By Girija Madhavan
Over the years our lives have been controlled by the seasonal and monthly cycles of earth, sun and moon. What we eat at our festivals, harvest or monsoon, is dictated by tradition; some foods are chosen for their healthful properties, others for joy in their taste. Our “Paan” or Betel leaf has both attributes. Botanically named “Piper Betle” of the family “Piperaceae,” it is celebrated in ancient treatises like Sushruta Samhita or the Kamasutra and has been part of food culture for centuries in India and Southeast Asia. On my first diplomatic post to Myanmar in 1959, I was homesick for Mysore. Among the unfamiliar smells and tastes, I was comforted by finding “Vilyedele” in Yangon.
