‘Yeh badi hairat ki baat hai…’: Anubhav Sinha misses having this Varanasi dessert in Mumbai

"...khana, gaana, aur cinema banana: isse upar kuch hai hi nahi jeevan me," says Anubhav Sinha

Anubhav Sinha and Ayushmann Khurrana on the sets of the film Article 15. (Express archive photo)

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.”

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As Sinha’s confession left us craving for jalebi, here’s a delicious recipe by celebrity Chef Ranveer Brar to cater to your cravings:

Preparation Time: 25 mins
Cooking Time: 30mins
Serves: 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 consistency is achieved.
● Now add in saffron and mix well. Turn off the flame and set aside till in use.

For Making Jalebis

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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.

Also Read | These mushroom-millet jalebis have been going viral for all the right reasons

Nutrient breakdown of jalebis

For those of you conscious of your health goals, here’s a nutrient breakdown of this heavenly dessert by 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 moisture, fat absorption, and texture
Jungle Jalebi (different)	Different wild fruit, rich in vitamin C and protein, unrelated to sweet jalebi