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    Mausoleum of Shad-e (or Shadi) Mulk Aga in Shah e Zinda, Samarqand

    Mausoleum of Mahmud Pahlavon in Khiva, Uzbekistan

    The tomb of Baba Rukn al-Din Shirazi, Takht-i Fulad, Isfahan, Iran

    The Summer Mosque of the Arc in Khiva, Uzbekistan

    Shrine of Sheikh Zainuddin Bobo in Tashkent, Uzbekistan

    The Madrasas ( educational institutions) of Ulugh Beg

    The Madrasas ( educational institutions) of Ulugh Beg

    Dargah of Sheikh Raju Qattal in Khuldabad, Maharashtra

    Dargah of Sheikh Raju Qattal in Khuldabad, Maharashtra

    AkshayVat in Allahabad/ Prayagraj

    AkshayVat in Allahabad/ Prayagraj

    Helical stepwell in Pavagadh area of Gujarat

    Islam Khoja ensemble in Khiva,Uzbekistan

    Mysore Silk and Tipu Sultan

    Mysore Silk and Tipu Sultan

    Lord Buddha statue in Chandigarh Museum

    Akbar’s Inscription in The Ranakpur Jain Temple

    Neelkanth Temple in Kumbhalgarh

    Neelkanth Temple in Kumbhalgarh

    Vijai Stambh in Chittorgarh Fort

    The importance of River Yamuna in Vrindavan

    The importance of River Yamuna in Vrindavan

    Tajuddin Baba of Nagpur or Shahenshah-e Haft-e Aqleem Hazrat Baba Tajuddin

    Tajuddin Baba of Nagpur or Shahenshah-e Haft-e Aqleem Hazrat Baba Tajuddin

    Shri Niwas or the House of Mirrors in Jaipur’s City Palace

    Shri Niwas or the House of Mirrors in Jaipur’s City Palace

    Kanishka statue in Mathura museum

    Kanishka statue in Mathura museum

    Shahji ka Mandir, Vrindavan

    Shahji ka Mandir, Vrindavan

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      Mausoleum of Shad-e (or Shadi) Mulk Aga in Shah e Zinda, Samarqand

      Mausoleum of Mahmud Pahlavon in Khiva, Uzbekistan

      The tomb of Baba Rukn al-Din Shirazi, Takht-i Fulad, Isfahan, Iran

      The Summer Mosque of the Arc in Khiva, Uzbekistan

      Shrine of Sheikh Zainuddin Bobo in Tashkent, Uzbekistan

      The Madrasas ( educational institutions) of Ulugh Beg

      The Madrasas ( educational institutions) of Ulugh Beg

      Dargah of Sheikh Raju Qattal in Khuldabad, Maharashtra

      Dargah of Sheikh Raju Qattal in Khuldabad, Maharashtra

      AkshayVat in Allahabad/ Prayagraj

      AkshayVat in Allahabad/ Prayagraj

      Helical stepwell in Pavagadh area of Gujarat

      Islam Khoja ensemble in Khiva,Uzbekistan

      Mysore Silk and Tipu Sultan

      Mysore Silk and Tipu Sultan

      Lord Buddha statue in Chandigarh Museum

      Akbar’s Inscription in The Ranakpur Jain Temple

      Neelkanth Temple in Kumbhalgarh

      Neelkanth Temple in Kumbhalgarh

      Vijai Stambh in Chittorgarh Fort

      The importance of River Yamuna in Vrindavan

      The importance of River Yamuna in Vrindavan

      Tajuddin Baba of Nagpur or Shahenshah-e Haft-e Aqleem Hazrat Baba Tajuddin

      Tajuddin Baba of Nagpur or Shahenshah-e Haft-e Aqleem Hazrat Baba Tajuddin

      Shri Niwas or the House of Mirrors in Jaipur’s City Palace

      Shri Niwas or the House of Mirrors in Jaipur’s City Palace

      Kanishka statue in Mathura museum

      Kanishka statue in Mathura museum

      Shahji ka Mandir, Vrindavan

      Shahji ka Mandir, Vrindavan

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      All about Paan, Paandaan and Paan Kharch

      inOur Cultural Heritage
      0

      “Meri Tehzeeb ke sab rang bhi Kya le gayiN daadi
      LaboN par paan Ki surkhi, na hathoN me “sarauta” hai!!”

      #NadeemGuft

      While growing up the sight of a paandaan was a common one in our houses.
      Most houses kept a functioning paandaan and even if the lady/gentleman of the house didn’t eat it , it was kept to be offered to guests.

      The paandaan itself consists of a fitted tray on top on which the leaves were kept in a damp cloth and underneath the receptacles for chuna, kathha, supari, tambaakoo, laung, elaichi etc

      The pan would be made applying all or some of the ingredients and folded into a triangular shape called ‘gilori’. The act of folding was an art

      image

      This would then be covered with silver warq and held together by nailing it with a laung -clove.
      It would then be kept in a khasdaan , sonetimes strung in a silver guchcha (like a keyring with tiny silver nails.

      So steeped was the paan in Indian culture that allowance given to women would be called paan kharch.

      image

      Ghiyas-ud-din Khalji, the Sultan of Mandu (r. 1469–1500), watches as tender betel leaves of the finest quality are spread out and rosewater is sprinkled on them, while saffron is also added. An elaborate betel chew or paan would contain fragrant spices and rose preserves with chopped areca nuts, folio from 16th century cookbook, Nimmatnama-i Nasiruddin-Shahi
      Paan is said to be a blood purifier, has strong digestive properties, and is an oral deodorant.
      When making paan one takes a tender, water soaked betel leaf. The spine of the leaf is broken because during rains, water collects in it.
      The top and the bottom are cut about half a centimeter.
      a bit of slaked lime paste chuna is applied on it
      kattha is applied generously, mixing it well with his fingertip. Kathha is a reddish-brown solution from the bark of the tree Acacia catechu. After that other ingredients are as per taste.
      But we are spoiling the name of a wonderful tradition by spitting it all over the place.

      In the middle east paan is banned because people from the sub continent spit all over. In fact in Muscat I heard if the police catch someone chewing paan they tape his/her mouth and take them to the police station!

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      Betel or bétele (Portuguese) derived from the Malayalam word vettila. Vetel in Malayalam means Betel and ila means leaf
      The betel leaf is known as Paan in Bangla and Hindi, Tambula and Nagavalli in Sanskrit, and Tanbul in Persian.

      image 

      It is a creeper and needs highland and very fertile land

      There is archaeological evidence that the betel leaves have been chewed along with the areca nut since very ancient times.
      Its use in India dates back to 400 BC. As per ancient books of Ayurveda, Charaka, Sushruta Samhitas and Kashyapa Bhojanakalpa, the practice of chewing betel leaves after meals became common between 75 AD and 300 AD.
      Vatsyayana, the author of Kamasutra, included the betel leaf in the solah singar or the sixteen adornments.
      Towards the 13th century, European traveller Marco Polo recorded, betel chewing among kings and nobles in India.
      In India it was popularised by Nur Jahan.

      How to make Plain Paan (Saada Paan)

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      Come, explore and fall in love the Beauties of Delhi (Dilli ki Ranaiya’n) and the World with me, Rana Safvi

      I have a masters in medieval history from the prestigious Centre for Advanced Studies, Dept. of History, AMU. A firm believer in our Ganga Jamuni Tehzeeb, I am passionate about gaining and sharing knowledge and these days I am doing it via the social media platform.

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