We explore how the humble betel leaf has found its way into desserts and drinks, and has become the it flavour
The little paan shop in your neighbourhood may have not grown in size but the number of people flocking to it for a taste of a quintessentially desi flavour has definitely grown from strength to strength. The flavours too have changed over the years, starting with the sada and meetha and then going on to include every chocoholic’s favourite — chocolate flavour. And while the number of patrons has certainly not diminished, paan as a flavour has amassed a good following encouraging chefs to add it as a flavour in desserts and even drinks.
A leaf on the menu
Considering the varied palates, there’s something for everyone. Prankster in Gurgaon is making a dehydrated version of paan called ‘Dehydrated Paan Gulkand’. Using it as a mouth freshener after meals, the betel leaves are dipped in ivory Valrhona chocolate served with a gulkand topping. Calling it a progressive dish, chef Harangad Singh mentions that the dish lets patrons experience a slice of nostalgia. He adds, “I remember my grandmother used to treat us with paan or saunf when I was a kid. We have just tried recreating that memory with our progressive thought and introduced Dehydrated Paan. Offering a dessert as a palate cleanser, Imly too is serving the i. Raddison Blu, Dwarka is making i flavour kulfi and serving it like a pudding. For gola lovers, there’s crushed ice, which is dipped in Meetha Paan Sharbat. Nukkad Cafe serves this one and it goes by the name Paan Chuski. But that’s not all, Raftaar Lounge and Bar has created a paan-flavoured phirni, while Storm Version 2.0, is stirring up a paan mocktail made from infusing Banarasi paan flavour in the drink. So, what explains the growing fondness for the betel leaf?
Well, it’s a mix of popular vote and innovation
Encashing on the Delhi tradition of eating one, Chef Shiv, has created the Paan Chuski as his tribute to the popular desi flavour. He shares, “The betel leaf is a delicious digestive. It seemed like a good flavour to work with for the summer. That’s how we came up with Paan Chuski, that gives you much needed respite from the heat.” Chef Karan Kapoor, who has created a paan flavoured phirni, adds, “I wanted to give a refreshing taste to visitors. Both paan and i are equally popular in India, so it made sense to combine the two together and serve paan phirni.” Chef Aman Puri too agrees, and adds, that his offering, the Tila Kulfi too, was born out of the need to give this digestive an innovative spin.
Not just desserts...
And if you are thinking that the betel leaf inspiration is limited to only desserts, think again. Chef Karan has also created a paan mojito that is equally popular with guests. Chef Neelam Nautiyal from Storm Version 2.0 adds, “Paan has a different flavour and can be used in a variety of dishes. It can be added in sweet or savoury foods, resulting in endless possibilities.” Considering its pan appeal, and unique taste, that probably explains why it has suddenly become the ‘it’ flavour among patrons in the capital.
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