“For nearly seventy-five years, our family has been making handmade Seviyan in Chaderghat. We don’t use any big machines—everything is done by hand using simple wooden tools, following the method my grandfather, Sardar Khan, taught us.

There are no shortcuts here. We mix the dough, roll it, and shape every strand before letting them dry naturally. Dadajaan was very particular; he would check every batch himself to make sure the strands were thin and even. We still follow his way today, because that’s the only way to get the quality right.

In Hyderabad, Eid is incomplete without Sheer Khurma, and the soul of that dish is the Seviyan. It is the traditional milk with dates feast that marks the end of the fast and brings the sweetness of celebration to every home. Families and local wholesale vendors purchase from us because they know machine-made packets can’t match this. Our handmade Seviyan soaks up the milk and holds the flavor exactly how it should. When people buy from us, they are looking for that same taste their elders brought home decades ago.

Most of the year, we work as cooks for weddings, but this work during Ramzan is special. It’s about more than just business; it’s about keeping our family’s tradition alive and making sure the Eid taste stays exactly how it’s supposed to be.”