TV
In a recent move, Maharashtra’s Fisheries Minister, Nitesh Rane, introduced the Malhar certification, a new initiative aimed at registering all jhatka mutton shops under a unified platform. This certification not only formalizes the sale of jhatka meat but also mandates that these establishments be exclusively operated by members of the Hindu community, particularly the Khatik caste.
Jhatka (Malhar) vs. Halal: Understanding the Two Methods
At the heart of this debate lie two primary methods of animal slaughter in India—jhatka and halal—each shaped by distinct religious and ethical philosophies.
The jhatka method involves a swift, single-blow decapitation, ensuring immediate death and minimizing the animal's suffering. This practice is traditionally followed by Hindus and Sikhs, who believe it is the most humane approach.
On the other hand, halal—a method rooted in Islamic law—requires a precise, uninterrupted cut to the throat, severing the major blood vessels while keeping the spinal cord intact. A prayer is recited during the process, and the blood is fully drained from the carcass. This method is considered essential in Islam to ensure that meat is pure and permissible for consumption.
The Philosophy Behind Each Approach
The choice between jhatka and halal isn’t just about technique—it’s deeply tied to religious beliefs and ethical perspectives.
Advocates of jhatka argue that its instantaneous nature is more humane, preventing prolonged distress for the animal. Conversely, supporters of halal believe that the slow bleeding process, combined with religious prayers, ensures both cleanliness and spiritual adherence.
These differences reflect broader religious principles—Hindu and Sikh traditions often emphasize minimal suffering, while Islamic dietary laws prioritize purification and divine acknowledgment in the process.
