Bigg Boss 19’s Tanya Mittal Makes Baklava The Talk Of Dubai — Here’s How You Can Make It At Home
When Tanya Mittal walked into the Bigg Boss 19 house, she brought more than glamour and poise — she brought personality. Known for her sharp wit, unapologetic charm, and effortless confidence, Tanya has a knack for stealing the spotlight. But even by reality show standards, her revelation about flying to Dubai just to eat baklava managed to outshine even the most dramatic eviction episode. What started as a casual conversation quickly became a headline-grabbing moment — part indulgence, part spontaneity, and entirely Tanya. It wasn’t just about the dessert. It was about the audacity of it — the kind of story that makes you stop mid-scroll and think, “Did she really do that?” And in true Tanya Mittal fashion, she really did. A Sweet Confession That Took Everyone By Surprise In one of the most replayed moments of the season, Tanya shared the story that made her both a talking point and a trending hashtag. She said, “From Gwalior, I visit Morena for work. Once I felt like having sweets, Baklava, and I said, ‘Chalo Dubai.’ So from Morena, we took the car to Delhi, booked a flight to Dubai, had Baklava, and within an hour, we flew back.” That’s not your usual “sweet tooth” story — it’s a full-blown dessert pilgrimage. And naturally, the internet went wild. Some were amused, others impressed, and a few sceptical. Tanya, however, took it all in stride, later acknowledging how her playful confession had sparked endless conversations. Baklava 101: A Bite of History (and Honey) Before you scoff at the idea of boarding a flight for dessert, it helps to understand what makes baklava special. Baklava is a delicate Middle Eastern pastry layered with nuts and syrup, tracing its origins to the Ottoman Empire. Each flaky layer of phyllo dough (a paper-thin pastry) is brushed with butter, sprinkled with nuts — usually pistachios or walnuts — and baked to golden perfection before being soaked in honey or sugar syrup. Every bite offers a glorious contrast of textures: crisp pastry, sticky syrup, and nutty richness. Traditionally, it’s cut into diamond-shaped pieces and served during celebrations or festivals. Fun Fact: There are over 15 known regional variations of baklava. Turkish baklava often uses pistachios, Greek versions feature walnuts and cinnamon, and Lebanese baklava uses rosewater for a floral note. Even the name has a story — it’s said to come from the Mongolian word “bayla”, meaning “to tie up,” a nod to its many layers folded together like secrets in a pastry. Tanya’s Dubai-Inspired Baklava — Made Easy At Home Tanya may have flown across continents for her fix, but you can recreate that luxury right in your kitchen. Here’s a simple, tried-and-tested recipe inspired by her famous baklava moment. Ingredients: 1 pack of phyllo pastry (about 20 sheets) 1 cup melted butter 2 cups mixed nuts (pistachios, walnuts, almonds – roughly chopped) 1 tsp ground cinnamon 1 tsp cardamom powder ½ tsp saffron strands (optional but divine) 1 cup sugar ¾ cup water ½ cup honey 1 tbsp lemon juice 1 tbsp rosewater Step 1: Layer It Like You Mean It Preheat your oven to 180°C. Generously butter a baking tray. Place a sheet of phyllo pastry, brush it with butter, and repeat until you’ve stacked around ten buttery sheets. Think of it as building a buttery book of flavour. Step 2: Add The Nutty Middle Mix your chopped nuts with cinnamon and cardamom. Spread half the mixture over the layered pastry. Add another ten sheets of phyllo, brushing each with butter. Before baking, slice the pastry into diamonds or squares — this helps the syrup soak in later. Step 3: Bake Until Golden Bliss Bake for 40–45 minutes until crisp and golden. If your kitchen starts smelling like a Middle Eastern market, you’re doing it right. Step 4: The Sweet Syrup Symphony While your baklava bakes, simmer sugar, water, honey, lemon juice, and saffron in a pan for about 10 minutes until slightly thick. Stir in rosewater at the end. When the baklava is hot from the oven, pour the warm syrup over it — you’ll hear a gentle crackle as it soaks in. Step 5: Patience, Then Perfection Let the baklava cool for at least two hours. This waiting time is crucial — it allows every layer to absorb the syrup properly. Once ready, garnish with crushed pistachios or dried rose petals. Serve it with mint tea or strong black coffee for a truly royal experience.
