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Traditional PAAN(betel leaves with some masalas in it)

Banarasi Paan is almost same as other Paan of any other part of India. But the process of making, way of service and creativity to shape Paan in different sizes and shapes is remarkable and makes Banarasi Paan distinct from other Paans.Banaras has unknown tradition of Paan being served and prepared in each and every corner of street. There is no gali in Varanasi where you couldn’t find Paan. These Paan serving and offerings have great traditions from ancient times. Paan is a Hindi word for Betel leaves laced with areca nut and Pickling Lime.People eat this Paan because of its remarkable taste and fragrance.

Banarasi Paan is same as other Paans. Betel leaves are stuffed with Catechu, Pickling Lime, Areca Nut, Plain Tobacco and other things. What makes difference is the process of making and using these ingredients into Betel Leaves. A Banarasi Paan walla does hard labour before bringing final Paan to your mouth. These ingredients are refined after soaking and filtering ingredients for many days and passing them through other processes.