“In the heart of Hyderabad at Chaderghat, amidst the lively streets and mouthwatering aromas, lies our family’s cherished tradition: preparing handmade vermicelli, known locally as Seviyan.

The process begins months before Ramadan, as we transform our family kitchen into a hive of activity. With skilled hands and tender care, we carefully mix flour, water, and a pinch of tradition to create the perfect dough.

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Then, using age-old techniques passed down through generations, we hand-roll and cut each strand of vermicelli, infusing it with the essence of our city’s rich culinary heritage.

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For over six decades, my grandfather, Sardar Khan, has been the driving force behind our vermicelli business. His unwavering dedication to preserving our culinary heritage inspires us to pour our hearts into every strand we create.

Beyond the vermicelli season, I take on the role of a chef, bringing the vibrant flavors of Hyderabad to weddings and gatherings across the city. Each dish I prepare is a homage to our colorful culinary traditions – from the tang of tamarind to the warmth of spices, every flavor tells a story of our city’s rich heritage.

Yet, amidst the hustle and bustle of city life, it’s the quiet moments spent with my grandfather that I cherish the most. His wisdom and guidance have not only shaped our family business but also shaped my approach to life. As another Ramadan approaches, I am reminded of the importance of preserving our traditions and sharing them with the world. In Hyderabad, our culinary heritage is more than just food – it’s a flavorful tale waiting to be shared with generations to come.”

• Rahmath Khan