Every region in India has its own version of paan and almost everyone in India eats, if not loves, it. But there is something about Banarasi paan that sets it apart. Is it the leaf, the ingredients, ...

A flock of egrets descended on the water collected in depression pockets of Indus’s riverbed in the riverine area. The riverine area in Ghora Bari taluka Thatta looked picturesque as the flows moved ...

Also known as tambul, tamalapaku, nagavalli and nagarbel, paan is traditionally eaten after meals considering its aromatic and powerful flavour that serves as a natural mouth freshener. Paan is not ...