Too lazy to drive down to Mumbai's most famous Muchhad paanwala? Just get the paan shop home. A tiny store at Breach Candy, that even Asha Bhonsle is a fan of, stocks 200 varieties of mukhwas, paan and churans to keep your mouth busy after a meal
Too lazy to drive down to Mumbai's most famous Muchhad paanwala? Just get the paan shop home. A tiny store at Breach Candy, that even Asha Bhonsle is a fan of, stocks 200 varieties of mukhwas, paan and churans to keep your mouth busy after a meal
Anil Mishra is a jovial man who will gladly strike a conversation with pedestrians, unless they end up doing the unthinkableu00a0-- pick up a chutki of mukhwas (after-meal digestive snack) or churan (powdered mix) using their fingers instead of tiny spoons that stand in a sea of tester jars at his hole-in-the-wall stall.
Mishraji, as people around Breach Candy know him, is the man to go to if you are looking for desi after mint. Chandan,u00a0 a shop he manages, stands tucked between rows of storesu00a0 that line the shopping paradise.
It was once an ice cream parlour that churned out softies. You can tell from the unused ice cream machine that still stands here undisturbed. 
Anil Mishra arranges the many testers at his shop. For the
last 12 years, he has been urging shoppers who walk past the
Breach Candy stall, to stop and taste his after mints.
Pics/ Bipin Kokate
If you arrive here not knowing what to pick up, and end up further confused and spoilt by choice, Mishraji is most likely to sell you the Calcutta Meetha Paan. This one comes minus the supari, making it a favourite with those who turn up their noses at the areca nut and lime content of India's favourite after-meal indulgence.
"Aap ek kha kar toh dekho (At least try one)," he urges you in his nasal voice, his mouth stuffed with one of the many mixtures that stand in attention before him.
The Calcutta Meetha Paan, a favourite with non-resident Indians who trek down to South Mumbai to pick up a couple of jars, is individually wrapped in flat plastic tubs. Peal off the wrapper, and pop the contents in your mouth to experience a burst of authentic flavours. This one is our top recommendationu00a0-- you won't have to run to your nukkad ka paanwala each time you crave a paan.
At the shop that Mishraji has been managing for 12 years, the aroma of liliums that stand in buckets at a florist next door mingle with the sweet smell of mukhwas. 
Mishraji offers to run us through 200 items he stocks, with a little assistance from his eager helper, Shafique.
"Asha Bhosle is here every other day," Misraji says about the legendary playback singer, a hint of self-importance lacing his voice. "She says she buys it to gift friends. Juhi (Chawla; actress"), Neil (Nitin Mukesh; actor), Anil (Kapoor; actor)u00a0-- sab aate hain (they are all customers)," he rattles off a litany, spooning out some Kachi Kairi mixture and placing it in our palm. We pop the goblin golis inu00a0-- they melt in the mouth, leaving behind a nice khatta-meetha flavour.
The taste buds go into shock when we bite into a long strip of Peepul Pachak, a potent digestive which we quickly counter with sweet Anaar Powder.
The Jeera Goli, we are told, has been a fast seller for a decade. But Mishraji knows we've developed a soft spot for the Calcutta Meetha. "It's paan for the lazy-boned. You don't need to wait around. Just peel off the wrapper and eat it. And it tastes just like the real thing, doesn't it?"
ADVERTISEMENT
At: Chandan, next to Amarsons, Bhulabhai Desai Road. Branches at Atria Mall (Worli) and Phoenix Mills (Lower Parel)
Tell the Banarsi from the Sada
Calcutta meetha: The tamer version has a betel leaf with neither tobacco nor betel nut. The filling is made primarily of coconut, fruit preserves and various spices. It is also often served with a maraschino cherry.u00a0
Banarsi: It does not take superstar Amitabh Bachchan to extol the virtues of this one. Banarsi paan is known by the zarda (aromatic tobacco) and masala-stuffing, and it remains tucked in the mouth. A lime-and-catechu paste, slivers of areca nut, tobacco powder, camphor, cardamom, coconut, mint and sweeteners are essentials. Maghai is the most famous type of Banarsi paan.
Sada: The ordinary version has betel leaf filled with a mixture of coarsely ground or chopped areca nuts (supari) and spices.
Mishraji's top 4 picks
Calcutta Meetha Paan: Probably the best-selling item here, this one's available in a plastic tower (15 pieces piled up to form a 'tower') for Rs 150 or in a jar (75 pieces for Rs 375). The heart-shaped, individually packed tubs contain a mixture that's 'natural' and minus supari.
6-in-1 mukhwas: This comes as a box with six compartments, each containing a different variety of of mukhwas: Jet Mukhwas, Crispy Cool Mukhwas, Every Day Mukhwas, Olympic Mukhwas, Mint Mukhwas, Lakhnavi Mukhwas. We ran an online search and stumbled on a website selling it to NRI Gujaratis perhaps for $7 (Rs 320 for a 230 g tin). At Chandan, you get it at a modest Rs 150.
Shahi Pan: Covered all over in silver foil, this is a cooling pan that contains betel leaves, betel nut and sweetened rose petal paste.
Chatpati Imli: Made of sweetened rose petal paste, cumin seed powder, coriander seed powder, dried mango powder and black pepper, this one defines chatpata.
Subscribe today by clicking the link and stay updated with the latest news!" Click here!
