Mahoba is a historic district of Bundelkhand, renowned for the stories of bravery associated with the valiant Rajput brothers Alha and Udal. The region is known across India for ancient lakes constructed by the Chandela rulers, granite mining, and the distinctive Desawari Paan cultivated here. Under the One District One Cuisine Programme, Dal Bafla, Tilkut, Desawari Paan, and Khajur ka Gur have been selected for Mahoba district.
Dal Bafla is a softer, richer, and more flavourful version of the commonly prepared Dal Bati. Small dough balls known as Baflas are prepared from coarse wheat flour mixed with ghee, carom seeds, and turmeric. They are eaten with thick and spicy urad dal, chana dal, or Panchmel Dal.
Tilkut is primarily prepared in Mahoba city, Charkhari, Srinagar, and Kulpahar. It is particularly popular during winter and on Makar Sankranti and is prepared in households throughout the region. Its crispness and nutritional value make it distinctive.
Mahoba Desawari Paan represents the district’s rich culinary tradition and local pride. Cultivated by generations of farmers, its large, tender leaves are renowned for their distinctive fragrance, delicate texture, and unique flavour. In 2021, Mahoba Desawari Pan received the prestigious Geographical Indication (GI) tag, recognising the special qualities associated with its geographical origin. Traditionally served with ingredients such as kattha, edible lime, gulkand, sweetened areca nut, dates, fennel, and grated coconut, it holds a special place in weddings, festivals, and the Indian tradition of welcoming guests.
Date-palm jaggery is prepared on a limited scale in Mahoba. This traditionally sweet product is gradually becoming more popular.