Dear Gurucharanji and Vijayji,
Pl add Acacia chundra (Kattha) from my side.
On Jul 12, 1:34 pm, "R. Vijayasankar" <vijay.botan...@gmail.com
> 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
> > 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
> > On Mon, Jul 12, 2010 at 8:28 AM, R. Vijayasankar <
> > vijay.botan...@gmail.com
> >> 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
> >>> 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
> >>> On Mon, Jul 12, 2010 at 7:57 AM, Rakesh Biswas <
> >>>> 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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