One of India’s most iconic offerings is a fresh, glossy green betel leaf carefully folded into a small, aromatic parcel. Sweet, spicy, and fragrant, the Paan is a treat and a gesture of hospitality. It is often served at weddings, festivals, and spiritual occasions and even offered to Gods during prayer rituals, a cultural insignia passed down through generations.
In the heart of North India, particularly in Banaras (Varanasi), the Banarasi paan reigns supreme. Wrapped in a shimmering silver leaf, it hits high flavour notes with Gulkand, fennel seeds, coconut, and a hint of mint. In the holy city, the preparation of Paan is an intricate craft. Kolkata’s Meetha Paan, filled with cherries, candied fennel, and rose petals, is a delicate delight and reflects the city’s love for delicate desserts and refined flavours. In the South, Paan adopts a clean, refreshing approach, filled with just areca nut, lime, and a sprinkle of spices. Think of a perfect balance of bitterness and freshness that suits the warm, laid-back lifestyle of the area. From Delhi’s adventurous Fire Paan to Gujarat’s Ice Paan, the regional variations are intriguing.
Did you know the science behind the Paan? The betel leaf contains compounds like eugenol, known for its antibacterial properties, while the areca nut offers a mild stimulant effect, aiding digestion. This combination not only makes Paan delicious but also functional. Now you know how to end that heavy Indian meal.
