The festival of Eid evokes nostalgia. School days were reminiscent of gathering around the table with my friends, waiting for the feast that would follow the fast during Ramadan.
A table creaking under the weight of iftar (the fast-breaking evening meal) would signal the end of the day’s fast. Hours of abstaining from food and drink would make my friends hungry enough to devour everything in front of them, I would think. But I’d watch in awe as they elegantly took some khajoor (dates), followed by fresh fruits and then meaty snacks, and the likes. The iftar would then be washed down with a drink of roohafza (a refreshing drink made with basil seeds, fruits, herbs and flowers).
But among many other delicacies set before us, one dish reigned supreme — ‘seviyan’, a vermicelli pudding made with ghee, rice vermicelli noodles, milk, spices, and a sweetener. While it is a common guest at the iftar feast, my friend Thousif Raza explains it is its fancier cousin…
