In Uttarakhand’s Kumaon region, the seeds of the Cannabis sativa plant are roasted along with cumin seeds and dried chillies, powdered and blended into lime juice to make bhang ki chutney, a condiment that is equal parts tangy and fiery, with a touch of chilled-out equanimity. The green chutney is another great example—the heat of the chillies, the sulphurous pungency …
