Paan isn’t just a post-meal treat—it’s an experience packed with history, flavor, and cultural significance. Among the many regional variations, Banarasi and Calcutta paan are the most famous. But what really sets them apart? It’s more than just their origins. Let’s dive into their differences and uncover the unique elements that make each one special.
The foundation of any good paan lies in its betel leaf. Banarasi paan is made from Maghai or Jagannathi leaves, known for their slightly thicker texture and a peppery bite. This makes them strong enough to hold multiple layers of ingredients without losing shape.
Meanwhile, Calcutta paan uses Bangla or Misti betel leaves, which are thinner, softer, and naturally sweeter. This gives Calcutta paan a more delicate chew, allowing the fillings to shine through without overpowering the palate.
A single bite of Banarasi paan explodes with bold and intense flavors. It’s generously filled with gulkand (rose petal jam), areca nut, cardamom, and a blend of strong spices. Some paanwalas even add edible camphor or sandalwood powder for an extra aromatic kick.
Calcutta paan, on the other hand, is all about subtle sweetness and delicate textures. It typically contains gulkand, fennel seeds, desiccated coconut, and a touch of meetha masala, making it a smooth, mildly sweet experience rather than a punchy, spice-laden one.
Banarasi paan follows the rule of chuna (slaked lime) first, khatha (catechu) second, creating a strong base that enhances the paan’s flavor and texture. This method makes Banarasi paan slightly firmer and gives it a more lingering chew.
Calcutta paan, in contrast, often skips chuna altogether or uses a minimal amount, making it a softer, milder chew that highlights the leaf’s natural sweetness.
Banaras is known for its sada paan (plain paan), which carries an intense kick due to tobacco, supari, or zarda. While meetha Banarasi paan exists, it’s not as famous as its stronger counterpart.
Calcutta paan, however, is best known for its meetha (sweet) version, loaded with tutti-frutti, coconut, gulkand, and other mild sweeteners. Its melt-in-the-mouth texture makes it a favorite for those who prefer a light, aromatic chew.
In Ayurveda, betel leaves are believed to aid digestion and improve oral health. Banarasi paan, with its strong spices, is thought to boost metabolism, while Calcutta paan’s cooling ingredients help soothe acidity.
Both paans also carry deep cultural roots. In Banaras, offering paan is a sign of hospitality and respect. It’s a staple at religious ceremonies and classical music gatherings. In Kolkata, paan is linked to aristocratic indulgence, with zamindars and poets enjoying handcrafted paans as part of their daily rituals.
While these classic paans remain icons in India, their influence has spread worldwide. In cities like New York, Dubai, and London, fusion paans such as chocolate paan, whiskey-infused paan, and even gold-leaf paan are making their way into gourmet menus, introducing international food lovers to this rich tradition.
The choice between Banarasi and Calcutta paan depends on your taste. If you love bold, spice-packed flavors with a strong chew, go for Banarasi paan. If you prefer something light, aromatic, and sweet, Calcutta paan is the way to go.
Mr. Paanwala’s, every paan is crafted with care, keeping the authenticity of both Banarasi and Calcutta styles intact. Whether you crave the richness of Banaras or the delicate sweetness of Kolkata, Mehul Patel ensures that every bite delivers tradition, quality, and a burst of flavor. Try both and discover which one wins your heart!
