Paan Shot

Earlier this year, I had the opportunity of dining at Jigg Kalra’s first Mumbai outlet of Punjab Grill. While the appetizers at the kebab-themed restaurant were heavenly, the entrees were merely satisfactory. But all’s well that ends well. And the end to this meal was spectacular. Flaming gulab jamun’s doused in rum were a table-side show-stopper. But what was even more delightful was the sheer genius of the paan shot finale. If you’re not already familiar with paan, it is a palatte cleaners and digestive used in India, often at the end of a meal. Paan vendors are ubiquitous on the streets of India, filling betel leaves with shavings from an Areca nut along with candied fruit, fennel seeds, and/or rose preserve. At Punjab Grill, betel leaf is blended together with gulkand (a sweet preserve of rose petals) and ice cream. The shot can be made with or without rum, though I prefer it with as a nice after dinner drink. Here’s how to make it.

What You Need:
2 betel leaves
1 tsp gulkand
4 scoops vanilla ice cream
1 shot of rum

What to Do:
In a food processor, process the rum and betel leaves together until it’s as smooth as you can get it. Add in the ice cream and rum and pulse until combined. Strain if you desire. Serves 2-3 large shots.

About the Author

Currently based out of Boston, Jesal is a blogger, freelance writer, yoga enthusiast and lifelong vegetarian who spent four years eating her way through New York City and various other cities around the globe. After answering hundreds of emails and phone calls answering the question, "Where's a cool place I can take my vegetarian friend out to eat" she started Veggiewala to efficiently share her knowledge of the vegetarian food scene with curious carnivores, flexitarians and other vegetarians.