Paan has a symbolic value in ceremonies and cultural events in India and other countries in the subcontinent.

Paan is a type of digestive which consists of various fillings wrapped in a betel pepper (Piper betel) leaf and held together with a toothpick or a clove.

It is usually consumed after a heavy meal for easy digestion. An Indian dinner can never be complete without a paan.

Preparation of a paan is an art and skilful technique possessed by the paanwallah's who operate from tiny stalls squeezed between shops.

Paan and paanwallah's are very popular all over the country. On the streets of India, you will find a panwallah in every 100 meters on the street.

They  wear a very interesting attire along with intimidating long moustaches.

We find an interesting display of various mouth fresheners and other products in these mobile shops.

The Paan is topped with a cherry with a thin silver coating and decoratively arranged in a big plate which catches every eyeballs on the streets.

The culture of eating Paan and its making is a common all across Asia.

It takes an experienced hand to gracefully mix all the ingredients together in
a beetle leaf to form a mouth freshener which is good for the health tastes well and looks mesmerising at the same time.