Shimla,March 28, 2026
What if a humble betel leaf could become chocolate, laddus, or even skincare? At the ongoing GI Festival in Shimla’s iconic Peterhoff Hotel, visitors are discovering exactly that, thanks to a passionate brother-sister duo from Uttar Pradesh who are redefining tradition with innovation.
A Leaf That Builds Livelihoods
In Malakpura village of Mahoba (Bundelkhand), siblings Mayankita Chaurasia and Chintrash Chaurasia have transformed their ancestral betel leaf farming into a thriving enterprise. Their company, Achyutyam Organic & Herbal, founded in 2023, operates under the brand Betelyfe—offering a surprising range of products made from Desawari Paan.
From paan chocolates and laddus to gulkand, sharbat, and mouth fresheners, their creations are not just unique they’re gaining popularity across India.
From PhD Dreams to Entrepreneurial Reality
Mayankita, a history postgraduate who cleared UGC-NET and even enrolled for a PhD, made a bold decision. She left academia to pursue something deeply rooted in her heritage. With full family support and her brother joining hands, the duo built a business that now provides employment to over 50 people.
“We wanted to preserve our culture while creating something modern,” says Mayankita.
GI Tag: A Game-Changer
The turning point came in 2021, when Mahoba Desawari Paan received the prestigious Geographical Indication (GI) Tag from the Government of India. This recognition not only gave the product national identity but also boosted farming—from 25% to 35% cultivation growth in the region.
Their father, Raj Kumar Chaurasia, played a crucial role in securing this GI status, making it a matter of pride for the entire community.
Innovation Rooted in Tradition
The Betelyfe range now includes:
Paan Chocolate 🍫
Paan Laddus 🍬
Honey Mishri Gulkand 🍯
Paan Dates & Choco Dates 🌴
Paan Beera & Sharbat 🥤
Even more exciting,paan-based skincare products are in the pipeline, currently under patent process.
A 1000-Year Legacy
Mahoba’s Desawari Paan isn’t just agriculture—it’s history. Dating back to the Chandela dynasty, this variety is known for:
Its crisp, fiberless texture
A mild, naturally sweet taste
The ability to melt instantly in the mouth
Cultivated inside delicate bamboo structures called bareja, the farming process requires precise humidity and protection, making it both an art and a science.
A Growing Impact
With online deliveries through Instagram (Betelyfe), exhibitions across India, and their first showcase in Himachal, the duo is steadily scaling their vision.
“Our goal is to increase paan cultivation to 80% and strengthen rural livelihoods,” Mayankita shares.
Their efforts have already been recognized with the Rajyapal Chal Vaijayanti Award, presented by Governor Anandiben Patel.
Where Culture Meets Creativity
From a leaf traditionally chewed after meals to a full-fledged product line—this story is a reminder that innovation doesn’t always mean new inventions. Sometimes, it’s about rediscovering what we already have and giving it a fresh, flavorful twist.
