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5 min
02/03/2026
In addition to being associated with Holi, bhang is used in many other types of Indian cuisine and accompaniments. Recipes using bhang can be found in yoghurt beverages, fried foods, sweets/desserts, and several other Indian foods that vary in type based on the region where they are prepared. Bhang's use has historically been connected to rituals and celebrations; however, this is slowly changing due to increased use of bhang and its use as an everyday ingredient.
Many people associate bhang with the traditional drink thandai given out during Holi; however, it's important to note that bhang has a much broader usage in the culinary world. It was first used in ancient times among many different cultures and has evolved through the centuries into its current form. Bhang is made by grinding the leaves and seeds of the cannabis plant and has been incorporated into recipes for many foods and drinks throughout South Asia. Bhang has been used in ceremonial offerings as well as for celebrating festivals such as Holi, and it has continued to be a key ingredient in cutting-edge cuisine.
Bhang has been part of the culture of the Indian subcontinent for centuries, and there is archaeological and written evidence of its use going back to the times of the Vedic culture. It has long been part of people’s food and drink, rooted firmly in cultural traditions and celebrations, especially during festivals such as Holi and Maha Shivaratri, when it is consumed as a way to both celebrate and represent meaning.
While bhang thandai is one of the most famous ways to consume bhang, it has also traditionally been included in other drinks such as bhang lassi, a sweet and refreshing dairy drink that serves as a Holi drink substitute. Drinking bhang lassi provides an experience of bhang that is different from drinking thandai due to the addition of creaminess from dairy in conjunction with the herbal qualities provided by the bhang.
In addition to using bhang to make drinks, bhang is also used in the preparation of Holi cuisine, such as bhang pakoras. These are made by mixing the gram flour batter with bhang paste as well as seasoning ingredients and then deep frying. These types of foods provide another way to consume bhang during Holi besides drinking. The bhang pakora, along with other festive foods, provides an opportunity for people to consume bhang in a crispy-hot form.
Bhang is also found in desserts. When making Holi menus, you will often find bhang-based sweet dishes, such as bhang peda, bhang barfi, or bhang halwa. Bhang sweets are made by mixing a traditional Indian sweet base (could be semolina, besan, khoya, etc.) with bhang paste, nuts, and flavourings to create sweets with the distinct herbal flavour of bhang. The combination of these sweets on a Holi table can balance the heavy dairy-based sweets on the table by providing a light contrast through the unique herbal flavour of bhang.
In addition to being used on special occasions during Holi, some areas of India incorporate bhang into their daily cooking. An example of this would be the production of bhang seed chutneys in Uttarakhand. Bhang seed chutneys add a nutty, tangy flavour to cooked rice and lentils, which is quite different from using bhang to make thandai for Holi. Bhang chutneys and thandai illustrate how bhang is used in a variety of culinary traditions, not only as a food item associated with Holi.
While thandai's contribution to Holi food is perhaps the most prominent use of bhang, bhang is also well represented in many other culinary applications, including drinks, snacks, desserts, and regional food condiments. Bhang has a significant impact on Indian food culture, demonstrating the influence of both tradition and innovation. Bhang is an interesting ingredient with a rich history and has a diverse flavour profile that adds to the variety of foods enjoyed at festivals and found in local cuisine.
