Sprawled on the banks of Betwa River in the Bundelkhand region lies the historical city associated with valor and royalty called Jhansi. The imposing structure of Jhansi Fort rises in front of you as you take a stroll around the city. It was the walls of this fort that witnessed the famous battle of Jhansi where Rani Laxmi Bai fought bravely against British army. It was also here the mouth-watering Bundelkhandi cuisine came into existence. You will find the food simple, almost to the verge of ‘Jain’ simplicity. An abundance of sprouts, eggplant and dal gives this cuisine a unique character. Take their Poori ke Ladoo for instance. Closely resembling Churma Ladoo from Rajasthan, Poori ke Ladoo are made by crushing thick besan pooris, roasting them and then making sweet ladoos from it. Anvaria, another popular dish eaten famously all over Jhansi is more of a kadhi made from gooseberry. One more kadhi version consumed by Jhansi natives is Hingora, a light besan-infused broth replete with asafetida. Thomar is a daliya of kind cooked with buttermilk. It is either eaten with salt or with sugar. For your sweet tooth hunt around Jhansi for Ras ki kheer, a delicious dessert concoction of millets, Mahua flowers with milk.