Jhatka

Jhatka, or Jhataka or chatka ("" ), is the meat from an animal killed instantaneously, such as by a single strike of a sword or axe to sever the head. This type of slaughter is preferred by Hindus and Sikhs. The animal must not be scared or shaken in any way before the slaughter.
Etymology.
"Jhatka" ( "" ; ; ) is derived from Sanskrit word "Jhatiti" (झटिति) which means "instantly, quickly, at once".
Importance of jhatka meat for Hindus.
Jhatka slaughter is demanded by most Hindus who eat meat, as this is considered to provide a quick and painless death to the animal.
Importance in Sikhism.
Although not all Sikhs maintain the practice of eating meat butchered in this style, it is understood by most orthopraxic Sikhs to have been mandated by the tenth Guru:
As stated in the official Khalsa Code of Conduct, Kutha meat is forbidden, and Sikhs are recommended to eat the jhatka form of meat.
"jhatka karna" or "jhatkaund" refers to the instantaneous severing of the head of an animal with a single stroke of any weapon, with the underlying intention of killing the animal whilst causing it minimal suffering. The Sikh Rahit Maryada forbids hair-cutting, adultery, the use of intoxicants, and the consumption of kutha meat.
During the British Raj, jhatka meat was not allowed in jails, and Sikh detained for their part in the Akali movement to resort to violence and agitations to secure this right. Among the terms in the settlement between the Akalis and the Muslim Unionist government in Punjab in 1942 was that jhatka meat be continued by Sikhs.
On religious Sikh festivals, including Hola Mohalla and Vaisakhi, at the Hazur Sahib Nanded, and many other Sikh Gurdwaras, jhatka meat is offered as "mahaprasad" to all visitors in a Gurdwara. This practice is considered to be unacceptable by mainstream sikhs as only lacto-vegetarian langar is supposed to be served inside gurudwaras.
Some Sikh organizations, such as the Damdami Taksal and Akhand Kirtani Jatha, have their own codes of conduct regarding meat cobsumption. These organizations define kutha meat as any type of slaughtered meat, and eating meat of any type is forbidden.
Comparison with Kosher, Shechita and Halal methods.
All three methods use sharp knives. In the Kosher, Shechita and Halal methods, the animal is slaughtered by one swift, uninterrupted cut severing the trachea, esophagus, carotid arteries, jugular veins, and vagus nerves, followed by a period where the blood of the animal is drained out. In the Jhatka method, a swift uninterrupted cut severs the head and the spine. In both the Halal and Shechita methods, a prayer to God is required at the start of the slaughtering process. One prayer is sufficient if there isn't any interruption during Shechita of multiple animals in a single slaughtering session, but a separate prayer is required before every slaughter in "Halal" meat production.
Availability.
In India, there are many jhatka shops, with various bylaws requiring shops to display clearly that they sell jhatka meat.
In the past, there has been little availability of jhatka meat in the United Kingdom, so people have found themselves eating other types of meat, although jhatka has become more widely available.