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EVERY YEAR since as far as I can remember, my mother, brother (bhai), dadi, and post-marriage, my sister-in-law, spend the morning before Eid painstakingly rolling traditional Dawoodi Bohra ladoos known as Sev Na Larva into shape. Sitting around the extra-large community plate known as the thaal, the Amiruddins use their hands to mix, sort, and roll the larvas, to savour after the last roza (fast) of Ramzan.
It was only in 2017 that I decided to document this age-old family tradition, making myself useful as the official photographer and part of the larva-counting committee! Since then, it’s been a challenge to try and make images of the same process differently, whether it be amid a pandemic, or when I left my family home after marriage only to return to the traditions that never change. Last year, my father decided to join the documentary team too.
The smell of mawa, rose and sev is so intrinsically embedded within me, that even as I type this, my mind seems to conjure up the sights, sounds, and fragrances of Eid morning.
This year, I’m certain my Marwari-born husband will partake in this ritual, making it all-the-more special. After all, as it has been proven time and time again: food goes beyond faith!
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All photos © Zahra Amiruddin, for Slurrp
