Paan-o-rama: How ‘paan’ has become the latest cool trend

Capital heat is on an all time high, and we’re bored of coconut and mint-flavoured everything to beat the madding summer. But, if you step out for a Delhi food darshan, you’ll get a paan-o-ramic view of betel leaf and nut-infused deserts, drinks and even full-blown meals. Here’s more about the trend and a look at how city eateries are experimenting with it.

WHY THE FLAVOUR? 

Even though the flavour is summer-perfect, it can be tricky to work with. “The leaf belongs to the Piperaceae family, which includes pepper and kava, that’s how it gets a fresh, peppery taste. Betel leaf is a natural digestive that controls blood sugar and also acts as an aphrodisiac. It’s really challenging to mix and match the flavour of the leaf as it reacts quickly on heat application, giving off a bitter taste. But, there are ingredients with which it gels nicely,” explains chef Pawan Bisht.

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