I have a deep fondness for all things paan (betel leaf). My grandma ate paan after every meal . I would often sit with her and watch as she spread katho (catechu), chuno (lime), sopari (betel nut), and tamaku (tobbaco) on her fresh paan. These were her essentials. Then she would add the fun stuff like gulkand, licorice, cardamom, mint candies, and others for flavor. She often made me a sweet paan with just the fun stuff. It was delicious and more importantly, it was something we bonded over. Thi