As Maharashtra introduces Malhar certification for jhatka meat, questions arise over the politicisation of food practices and religious identity
Mohammad bin Ismail | Clarion India
NEW DELHI — In a move that has reignited debates over religious identity and food practices, Maharashtra Fisheries and Ports Minister Nitish Rane announced the launch of Malhar certification, a new initiative aimed at promoting jhatka meat (slaughtering the animal instantly with a single blow) across the state. The announcement comes amid growing protests against halal-certified products, with some sections of the Hindu community alleging that halal practices exclude non-Muslims from economic opportunities.
The Malhar Certification portal, launched on Monday, allows sellers of jhatka mutton and chicken to register and certify their products. Rane, in a social media post, described the initiative as a “significant step for the Hindu community,” urging Hindus to patronise only those meat shops bearing the Malhar certification. “Today, we have taken an important step for the Hindu community of Maharashtra,” Rane stated. “This initiative ensures that Hindus have access to mutton prepared as per their religious traditions.”
Malhar certification is designed to bring Hindu meat sellers, particularly from the Khatak community, under a unified platform. The certification guarantees that the meat sold under this label is prepared using the jhatka method. This method is preferred by many Hindus and Sikhs who believe it is more ethical and aligns with their religious practices.
According to the Malhar certification website, the initiative aims to promote meat sellers who adhere to strict Hindu religious practices. “The platform ensures that the meat is prepared in a manner consistent with Hindu traditions, providing consumers with a sense of religious and cultural connection,” the website states.
The jhatka method has gained popularity among Hindus who view it as a more humane way of slaughtering animals. Unlike halal, which involves draining the animal’s blood by cutting its carotid artery, windpipe, and jugular vein, jhatka is believed to cause instant death, minimising the animal’s suffering.
The demand for non-halal products has been on the rise, with several businesses and institutions opting for jhatka meat. In November last year, Air India introduced non-halal food options for Hindu and Sikh passengers, citing religious preferences.
Halal meat, on the other hand, is prepared according to Islamic dietary laws. The process involves slaughtering the animal by cutting its throat while reciting a religious verse, ensuring that the blood is fully drained from the body. Proponents of halal argue that the method is humane, as it causes minimal pain to the animal.
“In the halal method, the animal’s carotid artery, windpipe, and jugular vein are cut, leading to a rapid loss of blood supply to the brain,” explained Dr Ahmed Khan, a food scientist. “The animal does not feel pain, despite the appearance of struggle, which is merely a muscular response to blood loss.”
The introduction of Malhar Certification has drawn mixed reactions from the Muslim community. While some view it as a legitimate expression of Hindu cultural practices, others see it as a politically motivated move that could further polarise communities.
“We respect the right of every community to follow their religious practices,” said Asif Ali, a Mumbai-based halal meat seller. “But this initiative feels like it’s targeting halal certification and, by extension, the Muslim community. It’s creating unnecessary divisions.”
Others, however, have taken a more pragmatic approach. “If Hindus want to eat jhatka meat, that’s their choice,” said Fatima Sheikh, a homemaker from Pune. “But we should not let this become another reason for conflict. Both halal and jhatka can coexist without one being seen as superior to the other.”
Some Muslim leaders have expressed concern over the potential economic impact of Malhar certification. “Halal certification is not just about religion; it’s also about livelihoods,” said Maulana Abdul Qadir, a religious scholar. “Many Muslims are employed in the meat industry, and if halal is sidelined, it could affect their income. This needs to be handled sensitively.”
Critics argue that the move aims to polarise communities along religious lines, particularly in a state with a history of communal tensions.
“This is not just about food; it’s about identity and politics,” said social activist Meera Desai. “By promoting Malhar certification, the government is sending a message that Hindu practices are superior, which can alienate other communities.”
However, supporters of the initiative argue that it is a necessary step to protect Hindu traditions and provide economic opportunities for the Khatak community. “For too long, halal certification has dominated the meat industry, sidelining Hindu practices,” said Ramesh Singh, a member of the Khatak community. “Malhar certification ensures that our traditions are respected and preserved.”
A section of the Hindu community has accused halal certification of being a form of “economic jihad,” claiming that it restricts employment opportunities for non-Muslims. However, industry experts dismiss these allegations as baseless.
“Meat shops in India are owned by both Muslims and non-Muslims,” said food industry analyst Priya Menon. “Halal certification is simply a market-driven choice, as it caters to a large consumer base, both domestically and internationally.”
The debate over halal and Malhar certifications has become a flashpoint for broader discussions about religious identity, economic equity, and cultural preservation. It remains to be seen how Malhar certification will impact inter-community relations and the meat industry at large.
“Food is a deeply personal and cultural matter,” said historian Dr Anjali Rao. “While it is important to respect diverse practices, we must ensure that such initiatives do not deepen divisions or create unnecessary conflict.”
