The flavour of Indian Food Part 8: Seviyan

29 Mar 2018  Thu

Sweet, soft and nutty, this dish melt's on your tongue like pure nectar, its after-flavour is so milky and savoury that you don’t want to spoil it. Sounds tasty, isn’t it! Of course, it’s tasty! It is the indispensable dish of Eid, Seviyan.

The cultural and traditional trace of Seviyan is less uncertain. The birthplace of Seviyan of Vermicelli is part of a huge debate. It is recorded by Marco Polo when he visited the Far East. It can be a possibility that he took this delicious dish to Italy and kick-started the Pasta revolution there. Later on, the path of Polo also known as silk route increased the exchange of this food tradition.

In India, the use of this vermicelli is different, may be due to the colourful cutlery practice in India. Verminali or seviyan rice noodle is used to make Seviyan Umpa as a breakfast dish in southern India. North India used totally different fundamentals when it comes to making seviyan. It generated a sweet and smooth dessert out of it.

It is assumed by the food historian that this seviyan came from the Arabs traders, who may have bought the Italian pasta to Delhi court. The other dessert made from seviyan in north India is called Kimam. This dish is not limited to one religion, Hindus during Rakshabanda prepare a sweet dish called Jave and it is made from slightly thick seviyan.

The cuisine of a region may represent its traditions, but its connection to a particular religion is not certain. Food is meant to be enjoyed by eating it together not to discriminated people. To promote the festival cuisine of India, India Post issued this stamp in 2017.

To know more about different cuisine of India click here.

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Knowledge Base