Nadiad's famous straw resonates in the country and abroad, Diwali festival is in huge demand: A special blend of 35 to 40 varieties of spices and 11 ingredients to make Chavana, the real taste remains intact even after years

The straw of Nadiad city of Kheda district is known in the country and the world for its unique delicious identity. This business was started in the year 1925 by Sukhdia Garbaddas Bapuji at Ahmedabadi Bazaar in Nadiad. Dada Purushottamdas Sukhadiya along with his brothers Mangubhai, Chandubhai and Ramanbhai started this traditional taste, which was later extended to Anand in the year 1964. Today, even after many years, the original taste of this straw remains intact. It is used in countries including America, Canada, New Zealand During the festivals of Diwali, there is a huge rush and rush of people to buy coconut straw. At present, about 70,000 to 80,000 kg of straw is produced annually by this firm. Out of this total production, about 25,000 kg of cow dung is exported abroad. The highest 60 percent of the straw sent abroad goes to America, while 15 percent goes to Canada. Apart from this, this straw is also very enthusiastically imported from countries including London, New Zealand, Australia and Nairobi. What are the materials used to make straw? The main reason behind the popularity of Nadiadi straw is its special mixing and spices. As many as 11 different dishes such as sev, poha, moong, chana dal, makai chavda, tamtam, phoolwadi, spicy sev, chutney, masala bundi and gathiya are added to all these ingredients. In all these ingredients, 35 to 40 varieties of spices including chillies, turmeric and garam masala are prepared and added by preparing a special mix, which gives it a unique taste. In countries like the United States, the price ranges from $3 to $4 for a packing of 400 grams. In terms of price, the price of 400 grams of Nadiadi straw is regular at the local level, while in countries like the United States, the price of 400 grams of packaging is around $3 to 4. Due to this quality of taste, it is in great demand among Indians living abroad and locals. During the festive season, the outlets located in Nadiad and Anand are flooded with customers. Giving details about the whole thing, Mahesh Sukhdia, the third generation heiress, says that the original taste started by the founder has been retained for years. From time to time, the packaging has been changed according to the preferences of the customers, but the original taste has been retained. This taste is still liked by the old generation as well as the new generation. At present, keeping in view the changing preferences of the youth, other farsans including Diet Chavanu are also being made. At present, there are 5 outlets in Anand and 2 outlets in Nadiad, which are being successfully run by the third generation. Various varieties of gift hampers and namkeens are being made available at these outlets, keeping the traditional taste and relationship with the consumers intact over the years.