Seviyan conjures up many memories, warm, sweet and savoury. Thick seviyan, thin seviyan, dry sevian, creamy sevian, the varieties and preferences are endless.
The occasions are myriad. And its names many – in Bengali Shemai, in Tamil it is called Sevai, in Kannada Shavige, in Malayalam Semiya, in Gujarati Sev and the list goes on.
We all know seviyan. But how many of us know the incredible process by which it is made, by which the actual strands are crafted? How the humble whole wheat flour, Atta, is processed and how they soak in the sunshine they are dried in, and are transformed into threads of gold.
These photographs by Abhishek Verma capture the intriguing process of seviyan being made in Aminabad, Lucknow.