When most people hear the word bhang, their minds instantly leap to Holi celebrations, intoxicating thandai, and loud, colourful revelry. But in the hills of Uttarakhand, bhang — the seeds of the cannabis plant — holds a surprisingly dignified place in traditional cuisine. Yes, you heard that right — bhang isn’t just for festive highs; it’s a flavourful, nutritious, and completely legal ingredient used in everyday cooking.
Wait… Bhang? Like the one that gets you high?
Not quite. The bhang used in Uttarakhand cuisine primarily comes from the seeds of the cannabis plant, not the leaves or buds. The seeds themselves contain no psychoactive properties, so there’s no risk of “tripping” over your meal. Instead, these seeds are prized for their nutty flavour, health benefits, and the distinctive taste they bring to local dishes.
The locals have long known that bhang seeds (also known as hemp seeds) are packed with protein, omega-3, and essential fatty acids. They roast it, grind it, and transform it into delicious chutneys, gravies, and curries that have become integral to traditional Pahadi cuisine.
The Famous Bhang Chutney
Arguably the most famous and beloved preparation is Bhang ki Chutney. This zesty, punchy condiment is a must-have accompaniment to simple home-cooked meals in Garhwal and Kumaon.
The chutney is made by dry-roasting bhang seeds until they pop and crackle. Once roasted, they’re ground with green chilies, garlic, salt, and fresh coriander. A squeeze of lime juice is added to brighten the flavours, and the result is a chutney that’s smoky, nutty, and tangy — perfect to pair with rice, roti, or even simply dal.
For most mountain households, no lunch feels complete without a spoonful of bhang chutney adding a flavourful kick to their plate.
Bhang in Gravies and Curries
While chutney is the most popular use of bhang, Uttarakhandis also incorporate it into curries, especially during special occasions. In Garhwal and Kumaon, bhang seeds are often ground into a fine paste and added to vegetable or meat-based gravies to thicken and flavour them.
The nutty, earthy flavour of ground bhang seeds enriches dishes like Aloo ke Gutke (a stir-fried potato dish) or Pahadi Chicken Curry, lending them a unique depth of flavour. The seeds’ natural oils also help tenderize meats, making them juicier and more succulent.
In some parts of Uttarakhand, a mild Bhang Ka Raita is also popular — yogurt whipped with a paste of roasted bhang seeds, tempered with mustard seeds, and garnished with fresh mint. It’s cool, refreshing, and pairs exceptionally well with heavy, spicy meals.
Why Is Bhang Such a Star in Uttarakhand Cuisine?
There’s a practical, historical reason why bhang became such a staple in Uttarakhand cooking. The hills have always been a place of simplicity and self-reliance, and whatever the land provided, the people found a way to use. Cannabis plants, which grow wildly in the region, provided a bounty of seeds that were not only edible but also highly nutritious. The locals quickly realized that these seeds could be roasted, ground, and added to dishes to elevate their flavour and texture.
Additionally, in a region where protein was often hard to come by in older times, the protein-rich bhang seeds acted as a crucial dietary supplement for the local population.
But Is It Legal to Consume?
Yes, and no. The leaves and flowers of the cannabis plant, which contain THC (the compound that causes intoxication), are strictly prohibited in India. However, the seeds — which contain no psychoactive compounds — are perfectly legal for consumption. In fact, hemp seeds have gained global popularity in recent years as a “superfood,” praised for their high nutritional content.
In Uttarakhand, the use of bhaang seeds is still deeply rooted in traditional cooking and shows no signs of fading away.
So should You Try Cooking with Bhang?
Absolutely! If you ever find yourself in Uttarakhand, do not miss an opportunity to taste authentic Bhaang ki Chutney or a hearty curry thickened with bhaang seed paste. If you’re adventurous, you could even try bringing home some hemp seeds (sold in most local markets) to experiment with Pahadi recipes in your own kitchen.
Bhang, it seems, is far more than a festive indulgence — it’s a culinary star in the kitchens of Uttarakhand, quietly adding depth, flavour, and character to everyday meals.
So, next time you hear someone mention bhang, you can smile and say, “Ah yes, excellent in chutney and curry.” Because in the hills, bhang isn’t about getting high — it’s about making food taste downright unforgettable.
Happy Cooking!!
