Meetha Paan - Beetle Leaf - Banaras Delicacy

The Meetha Paan - Banaras Delicacy - Indian Cuisine

What a better way to end a heavy meal than with a Meetha Paan?

Meetha Paan also, it is made of betal leaf quid filled with rose jam, tutti frutti, tit bits, coconut, fennel seeds (sauf), silver balls and with a cherry on top. It has cool refreshing cum sweet flavour.  There is  a  special technique to wrap a Paan famously know as "Gilouri" which is triangle shaped and pinned with a clove. It is enjoyed after dinner or some prefer eating after lunch as mouth freshner. 

Do you know Betal leaves/Paan existed in ancient India since 2500 years ago and has mentions in ancient Indian scriptures like Charak Samhita Shrushruta and Ayurvedic books.

There are more than 40 different types of Beetal leaves grown and cultivated in India and across globe also consumed in different ways in other countries like Indonesia, Japan and in other Asian countries.

There are more than 55 ways of making Paan that are made by mixing and matching the fillings by "Paanwais". To name some popular ones Maghai paan which is the most expensive one and grown only in Aurangabad and Bihar, Saada paan, meetha paan, Banarasi paan, Bangala Paan, Chocolate Paan, Gold Paan, Kalkatti Paan etc etc and recently Fire Paan had been hyped you try this one in Gujrat. 

There are various stories, songs sung, I know you are humming Mr. Amitabh Bacchan's most popular song "Kahike Paan  Banaras wala..." 

Unlike just any other food Paan has special place in religious ceremonies and Indian weddings.

The Hindu god is worshipped with exactly 32 fresh betel leaves. Paan is offered to  lord Krishna and Lord  Jagannath  after Bhog/Prashad is offered to God. Even during Navratri festival in  Maharashtra India, Devi or Goddess  is offered Paan and it is called as "Beeda Aarti".   Paan or beetle leaf has most  important role to play during puja's or wedding ceremonies like in weddings in Assam paan is offered as token of respect,  In  Bengali  weddings paan is offered along with wedding invitations. Just before monsoon season starts  i.e in June  a festival called "Raja Parbha" is celebrated and Paan (better leaf) and Paan dishes are consumed.

Even during Mughal period or when kings existed,  the Paan was  consumed by queens and  princesses as as costemetic to redden lips, in absence of lipsticks. As shown in picture above paan was prepared and stored in "Paandani"

There are also various myths and beliefs of chewing paan. There is no harm in consuming/chewing Meetha/Saada Paan occasionally. There are health benefits of Paan only if consumed without harmful ingredients

Remember Paan is not for everyone, especially it doesn't suit Western palates, but it has one of the important place in Indian food and culture.

And if you happen to visit these beautiful place called Varanasi or Banaras  do not forget to try out Meetha Paan Banaras wala.

Also try out Fire Paan when in Gujrat (Rajkot/Ahemdabad/Surat) and Kalkatti Paan when in Kolkata or West Bengal. 

The Meetha Paan is so famous that is also inspires other recipes like do check it out -

Paan kulfi, Paan flavor cakes, Paan ladoo

This post is about celebrating our marvelous culture and traditions. That's the beauty Indian culture, it is so rich, diverse and full of life.

 

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- Pricooked Tales (Priya)

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