The Paan Wala In Glasgow, Scotland | Scotistani | Faraz

Scotistani talks to Scotland’s first and only paanwala. It’s been a year since the paanwala brought sweet paan to Scotland. Before paan’s arrival in Scotland, paan lovers had to travel to London or Manchester if they had a paan craving. Our Glaswegian Pan Wala imports betel leaves all the way from India which according to him stay fresh for at least a week.
Meetha Paan (Sweetened betel leaf) has deep cultural roots in the South Asian region and is usually consumed after lunch or dinner. Amongst some South Asian ethnic groups paan is a feature of hospitality .It is offered to guests on their arrival and also at the end of the meal, especially at social gatherings. Offering paan is indicative of a very warm welcome hosts extend to their guests and the gratitude that they express for the presence of the guests. When offered after dinner, it is taken as a subtle hint that dinner is over now and the visitors may want to leave.
Anyone who has had a Meetha paan knows well that it is a flavour fountain: peppery bite of the leaf, nutty coconut, warm aromatic fennel seeds and sweetness of gulkand (sweetened rose petals preserve)

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