MARGAO: Ramdas Sawant, a 65-year-old resident of Margão, upholds a cherished family tradition by setting up a stall during feasts at the Holy Spirit Church, where he sells freshly roasted gram. Assisted by his son Raghoba, the family has been part of this business for generations, tracing its roots to Raghoba Sawant, the grandfather who initiated the venture.
Ramdas employs traditional roasting techniques, utilising a vessel made of steel reinforced with clay. The firewood-fuelled roasting setup, known as the ‘Bhatti’, includes sand from the seashore, providing prolonged heat retention. Sourcing nuts and gram from Mumbai and local vendors, the family adds turmeric and salt for a golden hue and enhanced taste.
Young Raghoba, at 28, proudly continues the family legacy, and has been assisting his father since his early school days. Expressing love for the job, he stands as an inspiration for Goan youth, embracing and preserving local traditions
that some may overlook. “I love this job, especially since I get to help my father and spend time with him too,” says the quiet young man, as his father
gazes at him
with pride.
However, challenges persist, says Ramdas, highlighting the hurdles of setting up stalls during feasts. “Sourcing reliable labour is yet another problem we need to fight constantly. Currently, we have local labour from Fatorpa and Chimbel,” says Ramdas.
Reflecting on the past, Ramdas recalls the significant progress in transportation, moving from bullock carts to easier travel methods. He notes the change in gram prices over the years, emphasising the nostalgic shift from Rs. five for a unit measure (podd) 35 years ago to the current Rs 160.
Yet, with increased availability of roasted gram throughout the year, rather than just at feasts, Ramdas laments a decline in business. “With more competition and fewer buyers, I am going into losses. I wish young parents would support local vendors rather than shop at big supermarkets, to instil the tradition of buying roasted gram during feasts, fostering the continuity of such traditional businesses for our future generations,” he remarked.
