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Paan: Betel leaf stuffed with supari (betel nut), quick lime paste, kathechu paste, gulukand (rose petal preserve), fennel seeds and dried grated coconut. Paan is eaten usually after a meal and has known to aid in digestion.
Pan or Paan: Betel leaf folded around a stuffing lime paste or various spices and eaten after a meal as a digestive.
Pan-broil: To cook, uncovered, in an ungreased or lightly greased frying pan, pouring off fat as it accumulates.
Paan, which acts as a breath-freshener, digestive, antacid, and carminative, is eaten after a meal. It is garnished with Varak. Bhaaji A general Indian term to describe vegetables. Bhakri An unleavened flatbread made from Sorghum flour and water.
 See also: Betel, Betel leaf, Spice, Varak, Spices
  
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