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
24 comments posted
Comment Pages: [3] 2 1 » Show All
Comment Pages: [3] 2 1 » Show All
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Dear Sir,
Good Pictures and good blogs.
Best Regards,
Javed Iqbal
Interesting place to have a photoshoot ;)
No matter what the subject is, I can always count on Riaz(Haq)
Bhai to come up with a sensible, positive, and reassuring reponse. God bless him for that!
I’d like to recommend his website to all of ATP regular
visitors.
So I guess “sawaiyan” is Urdu for “sweaty man noodles”?
Hooooon looking delicious.
Please Visit:
http://mygujrat.blogspot.com
One of the things that protects Pakistanis from serious and frequent food poisonings is the high temperature at which most Pakistani dishes like nihari, tikka and nan are prepared.
So, this Eid, make sure you make sawayyan at extra high temp to kill whatever critters the maker’s shirts, armpits etc introduce into his product.
Happy Eid in advance!
‘yeh computer tricks sey tasweerein banayee gyee hein’ :-D
This is the way things are done even in restaurants in Pakistan and (desi ones ) outside of Pakistan though we don’t know and don’t care.
Gross ! Did you have to ? But then let us not delve too deep into how other delicacies such as sheermal, all the mithais etc. are prepared. Even those delicious very desi chicken sandwiches ( they never tasted the same in other countries) one could get at Karachi Airport, in the days when going to the airport restaurant and watching planes take off and land was entertainment. Or those patties at Ampis and Shezan and even chips and ketchup around the pool at the Sind Club. Simple pleasures, but I am sure that even those more up market treats were highly dubious from a hygenic point of view. Not to forget the kebabs at Bundu Khan’s. However, we are here still here to tell the tale, and despite everything, I look forward to sheer khorma and seviyan ka zarda next week Inshallah.