‘Yeh badi hairat ki baat hai…’: Anubhav Sinha misses having this Varanasi dessert in Mumbai | Food-wine News
Anubhav Sinha is a known foodie who often shares his culinary experiences on social media. In a candid conversation with popular storyteller Maroof Umar, the director of Article 15 admitted that he misses the special jalebi of Varanasi and Uttar Pradesh. Sinha, who hails from Parayagraj, said that while the dessert is common in the state, people might not value its omnipresence there, unlike him, who misses the crispy delights in Mumbai.
“Ye badi hairat ki baat hai. (Banaras special) Jalebi milti nahi hai… kayi bar Bambai me man karta hai ki jalebi khayi jaye yar, and you don’t know where to (find),” he said.
Recalling how he once found a small jalebi vendor, which left him feeling joyous beyond measure, he continued: “Finally, maine ek chota sa khoncha discover kiya tha just slum ke bahar. Koi raha hoga Banaras UP ka banda. Har Sunday ko waha se jalebi aani shuru ho gayi … fir kuch hua hoga… uski dukaan toot gayi, humari jalebi chali gayi.” (I found a small vendor near slum areas and started ordering from there every Sunday. But then something happened to his shop, and I lost my regular supply)
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The director further added that food, cinema, and music are the ultimate pleasures and purpose of life. “Khana, gaana, aur cinema banana: isse upar kuch hai hi nahi jeevan me. Maine bahut kuch kiya hai, mai 60 saal ka ho gaya hu, sari duniya ghum chuka hu, lekin in teeno cheezo se upar koi kam hota nahi hai.”
As Sinha’s confession left us craving for jalebi, here’s a delicious recipe celebrity Chef Ranveer Brar to cater to your cravings:
Preparation Time: 25 minsCooking Time: 30minsServes: 4
Ingredients
For Sugar Syrup: 1 Cup Sugar, ¾ Cup Water, ½ lemon juice, ½ tsp Saffron Strands, Water if needed to thin it down, Ghee or Oil, for deep frying
Process:-
For Sugar Syrup● Add sugar and water to a pot, heat on medium flame.● When the sugar melts, add lemon juice and keep stirring till a one-string consency is achieved.● Now add in saffron and mix well. Turn off the flame and set aside till in use.
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● Fill the prepared batter in a piping bag or a ketchup bottle.● Heat oil for deep frying in a wide-mouth pan.● Form round whirls working closely from outside to the centre.● Fry the jalebis till golden in colour. Remove the jalebi and immediately steep in the prepared sugar syrup.● Soak the jalebis for 3-4mins. Remove and arrange on a plate.● Repeat till all the batter is used up. Serve hot.
Nutrient breakdown of jalebis
For those of you conscious of your health goals, here’s a nutrient breakdown of this heavenly dessert Khushma Shah, a clinical dietitian.
Finding
Detail
Carbohydrate Content
High, 50-70g per 100g (mainly sugars and refined flour)
Fat Content
Significant, 10-16g per 100g (due to deep frying)
Protein Content
Moderate, 2-6g per 100g (varies with ingredients)
Caloric Density
High, energy-dense due to carbohydrates and fat
Glycemic Index
High (~80), rapid blood sugar increase
Textural Attributes
Impact of frying on moure, fat absorption, and texture
Jungle Jalebi (different)
Different wild fruit, rich in vitamin C and protein, unrelated to sweet jalebi
DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
