Paan-the iconic betel leaf wrap-is far more than an after-meal refreshment in India. It's history, heritage, and habit rolled into a fragrant green cone. Mentioned by globetrotters like Ibn Battuta and Marco Polo, paan has journeyed through time, remaining a constant across Indian rituals and hospitality.

In Bengal, paan plays both ceremonial and everyday roles. Brides hide their eyes with it during wedding rituals. Traditionally, Bengali households prepared paan at home, storing the leaves in copper paan daans-compartmentalised boxes holding lime paste (choon), spices, and betel nuts. The leaf was carefully layered, smeared with lime, a mysterious brown tree resin, and topped with cardamom, fennel, and a dash of keora water. The final roll, often sealed with a clove, doubled as a digestive and a symbol of refined hospitality.

While the art of paan remains intact in some homes, street-side stalls dominate today. Unfortunately, the addition of tobacco-especially jarda-has added a health risk. The notorious habit of spitting red-stained paan juice began after tobacco was introduced by the Portuguese in the 16th century. The word “betel” too, has colonial roots, derived from the Malay term “vetila.”

India boasts over 30 varieties of betel leaf, from Banarasi to Calcutta paan. Whether sweetened, spiced, or strong, paan continues to be a bite of nostalgia for millions-and a conversation starter for the curious.