“Our family has been making handmade Seviyan for almost seven decades in the Chaderghat area, Hyderabad. We don’t use any big machines—just hands, small wooden tools, and patience, the way my grandfather, Sardar Khan, taught us. We mix the dough, roll it out, shape it using simple tools, cut the strands, and dry them under the sun. It takes time, but that’s how it’s done right.

Dadajaan started this business, and we’ve been following his way ever since. He would check the dough, make sure the strands were even, and guide us through every step. The dough is stretched, shaped, and cut carefully before being left to dry. It looks simple, but you need to know what you’re doing.

We send our Seviyan across the state. Families who’ve been buying from us for generations still come back, especially in Ramadan, knowing they’ll get the same handmade taste.

When it’s not Ramadan, we work as cooks, for weddings But this work has its own place. For many, Seviyan is part of tradition. For us, it’s work, something we’ve always done and continue to do.

It’s not just about food. It’s about standing in the same place as my grandfather, doing the same work, just like he did.”