The betel leaf is one of the more exotic specimens of flora in India...Popularly referred to as the Paan patta in central and northern parts of the country, it is an efficient digestive, an object and mark of hospitality in old muslim khandaans of UP and Bihar, a delectable after dinner treat and a very interesting base for culinary experimentation. Try the following quick stuffings if you are bored of the conventional choona, supari do's:
1) Whipped milk cream and seedless cherries
2) strawberry sauce
3) Paan coated with hot melted chocolate
4) maybe melted white chocolate too
5) Thick sweet rabdi
6) ground dry fruits coated in honey

Its time the popular Indian delicacy was subject to a little innovation after all.