What image do you have when you hear about a pan? Fresh Betel leaves filled with sweet gulkand coated with silver leaf or the last course of your meal. But have you ever thought it to be a flavouring, tenderiser or even an aromatic one? Would you ever consider using it with meat to make delicacies such as hara mass. The most common answer will be no. In today's episode we have an exceptional writer, food columnist Ms. Madhulika dash. who's here to amuse you with tales of the betel leaf or as we say paan ka patta.