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Working Hours at Shop:
Monday-Sunday 7:00 a.m. – 11:00 p.m.
Shop Address:
PT-71, Chanakya Cinema Main Gate,
Chanakya Puri,
New Delhi-110021.
Testimonials
Vikas Singh : I Love Navratan 90 Qiwam Paan.
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About Us
Established in the year 1982, BHANDARI PAAN is located in the city of Delhi. We are a well- known Manufacturer, of the most desirable varieties of Paan. Owing to the enormous experience of 40 years, we have managed establish and expand our business under the proficient supervision of honorable Owner, Mr. BHANDARI CHAURASIA. Apart from this, the wide acceptance and acclaim from the prestigious clients has helped us in attaining a significant position in the SOUTH DELHI market as well.
Location
We are located at one of the prime locations of Delhi, at CHANAKYA PURI, OPP TO CHANAKYA CINEMA NEW DELHI. Our centralized locations have helped us in reaching our prestigious clients more comfortably. Prime locations has made easy to the esteemed clients.
Highlights
Having vast experience of 30 years, and knowledge of great taste has helped us in living up to client’s expectations and helped in retaining the clientele for long term. We are offering our delicacies of Paan in marriages, parties and at other occasions. Our policy is directed towards maintaining great taste and pure natural essence Paan, which helps us in making our name in Indian market.
Some of the popular celebrities to whom we have catered our range of delicious Paan:
MR.LALU YADAV
MR.DEEPAK CHAURASIYA
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A RICH INDIAN TRADITION
The tradition of chewing paan (betel leaf) is deeply rooted in India. From times immemorial, paan has remained a part of sacred Hindu rites and is always offered to the deities. Paan has great significance in the wedding rituals and all other important functions where its offering is a mark of respect for the guests. The earliest known mention of Paan have been found in the inscription found at Mandasor, Madya Pradesh.
Paan popularly known as tambula in Sanskrit is often consumed after the meals as it helps in digestion, also it gives fresh feeling the mouth and relieves the bad breath. Some important facts are that it reduces the blood pressure assists in digestion, relieves hunger, eliminates bad breath, strengthens the teeth and decreases menstrual bleeding. In unani tradition it is used as household remedies.
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Chocolate paan
The Chocolate Paan offered by us is a pure experience of grated chocolate-cherry mixture, with fennel seeds, chopped glazed cheeries, elaichi dana, and gulkand and mix saunf. This Chocolate Paan is made from fresh ingredients ensuring great taste and aroma. All the ingredients of Chocolate Paan are put inside as cone of fresh leaf and then served with delicious silver jiggery. After any meal to give as completely fresh taste to your taste buds, taste our delicious Chocolate Paan.
Meetha paan
This Meetha Paan is a complete treat of taste, flavor and nice aroma. Meetha Paan offered by us is very much demanded in marriages, parties, meeting and in many other occasions as well. We hold expertise in making perfect Meetha Paan as per the taste of the clients. Only fresh paan leaf, quality ingredients like saunf, gulkhand, glazed cheeries and elaichi dana are used to prepare and ideal Meetha Paan. This Meetha Paan gives a very amazing mint and sweet flavor to the mouth.
Qiwam Paan
Tabacoo Pan
120
160
300
600
Bhola Tambaku
Meetha Patta Sada Pan
Our Sada Paan is simple yet leaves long lasting taste in the mouth. This Sada Paan is hygienically prepared by experienced people who expertise in making Paan with perfect taste and flavor. This Sada Paan is generally preferred by the adult age group and like for its freshness, mint flavor, strong aroma and exclusive taste. Apart from this, we also give proper attention to the presentation of Sada Paan, which is attractive enough to stimulate the people for it.
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A Paan is a leaf from a creeper called the Paan creepers. There are different types of Paan creepers. These different types of Paan leaves are made into many different varieties of Paan by adding various different ingredients and then folding into triangular shaped Bidas.
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As told by Bhandari Chaurasia
§ Paan was invented by Scholars of Aruvedas with the help of Dhanvantari thousands of years ago after taking experiment on rats. Paan was found out good for digestion Even reference of Paan is found in Shrimad Bhagavatam as Lord Krishna used to chew. This evidence is of 5000 years ago.
§ The tradition of eating Paan was popularised by Queen Noorjehan, the mother of King Shahjehan who built the world famous Taj Mahal for his Queen.
§ In olden days women used natural elements for makeup and cosmetics. Queen Noorjehan discovered that by adding some particular ingredients to the Paan and eating it gives a beautiful natural red colour to the lips. So along with it's taste the Paan was eaten by women for reddening the lips.
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Costomise paaan
According to Bhandari the most important thing in making a paan is the way it's prepared, it differs from hand to hand. It's the way it's made makes it special. For example if the Chuna and Kathha is not in the right proportion it can be harmful. If one happens to put more Chuna then it cuts the tounge. But again all the ingredients that are put and the quantity of each depends on the likes and dislikes of a person.
All the varieties of paan preparations can be made in any of the three types of paans - Kalkatta, Banarasi, Maggai.
After mixing the common ingredients Like Below:-
Gulkand, Kharik, Munakka, Khopra (Grated Coconut), Badam Powder (Almond), Kaju Powder (Cashew), Pista Powder (Pistachio), Cherry, Special Salli Supari, Gulab Powder (Rose )
For Sada Paan Add:
Special Roasted Supari, Kalkatta Supari, Special Salli Supari, Badam Chutney, Hari Patti (small Green Leaves)
For Sada Meetha Add:
Roasted Supari, Kharik, Special Salli Supari, Gulab Powder, Elaichi Water (Cardamom Water)
For Zarda Paan:
Tambaku (Tobacco) is added to any of the paan preparation. Similarly Tambaku Baba No. 160, 300, 600 and Bhola Tambaku are also available.
One more types of Tambakus added in the paan are:
Nautan Kimam - It is a readymade preperation of Kesar Kimam
Articles
The Tradition of Chewing Paan - Mar 04, 2012 4:31:6 AM
The tradition of chewing betel leaf or paan as it is commonly known in Hindi is age-old and deeply rooted in India. It seems likely that the habit was originally developed in the south east Asian island region in the moist tropical climates. Its basic quality is best described in a stanza from the Kamasutra of Vatsyayana saying: “After cleaning the teeth and having looked into the mirror and having eaten a tambula to render fragrance to the mouth, should a person start his day’s work”.
Tambula, as the betel preparation is called in Sanskrit, is derived from the term tamra meaning copper indicating red colour. This red colour is alluded to because of one of the most popular ingredients of paan namely catechu or katha. According to Sushrata, the patriarch of ancient Indian medicine, paan keeps mouth clean strengthens the voice, tongue and teeth and guards against diseases. It is also said to aid in digestion and purify blood.
The heart-shaped betel-leaf, or piper betel, is preferably plucked when it is till young and tender and its taste is the best. The cultivation of this creeper needs a lot of care and attention. Dryness and exposure to the sun for too long a period can harm and plant. The betel creeper are usually cultivated under the shade of large trees or under the protection of high bamboo or thatched roofing.
Connoisseur, however, feel that the effect of nearby trees on the soil influences the taste of the betel leaves; kapok trees or coconut palms are preferred for shade. After about 20 years of productivity, the leaves of the creepers no longer grow to the desired size of about 14 centimetres length and eight centimetres breadth and lose their spicy, astringent taste. While harvesting, not only single leaves are plucked, but the full creeper with its 15 to 20 leaves.
One of the most important ingredients of a betel preparation is the areca nut (which in botanical terms is not a nut, but a seed) the fruit of the areca palm, areca catech, has a slender growth and is often considered to be the most beautiful of the palms. The orange-coloured conical fruit (about six centimetres long) is the most important part of the betel preparation. It is enjoyed both as a raw and soft fruit, and when it is dry and hard. The fruits are harvested just before their complete ripeness, because that is when the active ingredients are most potent. This sed, locally known s supari is the most popular substance in a paan. Its narcotic value, which is appreciated by all chewers of paan is due to an alkaloid called Are Colin which is produced when lime is added to paan. Its stimulating effect increases with excessive chewing. These chemical substances reduce inner restlessness and tensions in habitual paan eaters. However, these ingredients can also cause nausea, giddiness, perspiration and initial symptoms of poisoning in those who are not used to paan.
A small content of a volatile oil called betel-oil, in the leaf creates the desired spicy, aromatic and fresh taste in the mouth. In classical literature these effects have been appreciated and it is suggested that one should chew a tambula.
“…To lend beauty to the mouth and purify it, to destroy all foul odour…”
The oils contained in the betel leaf support the stimulating effect of the other ingredients.
The other contents of a prepared paan-roll are basically added for their flavouring and refreshing value. Of these catechu might be the most popular. It is a reddish solution of the heart-wood of the tree Acacia Catechu Wild, locally known as katha. Its astringent and disinfecting principals are the ctechin and catechu tannin causing contraction of the gums. It is therefore, considered a means of preserving and cleansing the mouth and teeth. This liquid causes the redness of the mouth and saliva while chewing the betel leaf.
There are a variety of betels leaves grown indifferent parts of Indian and the method of preparation also differs. The delicately flavoured paan from Bengal is known as Desi Mahoba. Maghai and Jagannath are the main paans of Benaras. Paan prepared from small and fragile leaves from south India is known as Chigrlayele. The thicker black paan leaves – the ambadi and Kariyele are more popular and are chewed with tobacco.
The earliest known inscriptional reference to tambula is in Mandasor in Madhya Pradesh. It says “(just as) a woman endowed with youth and beauty (and) adorned with the arrangement of golden necklaces and betel leaves and flowers, goes not to meet (her) lover in a secret place until she has put on a pair of coloured silken clothes...”
Early Sanskrit texts mention the consumption of betel leaf among the eight enjoyments – incenses, women, clothes, music, bed and food. Since it was deeply connected with enjoyment and erotic play, it is not surprising to find frequent depiction of lovers sharing a betel roll or offering it to each other, or all the necessary utensils and implements for betel, specially in those miniatures depicting romantic themes. These containers are shown lying on the floor near the bed or a couch and in most cases showing decorative perforations which keep the leaves fresh due to the circulation of air.
Vatsyayana included betel leaf in the solah shringar, one of the 16 toiletries. It was and still is a part of the religious ritual and is offered to the gods. Pan was however forbidden to widows and students. Ascetics also could not partake of paan because it ws considered an item of enjoyment. Only married men and women were allowed to eat tambula.
Betel leaf eating has great significance in the wedding rituals of most provinces of India. Folded betel leaf containing lime, catechu, areca nut, cardamom, etc., are distributed at wedding parties. The Kathi women of Saurashtra make highly ornate bags for keeping areca nuts to be distributed to the guests at wedding parties. In Maharashtra there is a special wedding custom in which the bride holds a betel roll in her mouth half of which the bridegroom bites from the other end. Betel boxes also were commonly a part of the gifts to the bride and bridegroom from their respective fathers-in-law.
Betel boxes today have become a part of Indian artefacts. They were once an integral part of the household. The most characteristic feature of all of them away the perforation work either in the lid or in the entire case. The perforation added beauty and ornateness to the betel boxes and at the same time kept the leaves fresh for a longer period. Some betel boxes were recreated in shapes, like that of a pumpkin, a melon, a flower, a mango etc., other were shaped like peacocks and parrots. Boxes re made with or without inner compartments. Usually there is a flat tray inside on which betel leaves and the nut-cracker are placed. Underneath the plate there are different compartments for the various ingredients.
Before the introduction of sophisticated materials and methods of construction, often the betel boxes were made of khas grass or even terracotta which were kept wet by sprinkling water so that the leaves remained fresh.
A combination of charming forms and functional devices made the everyday life of a traditional house much richer and devoid of the jerky dichotomy of art and utility. Art was separated from the conviviality of its users. It was certainly for the rasika, and not only for the elite.
Preparing paan at home may be out-dated and considered a time consuming process today but eating paan is still apart of Indian habit. After lunch and after dinner people inevitably make their way to the tiny paan shops located at every street corner.
Paan shops are a part of the Indian culture. Paan sellers with their makeshift kiosks are a source of entertainment and information. Come evening one finds youths of the neighbourhood converge at this small corner to discuss the day’s events or hold a heated discussion on the latest national or international happening with the paan wallah, as the paan seeler is called, pitching in actively. But business is never forgotten. Bidas of paan are briskly passed around to liven up the discussion and profit.
It is surprising how these little commercial set ups with their brass containers lined in front are keeping alive a culture that originated centuries ago.
A rejuvenating experience
he various natural ingredients of Paan are known for their unique medicinal values.
· Paan Patta (Betel Leaf) : The beautiful lines of these fascinating leaves contain Chlorophyll, that cures many brain diseases.
· Kesar (Saffron) : Spanish or Kashmiri, Kesar has the unparalled capacity to keep your body agile and sweet - scented.
· Saunf(Aniseed) : The ultimate medicine to strengthen your digestive system.
· Chuna(Lime Paste) : A form of calcium that strengthens your bone.
· Chhuhara (Date Palm) : A natural fruti, dry form of date, Chhuara enhances the immune of women during delivery besides enhancing the sexual power for men.
· Khopra (Grated Coconut) : All you know the quality and effects of this.
· Kathha (Catechu) : Derived from the tree and developed scientifically, Kathha treats all your throat problems.
· Gulkand : Made with Rose Fruit and Sugar, Gulkand keeps your stomach free from constipation.
A simple paan be prepared in following ways
A simple paan be prepared in following ways
Betel leaf is washed carefully and then dried with cloth.
· Mix spices such as cardamom, anise and katha with choona (lime paste), grated coconut, different kinds of supari (betel nuts) and small piece of various candies.
· Fold the leaf into a triangular shape and secure it by piercing a piece of cloves into it.
· You can keep Paan fresh on ice with rose petals.
Description : Paan (Betel Leaf Chew)
Description : Paan (Betel Leaf Chew)
Paan is an ethnic Indian chew usually served at the end of an Indian meal and ceremonies such as weddings, receptions. Paan can be bought in nearly every street corner in India. They are believed to help in digestion of curried foods and also act as mouth fresheners.
When Paan is chewed, a red food dye inside it makes our mouth red. Many people do not swallow much of Paan, thus resulting in pool of red liquid (due to red dye and saliva) which they spited out (the red liquid) rather than swallowing it.
History of Paan
History of Paan
Betel Leaf, pan (in many Indian languages), or beeda (in Tamil), veeda (in Marathi) or vettila (in Malayalam) is a type of Indian digestive, which consists of fillings wrapped in a triangular package using leaves of the Betel pepper (Piper betle) and held together with a toothpick or a clove.
Paan is chewed as a palate cleanser and a breath freshener. It is also commonly offered to guests and visitors as a sign of hospitality and eaten at cultural events. Paan filling is generally a mixture of various spices, fruits, and sugar. Paan makers may use mukhwas or tobacco as an ingredient to their paan fillings. Although many types of paan contain betel nuts as a filling, many other types do not. Some other types include what is called sweet paan, where can died fruit and fennel seeds are used.
"Paan" is sometimes mistakely translated as "Betel nut", the seed of the tropical palm Areca catechu. Rather, supari or adakka is the term for betel nut in many Indian languages. The International Agency for Research on Cancer (IARC) classifies betel nut as a known human carcinogens. Paan chewing is linked to high levels of oral cancer in the Indian subcontinent. Both tobacco and betel nut are themselves carcinogens but the combination of the two appears to have a synergistic or multiplicative, rather than additive, effect on cancer risk.
Paan was served as must in the royal families in the past in Paan Daans. The tradition of eating paan was popularised by Queen Noorjaha, the mother of King Shahjaha who built the world famous Taj Mahal for his queen.
In olden days women used natural elements for makeup and cosmetics. Queen Noorjehan discovered that adding certain ingredients to the paan and eating it gives a beautiful natural red colour to the lips. So, along with its taste, paan was eaten by women for reddening the lips. In olden days wives offered betel leaf to their husbands to seduce them and to wean them away from the 'Other Women' after reciting the Vashikaran mantras 108 times. The thugs, in the olden times, poisoned their victims by offering a poison filled paan after a heavy wining and dining session.
Interesting Indian Delicacy
Interesting Indian Delicacy
Tim Carry Davies recently went to India, and has chronicled his trip in his new blog. He discovered a treat there, called paan.
"Specifically, Paan is made by taking a betel creeper leaf, adding some ingredients -- the masala-- and then folding it up into a triangle for chewing/consumption. The ingredients can be a wide range of things, but generally Paan falls into two main categories: Mitha (sweet) or Saadha (with Tobacco). The Mitha Paan (I didn't try the tobacco variety) usually has betel nut, lime paste, almond powder, grated coconut, pistachio powder, and sometime a very sweet cherry jam or chutney. The combination of all these ingredients makes for a very tasty and refreshing after dinner treat; the plant enzymes, lime paste, and mild stimulant from the betel nut acts as a digestion enhancer and breath freshener."
The face of Indian Hospitality since Ages
The face of Indian Hospitality since Ages
Invented thousands of years ago, by the scholars of Ayurveda, with the help of Dhanvantar, Tambul, popularly known as Paan, has been the choice of royals and the general masses alike. One of the great refrence s nin Srimad bhagawat Gita where king Karna offered Tambul to Lord Krishna.
In the medieval era, it was Noorjaha, the renowned Moghul Queen and the mother of Shahjaha, who popularized the use of Paan. Even in today's modern India, paan remains an integral part of our culture and hospitality. For it has some unique medicinal values that just refuse to diminish along with its popularity.
The taste of unique medicinal value
The taste of unique medicinal value
Pan is much more than mere a mouth freshener. It's medicinal values have been established beyond doubt. Besides improving your digestion system and giving you a feel of rejuvenation, Betel Leaf, or Pan, is the genesis of the world's first herbal drug to cure Chronic Myeloid Leukemia, a form fo cancer that attacks white blood cells.
And it's not only a saying or chlaim. A 12 member team of scientists from the Institute of Chemical Biology, Vivekananda Institute of Medical Sciences, and Institute of Hematology and Transusion Medicine discovered that a compound similar to Chlorogenic Acid9(ch 1)-3-0-p Coumaryl quinic acid-found in Pan, kills cancerous CML Cells without harming normal cells. One kg of fresh betel leaf produces one mg of the compound.
The Tradition of Chewing Paan
The Tradition of Chewing Paan
The tradition of chewing betel leaf or paan as it is commonly known in Hindi is age-old and deeply rooted in India. It seems likely that the habit was originally developed in the south east Asian island region in the moist tropical climates. Its basic quality is best described in a stanza from the Kamasutra of Vatsyayana saying: “After cleaning the teeth and having looked into the mirror and having eaten a tambula to render fragrance to the mouth, should a person start his day’s work”.
Tambula, as the betel preparation is called in Sanskrit, is derived from the term tamra meaning copper indicating red colour. This red colour is alluded to because of one of the most popular ingredients of paan namely catechu or katha. According to Sushrata, the patriarch of ancient Indian medicine, paan keeps mouth clean strengthens the voice, tongue and teeth and guards against diseases. It is also said to aid in digestion and purify blood.
The heart-shaped betel-leaf, or piper betel, is preferably plucked when it is till young and tender and its taste is the best. The cultivation of this creeper needs a lot of care and attention. Dryness and exposure to the sun for too long a period can harm and plant. The betel creeper are usually cultivated under the shade of large trees or under the protection of high bamboo or thatched roofing.
Connoisseur, however, feel that the effect of nearby trees on the soil influences the taste of the betel leaves; kapok trees or coconut palms are preferred for shade. After about 20 years of productivity, the leaves of the creepers no longer grow to the desired size of about 14 centimetres length and eight centimetres breadth and lose their spicy, astringent taste. While harvesting, not only single leaves are plucked, but the full creeper with its 15 to 20 leaves.
One of the most important ingredients of a betel preparation is the areca nut (which in botanical terms is not a nut, but a seed) the fruit of the areca palm, areca catech, has a slender growth and is often considered to be the most beautiful of the palms. The orange-coloured conical fruit (about six centimetres long) is the most important part of the betel preparation. It is enjoyed both as a raw and soft fruit, and when it is dry and hard. The fruits are harvested just before their complete ripeness, because that is when the active ingredients are most potent. This sed, locally known s supari is the most popular substance in a paan. Its narcotic value, which is appreciated by all chewers of paan is due to an alkaloid called Are Colin which is produced when lime is added to paan. Its stimulating effect increases with excessive chewing. These chemical substances reduce inner restlessness and tensions in habitual paan eaters. However, these ingredients can also cause nausea, giddiness, perspiration and initial symptoms of poisoning in those who are not used to paan.
A small content of a volatile oil called betel-oil, in the leaf creates the desired spicy, aromatic and fresh taste in the mouth. In classical literature these effects have been appreciated and it is suggested that one should chew a tambula.
“…To lend beauty to the mouth and purify it, to destroy all foul odour…”
The oils contained in the betel leaf support the stimulating effect of the other ingredients.
The other contents of a prepared paan-roll are basically added for their flavouring and refreshing value. Of these catechu might be the most popular. It is a reddish solution of the heart-wood of the tree Acacia Catechu Wild, locally known as katha. Its astringent and disinfecting principals are the ctechin and catechu tannin causing contraction of the gums. It is therefore, considered a means of preserving and cleansing the mouth and teeth. This liquid causes the redness of the mouth and saliva while chewing the betel leaf.
There are a variety of betels leaves grown indifferent parts of Indian and the method of preparation also differs. The delicately flavoured paan from Bengal is known as Desi Mahoba. Maghai and Jagannath are the main paans of Benaras. Paan prepared from small and fragile leaves from south India is known as Chigrlayele. The thicker black paan leaves – the ambadi and Kariyele are more popular and are chewed with tobacco.
The earliest known inscriptional reference to tambula is in Mandasor in Madhya Pradesh. It says “(just as) a woman endowed with youth and beauty (and) adorned with the arrangement of golden necklaces and betel leaves and flowers, goes not to meet (her) lover in a secret place until she has put on a pair of coloured silken clothes...”
Early Sanskrit texts mention the consumption of betel leaf among the eight enjoyments – incenses, women, clothes, music, bed and food. Since it was deeply connected with enjoyment and erotic play, it is not surprising to find frequent depiction of lovers sharing a betel roll or offering it to each other, or all the necessary utensils and implements for betel, specially in those miniatures depicting romantic themes. These containers are shown lying on the floor near the bed or a couch and in most cases showing decorative perforations which keep the leaves fresh due to the circulation of air.
Vatsyayana included betel leaf in the solah shringar, one of the 16 toiletries. It was and still is a part of the religious ritual and is offered to the gods. Pan was however forbidden to widows and students. Ascetics also could not partake of paan because it ws considered an item of enjoyment. Only married men and women were allowed to eat tambula.
Betel leaf eating has great significance in the wedding rituals of most provinces of India. Folded betel leaf containing lime, catechu, areca nut, cardamom, etc., are distributed at wedding parties. The Kathi women of Saurashtra make highly ornate bags for keeping areca nuts to be distributed to the guests at wedding parties. In Maharashtra there is a special wedding custom in which the bride holds a betel roll in her mouth half of which the bridegroom bites from the other end. Betel boxes also were commonly a part of the gifts to the bride and bridegroom from their respective fathers-in-law.
Betel boxes today have become a part of Indian artefacts. They were once an integral part of the household. The most characteristic feature of all of them away the perforation work either in the lid or in the entire case. The perforation added beauty and ornateness to the betel boxes and at the same time kept the leaves fresh for a longer period. Some betel boxes were recreated in shapes, like that of a pumpkin, a melon, a flower, a mango etc., other were shaped like peacocks and parrots. Boxes re made with or without inner compartments. Usually there is a flat tray inside on which betel leaves and the nut-cracker are placed. Underneath the plate there are different compartments for the various ingredients.
Before the introduction of sophisticated materials and methods of construction, often the betel boxes were made of khas grass or even terracotta which were kept wet by sprinkling water so that the leaves remained fresh.
A combination of charming forms and functional devices made the everyday life of a traditional house much richer and devoid of the jerky dichotomy of art and utility. Art was separated from the conviviality of its users. It was certainly for the rasika, and not only for the elite.
Preparing paan at home may be out-dated and considered a time consuming process today but eating paan is still apart of Indian habit. After lunch and after dinner people inevitably make their way to the tiny paan shops located at every street corner.
Paan shops are a part of the Indian culture. Paan sellers with their makeshift kiosks are a source of entertainment and information. Come evening one finds youths of the neighbourhood converge at this small corner to discuss the day’s events or hold a heated discussion on the latest national or international happening with the paan wallah, as the paan seeler is called, pitching in actively. But business is never forgotten. Bidas of paan are briskly passed around to liven up the discussion and profit.
It is surprising how these little commercial set ups with their brass containers lined in front are keeping alive a culture that originated centuries ago.
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