Talk:Bhang parantha
Discussion page of Bhang parantha
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Discussion for: Bhang parantha • 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 paranthas described by G. K. Sharma in 1977. His other Himalayan preparations (bhang pakoras, 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 paranthas are described on p. 207, after the pakoras. 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 them, so the article says only "the Indian Himalayas".
Is it cannabis?
- The filling is "crushed or powdered roasted seeds", under the heading "Bhang paranthas" in Sharma's list of the modes of cannabis use he observed. He adds that cannabis "of desired quality" was grown on private plots for this preparation.
Title
- Sharma's heading is "Bhang paranthas". The title is the singular form, in his spelling.
Kind and plant part
- Dish. Seed.
- Still made: not known from the sources cited.