Fresh betel leaf wrapped around areca nut pieces with slaked lime — the iconic Khasi social offering that precedes every guest welcome, business meeting and community gathering.
Ingredients
8 fresh betel leaves (paan ke patte) — washed and dried
1 areca nut (supari) — sliced into thin pieces
1/4 tsp slaked lime (chuna — wet lime paste; available at paan shops)
Optional additions: pinch of cardamom, small piece of catechu (katha)
Method
Select fresh, undamaged betel leaves — they should be bright green, pliable and smell fresh.
Slice the areca nut into thin slices or use pre-sliced dried areca nut.
For each serving take one betel leaf. Apply a very thin smear of slaked lime on the inner surface — use only a tiny amount, slaked lime is strong.
Place 2 to 3 thin areca nut slices in the centre of the leaf.
If using cardamom or catechu add a small pinch.
Fold the leaf over the filling: fold one side over, then fold the bottom up, then fold the other side over to form a small triangle or cone shape.
Offer to guests on a small plate or in a decorative container.
In Khasi tradition kwai is always offered to guests before any conversation or business.
Eating: place the entire folded leaf in the mouth, chew slowly.
The combination of areca nut, lime and betel leaf produces a red-tinged saliva and a warming sensation.