Making Sawaiyan (Vermicelli)

Posted on September 16, 2009
Filed Under >Owais Mughal, Food, Photo of the Day
24 Comments
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Owais Mughal

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 responses to “Making Sawaiyan (Vermicelli)”

  1. Adam Insaan says:

    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”…..?

  2. M A Hussain says:

    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.

  3. ShahidnUSA says:

    Commentators! You guys are hilarious. LOL!
    At the first glance, I thought it was a chandelier.
    Never was a fan of this dish, but nothing else was available on breakfast so I had no choice. Or the alternate was a mithai that never failed to trigger my lactose intolerence.
    Such a grand preparation, I must be in minority.

  4. shafaq says:

    well i m very much disappointed by the things you have being posting…….instead of making a good image of Pakistan you are indeed spoiling it…..already Pakistan is suffering from lots of ‘ups and downs’ ……!!!!
    being a Pakistani you should show to others that its is a strong country ..yet….. instead of showing false things hidden inside Pakistan…..indeed we itself have spoilt it so why are you blaming Pkistan for it……… its not a thing to be proud of…..!!
    …. all of you should have shame if didn’t understand yet…….!!!

  5. Nostalgic says:

    Living in the US allows me to eat meat on Bakra Eid… I remember how the sight of blood and offal made used to make me a vegetarian for a good couple of weeks…

    But such is the healing power of nostalgia that I recall even the blood and the offal fondly now…

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