Betel leaf or Paan, as it is known in India, is an integral part of Indian culture and society. It is believed that the practice of chewing Paan originated in South East Asian Islands. The preparation of the Betel leaf or Paan acquired different forms and methods in India and besides the Banarasi Paan, it was the Bhopali Paan that conquered the heart of people. The Betel leaf or the Paan over time became very popular in the Indian Sub Continent. Noorjahan, the mother of the Mughal Emperor Shah jahan is said to have popularized the habit of chewing Betel leaf.

Bhopali Paan is an integral part of the Culture of Bhopal and a Bhopali Paan shop can be found at every nook and corner of the city of Bhopal. The preparation of Bhopali Paan is quite different from the Paans found in other parts of India. The Bhopali Paan is topped with various kinds of toppings which include chuna, kattha and supari. There are different varieties of Bhopali Paan and one can even get an order made Bhopali Paan. The people of Bhopal consider Paan making as a form of Art and therefore it is a part of their culture and heritage which has been passed down from one generation to the other. 

Bhopali Paan is a part of the tradition of the place and therefore everything related to it is very traditional which has been continuing for ages. The Beetel leaves are wrapped in a moist red cloth which is called 'Shaal baaf' and is kept in a metal casket called Paan- daan. The Paan Daan has several other compartments in which the other fillings of the Paan are stored. The Betel leaf or the Paan is said to be the most popular natural mouth refresher. Besides having refreshment value, Bhopali Paan also has digestive value and is often offered to guests after a hearty meal.

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