CHAPTER – 5

SUMMARY OF FINDINGS AND

CONCLUSION

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 Chapter 5
Summary, Conclusion, and Recommendations

5.1 Findings and Summary - Tourist Questionnaire analysis

According to the requirement of the research, subject responses were collected from
tourists coming to Rajasthan, regarding their opinion regarding Rajasthani cuisine, its
varieties, tastes, etc. A total of 384 questionnaires get filled from tourists coming to
five major tourist hubs of Rajasthan namely Jaipur, Jodhpur, Ajmer/Pushkar,
Jaisalmer, and Udaipur.

The questionnaire was given to tourists to give responses to asked questions regarding
various aspects of Rajasthani cuisine. After collecting data, data was analyzed using
proper tools and techniques.

• The sample consists of two types of respondents as far as nationality is

concerned. Out of a total of 384 respondents, 77.34% were Indian tourist and
22.66% were foreigners.

• The Indian tourist was from various states of India. The data revealed that
maximum tourists were from North Indian states like Haryana, Delhi, Punjab,
Uttar Pradesh, etc. and rest from other states of West, south, east, and Central
India.

• As far as a foreign tourist is concerned, the maximum tourist coming to visit

Rajasthan were from Australia after that from France than from the USA and the
rest were from different countries.

• According to gender, there were 64.58% male respondents and 35.42% female
respondents in the sample.

• According to age out of 384 respondents, the maximum respondents belong to the
younger age group. The distribution of respondents according to age shows that
maximum tourists belong to the age group of 26-35 years. 27.86% belong to the
age group of up to 25 years. 17.19% belong to the age group of 36-45 years. Only
almost 5% were above 45 years of age group thus, most of the tourists coming to
Rajasthan are youngsters up to the age group of 45 years.

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• Marital status wise distribution of respondents showed that almost 50- 50% of
respondents were married and unmarried.

• Educational status wise distribution of respondents showed that maximum

respondents were graduates among them 9.43% were graduates from professional
courses like , B.Tech, MBBS, 16.16% were Postgraduate and above and 12.12%
were postgraduates from professional courses like MBA, MCA, etc. 13.13% were
educated up to school level i.e. XII. The tables showed the distribution of
respondents of Indian tourists only.

• Distribution of respondents according to occupation showed almost 50% of

respondents were in service, 25% were students, almost 20% were businessmen
and rest were self-employed, housewives or retired people.

• Income wise distribution of respondents that income of respondents ranges

between 20,000 to 1,00,000 and above. The distribution was depicted for Indian
tourists only. The income of a maximum of around 20% ranges between 20-40
thousand rupees per month. Around 18% have a salary between 40-60 thousand
rupees per month. 11% have a salary between 80 thousand and 1 lakh rupees.
Almost 40% of respondents didn’t reveal their monthly salary.

Rajasthani Cuisine

• As far as food preference of tourists coming to Rajasthan is concerned, a

maximum of 61.46% were non-vegetarians, 35.94% were vegetarians and 2.34%
were vegan.

• The most visited city by tourists in Rajasthan is Jaipur (79.69%) in first place,
Pushkar comes in second place which is 11 km from Ajmer city and holy city
and pilgrimage for a most Indian tourist. On third place Ajmer which is near to
Jaipur. In fourth place it is Udaipur, then Jodhpur and in last Jaisalmer.

• Purpose of Visit - The main purpose of the visit of tourists in Rajasthan was to
enjoy a vacation (67.37%). On the second position the purpose of the visit was
“to enjoy Rajasthani cuisine/food”. The third purpose of the visit was “to see
lakes and gardens, the natural beauty of Rajasthan”, on fourth place “to see
culture and heritage of Rajasthan”. The purpose of the visit on the fifth position
purpose was “to visit friends and relatives” and in the last and sixth position, it

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 was “Business purpose” to visit Rajasthan. Thus, it can be said that one of the
main purposes of tourists visiting Rajasthan is to enjoy local Rajasthani cuisine.

• The average number of visits of tourists to Rajasthan was 2.65 times i.e 3 times,
which shows that most of the tourists have come to Rajasthan multiple times.
Data showed that 40% of respondents came to Rajasthan for the first time while
the rest of the tourists came Rajasthan multiple times.

• In response to the question of whether tourists have tasted Rajasthani food ever,
100% of respondents said in the affirmation that they have tasted Rajasthani food
at least once. No one said that he/she has not tasted Rajasthani food.

• In response to questions regarding frequency of taking Rajasthani food, almost

50% of respondents said that they take Rajasthani food often or frequently. 10%
said that they take Rajasthani food sometimes and 40% said, they take Rajasthani
food rarely.

• To get to know about the popularity of various Rajasthani dishes, respondents

were given lists of various Rajasthani dishes under different categories viz.
Snacks, non-vegetarian dishes, vegetarian, beverages (appetizers and digestives),
and sweet dishes. Under each category list of several dishes was given to rate to
researcher get to know the popularity of a particular dish. Based on ratings given
by the respondents, scores were calculated and ranking was given to these
Rajasthani dishes.

• In the snack category, the most popular Rajasthani dish is pyaz ki kachori on
rank first, second comes mirchi bada and in last bikaneri bjujiya.

• As far as non-vegetarian dishes are concerned the most popular and liked dish is
“Safed Mass”. “Mohan mass” comes in second position. On third rank, it is “Laal
Mass”. Thus, the most popular and favorite dish in the non-veg category is
“Safed mass” or White meat among tourists.

• In vegetarian dishes category, the most popular Rajasthani dish is “Dal Bati”
with 86.20% of respondents tasted it and liked it. The second most popular
Rajasthani vegetarian dish is “Gatte Ki Sabzi”. On the third position is
“Panchmel Ki Sabzi”. On the fourth rank comes “Bajre Ki Roti”. The fifth most
popular Rajasthani dish is “Rajasthani Kadhi”, on the sixth rank it is “Boondi

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 Raita”. “Ker Sangri vegetable” comes on the seventh position. “Makki ki Rab”
on eights position, “khichdi” on ninth, and “Bajre ki Roti” on tenth and last rank.

• Certain beverages in Rajasthan are very famous which are tasty as well as have
health benefits also. Respondents were given a list of three such Rajasthani
beverages. Out of these three beverages, the most liked beverage was Jal Jeera.
The second most popular beverage was Aam Panna made with raw mangos and
other ingredients and Chhach was on the third rank in the list of three beverages.

• The last category was the sweet dishes. The most famous and liked sweet dish is
“Ghevar”. The second most famous dish is “Malpua” which is served with
another sweet called “rabdi” (thickened sweetened milk). The third most liked
and famous Rajasthani sweet is “Rabdi”. It is thickened sweetened milk made up
of layers of malai flavored with cardamom, saffron, dry fruits like almonds, pista,
etc. Imarti on the fourth position, Besan Ki Chakki on fifth and mawa kachori
was last in the list of sweet dishes.

• Characteristics of Rajasthani Food - Tourists were asked about what they liked
most in Rajasthani food. To find out this, eight parameters were given to them to
rate upon viz. taste, flavor, color, aroma, etc. The respondents were asked to rate
these parameters on a Five points Likert scale, from very much to very less. The
analysis revealed that people most liked about Rajasthani food is its taste, its
presentation, aroma, flavor, and ingredients.

• The above characteristics were later factor analyzed and two factors came out to
define likeness of tourists about Rajasthani food and these two factors were
appearance and flavor. Hence it can be said that tourists like Rajasthani food due
to its appearance and flavor and among these two factors appearance gets more
scores over flavor.

• The test result shows that although the mean score for appearance is slightly
more than the flavor factor there is a non-statistically significant difference in the
likeness between appearance and flavor factors. Both appearance and flavor of
Rajasthani food are equally liked by tourists.

• To test is there any significant difference in the liking of appearance factor and
flavor factor of Rajasthani food among Indian and foreign tourists, test for the
difference between means was applied. Test result gave shows that there is a

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 statistically insignificant difference in the liking of the appearance of Rajasthani
food between Indian and foreign tourists exists.

• As far as the flavor of Rajasthani food is concerned although the score of foreign
tourists is low as compared to Indian tourists statistically there is no significant
difference between Indian and foreign tourists. Hence, overall it can be said that
the appearance and flavor of Rajasthani food are equally liked by Indian and
foreign tourists.

• Respondents were asked, which factors affect their choice of food. For this,
respondents were given seventeen items like price, quality, palatability, etc. and
they were asked to rate them on a five-point Likert scale.

• The analysis of data revealed that the top five factors affecting food choice was
(a) clean and hygiene, (b) quality, (c) presentation, (d) freshness, and (e) value
for money for food. The least affecting factors were Innovation in food, Brand
name of Restaurant, Quick service while dining, Price (Affordability), Location
of Restaurant.

• Peculiarities of Rajasthani food – To know about peculiarities of Rajasthani food

which attracts tourists to Rajasthan several statements were given to them to rate
of five-point Likert scale. As per the data, tourists think that the dry nature of the
region and extreme climatic conditions, scarcity of water, etc. has witnessed
evolvement of a unique style of cooking. They were agreed to a large extent that
tourists in Rajasthan are more interested in Rajasthani traditional food as
compared to modern/fast or everywhere available (common food) which suggests
that tourists coming to Rajasthan are more interested in Rajasthani food as
compared to other foods. Thirdly they say that the promotion of traditional
cuisine helps to improve tourist input to Rajasthan. Hence if we see combinedly
first three statements then it became clear that people coming to Rajasthan search
for Rajasthani food and like peculiarities of this food. Tourists liked most is the
unique culinary style of Rajasthan and the way food is prepared so that food can
stay long and even served without heating. Tourists also liked Rajasthani food
due to extensive use of dairy products like milk, butter, etc. to reduce water
content while cooking. Tourists like innovation in Rajasthani food. They like to

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 taste traditional Rajasthani food with some innovation in it, which means that
people can also be attracted to Rajasthani food by making some innovation in
them. Hence, it can be said that what attracts tourists in Rajasthani food is its
ingredients, long shelf life, unique style of cooking, and little innovation in it.

• Activities during the tour to Rajasthan - Respondents were asked which of the
given activities (food tour, food walk, cooking demos, cooking classes to learn to
prepare Rajasthan dish and chef tour) they have attended while touring to
Rajasthan. In the present study, 16.15% of sampled tourists experienced food
tours. 11.72% of tourist experienced food walk. 11.20% of tourists attended
cooking demos. Only 3.35% of respondents attended cooking classes to learn to
prepare Rajasthan dish and 22.66% of respondents attended Chef Tour. Thus, it
can be seen that participation in these activities it very low. It these activities are
advertised extensively then it will help in increasing food tourism.

• Source of Information about Rajasthani food - Respondents were asked that what
was the source of information regarding their awareness about Rajasthani food.
The data depicted that respondents get information about Rajasthani food from
various sources and these sources of information according to their ranks are -
Friends and relatives (rank 1), travel web site (rank 2). Advertisements on TV,
(rank 3). Only 4.69% got information through newspapers/magazines (rank 4).
Hence, it can be said that still, the main source of information is ‘Word of
Mouth’.

• Satisfaction with Rajasthani food - Tourist respondents were asked about various
characteristics of Rajasthani food that what gives them satisfaction about
Rajasthani food i.e. its tastes, presentation, ingredient, etc. The exploratory factor
analysis of these characteristics revealed two factors about Rajasthani food gives
them satisfaction and these factors are (a) Tastes and (b) culinary style. The taste
factor includes characteristics viz. tastes, aroma, and richness in spices and
second-factor culinary style include Its ingredients, color, presentation, and
unique style of cooking.

• To analyze which factor, give more satisfaction about Rajasthani food to tourist.
Test for the difference of means was conducted. The test results showed that the

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 taste factor is more important for tourists to give them satisfaction as compared to
the culinary style factors.

• Factor Affecting choice of food: Respondents were asked which factors affect
their choice of food. For this, respondents were given seventeen items like price,
quality, palatability, etc. and they were asked to rate them on five-point Likert
scale. The data obtained suggest that while choosing a restaurant of food their top
preferences are Clean and Hygiene of food (rank 1), quality of food (rank 2),
presentation of food (rank 3) and freshness of food (rank 4) and value for money
(rank 5). On an overall basis, it can be said that people give top preference to
Quality of Food.

• In the middle level of preference, they see how food is served (rank 6), the
authenticity of food (rank 7) means they want original Rajasthani food with not
much alteration in it. On the rank 8, it comes peace and ambiance of the
restaurant, on the ninth rank nutritional value of food and tenth rank palatability
of food and availability of a variety of food (rank 11) and availability of
local/traditional food (rank 12). Thus, we can say that the second preference they
have given to - what type of service they provide.

• Finally, comparatively least preferences were given to the location of the

restaurant (rank 17), price (affordability) (rank 16), quick service while dining
(rank 15), the brand name of the restaurant (rank 14) and innovation in food (rank
13).

• Hence from the above analysis, it can be said that while choosing a restaurant the
tourists first see the quality of food and clean and hygiene. The second preference
they give to the type of service restaurant is providing and the least preference
they give to factors like location, brand name, price, etc.

• Peculiarities of Rajasthani food - To know about peculiarities of Rajasthani

food which attracts tourists to Rajasthan several statements were given to them to
rate of five-point Likert scale.

• As per the data of tourists think that the dry nature of the region and extreme
climatic conditions, scarcity of water, etc. has witnessed evolvement of a unique
style of cooking (rank 1). Secondly, they were agreed to a large extent that

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 tourists in Rajasthan are more interested in Rajasthani traditional food as
compared to modern/fast or everywhere available (common food) which suggests
that tourists coming to Rajasthan are more interested in Rajasthani food as
compared to other foods (rank 2). Thirdly they say that the promotion of
traditional cuisine helps to improve tourist input to Rajasthan (rank 3). Hence if
we see combinedly first three statements then it became clear that people coming
to Rajasthan search for Rajasthani food and like peculiarities of this food.

• The next tourist liked most is the unique culinary style of Rajasthan and the way
food is prepared so that food can stay long and even served without heating (rank
4). Tourists also liked Rajasthani food due to extensive use of dairy products like
milk, butter, etc. to reduce water content while cooking (rank 5). Tourists also
like innovation in Rajasthani food. They like to taste traditional Rajasthani food
with some innovation in it (rank 6 and 7), which means that people can also be
attracted to Rajasthani food by making some innovation in them.

• Tourists also agreed that traditional Rajasthani food has contributed a lot to
improving the destination image (rank 8). As far as heavy use of “ghee” in
Rajasthani food (due to richness in tangy spices and flavor) is concerned some
comparatively fewer number people preferred it (rank 9).

• Hence, what attracts tourists in Rajasthani food is its ingredients, long shelf life,
unique style of cooking, and little innovation in it.

• Activities during the tour to Rajasthan –Hall, and Sharples (2003) defines food
tourism as a means to “visit primary and secondary food producers, food
carnivals, restaurants and particular places for food tasting and/or experiencing
the attributes of specialist food creation region - the primary motivating factor for
travel”.

• Hence, respondents were asked which of the given activities they have attended
while tour to Rajasthan. Total of five activities were given to them which were
conducted at various levels. In this study only 16.15% of sampled tourists
experienced food tours, only 11.72% tourists’ experienced food walk.

• Cooking demos are useful tools that show its participants quick and easy ways to
prepare local food. Cooking demonstrations are great ways to interactively show

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 participants how easy and quick to cook local food. The present data shows that
11.20% of tourists attended cooking demos.

• Only 3.35% of respondents attended cooking classes to learn to prepare the

Rajasthan dish whereas 22.66% of respondents attended Chef Tour.

• Thus, it can be seen that participation in these activities it very low. It these
activities are advertised extensively then it will help in increasing food tourism.
According to Shah, G., and Shende, K. (2017) - “Food tourism growth is linearly
correlated with the growth in employment generation of the region and food
sector. Sustainability of food tourism depends on the sustainability of local food
and its popularity. Food selling and festive food businesses also gain enough
profit and revenue and food tourism growth are directly dependent on the growth
of the regional food industry.

• Likewise, Karamker, K. (2018) say Food walks form an integral part of culinary
tourism across the world today. During a food walk, tourists usually go out with a
group of people and follow a local expert who is a food lover too.

• Activities like a food tours, food walk, cooking demos, attending cooking classes,
attending chef tours are organized to give knowledge about Rajasthani food and
making them more popular so that food tourism can be increased. But data
suggests that the Involvement of tourists in these activities is very low. The test
result suggests that involvement to tourists in each of the given activities was
very low and significantly below 50% proportion of sampled tourists. Hence,
there is an urgent need to promote these activities so that Rajasthani cuisines can
be made popular and tourists could be attracted to these activities.

• Source of Information about Rajasthani food - Respondents were asked that what
was the source of information regarding their awareness about Rajasthani food.
The data depicted showed that respondents get information about Rajasthani food
from various sources. For maximum respondents (36.46%) the source of
information about Rajasthani food was friends and relatives, the other major
source of information was travel web site (22.66%), ads on television (15.10%),
food shows on television (11.46%) and only 4.69% got information through
newspaper/magazines. Hence, it can be said that still, the main source of
information is ‘Word of Mouth’.

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• Satisfaction with Rajasthani food - Respondents were asked about various
characteristics of Rajasthani food that what gives them satisfaction about
Rajasthani food i.e. its tastes, presentation, ingredient, etc. The data suggest that
various characteristic gives them satisfaction about Rajasthani food to a great
extent. To explore further exploratory factor analysis was conducted on these
characteristics.

• The items/characteristics classified using factor analysis show that two factors
define tourist satisfaction about Rajasthani food. The first one is taste (factor 1)
and the second factor is a culinary style (factor 2). The taste factor includes
characteristics viz. tastes, aroma, and richness in spices and second-factor
culinary style include Its ingredients, color, presentation, and unique style of
cooking.

• To analyze which factor, give more satisfaction about Rajasthani food to tourist.
Test for the difference of means between these two factors suggested that, for
tourists, these two factors differ significantly and for tourists taste factor is more
important as compared to the culinary style factor.

• To analyze which factor, give more satisfaction about Rajasthani food to tourist.
Test for the difference of means was applied. The test result shows that there is a
highly significant difference in the two factors as far as satisfaction with these
two factors is concerned. The data and test result suggest that the taste factor is
more important for tourists to give them satisfaction as compared to the culinary
style factor.

• Further, it was tested and found that Indian tourists get more satisfaction from the
taste of Rajasthani food including aroma and richness in spices, whereas foreign
tourists get more satisfaction from culinary style like presentation, ingredients,
color and cooking style of Rajasthani dishes

5.2 Summary and Findings from Chefs’ Questionnaire analysis

• The chef is professionally trained cook works in hotels or restaurants, he /she has
the responsibilities of planning menus, supervising cooking, developing recipes,
and preparing it in a presentable manner.

• The topic of the present study is to study the impact of culinary progress of

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 Rajasthani cuisine on tourism development in Rajasthan it was necessary to take
the opinion of Chefs.

• A total sample of 125 chefs was collected from five major tourist hubs if
Rajasthan namely Ajmer/Pushkar, Jaipur, Jodhpur, Jaisalmer, and Udaipur. From
each of these five cities, 25-25 respondents were selected to fill questionnaires
for the present study. The data collected from them were analyzed using
appropriate tools and techniques.

• As far as the distribution of respondents according to age is concerned the age

range to respondents lies between 20 to 55 years. Maximum respondents
(41.60%) were of the age group of 30 to 40 years. Nearly quarter percent
(24.80%) were from the age group of 20-30 years, 29.60% fall within the age
group of 40-50 years and only 4% were above 50 years of age.

• According to education qualification, a maximum of around fifty percent of

respondents were graduates in the Hotel Management course, Quarter percent
were graduates in other streams. Around fourteen percent were having a diploma
in hotel management of food and beverages and nearly ten percent were only
educated up to senior secondary level. Thus, maximum respondents were
professionally educated in hotel management course.

• Total experience in the hotel industry - Around 63% Chefs had the experience of
up to 15 years in the industry, and the remaining 36% had more than 15 years of
experience in the industry. The average experience of the respondents in the
industry was around 14.5 years with a standard deviation of 6 years.

• As far as experience in the hotel industry in Rajasthan is concerned, around 70%

respondents were having experience up to 10 years in Rajasthan, around 21% had
the experience of 10 to 15 years and rest around ten percent had the experience of
more than 15 years. The average experience of respondent chefs was 9 years in
Rajasthan with a standard deviation of five years. Thus, it can be said that
maximum respondents were found to have good experience in the Rajasthan
which was helpful for the present study.

• The knowledge of these respondent chefs about Rajasthani cuisine was at good to
an excellent level.

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• According to respondents Chefs, tourists demand Rajasthani food frequently.
Surprisingly at an overall level, international tourists demand Rajasthani food
more as compared to domestic tourists. But as far as liking of Rajasthani food is
concerned domestic tourists like Rajasthani food more as compared to
international tourists.

• Most Preferred Dish by tourists - Chefs were asked that according to their
experience which dishes in each category viz. snacks, non-veg, veg, etc. tourists
like most.

• According to Chefs the most preferred snacks in the order of their preference
were Bikaneri bhujiya, mirchi bada, and pyaza ki kachori.

• In the non-vegetarian category, Lal mass is preferred most, then comes Mohan
mass and then safed mass.

• In vegetarian dishes, the most preferred five dishes by tourists are – Dal Bati,
Rajasthani Kadhi, Panchmel Ki Sabji, Boondi raita, and Gatte Ki Sabzi.

• In the Rajasthani beverages category the preferred items in the order of their
preference were aam panna, jal jeera, and chaach.

• In the category of sweets ghevar was on the first rank, imarti on second and
mawa kachori on the third rank.

• It was tried to find out that due to which properties tourist like traditional
Rajasthani food. For these six attributes were given to them to score. According
to mean scores obtained by the attributed it was revealed that the top three
attributed due to which people like Rajasthani food are variety, unique cooking style, and
flavor.

• It was asked from the chefs that in which areas of Rajasthani culinary, most
changes occurred. Based on the response given by them, it was inferred that
although in all the areas of Rajasthani culinary significant changes have occurred
the most prominent areas were cooking method, style of serving, and presentation
of food.

• The areas where fewer changes occurred as compared to other areas were –
innovation in food making, the taste of food, and use of equipment in making of

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 food. In the past 15-20 years technology has transformed how we live and it has
impacted in the culinary area also. Technology not only changed how appliances
are used to make food but also in the approach in the making of food which in
turn has impacted the taste of food also. But in preparing Rajasthani cuisine less
technological changes were adopted to maintain the traditional flavor of
Rajasthani food. Thus, If see these three points collectively it can be observed
that due to less innovation and using traditional equipment of cooking the
traditional taste of Rajasthani food is not altered.

• Culinary perspective about Rajasthani/Local cuisine - To get to know about the

perspective of chefs about Rajasthani cuisine

• i.e. in what ways Rajasthani cuisine is unique and attracting tourists towards it. If
first four rank statements, observed it can be seen that these three statements
represent the uniqueness of Rajasthani cuisine whether it can be a culinary style
or unique style of cooking or its traditionality all these characteristics makes
Rajasthani cuisine unique in its way and it has contributed a lot in improving
destination image of Rajasthan.

• Ingredients of Rajasthani food which are used extensively in it due to which

Rajasthani food obtain a unique flavor of its style and protects health at the same
time.

• As far as innovation in Rajasthani food is concerned from Chef’s perspective it

can be inferred that although tourists prefer innovation in Rajasthani food but up
to a certain extent, which says that as compared to other characteristics, innovation in
Rajasthani food is acceptable only up to a limited extent and not much beyond that
which could result in loss of its traditionality.

• Thus, in summary, the perspective of respondents can be grouped into three

categories viz. culinary style, ingredients, and innovation. If we compared these
three attributes it can be said that the three things which make Rajasthani cuisine
unique are culinary style, its ingredients, and little innovation in it (in the order).

• The main objective of the present research work was to study the impact of
culinary development on tourism in Rajasthan and that’s why this whole exercise
of research work was done. Respondents were asked about the role and how

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 culinary development in Rajasthan is contributing to tourism development in
Rajasthan. Total of six statements were given to respondents regarding this
objective. To observe what factors these statements are representing and affecting
tourism in Rajasthan, exploratory factor analysis was done on listed statements.

• To study the role of culinary in the development of tourism in Rajasthan,

exploratory factor analysis (EFA) was conducted applying principal component
method. Varimax rotation was used to rotate factors. Total of two factors were
extracted explaining 57.88% variation of the total variation. Based on items
coming under each factor, the factors were named as – factor one - “Culinary
progress” and factor two - “stakeholders’ efforts”.

• Factor 1 which was named “culinary progress” contains items like how culinary
progress in Rajasthan has contributed to generating income for people as well as
revenue generation for the state. Total 4 items loaded into this factor.

• Factor 2 which was named as “stakeholders’ efforts” shows how stakeholders i.e.
government and private sector players helping in increasing input of tourists to Rajasthan

• If first factor “culinary progress” is analyzed it can be observed that culinary

progress has contributed in terms of giving high revenue to the state, created job
opportunities for people specialized in the area of Rajasthani cuisine which
indicate that more investments are made in the tourism industry and which in turn
resulted in attracting more tourists to the state.

• As far as factor second is concerned which shows that stakeholders’ efforts have
also contributed to increasing tourist input via Rajasthani cuisine. Stakeholders
mean government and also private players in the field of the tourism industry are
making efforts like organizing food tours, food walks, cooking demos,
conducting cooking classes for learning preparing Rajasthani food and chef tours,
etc. in various cities of Rajasthan, which has resulted in attracting tourist in
Rajasthan via its famous cuisine.

• To compare two factors and know which factor is contributing more in terms of
increasing tourist input through food tourism. The test result showed that there is
a non-significant difference statistically in the two factors in terms of increasing
tourist input via food tourism, and both the factors are important in contributing
and increasing the input of tourists in Rajasthan.

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5.3 Conclusion

• To study the impact of the culinary progress of Rajasthani cuisine on the

development of Rajasthan tourism present study was conducted. To study the
subject opinions of chefs were sought. The study area was the whole Rajasthan
and six major tourist hubs namely Ajmer, Jaipur, Jodhpur, Jaisalmer, Pushkar,
and Udaipur were selected to collect data. The respondent’s views on a different
aspects of Rajasthani cuisine and development of tourism were collected through
well-designed questionnaires.

• The study revealed that although in all the areas of Rajasthani culinary significant
changes have occurred the most prominent areas were cooking method, style of
serving, and presentation of food. The areas where fewer changes occurred as
compared to other areas were – innovation in food making, the taste of food, and
use of equipment in making of food. Due to less innovation and the use of
traditional equipment of cooking, the traditional taste of Rajasthani food is not
altered, and the traditional flavor of Rajasthani food is maintained.

• The uniqueness of Rajasthani cuisine whether it be a culinary style or unique

style of cooking or its traditionality all these characteristics make Rajasthani
cuisine unique in its way and it has contributed a lot in improving the destination
image of Rajasthan. As far as innovation in Rajasthani food is concerned from
Chef’s perspective innovation in Rajasthani food is acceptable only up to a
limited extent and not much beyond that which could result in loss of its
traditionality.

• Culinary progress has contributed in terms of giving high revenue to the state,
created job opportunities for people specialized in the area of Rajasthani cuisine
which indicates that more investments should be made in the tourism industry
and which in turn resulted in attracting more tourists to the state.

• Stakeholders mean government and also private players in the field of the tourism
industry are making efforts like organizing food tours, food walks, cooking
demos, conducting cooking classes for learning preparing Rajasthani food and
chef tours, etc. in various cities of Rajasthan, which has resulted in attracting
tourist in Rajasthan via its famous cuisine but the involvement of tourists in these

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 activities is still low which is required to be improved to attract more tourists due
to Rajasthani cuisines.

• The top five factors affecting food choice was (a) clean and hygiene, quality, (c)
presentation, (d) freshness, and (e) value for money for food. The least affecting
factors were Innovation in food, Brand name of Restaurant, Quick service while
dining, Price (Affordability), Location of Restaurant.

• Thus, in conclusion, it can be said that people coming to Rajasthan, search for
Rajasthani food and like peculiarities of this food. Tourists liked most is the
unique culinary style of Rajasthan and the way food is prepared. Culinary
progress has contributed a lot in the development of tourism in Rajasthan and
also in giving revenue to its stakeholder which in turn boosts its economy. There
are certain areas where choices of domestic and international tourists differ,
hence that areas should be explored more and worked upon. Activities like a food
tours, food walk, cooking demos, cooking classes, chef tours, etc. should be
promoted to give knowledge about Rajasthani food and making them more
popular so that food tourism can be increased.

5.4 Recommendations

• Based on findings from the analysis of Chef’s data following recommendations

are made –

• Although International tourists order Rajasthani food more but as far as liking is
concerned Rajasthani cuisine is more liked by domestic tourists than international
tourists hence this area needs to be explored so that liking for Rajasthani food of
international tourist also increased.

• Indian tourists like more vegetarian food whereas foreign tourists like more non-
vegetarian food hence while giving them a menu card this preference should be
taken care of.

• From the analysis, it was found that people who like Rajasthani food love its
traditionality, which means they want that the taste of Rajasthani food should not
be lost due use of modern equipment hence they want it to be cooked via
traditional methods only.

• Tourists want that the traditional taste of Rajasthani food should not be lost hence

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 fewer innovations should be done in this area so that the traditionality of
Rajasthani food is maintained.

• In the analysis, it was found that main source of Information about Rajasthani
food is still ‘Word of Mouth” hence when tourists come here for travel they
should be made aware about Rajasthani cuisine so that when they get back to
their home they will tell about characteristics of Rajasthani cuisines which will
attract more tourists due to Rajasthani cuisine.

• In the analysis, It was found that Indian tourists get more satisfaction from the
taste of Rajasthani food including aroma and richness in spices, whereas foreign
tourists get more satisfaction from culinary style like presentation, ingredients,
color and cooking style of Rajasthani dishes hence while cooking and serving
Rajasthani food these things should be taken care of.

• Activities like a food tours, food walk, cooking demos, attending cooking classes,
attending chef tours are organized to give knowledge about Rajasthani food and
making them more popular so that food tourism can be increased. As, Karamker,
K. (2018) says Food walks are an integral part of culinary tourism throughout the
world today. But our data suggest that the Involvement of tourists in these
activities in Rajasthan is very low. On average around only 13% of tourists
participate in these activities. Hence, there is an urgent need to promote these
activities and make them popular so that Rajasthani cuisines can be made popular
and tourists could be attracted to these activities.

• While choosing a restaurant the tourists first see the quality of food and clean and
hygiene. The second preference they give to the type of service restaurant is
providing and the least preference they give to factors like location, brand name,
price, etc. hence quality.

• Culinary progress has contributed in terms of giving high revenue to the state,
created job opportunities for people specialized in the area of Rajasthani cuisine
which indicate that more investments should be made in the tourism industry and
which in turn resulted in attracting more tourists to the state.

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