Talk:Bhang pakora
Discussion page of Bhang pakora
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Discussion for: Bhang pakora • View • Links • Related changes
Use this page for verification notes, disputes, and action items. Keep narrative content on the article.
Page scope
The page treats the bhang pakoras described by G. K. Sharma in 1977. His other Himalayan preparations (bhang paranthas stuffed with roasted seed, bhang balls, bhang with honey) are not covered here.
Data verification
Record source conflicts, dating problems and sources not used here. Keep narrative content on the article.
Discussion
Sources
- Sharma (1977), Botanical Museum Leaflets 25(7), is cited from the Biodiversity Heritage Library PDF. The description of the pakoras is on p. 207. His account of the modes of use he observed opens at the foot of p. 206.
- Sharma does not name the district or valley where he recorded the pakoras. He places his fieldwork in the Himalayas and mentions the India–Tibet border region elsewhere in the paper, so the article says only "the Indian Himalayas".
Is it cannabis?
- Sharma names "fresh or dried Cannabis leaves" as the main ingredient.
Title
- Sharma's heading is "Bhang pakoras". The title is the singular form.
Kind and plant part
- Dish. Leaf.
- Still made: not known from the sources cited.