From the sweet meetha paan of the north to the saada paan of the south, and from the Banarasi paan of the east to the Rajasthani paan of the west, the variety of paan available in India is vast and diverse.
Originating from the holy city of Varanasi, Banarasi paan is known for its sweet and fragrant taste. It is made with gulkand, betel leaf, areca nut, and a mix of spices like cardamom, saffron, and fennel seeds.
A popular variety of paan in North India, meetha paan is made with betel leaves, gulkand, chopped dry fruits, areca nuts, and various spices.
This is a simple variety of paan that is popular in South India and is made with only betel leaves, areca nuts, and a small amount of lime paste.
Calcutta Paan is a unique variety of paan that is made with betel leaves, areca nuts, and a mix of spices. The addition of rose petals and sweetened coconut makes it popular.
Made with betel leaves, areca nuts, lime paste, and a mix of spices like black pepper, cumin, and coriander, the spicy taste of Rajasthani paan makes it a favourite among people.
Originating from Bihar, maghai paan is known for its strong and distinct flavour thanks to the use of chuna (lime paste) and katha (catechu) which gives it a strong and intense taste.
As the name suggests, the paan has five broad varieties of dry fruits along with some exotic spices. Perfect to serve on special occasions, this paan variety stands up to the hype.
A delectable combination of spices like cardamom, cloves and mint along with the magic of betel leaves are what make this paan from Varanasi a speciality.
The combination of sweet and sour flavours might seem absurd to many. However, the combination of paan, aam papad, betel nuts and kattha in this paan will surprise you.