Bhang bingeing on Holi is traced to ancient rituals.
As India gears up to usher in spring with Holi festivities on March 25, a time-honoured tradition witnessed all over is the consumption of the cannabis-infused drink ‘bhang’.
A staple on the occasion since antiquity, bhang is prepared from female hemp plant flowers mixed in milk and spices. Its intoxicating effects lend to celebratory indulgence.
Mythologically, Lord Shiva’s association with the drink as a preferred offering renders it culturally significant. Communities relish thandai for these spiritual overtones, in addition to recreational zeal.
Experts highlight bhang’s medical benefits like the relaxation of mind-body, relieving pain, boosting immunity and aiding digestion. However, moderation remains key, given cannabis’s psychoactive properties.
Historical texts detail bhang indulgence as integral to folk traditions like Nandgaon-Barsana’s Lathmar Holi in Mathura. Today, varied recipes distinguish their preparation by region.
While safety concerns dissuade excess, therapeutic virtues align the bhang ritual with indigenous Ayurveda. More than rowdy merrymaking, it ties into Holi’s ancient legacy, invoking divinity through natural bounties.
As revellers brace for dashes of colours, solutions and sweets, bhang maintains stature as a traditional reminder of festivity’s cultural-medicinal moorings beyond temporary intoxication.
