Every region in India has its own version of paan and almost everyone in India eats, if not loves, it. But there is something about Banarasi paan that sets it apart. Is it the leaf, the ingredients, or is it the preparation? It is hard to pick but one thing is clear, there is no paan that tastes like Banarasi paan.
While across the country paan is evolving into new avatars — think chocolate, butterscotch paan, and even blueberry strawberry paan, in addition to the social media-friendly ‘fire paan’ — in Varanasi it is still preferred the classic way. Eaten with kattha (catechu) which is an extract from the Acacia tree, chuna (limestone paste), supari (betel nut), and in some cases tobacco, it is the quintessential old fashioned paan that lets you enjoy the subtle nuances of each ingredient.
