The route to halwa happiness


The melt-in-your-mouth signature dessert from Basha Halwawala in Triplicane’s Fakir Sahib Street lives up to its reputation

We lunch at a hole-in-the-wall biryani outlet at Zam Bazaar with one eye on the plate and another on a shop that stands across the road. It’s almost 2 pm on a Friday and the owners of Basha Halwawala have gone for their afternoon prayers at a mosque nearby. We hope to be the first ones to taste their speciality — the dam-ka roat halwa — once they open. But by the time we hop over — it’s not even 2.05 pm — it’s already crowded. That’s when we realise that the famed halwa has been drawing people with invisible strings even from behind the downed shutters. What makes this dessert so special?

“Our family has been making the halwa for 90 years,” says 59-year-old N Jalaludeen, who runs the shop. His sons Moin and Anwar are ladling out the halwa, placed in aluminium trays, to customers. “My grandfather’s father started the tradition of making the sweet,” he adds. Basha, the man behind it all, started the venture in a thatch-roofed shop at the same spot.

“I’ve heard that he made a small quantity at home and sold it on banana leaves for ? 1 and ? 2 a serving,” recalls 32-year-old Moin, who has heard several stories about Basha.

“The plate in which he stored the halwa was this small,” he says, holding his palms about 15 inches apart. Today, though, the halwa comes in trays 10 times the size. Jalaludeen says they sell around five plates a day, each holding 10kilograms of halwa....Read more

 

Source web page:The Hindu


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