The reference to marijuana in India can be traced as far back as the second millennium B.C. with its mention in the Atharva Veda. Henceforth, it has been used time and again, almost regularly, for spiritual and religious purposes as a popular ritual substance. In fact, Lord Shiva is associated quite often to like bhaang and is drank and given as offerings during Shivratri and even during the festival of colours, Holi.

Three types of cannabis are used in India. They are all form of the same plant, but different parts consumed in different ways. Bhaang consists of the leaves and plant tops, and is consumed as a beverage; ganja is smoked and it, too, comes from the leaves and plant tops; charas or hashish consists of the resinous buds and/or is extracted resin from the leaves of the marijuana plant. 

Travelling through India, there are many places which offer weed quite openly as you can see people smoking freshly rolled up joints and getting high. Amongst them popularly are Parvati valley (which is ironical since Parvati is the wife of Lord Shiva whose name is associated with weed), Kasol, Manali, Goa (Palolem beach is the place to find stuff easily), Varanasi (where it is consumed for religious purposes), Pushkar (it is found as Magic Lassis in the menu cards of local eateries here) and Kerala.

The best of weed comes from the Malana village, in the Parvati valley in Himachal Pradesh. It is popularly known as Malana Cream over there. Over the snow-capped mountains and the Himalayan peaks, the warmth from the alcohol and tripping over weed is seen as comforting in almost all of the guesthouses. 

In fact, the “Malana Cream” has international fame. The villagers know enough English just to sell it. Their living comes from the cultivation of cannabis and there has been almost no other industry there. This exclusivity was owing to it being a richer trade than anything else. The mafia domination also facilitated the same. While there are raids by the police where they cut down the plants, they happen rarely and (as said by locals) never find the good plants. The wind and water-resistant properties of the plants also make it a popular ‘crop’, adding quality to the cream. The location advantage cannot be matched by any other strain at all.

The high oil content and the fragrant aroma make the Malana Cream one of the most expensive and best hashish. It can be bought from other places as well, where they charge more owing to the explanation that it comes directly from the source. It tastes minty and leaves a sweet taste after being smoked. The best way to enjoy it is by smoking it up in an Indian pipe. It gives you a happy high and you don’t feel like you’ve swallowed tar by mistake. One hit in the morning can keep you going throughout the day.

To experience this, which can only be called a delicacy, it’ll be the most worthwhile if you go to Malana yourself to fetch it where it’s harvested at the foothills of the Himalayas, rather than getting it from other places.