Making Sawaiyan (Vermicelli)

Posted on September 16, 2009
Filed Under >Owais Mughal, Food, Photo of the Day
Total Views: 40673

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. javed iqbal says:

    Dear Sir,

    Good Pictures and good blogs.

    Best Regards,
    Javed Iqbal

  2. S A Rizvi says:

    Interesting place to have a photoshoot ;)

  3. Benawa says:

    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

  4. Tony M says:

    So I guess “sawaiyan” is Urdu for “sweaty man noodles”?

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