Vermicelli makers in Vijayawada have geared up to meet the demand
Shops, mostly in One Town, are flooded with vermicelli, locally known as semiyan, as the holy month of Ramzan has begun.
The local semiyan has found its way into the super markets as well.
Vermicelli makers in the city have geared up to meet the demand. Tens of semiyan workshops have come up in Vidyadharapuram.
The rains have played spoilsport on their plans, but the activity is picking up. It is difficult to dry the semiyan if the weather is chilly or when it rains, they say.
“During the month of Ramzan we prepare around 400 kg of semiyan every day. It is around 200 kg on normal days,” says M. Krishna Murthy of Sri Vijayalakshmi Enterprises.
Notwithstanding the fact that the branded semiyan has flooded the market, people still prefer semiyan made of wheat flour compared to maida as it has good taste, he says.
The demand is so high that the orders are placed well in advance, he says, as he feeds the dough, made of wheat flour, into the machine.
The dough transforms into fine strands resembling tuft. An interesting observation is that we have equal number of Hindu customers, who like this variety and their number is growing every year, he adds.
The traditional pasta is available in different varieties, but Hyderabadi semiyan is said to be the best of the lot.
It is sold at a price not less than 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 the Muslim population is significant, 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.