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Updated: August 17, 2012 13:18 IST

Semiyan floods city markets for Ramzan

G. V . R. Subba Rao
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The women dries vermicelli, locally known as semiyan, at a workshop at Vidyadharapuram in Vijayawada to meet the Ramzan demand. Photo: Ch.Vijaya Bhaskar
The Hindu
The women dries vermicelli, locally known as semiyan, at a workshop at Vidyadharapuram in Vijayawada to meet the Ramzan demand. Photo: Ch.Vijaya Bhaskar

The Hyderabadi variety is the most sought after for the festival

The shops, mostly in One Town, are flooded with vermicelli, locally known as ‘semiyan’, as the holy festival of Ramzan is just a few days away. It has found its way into the super markets as well.

The traditional pasta is available in different varieties, but Hyderabadi semiyan is said to be the best of the lot. It is sold at Rs.100 a kg. The other varieties include ‘bansi’ and ‘maida’. The prices range between Rs.80 and Rs.100 per kg.

There are about 50 to 60 shops in the city, where Muslim population is significant in numbers, selling semiyan anywhere between 100 kg and 200 kg a day. “The sale shoots up significantly during Ramzan. I sell around 100 kg every day,” says Md. Maqul, a fruit vendor who sells all the necessary savouries for the festival, near the Nakkal Road. The Hyderabadi semiyan is the most sought-after because of its quality and taste, he says.

The vermicelli makers in city are working overtime to meet the demand. Tens of ‘semiyan’ workshops have come up in Vidyadharapuram and they are brimming with activity. “The demand is so high that the orders are placed well in advance,” says Aziz, as he feeds the dough, made of maida, into the machine. The dough transforms into fine strands resembling tuft.

“During the month of Ramzan we prepare around 250 kg of semiyan every day. An interesting observation is that we have equal number of Hindu customers, who like this variety, and their number is growing every year,” says M. Giri Venkateswara Rao of Sri Vijayalakshmi Enterprises.

After Haleem, it is ‘sheer korma’ (made out of vermicelli) which tops the list during Ramzan festivities all over the country.

The vermicelli is also used in a host of delicacies such as sweets, upma and pulihora. “Sheer korma is a special sweet dish that Muslims prepare on the day of Id-ul-Fitr, ” says Abdul Qadar, former corporator.

Keywords: SemiyanRamzanvermicelli

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