“A STUDY ON INDIAN CUISINS WITH SPECIAL

REFERENCE TO TAMILNADU CUISINE”

A PROJECT REPORT SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF

BACHELOR OF TOURISM AND HOSPITALITY MANAGEMENT

(B.T.H)

UNIVERSITY OF MYSORE
SUBMITTED BY :
MUTHU RAJ
VI SEMESTER B.T.H
REG NO: TH150030

UNDER THE GUIDIANCE OF

Mr. ROOPESH KUMAR
ASSISTANT PROFESSOR, BTH

DEPATMENT OF TOURISM AND HOSPITALITY MANAGEMENT,MYSORE

POOJA BHAGAVAT MEMORIAL ,MAHAJANA P.G.CENTER
( A UNIT OF SBRR MAHAJANA FIRST GRADE COLLEGE )
AFFILIATED TO UNIVERSITY OF MYSORE
KRS ROAD METAGALLI , MYSORE-16
 UNIVERSITY OF MYSORE
DEPARTMENT OF TOURISM AND HOSPITALITY MANAGEMENT
(UNIT OF SBRR MAHAJANA FIRST GRADE COLLEGE)

AFFILIATED TO UNIVERSITY OF MYSORE

CERTIFICATE
This to certify that the dissertation report entitled “A STUDY ON
INDIAN CUISINS WITH SPECIAL REFERENCE TO
TAMILNADU CUISINE” submitted to UNIVERSITY OF
MYSORE by MUTHU RAJ with Reg No : TH150030 for the
award of degree BACHELOR OF TOURISM AND HOSPITALITY
MANAGEMENT for the academics year 2017-2018 is my
original work done under the guidance and supervision of
Mr. ROOPESH KUMAR department tourism and hospitality
management, Mysore.

Place: Mysore Prof. H.N SATHISH

Date: Director
DEPARTMENT OF TOURISM
AND HOSPITALITY MANAGEMENT
 UNIVERSITY OF MYSORE
DEPARTMENT OF TOURISM AND HOSPITALITY MANAGEMENT
(UNIT OF SBRR MAHAJANA FIRST GRADE COLLEGE)

AFFILIATED TO UNIVERSITY OF MYSORE

CERTIFICATE
This to certify that the dissertation report entitled “A STUDY ON
INDIAN CUISINS WITH SPECIAL REFERENCE TO
TAMILNADU CUISINE” submitted to UNIVERSITY OF
MYSORE by MUTHU RAJ with Reg No : TH150030 for the
award of degree BACHELOR OF TOURISM AND HOSPITALITY
MANAGEMENT for the academics year 2017-2018 is my
original work done under the guidance and supervision of
Mr. ROOPESH KUMAR, department tourism and hospitality
management, Mysore.

Place: MYSORE SIR.GEORGE JAISON

Date: HOD, BTH
DEPARTMENT OF TOURISM
AND HOSPITALITY MANAGEMENT
 UNIVERSITY OF MYSORE
DEPARTMENT OF TOURISM AND HOSPITALITY MANAGEMENT
(UNIT OF SBRR MAHAJANA FIRST GRADE COLLEGE)

AFFILIATED TO UNIVERSITY OF MYSORE

CERTIFICATE
This to certify that the dissertation report entitled “A STUDY ON
INDIAN CUISINS WITH SPECIAL REFERENCE TO
TAMILNADU CUISINE” submitted to UNIVERSITY OF
MYSORE by MUTHU RAJ with RegNo:TH150030 for the award
of degree BACHELOR OF TOURISM AND HOSPITALITY
MANAGEMENT for the academics year 2017-2018 is my
original work done under the guidance and supervision of
Mr. ROOPESH KUMAR department tourism and hospitality
management, Mysore.

Place: Mysore Mr. ROOPESH KUMAR

Date: Asst. Professor
DEPARTMENT OF TOURISM
AND HOSPITALITY MANAGEMENT
MUTHU RAJ
VI SEMESTER
MAHAJANA TOURISM DEVELOPMENT INSTITUTE

DECLARATION
I hereby declare that the dissertation entitled “A STUDY ON
INDIAN CUISINS WITH SPECIAL REFERENCE TO
TAMILNADU CUISINE” submitted to UNIVERSITY OF
MYSORE for the award of the degree of bachelor of tourism
and hospitality management for the academics year 2017-
2018 is my original work done under the guidance and
supervision of Mr. ROOPESH KUMAR tourism development
institute and that is has or previously formed the basis for
the award of any degree/diploma/associate ship/fellow ship
or any other similar of any university or institution .

Place: Mysore MUTHU RAJ

Date: Reg No: TH150030

 DEDICATION

I would like to dedicate this research work to God almighty,

my parents, teachers and my friends, without their support
this project not have been completed. I would like to extend
my heartiest thanks to all those who have inspired me, helped
me to take this research work a dream come true.

Thanking you..
 ACKNOWLEDGEMENT

I have been extremely fortunate to encounter wonderful

people during this amazing journey of my course work. I wish to
thank all my professors and classmates for being a constant
source of support in all aspects of my university life.
First and far most I wish to express my profound gratitude to
our honorable director Prof. H.N SATHISH for his support for
the completion of this dissertation.
I would like to express my thanks to our Head of Department
Mr. GEORGE JAISON whose support was indispensable to me
during my dissertation
I wish to express my profound gratitude to my guide
Mr. ROOPESH KUMAR, tourism development institute, Mysore.
Without her cooperation this dissertation would not have been
undertaken.
I would like to appreciate the constant motivation and support
of my brothers, colleagues and friends.
I dedicate this thesis to my parents, with all my love and
gratitude. Thank you for always supporting my dreams.

MUTHU RAJ
SYNOPSIS
Today every very well-known Indian dish is the product of a long history of
invasion and the fusion of different food traditions. The food that we Indians have
been eating has been, over the millennia, steadily evolving both in variety and
taste. The food habits and preferences of Indians have changed in stages over the
last 4000 years, from the Indus Valley days through the Vedic times and after the
influence of Buddhist and Jain thought, and their impact on the Dharma Sutras and
Arthasastra of around 300 BC, to Mughals, Europeans and British.

Indians love their food as much as foreigners do. Three meals a day is
standard, although some parts of the country are so poor that they can barely afford
one. More than 400 million Indians out of the 1.2 billion strong population live on
under $1.25 per day. Yet, whoever can, will celebrate their three main meals and
stick as many tiffins (snacks) into the daily diet as they can fit without sabotaging
their appetite.

Equally popular to home-cooked food, are the Indian wayside eateries

called dhaba, which is more of a way of life – an oasis to truck drivers, bus
passengers and travellers going anywhere by road in India’s vast, beautiful and
often challenging landscape.

International Cuisine provides comprehensive coverage of cuisines found

throughout the world not only through recipes and techniques, but also through
coverage of the history, culture, geography, religion, and locally grown ingredients
that influence these various cuisines.
 Tamil cuisine is generally famous for its different dishes and also for spices.
Tamil Nadu cuisine is of wide range of mouthwatering dishes and offers good
choices for both vegetarian and non-vegetarian varieties.
In order to meet a country's sanitary requirements, food must comply with
the local laws and regulations to gain market access. These laws ensure the safety
and suitability of food for consumers. Each country regulates food differently and
has its own food regulatory framework.

The mixture of fat flour, salt and water is known as pastry. Optional
ingredients like sugar, flavour, milk solids may be added. The method of mixing is
differ for different pastries.

The thesis has been organised in six chapters which include both
“Introduction” and “Conclusion”. The first chapter entitled “Introduction”,
presents an introduction to Tourism and a survey of the meanings and definitions
of tourism as given by scholars and practitioners. The evolution, growth and
development of tourism in the world, tourism in India through the ages and tourism
in Tamil Nadu in historical perspective have been dealt with elaborately. The need
to promote tourism, highlighting the fairs and festivals organised and celebrated
with assistance of Union Ministry of Tourism and the Government of Tamil nadu
have been dealt with. Since the basis of all tourist activity is cultural history, the
inter-relationship between tourism and culture has been dealt with. The study is
focused on 14 districts of Tamil nadu where several festivals and fairs are
conducted and celebrated regularly. The diversity in Tamil nadu which forms the
source of Cultural Tourism and Religious Tourism has been ornately described.
The introduction also presents the
 Tamil Nadu, one of the safest travel destinations in the world, has a highly
advanced Tamil culture. The professional and caring attitude of tour operators,
availability of trained staff has become the advertisement for the commercial
tourism in Tamil Nadu.
 CONTENTS

CHAPTER 1 INTRODUCTION 1-43

CHAPTER 2 INTERNATIONAL CUISIENE 44-56
CHAPTER – 3 TAMIL NADU CUISIENE 57-65
CHAPTER-4 KITCHEN HYGIENE AND SANITATION 66-87
CHAPTER – 5 ADVANCED BAKERY 88-106
CONCLUSION 107-109
BIBLIOGRAPHY 110