very gently.
[foam hissing]
[gasping] Oh my!
That's too much.
The moment I filled the puff pastry with the foam
there was a sudden burst.
It overflowed.
I'm trying to clean it up with a tissue
but, I'm unable to, so, I have no other choice.
I have to fill the second
puff pastry I have, and, plate it.
We'll take this curry leaf powder.
Lightly dust it
on your ema datshi foam.
Look, beautiful food is like jewellery.
Yes. No, like a bride.
The prettier you make it, the more appealing it is to the eye.
She only looks good the first time you see her.
Now, I'll use this tomato puree.
And, you'll see that, I...
One, two...
three, four.
Now, Chef Manu Chandra is adding
exact fourteen dots of the tomato puree
- on the circles of the puff pastry. - Twelve.
Thirteen, fourteen.
I've made fourteen tiny dots on this.
Sir, I could only fit twelve dots. Is that okay?
- It's okay. - Alright.
Our toast is...
ready now.
[tense music playing]
Now, we'll begin plating
the shorba.
First, very carefully...
demould this.
My cherry tomatoes are properly set now.
We begin plating it now. So, I...
did exactly as Chef Manu did. He turned the mould
and lowered it onto the plate.
And, we'll make a circle on this square plate
Watch carefully once.
Keep your hand steady.
Hold your breath.
Woohoo!
And, Chef Manu Chandra
made a beautiful circle
on the white block.
And, that's where I got tensed
because, I can never manage
to do this one thing right.
I'm trying to make a circle with the tomato shorba.
I'm seeing that perhaps I didn't use the mixer very well.
So, it's not coming out smooth.
It's very thick.
I tried it 2-3 times, but, I couldn't make it.
Wonder why, my hand couldn't set it.
[tense music playing]
He left a little gap from the edges.
I wiped it again
for the last time, I held my breath...
Because, my sauce was getting over too.
And, in one flow
I drew a circle.
It went a little off.
There were a few gaps
but, at least, I have...
a circle of the same size.
[dramatic music playing]
And, very carefully...
your filo pastry
will be placed on the jelly for
crunch and texture.
And, this is your
tomato shorba 2.0.
[dramatic music playing]
While I was plating
I could manage the circle
but, as it is thick
it wasn't a perfect circle.
I think, your plate is too tight.
You will face a problem while adding components.
So, perhaps you will have to replate the puree.
You can lift it, it's not a problem.
Keep this flat, you can easily lift it.
Yes.
- Gaurav. - Yes, Chef?
Careful. On your plate, again...
some components are a little extra big.
Go and check my plate once.
The size of my sauce looked a little
big to me
because, the circle was a little concise.
But then, I thought, I don't have enough time
to remake the circle.
Celebrity cooks, last one minute.
Finish your plating.
Pay attention to the details.
So, my puff pastry is ready.
My whole plating is done and, I'm loving it
because, everyone has a little messy circles
- but, my circle is looking great. - Is it done?
Very good. Archana is done.
Archana, is it done exactly like Chef Manu's?
- Exactly same, sir. - Exactly same?
His girl is just bigger than mine.
His girl is bigger than yours.
- The rest is exact? - Exact.
I'm standing here and saying
that it can't be exactly same. I can bet anything.
My plating is done.
I ran again one last time
to check how Chef Manu Chandra's plate is looking.
Only this is very bad in mine.
You made such huge fritters.
- It's very bad. - Nothing can be done now.
She made fritters out of filo pastry.
Celebrity cooks, last ten seconds.
- Ten. - Nine.
- Wait, wait! - Wait.
Eight.
Seven.
Six.
- Five, four, three. - Please wait!
Two.
- One. - Stop! Time up!
[tense music playing]
Time's up, step back.
Whose stardom will give up?
[applause]
Time for tasting.
Whoa!
Your today's challenge was
the first cook-along of Celebrity MasterChef.
That means...
to cook Chef Manu's dish alongside him
and, to match up to his steps
and plate the dish.
Now, we have to see
how well you have completed the dish.
Time for tasting.
First up are Usha Tai and Nikki.
All the best!
All the best.
[joyful music playing]
Look, we have tasted the dish cooked by Chef Manu.
We understand the taste.
And, we have also placed a plate here for reference.
So that, we and you...
can always have a reference for presentation.
He did everything live in front of all of us.
- Okay? - Shall we start with Usha Tai's dish first?
Unfortunately, the benefit of
a circle on this plate is
that you can contain the sauces in it
and, you can obtain a balance.
Usha Tai, you didn't even add this sauce on the side.
- Which one? - This green sauce.
Hmm.
- Hmm? - I missed it.
Usha Tai's puff pastry...
uh, not too bad.
Because, that was a very challenging part of the dish.
But, when we started, I hadn't felt that you
will be able to reach this far.
So, well done, Usha Tai.
Usha Tai does not give up. That's commendable.
Nikki's is...
- quite okay. - Chef, what do you think?
Very good. Obviously...
- Circle. - the circle needs a steady hand.
But, your jelle...
- It's runny? - uh, looks very runny to me.
The one thing we have to take care about in this
is that if it gets too runny
then, will its balance and portioning
stay right with the other components?
So, the portioning is definitely thin.
but, the garnish on the puff pastry is
done very beautifully and delicately.
- Very good effort. - Thank you.
By using the power of the whistle
could Nikki...
make the best dish? We have to see.
- Shall we start with Usha Tai? - Yes.
Chef.
[clock ticking]
There's an old saying in Italy that
if tomatoes aren't seasoned properly
and lack salt, don't eat them.
And, your seasoning is perfect.
This... uh...
thokku you made is also spiced
with balance and it's not too spicy.
I can slightly taste raw garlic in your puff pastry.
So, perhaps you didn't cook the garlic properly.
I kept checking if it had turned red.
It turns red because you applied an egg wash to it.
But, it takes time to cook on the inside.
I applied it all over.
You see, sometimes, we are fooled by the outer colour.
So, it is a little raw on the inside.
This is a little raw, but, not as much as your chicken.
It's better than that.
It was a complicated dish.
It's a huge deal that you reached this far.
But, if we're looking for today's best dish
then, I doubt that this will be it.
Okay, Usha Tai?
Nikki.
[suspenseful music playing]
Nikki, your plating was quite good.
But, the one place where you missed
is the exact
opposite of your partner station, seasoning.
Both are lacking salt.
Nikki, for me, the parsley
sauce; garlic and parsley sauce
is executed well.
But, the puff pastry is a little lacking.
But, effort is not missing in this dish.
You completed all the elements and added them to the plate
which, in itself, is a big part
that you achieved.
Taste-wise, I think, Usha Tai's was better.
Yours is better presentation-wise.
So now, let's see...
whose whistle is blown.
- Thank you. - Thank you.
[applause]
Tejasswi, Archana, please bring your dishes.
[gentle music playing]
Chef, presentation?
- The efforts put by both are fantastic. - Yes.
Uh, steady hand.
We can see, the circle is very neat.
But, instead of light delicate garnish
I can see fritters on top. They are quite thick.
Archana had to make sevaiyan
and, she made fritters.
But, her pastry is made well.
Yes, and, I think, Archana, whatever Meerut cookies
that you eat every morning
you should continue, because
it's brought you a lot of luck.
Sir, it's since I became the captain.
I am filled with sincerity now.
- What are you filled with? - Sincerity.
Sincerity?
[laughter]
You were insincere all this while?
Yes, she was busy with her boyfriend, sir.
Half her time is spent
either breaking up or making up with her boyfriend while cooking.
- So, have you made up now? - We broke up.
- Broke up? No wonder you made good pastry. - Yes.
This is revenge pastry.
[laughing]
- Good. - Coming to Teja's.
Teja's parsley puree...
is quite dark.
But, you'll notice one thing on both plates
that when I was making the foam
I had clearly specified one thing.
Set one charger.
If the foam looks right, the other charger is not needed.
But, I think, almost everyone here
- has used two chargers. - Some have even used three.
The problem with the charger is that
the foam has become so light
that you'll notice that both...
foams have collapsed.
- Chef. - Begin from there.
[indecipherable dialogue]
[suspenseful music playing]
- This is raw too. - Hmm.
Archana, I will be a little lenient
because, here...
it's not like you had tasted the dish in advance
and then, you were asked to replicate the taste.
But, the balance of seasoning, salt and chilli
has no excuse.
And, your pastry is completely raw too.
Okay.
But, it takes a lot of effort to complete such a dish.
We appreciate the effort.
- And, that you helped Usha Tai too. - Absolutely.
I have learned one lesson today.
I have to keep tasting every element that I make.
Okay, coming to this.
Does not deny.
[suspenseful music playing]
Tejasswi, all of you have definitely struggled with the foam.
You have over-foamed it.
Perhaps when I was explaining that step
everyone was focusing elsewhere.
It was the end, it was time for plating.
There obviously was some panic.
But, that foam has almost completely disappeared.
So, we can't even make out it is foam
or, it's a component that you worked so hard for.
So, that's missing.
Teja, why do you want to win MasterChef?
Actually, I like to cook
but, more than cooking, I...
love to feed people.
You know what I think?
And, I'm going to be very brutally honest.
At this stage, after the seventh week...
it is about who wants it the most.
You like cooking and feeding people. You know...
as chefs, we go and...
we ask children why they want to be a chef.
- 'I love cooking'. That's not enough! - Yes.
How bad do you want it?
That passion is all that is missing from this plate.
And, it is being manifested in the form of salt
seasoning etc.
I felt very bad, because...
I could not fulfil their expectations today.
Look, everyone else was called out for salt.
They'll call us out too.
[pleasant music playing]
Proportionately, quite close.
- Hmm. - I mean, in ratios. This...
is very tight plating. Neat.
- But, tighter. Yes. - Everything is extra.
Gaurav has drawn a stop sign
- but, quite decent plating over here, I think. - Thank you.
- His is fine too. - Hmm. Steady hand.
- Yes, steady. - His circle is nice.
No, Gaurav, I'm very happy with the plate.
A little...
- Ratios. - This could have been smaller.
I mean, if I asked Dipika, in the first week
could you have imagined that Gaurav would make such a perfect circle?
There you are.
The fact is, you're surprising everybody
including your competition.
- Including myself, Chef. - I truly feel... huh?
Including myself.
[laughter]
- This is Dipika. - Yes.
[suspenseful music playing]
Your puff pastry is one of the best cooked until now.
I mean, it's not raw.
But, the foam has completely disappeared.
So, maybe you under-filled it.
Uh, see here.
Farah took one bite and it's almost gone.
I am feeling so bad
because, the other puff pastry
that was ruined had a lot of filling in it.
I wish I had plated
that one instead of this.
At least, this element of mine
would have been great.
- It's sad, because... - Yes.
that's one thing you want to taste.
- That taste is essential. - It was quite nice
if you are asking me, because, only I tasted it.
You have messed up the seasoning a little too.
Obviously, if there's salt lacking
the dish is not fun. It feels incomplete.
Look, it was a very tough challenge.
- Maybe the audience also won't understand when they watch. - Yes.
So, it is important to tell them that
this is a challenge where
the seasoning can make a huge difference.
- Yes. - Right?
So, because of the level of difficulty
I would still think it's a good plate, Dipika.
Thank you so much, Chef.
You executed the puff very well.
Your thokku...
had a good balance.
The filo pastry needed more finesse and delicacy.
But otherwise,
so far, this is the most fairly seasoned plate.
This is the best puff so far.
Uh...
Dipika, your hand is well-practised, it's quite evident. Splendid work.
Thank you, Chef.
Splendid work.
[everyone clapping]
Now, let's move on to Gaurav's top dish.
- Mr. Gaurav! - Yes, Chef.
The puff pastry
it's undercooked.
It hasn't baked properly inside, and
as you can see, the whole tomato here is completely raw.
This happens sometimes, even in professional kitchens
someone overlooks a detail, and a mistake slips through,
- which can lead to a disaster. - Yes.
What can we do?
The mistake has been made, and now we must face the consequences.
Gaurav,
the accompanying elements in this dish
are rather intriguing and truly delightful.
Both your chutneys
are well-seasoned oils, and their flavours are perfectly balanced.
However, the main soup
is where the problem lies.
A tomato is undercooked.
I believe that part didn't go as planned, but
your supporting cast is exceptionally strong.
I thought, at least in my film, something turned out well.
Next time, if the hero isn't up to the mark, I'll replace him.
Faisu and Rajiv, please come forward.
Before I say anything, Faisu,
- what a perfectly shaped circle you've created! - Absolutely!
- Brilliant! - I mean, truly flawless.
This is the finest circle yet.
The size and proportion
are the best for the main course so far.
This 'Filo' is the finest one yet.
The biggest mistake that occurred is
- The sauce. - Yes, the sauce.
Compare the chef's sauce portion with yours.
A great opportunity has been missed
to deliver an outstanding presentation.
But aside from that,
the proportion of the main elements, the dexterity of your hands,
and your attention to detail
- I'm truly impressed. - Thank you, Chef.
I'm really pleased.
[clapping]
Faisu!
Today's
almost perfect dish is this one.
At least visually, it definitely is.
And I think the circle you have created
is even better than mine.
- Thank you so much, Chef. - Well done.
This means a lot to me. Thank you so much.
Rajiv
the biggest problem that we found
when we came, was with your 'Filo.'
You said, you'll manage it.
By 'managing, did you mean
breaking it into smaller pieces and adding it later?
[tense music]
The oil had gotten way too hot.
It's also about the cutting, Rajiv. - Yes.
The precision needed in cutting
that has an irreversible reaction over there, right? - I agree.
Of course, you'd agree.
[laughing]
In Rajiv's platter, a few things
I can already see from here that the finishing is missing.
You'll notice that here, your tomato is a bit..
It seems that I have cut it a bit.
You can see that in the end, it lacks finishing.
Whereas in such dishes, clean edges are very important.
My problem was that when I was making the circle
I had to make it three or four times.
So when it finally took shape
it turned out a bit longer, and I had to trim it.
Where you were cutting, there were gaps in the tomato.
You have to find that gap.
- Right. - But
for me, in the end
- it's the taste. - It's the taste.
Absolutely, sir.
[Serious music]
Faisu, you added quite a lot of water.
So in 110 ml, if you add almost of
- 90 ml... - It's 120 ml.
120 of that and 80 of water.
Ratio of 120 and 80!
That means you reached almost 80 percent dilution.
Yes, Chef.
So dilution means
the flavor also got slightly diluted.
And that's why I've been wondering why its color is so light.
The presentation is perfect.
But why is the color so light?
And the base dish is the same.
And if that gets disbalanced, the whole dish disbalances.
Chef, my taste turns out well
but when I strained the pur*e, ma'am, 110ml didn't come out.
I strained all the tomatoes I had.
But maybe it just wasn't in my luck.
Next time, under pressure
you should know that the presentation remains the same,
but the recipe is halved.
And maybe you only had... I was thinking that with what I had
I could've made a really good jelly.
Coming to Rajiv.
[dramatic music]
I think Nikki did the right thing, Rajiv.
Why?
She blew a whistle for you.
- What happened? - Because she understood
that you're the strongest contender. This was
outstanding. - Woah!
You did it!
Blow the whistle!
Bravo!
Everyone's eyes got widened of shock!
I was so happy inside that I felt like wedding trumpets were playing.
They say whatever is meant to happen will happen.
What didn't look good turned out great, and what looked good didn't.
[laughing]
- Thank you, Chef. - I told you before.
He is mad!
Look, after gaining a lot of experience
I actually started believing
that some people just have magic in their hands.
Oh my!
No matter how messy it got... Honestly, looking at the station
I didn't expect the flavors and textures to be this on point.
- Will you outshine me tomorrow? - And...
No, I mean honestly.
I am very humbled.
Because the flavors were excellent. - Thank you, Chef.
And the seasoning was perfect.
- We keep calling this 'Shorba 2.0.' - Yes.
'Shorba' comes with certain expectations.
In our Indian language, we refer to 'Shorba' as soup.
The expectation is that it shouldn't just be a soup.
It should make you want to take another sip after the first one.
Your plate is the emptiest so far.
- Yes. - Right?
Because you have translated that
very essence of 'Shorba' into 'Shorba 2.0.'
Your textures, flavors, and seasoning
all three were spot on.
- Nice. - Thank you, sir.
Not the best presentation, but definitely
The best-tasting dish.
Thank you so much.
Yeah!
Rajiv, what an amazing week you're having!
- Ma'am, can I say something...? - Last week, you got two spoon taps.
- I got really serious after that. - And you got safe too.
Now, come here.
Oh my goodness!
[feeling overwhelmed]
I'm done for now!
Rajiv.
- Woah! - Oh no!
Rajiv, go over there, hurry up!
- Hurry up, Rajiv! - You were almost there.
Wow, thank God.
- If the presentation.. - Thank God.
If the presentation had been a little better
- then it would have happened. - It would have been perfect.
Oh no!
- Even getting half is still good. - And I don't think
this has ever happened in any season.
Home cooks, and many more contestants came.
Yet, there's no one who came close to a spoon tap
- consistently for three times. - Oh god, thank you, Chef.
[emotional music]
I am a businessman from London
an artist, comedian, and event organizer.
My passion for food brought me here.
While all the kids played outside
I would always stay in the kitchen.
That was just how things were at home.
The kitchen is what shaped my entire journey.
When my father was in the hospital
my mom would go to work in the morning.
She would come back home and immediately head to the hospital.
I think I was around twelve or thirteen
when I developed an interest in the kitchen.
When you cook, pain, frustration, sadness, all of that gets released.
Cooking has been very therapeutic for me
and that's when my journey in the kitchen began.
When my mom ate the food I made
she was so happy that her son had cooked for her.
It's a very emotional bond.
[sombre music]
Whenever I went into the kitchen, my mom would tell me
'Learn all this, one day, it will come in handy.'
Since childhood, I've observed what she adds to each dish.
How she makes roti, how she cooks rice
how she prepares dal, pasta, everything..
When the judges say, "Rajiv, you cook exceptionally well."
"You have an excellent understanding of flavours."
All the credit goes to my Mum.
I consider myself truly fortunate
to bring my Mum's exquisite flavours to this show.
Had it not been for her, I wouldn't have come this far.
So, I'm grateful that
The flavours from my Mum's cooking are proving invaluable in this kitchen.
I am now preparing MasterChef-level dishes.
This full credit goes to my Mother.
And I step into this kitchen
with my Father's blessings and the flavours of my Mum.
People assume Rajiv indulges too much
and won't take the show seriously.
But honestly, I am taking this show very seriously.
I want to create the finest dishes.
I'm crazy! You're on the right track.
If you keep going like this, I see you in the finale.
Praying, praying, Ma'am. I'm praying.
I meant hunger!
- I can see the hunger to win in him. - Absolutely.
Thank you.
The dedication needed to win MasterChef is evident in this dish.
No matter where you place him or at what angle,
he's bound to spark an argument.
He'll cut in while others are speaking,
but when it comes to cooking
his passion truly shines through.
Indeed!
- This is the moment! - Absolutely.
- Well done! - Thank you! Thank you!
Thank you so much!
[applause]
A huge round of applause for Chef Manu Chandra!
Thank you, Chef.
- Thank you, Chef. - Many thanks!
No season ever feels complete
without Chef Manu Chandra gracing us.
We are always delighted to see him.
The way he surprises the world
with his culinary creations is truly remarkable.
His accolades have only been increasing with every season.
He graces MasterChef with his presence every season.
He doesn't just accumulate wealth,
but his award closet keeps filling up as well.
So, a big round of applause for him, and thank you so much for coming.
Thank you, Chef. Thank you, Farah. It's always a pleasure to be here.
And I can come here as many times.
No matter how many times I come here
you all never fail to surprise me.
So, congratulations to you.
- Thank you. - Is that so? Well done.
I have one parting piece of advice for all of you.
Beware of Rajiv.
- Oh! - [everyone laughing]
- Oh, dear! - [applause]
Thank you.
- Brilliant! - Thank you.
[clapping]
Rajiv, I have a few words for you as well.
- Don't get carried away. - Exactly!
[laughing]
Time for the results.
- Yes, Chef. - Yes, Chef.
Let's call them forward.
Nikki.
- What? - And Rajiv.
[clapping]
You both haven't been called here
because your dishes were the best and the second best.
You have been called here because we
knew whose dish stood out as the finest.
- The best dish... - Was Rajiv's.
And Nikki, you've been called here because...
- So... - Give him your whistle.
- [screaming] - [everyone laughing]
[screaming]
[laughing]
Give it to him.
[whistling]
- Rajiv, save your energy for whistling tomorrow. - Yes.
Hmm.
- Whom will you trouble? - And whose downfall is imminent?
Welcome to Celebrity MasterChef.
I'm Farah Khan, and with me is
the mastermind behind MasterChef,
Chef Ranveer Brar.
And before us stand the most exceptional contestants,
ready to embrace both the thrill and the challenge of Powerplay.
- Rajiv. - Yes, Ma'am?
- With great power comes great...? - Enemies.
Enmity, yes!
Enmity, indeed.
Rajiv, since you wield the power today,
shall we proceed with your permission?
[whistling]
Oh, goodness!
And, Rajiv,
decide in advance whom you wish to trouble!
I've already decided, but let's see what unfolds next.
A new day, a new challenge.
And a new guest judge, Chef.
Oh, goodness!
He's a trailblazer in the culinary world, Chef.
A foremost authority on Indian cuisine.
He's associated with MasterChef.
He's judged multiple seasons of MasterChef.
His show, 'Big Daddy Chef',
has inspired countless Indian men to embrace the art of cooking.
He has established restaurants across the globe
over 40, to be exact.
He has taken the essence of his cuisine worldwide.
Let's extend a warm round of applause
to Chef Ajay Chopra!
[applause]
Ajay Chopra!
He is utterly adorable!
The moment he stepped into the kitchen,
a marvellous energy filled the atmosphere
something I hadn't experienced in quite some time.
Because, as you're aware, the people around me.
Both our chefs have quite a lot in common.
They'll tell you.
We were born on the same day.
- What? - Wow!
We were born in the same city.
Oh, dear!
And in the same hospital!
[screaming]
Oh, goodness!
Both of us were born on the same day,
in the same city, in the same hospital, just a year apart!
Only a year apart.
- Oh! - Wow!
[background music]
Who has watched the film 'Baazigar'?
Everyone has seen it.
Do you remember that iconic dialogue?
Yes! Then today, Ajay Chopra will create a storm here!
[laughing]
Oh, dear!
I saw you taking on so many challenges,
so I thought, why stop at just one challenge
when I could throw you onto a roller coaster of them?
[tense music]
Well, every day is a roller coaster here.
But Rajiv, regrettably, you're not the only one caught up in this.
Today, everyone is in for a rough ride!
[tense music]
What do you mean?
I mean, each person will have a partner.
- Ah, I see! - Pair?
Today, it's the pair challenge.
- Oh, goodness! - Again!
Today is going to be an absolute roller coaster.
The chef who is here today...
There was a spinning wheel chart.
And all our faces were on it.
[tense music]
Here is the wheel before you.
This will decide your pairs for today's team challenge.
Okay.
- I hope it turns out well. - It certainly will, Rajiv.
Because you're going first this time.
- Because you won yesterday. - Me?
This is his power.
Yes.
Rajiv, don't end up becoming your own partner.
Oh, my!
Just hope Nikki doesn't show up.
Exactly! I don't even want you.
There was only one thing on my mind.
Pair me up with anyone
just not Nikki Tamboli.
First, she put me at a disadvantage.
Second, she is nothing but trouble.
And third
she can't cook anything apart from 'Thecha'.
[tense music]
No!
- Look! - Oh, goodness!
- Now, this is the real thrill of power! - Oh, dear!
I am stuck!
Our first power couple.
- Rajiv and Nikki. - Chef!
Nikki? What is this?
I'm extremely disappointed to be paired up with Rajiv again.
Because Rajiv is an absolute mess in the kitchen.
Rajiv, who will go now?
Ms. Usha.
He's always after me.
I had already said that I don't want Archana.
She keeps talking endlessly and drives me up the wall.
She drives me mad, which is why I said I don't want her at all.
Tejasswini.
Thank goodness!
- Absolutely wonderful. - I'm overjoyed.
The atmosphere here is brimming with joy.
Hearing this duo's name has truly delighted me.
After all, our judges are immensely fond of Ms. Usha's cooking.
Which, of course, is always spectacular.
So, once again, this gives me a significant advantage
having Ms. Usha as my partner.
[tense music]
Dipika!
This is a dangerous duo.
Let's go!
I'm very happy. I've worked with Faisal before.
And I think he's a simple and sorted guy.
He's very focused on his work, so I'm really happy.
Archana and Gaurav
are a match made in heaven.
Oh!
Superb!
I'm very happy to have Gaurav.
He's a great cook.
He has always been lucky for me.
I believe my lucky charm will be with me today as well.
And hopefully, we'll win.
Well, you've all spun one wheel.
But we all know a vehicle moves on two wheels.
Yes.
So here's
the second wheel.
[upbeat music]
It'll spin again,
and you'll get...
Today's challenge isn't just a challenge, it's a celebration.
This wheel
holds 25 special core ingredients.
Your pair will step forward, spin the wheel,
and the ingredient where the arrow stops
will be your first core ingredient.
Then, you'll spin the wheel again,
and the second ingredient where the arrow stops
will be your second core ingredient.
In this challenge, you must use
both in your dish.
[pensive music]
But there's a twist hidden in this wheel.
[upbeat music]
If the arrow lands on red,
it means
you must make a savoury dish.
If it lands on green,
you must make a sweet dish.
This is even riskier.
It has things I haven't even seen before.
It's like a game of luck,
anything could come up.
I think Rajiv shouldn't go first.
- Usha Tai and Tejasswi should go first. - Come on.
All the best, mom.
- All the best. - All the best.
Thank you.
[dramatic music]
What happened?
Soya chunks!
Usha Tai, your core ingredient is soya chunks.
You must use it to make a savoury dish.
You've made jackfruit rice so many times,
now it's time for soya chunks.
Their luck is quite
interesting today.
Even a child can cook soya chunks.
What is it?
- Tamarind. - Tamarind. Okay.
Tamarind is so sour,
I have no idea how to use it in a sweet dish.
I spun the wheel
and got sage, which is a herb.
And I have to make a sweet dish.
Chef Ajay Chopra has really created a roller coaster.
Tamarind for a dessert,
sage for a dessert.
Come on, Faisal, spin it.
I spun the wheel and got galangal.
Hearing galangal, I'm wondering
what to do with this Thai ginger.
Whenever I go with Nikki,
I spun the wheel and got kaffir lime.
The most bitter lime.
I have no idea what to make with it.
Rajiv, decide what you want to make, a sweet or savoury dish?
Oh, you even have an advantage.
Yes, it's an advantage.
- You can make it, right? - There was only one slot
with a choice between sweet and savoury.
This guy's brought luck with him.
Exactly!
[crows]
I was praying for savoury,
and I got savoury.
I've got bourbon biscuits.
Archana, is this a breakup or a makeup?
- If it's sweet, it's makeup. - Okay.
If it's savoury, it's a breakup.
Sweet!
That means it's a patch-up.
She's saying it's a patch-up.
It looks like an easy ingredient
- but is actually quite tricky. - Is it also there?
Yes.
[intense music]
Butternut squash.
For those who don't know what it is,
think of it as
pumpkin's fancy cousin.
Pumpkin sounds very basic.
But this ingredient
is mind-blowing when it comes to cooking.
You can make anything with it.
So, for today's pair challenge, you've got your partners,
your ingredients,
and you know whether you need to make a sweet or savoury dish.
You have 75 minutes for this challenge.
The MasterChef world-class pantry
will be open for five minutes.
Oh dear.
On your marks.
Get set. Run!
[rhythmic music]
- You call us restless, and now you're running yourselves. - Move!
This is crazy.
[rhythmic music]
I calmly start thinking
through everything
and begin filling my basket.
[rhythmic music]
What are you picking?
- Everything. - Everything?
- Yes, I need everything. - Rajiv is your partner today.
- You won't be panicking. - That's exactly why I'm happy.
And I just remembered,
I forgot the kiwi.
I forgot my main ingredient.
I forgot the kiwi,
- the main ingredient. - What are you doing?
You just patched up, now you're going to break up again.
I collect all my ingredients
and properly place them on my table first.
[upbeat music]
Celebrity cooks,
the MasterChef world-class pantry is now closed.
I hope you haven't forgotten anything.
I hope you haven't forgotten your core ingredient.