Have you ever wondered where sewayyian or sawaiyan (Vermicelli) comes from?
This is how this Eid delicacy begins its life. In this picture a worker is seen preparing vermicelli (sewayyian) at grand scale in Rawalpindi in preparation for upcoming Eid-ul-Fitr.
If you are wondering what happened to the sawaiyan-maker’s shirt, take a look at the next photograph.
Its hanging on the pole to the right of the photograph!
Enjoy your saywiaan this Eid, everyone.
Photo Credits: Abid Zia at APP
25 comments posted
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Comment Pages: « 4 3 [2] 1 » Show All
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As soon as I saw this picture, half of me thought yuck and the other half thought yummy – can’t wait for Eid!! I know when I see my mom’s delicous version on the dining table, I won’t be able to resist! I can also rationalize my choice by thinking that this is probably a lot better than modern chicken farms where the chickens are kept in small cages where their feet never touch the ground & pumped full of steroids to fatten them up.
Great photos. Yummm outpowers yuck.. will eat loads on eid.
By the way. The sweaty armpits of the worker reminds me of Classic Alif noon Bakery episode.
http://www.youtube.com/watch?v=OO0kKIDjS9s&feature=related
Pakistani noodles.
Yaar dil kharab kar diya!
The picture only shows vermicelli being sun dried under unhygenic conditions-without any protection from bird droppings and safe shelter from rodents, dust, smoke and other infestations.
I don’t think the dough kneading and extrusion process would be any better….
I find the picture actually beautiful and itching o have more sawaiyaan.
I don’t thing there is anything disgusting about this at all. It is made by hand and lovingly.
All food, everywhere, is made like this.
So, love the picture. Thanks ATP.
Some comments from the ATP Facebook Page:
- “Oh my God! these would be very delicious…”
- “yumiiiiiiiii…….. yes they r …”
- “yum yum:)”
- “ROZA HAI NA SB KO????”
- “Boy o Boy. So, this is how they are made. Hygiene issues, anyone.”
- “oops… nothng to say if u live in PAKISTAN..”
- “yuck gandaaa”
- “proud 2 b pakistani.”
- “…well hm log bht c aise chezen khate hian .. relax guyz.. yeh to socho pehley k jo pani hm pete hian woh kaha se ata hia ? ……heheheh bad main sawiyyyan …”
- “oy yar ya shukar krp ka pani mil rha ha…….
agar nai milta tu….?????”
- “hey!!! don all ov u know wot does Europeans & Americans eat… not dat much bad than this???”
- “no we dont know tell us”
- “yeah I dont know either, share it with us usman”
- “nice pics
i dint know they are made like this
still waiting for the eid to come”
- “bad timings for posting these photos!!! i thought they are machine made..”
ShahidnUSA@
-arey bhai …………… lol
I am going to swell in retinal images hiting and challenge`ing my desi tasting buddings in attached cavum oris and that even without DESI ghee and MAJJ da dood(milk from Origine`PAK-cow`..)…….
(I am living far away from GT-road , here the Bears and Whale-Rush` are much more easily accesed………)
Seriously the mithai-issue might be a real alternative to these vermicelli (first I thought it was a sypmphony composed and being of Italian origin from Venice. in D-mol…) but now I know better
…..By the way ……..Is there any possiblity for forming a “former-Vermecelli-users, traumatized and now Mithai-misusers”…..?
I was once taken into the “factory” of Kamran Sweet House in Lalkurti, Rawalpindi many many years ago. I couldn’t eat mithai for a long time. But have you ever thought on what’s common in the samosas prepared in Bohri bazar (Karachi), Regal Chowk (Lahore) or Kareem hotel Saddar (Rawalpindi)? How about the fruit chat and dahi baraiy at all the famous spots? For such items are prepared in less than hygienic environment. I guess immunity of people who enjoy this stuff must be quite high. Living in a different environment impacts our immunity and taste buds too. By th way, what’s wrong in being nostalgic for change. We treasure our years spent in Pakistan and every thing else related to Pakistan, realizing the fact that not every thing is the way it should be.