Renowned filmmaker Anubhav Sinha, a self-proclaimed food enthusiast, recently opened up about a specific culinary void in his life in Mumbai. The director, famous for hard-hitting films like Article 15, expressed a profound longing for the authentic and crispy jalebis from his native Uttar Pradesh, particularly Varanasi.
A Director's Sweet Dilemma in the City of Dreams
In a candid conversation with storyteller Maroof Umar, the 60-year-old director from Prayagraj admitted that finding a good Banaras-style jalebi in Mumbai is a significant challenge. "Yeh 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)," Sinha lamented. He highlighted that while the dessert is commonplace in Uttar Pradesh, its true value is often realized only in its absence.
The Short-Lived Joy of a Discovered Gem
Sinha recounted a brief period of happiness when he finally discovered a small vendor, likely run by someone from UP, situated just outside a slum area. Every Sunday became a jalebi day for the director, as he started regularly ordering from this hidden spot. However, this sweet chapter was cut short. "Fir kuch hua hoga… uski dukaan toot gayi, humari jalebi chali gayi," he shared, expressing his disappointment at losing his precious source of the beloved dessert.
Food, Music, Cinema: The Triad of Life
Beyond his specific craving, Anubhav Sinha laid out his simple yet profound philosophy on life's pleasures. For him, existence revolves around three core passions. "Khana, gaana, aur cinema banana: isse upar kuch hai hi nahi jeevan me," he stated. Having traveled the world and experienced many things, the director firmly believes that nothing surpasses the joy derived from food, music, and making cinema.
Craving Jalebi? Here's How You Can Make It at Home
Inspired by Sinha's confession, here is a delicious jalebi recipe from celebrity Chef Ranveer Brar to help you recreate the magic at home.
Preparation Time: 25 mins
Cooking Time: 30 mins
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 and heat on a medium flame. Once the sugar melts, add lemon juice and stir until a one-string consistency is achieved. Mix in the saffron, then turn off the flame and set the syrup aside.
For Making Jalebis: Fill the prepared batter into a piping bag or ketchup bottle. Heat oil for deep frying in a wide-mouth pan. Carefully pipe concentric circles of the batter into the hot oil. Fry the jalebis until they turn a golden colour. Immediately transfer the fried jalebis into the warm sugar syrup, allowing them to soak for 3-4 minutes. Remove, arrange on a plate, and serve hot.
Understanding the Sweet Treat: A Nutrient Breakdown
For the health-conscious, clinical dietitian Khushma Shah provides a nutrient breakdown of this classic Indian sweet. Jalebi is high in carbohydrates (50-70g per 100g) and has a significant fat content (10-16g per 100g) due to deep-frying. It is energy-dense and has a high Glycemic Index (~80), leading to a rapid increase in blood sugar levels. Always consult a health practitioner before indulging regularly.
