Thanks Gurcharan ji, for sharing your (Paan) experiences. I know, there are so many ingredients and there exist a variety of paan's such as Saada, Special, Meetha etc.
[i can tell only few ingredients...Piper betel leaf, Areca catechu nut, Abrus precatorius leaves, Foeniculum vulgare fruits?, Rose petals/extract, Syzygium aromaticum flower buds, Cocos nucifera endosperm shrivals...and some preservatives...] would anyone like to add...? With regards R. Vijayasankar On Sun, Jul 11, 2010 at 11:17 PM, Gurcharan Singh <singh...@gmail.com>wrote: > Vijayasankar ji > And imagine our examiner for Economic Botany brought Paan with him and gave > it to us for identifying the ingredients. Imagine my plight who had never > opened or tasted folded Paan leaf. Somehow, I managed from what I had read. > Please don't be alarmed by the length of the thread. Firstly is being > renewed after a gap of nearly more than a month, and secondly the length of > the thread shows it is an interesting topic. > > > -- > Dr. Gurcharan Singh > Retired Associate Professor > SGTB Khalsa College, University of Delhi, Delhi-110007 > Res: 932 Anand Kunj, Vikas Puri, New Delhi-110018. > Phone: 011-25518297 Mob: 9810359089 > http://people.du.ac.in/~singhg45/ > > On Mon, Jul 12, 2010 at 8:28 AM, R. Vijayasankar < > vijay.botan...@gmail.com> wrote: > >> I think cooking is a great art, Gurcharan ji! I always like it (and of >> course eating too!). But most of time i will be assigned the job of cutting >> vegetable, as i used to take proper T.S. or L.S. in uniform thickness...like >> a 'macrotome'...[?] >> >> during lunch time in college/office we friends used to discuss/id the >> bot.names of all the ingredients of our meals....starting from Brassica >> juncea...Murraya koenigii...to all vegetables. Botanical lunch! >> >> i think this thread is going tooooo looong... >> >> With regards >> >> R. Vijayasankar >> >> >> On Sun, Jul 11, 2010 at 9:40 PM, Gurcharan Singh <singh...@gmail.com>wrote: >> >>> Our children used to get confused shopping to differentiated between >>> Sabut mah (mash; whole black gram), dalli mah (split black gram), and Dhuli >>> mah (washed black gram, which is white in colour). >>> >>> Vijayasankar ji, you seem to a culinary expert also. >>> >>> -- >>> Dr. Gurcharan Singh >>> Retired Associate Professor >>> SGTB Khalsa College, University of Delhi, Delhi-110007 >>> Res: 932 Anand Kunj, Vikas Puri, New Delhi-110018. >>> Phone: 011-25518297 Mob: 9810359089 >>> http://people.du.ac.in/~singhg45/ >>> >>> On Mon, Jul 12, 2010 at 7:57 AM, Rakesh Biswas < >>> rakesh7bis...@gmail.com> wrote: >>> >>>> :-) >>>> >>>> interesting discussion. >>>> >>>> On Mon, Jul 12, 2010 at 5:20 AM, Pankaj Kumar <sahanipan...@gmail.com >>>> > wrote: >>>> >>>>> you are talking abt homely food infront of a bachelor who hasnt been >>>>> home for past 4 years :(((...... >>>>> Just kidding....!!! >>>>> You see, ultimately the curry can be white.... >>>>> Pankaj >>>>> >>>> >>>> >>> >>> >>> >>> >> > >
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