GASTRONOMY TOURISM IN INDIA: AS A UNIQUE AND MEMORABLE DINING DESTINATION

PRESENTED BY:ABHAY PRATAP SINGH

Faculty of Tourism & HospitalityCommunity college

MPC Autonomous College, Baripada

CONTENTS

Introduction Purpose of the study Significance of gastronomy tourism Culinary Events and Activities Gastronomic destinations of India Institutes providing Indian Cooking Classes on a Culinary Holiday Food Festivals and Promotion of gastronomy Tourism Potential of Desi fare to capture global markets Facts about Indian cuisine! Conclusions suggestions

Introduction

• Gastronomic tourism refers to trips made to destinations where the local food and beverages are the main motivating factors for travel.

• The International Culinary Tourism Association defines culinary tourism as, “the pursuit of unique and memorable eating and drinking experiences.”

• Culinary tourism occurs when visitors seek to experience cuisine and culture together.

Purpose of the study

• To make popularize Indian regional cuisine world wide.

• To represent gastronomy tourism as a major element of Indian tourism

• to find out the nature and prospects of food tourism in India as part of marketing strategy for destinations promotion and products improvisation.

• To make emphasis on food as an attraction in destination marketing along with other tourist attractions.

Significance of gastronomy tourism

• One of the main implicit factors that tourists consider in choosing the destination is food.

• Indian food is just not rich in taste but high on health too.

• Nearly 100% of tourists dine out when travelling.• Dining is consistently one of the top 3 favourite

tourist activities• Local cuisine is the motivating factor in choosing

a destination.

• The International Culinary Tourism Association states that on average, food travellers spend around $1,200 per trip, with over one-third (36% or $425) of their travel budget going towards food-related activities. Those considered to be “deliberate” food travellers (i.e. where culinary activities are the key reason for the trip) tend to spend a significantly higher amount of their overall travel budget (around 50%) on food-related activities.

Culinary Events and Activities

• Business event planners should create unique programs that cannot be experienced during leisure travel.

• Cooking classes• Visiting farmer’s markets/farm houses• Gourmet food shopping• Participating in culinary/winery tours• Attending local /food/wine festivals.

Gastronomic destinations of India

• India is a house of many gastronomy destinations. It has attracted many international tourists to acquainted them with the locally available cuisine along with it rustic sceneries

• The gastronomy destination in India has been divided in to six major regions.

• Such as:- North, South, East, West, Central and North East etc.

Gastronomic destinations of IndiaNorth• Kashmiri cuisine has evolved over hundreds of years, and strongly represents several

influences such as Central Asian, Persia, and the North Indian plains.• The most notable ingredient in Kashmir cuisine is mutton (lamb), of which there are

over 30 dishes.Wazwan, a multi-course meal in Kashmiri cuisine and a matterof pride in Kashmiri culture and identity, includes dishes that are meat-based (lamb, chicken, fish).

• Punjabi cuisine, on the other hand, can be non-vegetarian or completely vegetarian. Some favourites include stuffed paranthas and dairy products (especially paneer- Indian cottage cheese), Mah Di Dal (lentil) and Sasron Da Saag (mustard leaves).

• Tandoori food is a Punjabi speciality.• Uttar Pradesh has also been greatly influenced by Mughal (Mughlai cuisine) cooking

techniques which is very popular worldwide. The Samosa and Pakora, among the most popular snacks in all of India, are also originally from Uttar Pradesh.

• Awadhi is a type of West-Central Uttar Pradeshi cuisine found in the state's Awadh Region.

Punjab – Makki ki Roti, Sarson ka Saag

Kashmir – Tabak Maaz

Haryana – Kadhi Pakoda (Snack) Uttar Pradesh – Shami Kebab

South

• Food from Andhra Pradesh is known for its heavy use of spices and chillies. Telugu cuisine has evolved separately from Hyderabadi cuisine, the most famous of which is the Hyderabadi biryani, a mixture of rice, yoghurt, onions, meat and spices.

• In Karnataka, Masala Dosa, Rave Idli, and Maddur Vade are popular whilethe Coorg district is famous for spicy pork curries and coastal Karnataka has seafood specialities.

• Kerala cuisine has a multitude of dishes prepared using fish, poultry and meat. Kerala also has a variety of breakfast dishes like Appam, Idiyappam, Puttu, and Pathiri.

• The cuisine of the union territory of Puducherry, a French settlement for centuries, has an innovative French and Indo style.

• Tamil food is characterised by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices. Sambhar (lentils cooked with vegetables) and VathalKuzhambu are popular curries, eaten with plain or mixed rice while Idli, Dosa, Uthappam and Pongal are popular breakfasts. A distinct form of cuisine in Tamil Nadu comes from the Chettinadu area famous for its use of meat marinated in spices.

Karnataka – Chiroti Kerela – Aviyal

Andhra Pradesh and Telangana – Kodi Kura Tamil Nadu – Kadungu Yerra

East

• With an emphasis on fish and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle flavours, its confectionaries and desserts, and use of panchphoran (or five spices - fenugreek, Nigella seed, cumin seed, radhuni and fennel seed in equal parts). Bengalis prepare fish in innumerable ways – steamed or braised, or stewed with greens or other vegetables and with sauces that are mustard-based or thickened with poppyseeds.

• Oriya cuisine is similar to that from Bengal.Pakhala, a dish made of rice, water, and yoghurt, that is fermented overnight, is very popular in summer, particularly in the rural areas.

• Dairy products, such as yoghurt, buttermilk, butter, ghee (clarified butter), and lassi, are consumed in Bihar throughout the year. The traditionalpoha (flattened rice) with yoghurt and sugar is popular. Bihar is famous for Sattuparanthas, which are paranthas stuffed with fried chickpea flour, Chokha(spicy mashed potatoes).

Bihar – Khubi ka Lai

Jharkhand – Marua (Raagi Flour) RotiWest Bengal – Bhapa Ilish

Odisha – Chena Poda (Cheese Cake from Odisha)

West

• Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies and use of Kokum is a distinct feature. Goan cuisine is mostly seafood based and incorporates several Portuguese influences. Well known dishes include Pork Vindaloo and the Xacuti style of cooking.

• Maharashtrian cuisine covers a range from mild to very spicy dishes. Popular dishes include puranpoli, ukdichemodak and batatawada. Coastal Maharashtra, loosely called the Konkan, boasts of its own Konkani cuisine, while the interior – the Vidarbha area -- has its own distinctive cuisine known as the Varadi cuisine. Gujarati cuisine is primarily vegetarian and dhokla is indisputably the most popular snack. The typical Gujarati Thali consists of roti (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet).

Goa – Bibinca Maharashtra – Thalipeeth(multi grain pancakes’)

Gujarat – Rice panki

• Central• The cuisine in Madhya Pradesh varies from region to region, with the

north and west of the state being mainly based around wheat and meat, and the wetter south and east being dominated by rice and fish. Gwalior and Indore abound in milk and milk-based preparations. Bhopal is known for meat and fish dishes such as rogan josh, korma, keema, biryani pilaf and kababs such as shami and seekh. A popular dish is the bafla (wheat cakes) dunked in rich ghee which are eaten with daal (a pungent lentil broth). Another popular dish in the Malwa region is poha (flattened rice), served mostly for breakfast.Diet in Chhattisgarh is rice based. Fish and pork constitute a large part of Chhattisgarhi cuisine. Pork forms a major item in their diet and almost every major ceremony starts with the sacrifice of a pig.

Chhattisgarh – Red Ant Chutney

Madhya Pradesh – Bhutte (corn) Kheer

North-east

• In Assam, boiled rice served with Tengamach (sour fish) and Khar ( alkaline) is a popular item on the menu.

• Boiled rice cakes wrapped in leaves is a favourite snack in Arunachal Pradesh as is thukpa, a noodle soup, favourite of the Monpa tribe.

• In Meghalaya too, rice is the staple but combined with spicy meat and fish preparations. Popular dishes are jadoh, kikpu, tung-toh, and pickled bamboo shoots.

• Mizoram’s cuisine is a blend of Chinese and north Indian cuisines. A popular dish is Bai, eaten with rice, which can be made from boiling spinach with pork and bamboo shoot. Another common dish is Sawchair made of rice cooked with pork or chicken.Dried fish, prawns, ghost chilli and preserved colocasia leaves are common ingredients of Naga cuisine, known for exotic meats cooked with simple and flavourful ingredients. Sikkim has its own unique dietary culture with specific cuisine and food recipes. Rice is the staple food. Meat and dairy products are also consumed depending on availability.

Sikkim – Phagshapa Arunanchal Pradesh – Apong

Assam – Masor Tenga Nagaland – Momos Manipur – Yongchak Iromba

Meghalaya – Tungtap (Fish Chutney) & Jadoh (Flavored Rice)

Institutes providing Indian Cooking Classes on a Culinary Holiday

• The Pimenta-Spice Garden-Bungalows-Cooking Holidays - Kochi (Cochin)

• Akriti Eco homestay Nilgiri Mountains, Tamil Nadu• Silom House and cooking school, North Goa• Bengali cooking classes, Kolkata, West Bengal• Private cooking class in a Indian home, Delhi• Spice Paradise cooking class, Rajasthan

Food Festivals and Promotion of gastronomy Tourism

• Delhi Tourism’s Dilli Ke Pakwaan Festival• International Mango Festival• Kashmir Food Festival• Gujarati Food Festival• Bangalore Restaurant Week Festival• Sea Food Festival of West Bengal

Popularization of Indian Cuisine through International Cookery Shows

• Indian cuisine is so popular that many Hollywood and western television shows have references to it, showing it as part of their popular culture. No longer is curry made fun of as food that will give one a bad tummy. Instead, top food shows have had references to Indian dishes; what with a breakfast staple like upma winning votes at the finale of one of them or a deconstructed paneer gravy making people go wow in another. If anything, this is a time where Indian food is gaining momentum, with many international chefs trying to reinvent popular dishes and give them a makeover to cater to a wider audience of gourmands.

POTENTIAL OF DESI FARE TO CAPTURE GLOBAL TOURISM MARKET

• Indian food including kebabs, chicken tikka masala, biryani, curries, masala dosa and even the humble naan are immensely popular and available in places like UK, Canada, the Middle East, US and even China. This reflects the soft-power that India has abroad through its food.

Beat These Facts!

1. While one would believe that it is the chicken tikka masala or kebabs that would make for the most popular Indian dish across the globe, a food survey conducted a year back stated that masala dosa is the one Indian dish every global citizen must try before they die!

2. In Britain, so popular is Indian food that chicken tikka masala is synonymous as the national dish, beating old favourites like Shepard‟s pie and fish and chips.

3. Indian spice markets offering saffron, cardamom, cloves and mustard have made a splash, beating the popular Middle Eastern spice souks.

4. Many fast food chains owned by Indians across the globe have reinvented sandwiches and pita pockets tonserve naanwiches, where they stuff naan breads with popular Indian gravies like butter chicken, chicken tikka, vegetable kadhai and paneer makhanwala.

Conclusions

• “ATITHI DEBO BHAVA” which signifies the true essence of “INCREDIBLE INDIA” .A land which always gives the immense and profound respect even to the strangers not only with a glass of water but also make them delighted with sumptuous meal which carves its stepping stone to the culinary activities. India is such a country where its culinary dimension is best projected due to its natural grandeur, its picturesque location, snow capped mountains and lush green valleys, cool climate and above all the hospitable people.

• Therefore culinary is bestly and finely experienced in India because every hundred meters, the food dimension changes and a tourist can enjoy the different food with different experience which is nowhere found in the world.

Suggestions • To make Culinary Art as a front line in whole tourism system, the

government of India needs to organize various food festivals showcasing regional cuisine, set up mega food parks and food courts near popular tourist destination, wine and beer festivals should be conducted in various

parts of the country.• Insisting the hotels and restaurants, both private and governmental, to offer

Indian dishes and that should be made mandatory, and the live kitchen should be set up to showcase the art of Indian culinary in a visualize manner.

• Indian government has to focus more on the rural tourism, where the ancient cuisine can be explored and the tourist can experience the natural organic food.

THANK YOU