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7/27/2019 P is for Paan.docx
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P is for Paan
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Pis for Paan
A tradition from the ancient days, the eating of paan, which is woven into
Indian history and the myths and legends of the past, is still enjoyed all over
the sub-continent today.
Statistics reveal that India is one of the main countries where Areca and
Betel nut are consumed and produced to a extent.
Fig: 1.1
Paan is a vital part of Indian tradition, it is chewed as a palate cleanser and a
breath freshener. It is also commonly offered to guests and visitors as a sign of
hospitality and an Ice breaker to start conversation. It also has a symbolical
value at ceremonies and cultural events.
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There are so many paan outlets all over India, every village and town has them.
They are usually family owned and managed. Most of them also serve as
cigarette and bidi outlets.
1.2 The Recipe
A simple Paan can be prepared in following way. Betel leaf is washed carefully
and then dried with cloth. Mix spices such as cardamom, anise and katha with
choona (lime paste), grated coconut, different kinds of supari (betel nuts) andsmall piece of various
candies. Add the mixture
on the betel leaf. Fold the
leaf into a triangular
shape and secure it by
piercing a piece of cloves
into it. You can keep Paan
fresh on ice with rose
petals.
If you don't like tobacco then you can also eat sweet paan also known as the
Ladies Paan. It is the same paan without Tobacco. It is safe so that even a
child can also eat it. It is a very famous sweet dish served after food in Indian
marriages and even in some exquisite hotels to lend beauty to the mouth and
purify it and also to destroy all foul odour. A small content of a volatile oil
called betel-oil, in the leaf creates the desired spicy, aromatic and fresh taste in
the mouth. In classical literature these effects have been appreciated and it is
suggested that one should chew a paan.
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1.3 Varieties Of Paan
There are many different varieties of Paan preparations.
Sada
Meetha
Sada Meetha
120
160
300
600
Bhola Tambaku
All these varieties of preparations are made in all three types of Paans i.e.
Kalkatta , Banarasi and Maggai.
Special PaansMuchhad Special Sada
Muchhad Special Meetha
Muchhad Special 600 Kimam
Ganga Jamuna
Nauratan Kimam
Mava - When all the masala (ingredients) of the paan is mixed together and
had without the paan it's called mava.
Types of Mavas
Muchhad Special Sada Mava
Muchhad special Meetha Mava
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The common ingredients used in all the varieties of Paan:
Chuna
Belgaum
Laxmi Chura
Gulab Chutni
Green Gold Chutney
Kathha
Kashmiri Sugandh
Mukh Bilas
Dilbahar Chutney
Preeti Chain
Elaichi
qavaam
shehed
long(clove)muleithi
coriander seeds
roasted sesame seeds
tobaco
After mixing the common ingredients,
For Meetha Paan add :
Gulkand
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Kharik
Munakka
Khopra (Grated Coconut)
Badam Powder (Almond)
Kaju Powder (Cashew)
Pista Powder (Pistachio)
Cherry
Special Salli Supari
Gulab Powder (Rose )
sauNf and muleithi
For Sada Paan add:
Special Roasted Supari
Kalkatta SupariSpecial Salli Supari
Badam Chutney
Hari Patti (small Green Leaves)
For Sada Meetha add:
Roasted Supari
Kharik
Special Salli Supari
Gulab Powder
Elaichi Water (Cardamom Water)
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For 120 Paan: 120 No. Tambaku (Tobacco) is added to any of the paan
preparation. Similarly Tambaku No. 160, 300 and 600 are also available.
1.4 Social Matrix:
43.1% of the paanwalas are in the age group of25-40. Male to female ratio in
this business is 3:1. 49.2% are from Bihar and Uttar Pradesh especially from
Sasaram, Aara, Chapra and Allahabad. 43.1% are from Kolkata itself. 29.2% of
the children of paanwalas are in the same business. They are either working
with their parents or have opened a separate store elsewhere. 43.1% of the
shops are near the residential areas especially due to the fact that the total
sales in these areas are quite high.
After a sumptuous meal, there are some who yearn for a paan, and if you are
in Mumbai, the only person who can satisfy this yearning and promise
originality at the same time is Muchad Paanwala
Popularly known as "muchhad walla", Jaishankar Tiwari, is the man behind the
amazing and mouth watering paan (betel leaf) in Mumbai. Most people zip by
in their fancy cars, make a quick stop at Muchhad''s to grab a few paans and
zip off again. This millionaire paanwala is legendary for his intimidating
moustache and ornate paans, all maintain big and long moustaches that
almost touches their ears. This tradition initiated by Shyam Charan the founder
of this shop, and this traditional is religiously followed by his sons and
grandsons even today.
Muchhad Paanwala is a cult shop in Mumbai. If you like Paan or even if you
want to try it out for the first time, you can't miss it. The shop is as unique is
the name is it started out as a street vendor point with 2 plates of paan, then
went on to get a little corner where one could barely sit, and now its a
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decently sized shop for a paan-wala.
Jaishankar Tiwari began his career as paan-wala starting this shop in 1977,
when he was barely 17 years old: over thirty years after, he is probably the
most well known paan-wala in Mumbai, with many celebrity connoisseurs
driving past after midnight (the shop is open until 2 AM) and getting served
their favourite after-meal paans in their cars.
The paans on offer are of many varieties with different kinds of ingredients.
The owner essentially keeps the old Indian tradition treating his customers as
guests; for him, maintaining his good name is more important than making
moneymaybe thats why the most expensive paan there is just for Rs. 20.
If you ask him whats his daily turnover, he refuses to let that out and also
advises you to never tell your income to anyone. One should never talk about
it, lest it becomes less, he says with a worldly grin on his face.
And about the name of the shop, he will tell you how all men in his family
follow the tradition of keeping big moustaches and that is what sets them
apart from the other paan vendors of the city!
So if you drive by Kemps corner at midnight, all you need to do is pull over your
car at the crossing and a boy will come running over to take your paan order.
But if you have a minute, step out and walk over to the man with the big
moustache. He will tell you a story or two about the origin and the traditions
associated with paan eating. Take a bite of the ethnic mouth freshener and I
assure you, you will be driving back on that route again soon.
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*Curiosity - The (unverified) legend of Muchhad Paanwala says that his success
is such that he now owns a Mercedes and was able to send his children to
expensive schools.
The wide range is simply mind boggling. The betel-nut loaded Banarasi Paan is
not for first timers, who opt instead for the Meetha Paan (Sweet Paan). Also
called the ''Ladies Special'' for its lack of tobacco, the Meetha Paan is supposed
to be a mouth-freshener but tastes more like dessert! An Indian dinner is kind
of incomplete without Muchhad''s betel leaf master creations. Muchhad takes
party orders and delivers as well. All these varieties of preparations are made
in all three types of Paans i.e. Kalkatta , Banarasi and Maggai.
Serving the customers in the best way possible is definitely the driving motto
behind their successful business. The Tiwari brothers often draw immense
satisfaction in serving their customers with the best, at all times. For many of
the regular customers to the shop, believe that it is the family-like service
that attracts them most to the place, apart from the very obvious, paan.
If the I can spirit is alive, you will succeed despite anyobstacle that comes
your way.
When I came to Mumbai in 1977, I had no idea I was going to start
apaan business. My father, Shyam Charan Tiwari, had come here in the early
50s to earn a living and make it big for the family. He was in service of, and
paying rent to, Tilkamdas Khatau, owner of Khatau mansion, where the shop
stands today. This street corner, in those days, had become a popular hangout
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spot (nukkad) for the aimless on the road to gather and smoke or chat without
consideration for the people residing there. Mr. Khatau wanted to get rid of
this nuisance.
My father used to be a strong man, who exercised regularly and his presence
was thought of as a healthy signal to ward off unwanted elements at the street
corner. For this reason, he put up a fruit and vegetable stall in this spot (where
the shop stands today) without any real motivation to develop the business.
Once I came to the city, the idea of starting a paan shop here struck me. I had
to make a living and I had good exposure topaan-eating habits back home in
Tiwaripur (a village in Hadia district of Allahabad) where it was a popular
pastime among fellow villagers. Hence, I decided to jump into
thepaan business with a mere investment of Rs.500.
Whenever you are trying to build a brand, customers need something to
identify it with. In our case, our long moustaches became our identity. My
father had a moustache that was so thick and long that it touched his ears onboth sides of the face. This served as a recognition mark for customers, who
today come looking for thepaanwala with a long moustache.
Between 1977 and 1980, I went to Kolkata and Delhi to study and observe the
manypaanwalas on their streets. I saw how they served their customers, what
ingredients went into theirpaans, and what made them successful. I decided
that integrity and quality were the most important factors.
The quality of the ingredients would keep the customers coming back. By
1985, my investment had grown 100 times and I had approximately Rs.50,000
at my disposal. Today, Gujaratis and Marwaris comprise almost 80 percent of
our customer base. And they enjoy paan like its a special dish you go to a
restaurant for. On a good day, we manage to sell about 1,000 paans. Ours is a
high-volume, low-margin business. We treat all our customers like family.
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There is a bond we share with them that keeps them coming back. Our web
presence has helped us to get customer orders from places like Mombasa. We
plan to leverage the Muchhad brand and expand it to other business areas like
a gas cylinder distribution agency planned for our village. However, Muchhad
will always be a paanwala first.
1.5 Tips for aspiring entrepreneurs:
1. If you are in the food and beverages business, never compromise on quality.
2. Customer relationship management is the key to a successful business. Each
customer who comes to your shop needs to be dealt with differently. Always be
open to and act on customer feedback.
3. Do a survey to identify market trends. It will help you to identify and develop
your customer segment.
4. Work hard. Its the only way to build something.
5. Even if you fall, stand up again, the passion will only be stronger. Youll
create history.
MUCHHAD PAANWALA alias Jaishankar Tiwari is a second-generation
entrepreneur, who turned around a non-existent fruit and vegetable business
into a successfulpaan business. He believes business returns should be invested
back into the community and plans to take the brand back to his native village.
1.6 Raw Materials and distribution channel
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Making a paan isnt that easy. Muchhad Paans are more like mass customised
offerings, which have various common components and a variation in their
toppings. Dedication, originality and transparency are only a few of the various
aspects that are necessities that go into the making of a paan. Coming in after
that are the various flavours offered.
Muchhad Paanwala was the first to bring about a variety in the flavours
offered by his paan , as compared to the normal street paan vendors.
Muchhad concentrated on acquiring their raw materials from the cities where
these various components are grown in large , thereby also promoting the
businesses of these middlemen .
The leaves , which are the basic component are acquired all the way from
Calcutta , maintained and kept fresh , which adds to the speciality.
The Gulkand in his paans are specially ordered from Ajmer . Nothing like
fresh Gulkhand in the words of Jaishankar Tiwari.
All of the raw components needed are transported through rail , which are
then put into trucks once in Mumbai , from the respective stations. These
trucks then get them to Muchhad paanwalas outlet in South Mumbai. Raw
components are ordered every month , in accordance to the requirements.
We make paan with fresh components by getting them every month , so that
our loyal customers can enhance the essence of the paan, as rightly quoted by
Mr.Jaishankar.
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1.7 Challenges faced
A normal phenomenon faced by many entrepreneurs , the rise of imitations
sought after their core competence ! The virtual world is open to many , andbrilliant entrepreneurial ideas come to a select few.
Similarly the idea of an exotic paanshop, was also imitated by many , not just
the concept but the name too. Wisely stated what gives the artist real
prestige are his imitators.
1.8 Newspaper Reports:
Millionaire paanwala family members attack each other with sticks and iron
rods
Rivalry in south Mumbais famous Muchhad Paanwala family spills on to the
streets at 2 am on Friday
A long standing feud among family members of Muchhad Paanwala south
Mumbais most famous paan seller spilled on to the streets last Thursday
night. Kemps Corner residents witnessed from their high rises the millionaire
paan sellers attacking each other with iron rods and sticks, all the while
screaming abuses, at 2 am on Friday.
Officers from Gamdevi Police Station said that trouble began when Jaishankar
Tiwari, who manages Muchhad Paanwala shop at Kemps Corner, got into an
argument with his nephew Jitendra, who handles Tiwari Paan Shop next door.
Jitendras father Kanhaiyalal Tiwari and Jaishankar are cousins. Many years
ago, the family business split into two shops Muchhad Paanwala and Tiwari
Paan Shop following the patriarchs death. The two shops created a rivalry
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that is as much part of the Muchhad Paanwala family as its famous paans.
On Thursday night, the argument escalated, and both Jaishankar and Jitendra
accused each other of stealing customers. In their respective complaints, both
have accused the other of turning violent. Jaishankars sons Ram and Krishna
rushed to his help, while Jitendras brothers Sushil and Kaushal joined in. The
police said the action lasted almost 20 minutes. Jaishankar, Ram and Krishna
were hit on the head, arms, and chest, while Jitendra and his brothers too
suffered injuries.
Ram and Krishna were bleeding profusely, and were rushed to Nair Hospital,
from where they have been shifted to Breach Candy Hospital, an officer from
Gamdevi Police Station said. Jaishankar too had to be hospitalised. Jitendra,
Sushil and Kaushal have been arrested, and the officer said Jaishankar and his
sons will be detained once they are discharged from the hospital. Both the
shops have been shut since Friday.
An officer from Gamdevi Police Station said, Members of the Muchhad
Paanwala family are locked in a property dispute as well. So intense is the
rivalry between them, their bickering often turns ugly. Also, residents have
complained about the noise from the shop late in the night, and a few times in
the past, we penalised them. Senior Inspector Sanjay Diwadkar said, We
have booked all those involved in Thursday night fight, for rioting.
Many residents in Kemps Corner are rejoicing the fight; they say till the shops
remain shut, it guarantees them a good nights sleep. A resident said, Both
these shops are a favourite of late night revellers. Many a time, the revellers
get into a drunken brawl; on other occasions, the two shop minders get into a
fight. Its become a nuisance. Members of the Tiwari family were not available
for comment.
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Jaishankar Tiwari of Muchhad Paanwala shop at Kemps Corner fought with his
nephew Jitendra of Tiwari Paan Shop next door
1.9 Future Plan
They plan to leverage the Muchhad brand and expand it to other business
areas like a gas cylinder distribution agency planned for our village. However,
Muchhad will always be a paanwala first.
Suggestion for their growth:
They can enter the business for mouth freshners Chocolates like pan goli, mint, gulchand sweets etc can be prepared They can even replace sweets by capturing the market that has craving
for sweets after dinner
They can also go for thandai which can be served with paan
Paan laddu
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Case Prepared by
1)Tanushka Baburaj - 182)Rohan Rane - 193)Maliza Matthews - 214)Leopold Forte - 30