CHAPTER 1 INTRODUCTION

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1. INTRODUCTION
1.1 Definition of Culinary Tourism “Gastronomic tourism refers to trips made to destinations where the local food and beverages are the main motivating factors for travel.”Culinary tourism or food tourism is experiencing the food of the country, region or area, and is now considered a vital component of the tourism experience. Dining out is common among tourists and "food is believed to rank alongside climate, accommodation, and scenery" in importance to tourists. Culinary tourism is not limited to gourmet food. Culinary tourism is about what is "unique and memorable, not what is necessarily pretentious and exclusive". Similarly, wine tourism and beer tourism are also regarded as subsets of culinary tourism. The International Culinary Tourism Association (ICTA) is considered the world's leading authority on culinary travel with resources and information for food, beverage and tourism industry professionals around the world. The ICTA has four main organizations: International Culinary Tourism Association (ICTA): Non-profit trade association, founded in 2003, that works as a resource center for the media and offers benefits to the members.

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International Culinary Tourism Institute (ICTI), founded in 2006, is a nonprofit education organization for training and education for its members and the public.

International Culinary Tourism Development: consulting, research, strategy and product development solutions to businesses of all culinary tourism businesses.

Food Trekker Publishing delivers promotional assistance and help to culinary tourism businesses.

Culinary tourism tends to be largely a domestic tourism activity, with consumers travelling to places to eat and drink specific (usually local) produce. A domestic survey of leisure travelers in America found that 17% engaged in culinary related activities. The International Culinary Tourism Association predicts that this will grow rapidly in the coming years. According to USA Today (27 Feb 2007), 27million Americans have made culinary activities part of their travels in the last three years. In the UK, food tourism is estimated to be worth nearly $8 billion each year. International culinary tourism is less significant than its domestic counterpart. Whilst consumers do consider food when deciding where to take a holiday, it is not usually the main consideration. The growth in popularity of ethnic cuisines like Thai, Indian, North African, Mexican and Chinese throughout the industrialized countries is attributable to a significant degree to tourism where visitors sample local foods and develop a taste for them. Food and drink festivals constitute the sole instance where the decision to travel is taken solely on the grounds of the gastronomic experiences offered. These are becoming more prevalent, in particular in Europe. Whilst this segment is growing, at present there are estimated to be no more than one million international culinary tourists travelling each year. 1.2 Potential for Growth

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Indians believe that they are honored if they share their mealtimes with guests. from guru teacher) to vidhyarthi (pupil) or from mother to daughter. Growth in this niche market is expected to be strong over the next 5-10 years.The hospitality of the Indians is legendary. so volumes will still be small. etc. 4 . walking. India dishes are also innumerable and totally unpredictable. foodstuffs and drink. even most of the religion.S has also added popularity for the Indian culinary. It is an art form that has been passed on through generations purely by word of mouth. The easy availability of Indian food in U. cycling. Tour operators in India have predicted a major surge in culinary tours to India from the U. there is an increased desire to sample local dishes. society and culture have got its own prime culinary special. this is a segment that appeals to a broad range of consumers.S to come down and experience Taj Mahal with spicy Indian food. In Sanskrit literature the three famous words 'Atithi Devo Bhava' or 'The guest is truly your god' are a dictum of hospitality in India.S. environmental and health related) of local produce. One can find spicy and hot food in South India and then he’ll be served with mild and sweet dishes in North. Let it be vegetarian or non vegetarian Indian cuisine has got a wide variety. The rapidly increasing popularity of the Indian cuisine is inviting foodies all over the world especially from U. Even the poorest look forward to guests and are willing to share this meager food with guest. as well as increased interest in local markets. Just as one finds huge diversity in Indian culture from state to state. With consumers being increasingly aware of the benefits (economic. and typically gastronomic tours are increasingly being combined with other activities such as cultural tours. Indian Cuisine: The finest of India's cuisines is as rich and diverse as it's civilization.Culinary tourism is a growth segment. Consequently. These has led to the emergence of local food and drink festivals. although from a relatively small base.

a delicious culinary delight made of wheat. dal or mutton. cloves and red chilies. Dham is an interesting and delicious meal of Himachal Pradesh. The neighboring lands of Punjab and Tibet have influenced the cuisine of Himachal Pradesh to a great extent. The state is blessed with a range of native fruits. which is prepared on festivals. The kitchens of Himachal also churn out delicious non-vegetarian dishes. lentil and pulses. Patande. The topography and climate of Himachal Pradesh is another factor that influences its cuisine. Sattu is a popular dish of the state. is like a pancake. which are flavored with ghee and spices such as cardamom. maahni (urad dal prepared with dried mangoes) or madra (lentils made with yoghurt). 5 . The most common dishes prepared in the average kitchen of the Himachal are rice. The meal consists of rice. meat. Other dishes of Dham are boori ki kari and a dark lentil garnished with sweet and sour chutney made of tamarind and dry fruits. vegetables. Milk and milk products are also used generously. herbs and spices which are used liberally in the local cuisine. moong dal and rajma cooked in yoghurt.Himachali Cuisine: Himachal Pradesh is not only famous for its pristine beauty but also for its fine culinary delights. 'Sidu' is one of the most famous dishes of Himachal Pradesh. This meal is considered sacred and is prepared only by Brahmin chefs. which is usually relished with ghee. The day-to-day food of the Himachalis consists of rice. It is a kind of bread made from wheat flour. cinnamon. Himachalis are very fond of tea and they prepare it in different ways.

CHAPTER 2 REVIEW OF LITERATURE 6 .

or even 7 . REVIEW OF LITERATURE The lure of exotic food has motivated many people to travel. and the tourism industry thrives on providing the utmost dining experiences--either of new and exotic foods. or of authentic foods from a particular culture or region.2.

Long (2010. Long and the other contributors offer several valuable interpretive typologies for types of otherness. According to Lucy M. and safe to the traveler. the book will undoubtedly 8 . culinary tourism can happen in less exotic settings. consistent. foodways. and strategies for negotiating otherness in cultural tourism. One leaves Culinary Tourism with a deeper understanding of some of food's complex relationships to the politics of culture. While food has always been central to traveling. These analytic guides provide useful tools. presentation. intersecting continuum. meal system. but rather "the intentional. culinary tourism is not just food for the tourist. and performance of food. The book opens with a short foreword by Barbara Kirshenblatt. preparation. through the procurement. extends from Exotic to Familiar.Kimblett and an introductory article by Lucy Long that traces the development of culinary tourism. and presentation of a food item. or eating style considered to belong to a culinary system not one's own". Long suggests analysing "otherness" along two perpendicular axes: the first runs from Edible/Palatable to Inedible/Unpalatable while the second. festivals. For example. The quality or condition of being other or different. in the context of foodways. preservation. grocery stores. venues for tourism. In defining and developing the concept of culinary tourism. This volume of twelve essays edited by Lucy M. cuisine. it is an important publication. comforting. preparation.of familiar foods. exploratory participation in the food ways of another--participation including the consumption. We engage in culinary tourism at home and in the food court as well as when we travel. and cooking classes. Building on this definition. Although this collection feels more like a necessary foundation than an exciting departure.Culinary Tourism). Long brings together an impressive collection of established and emerging food ways scholars. especially if exotic or strange: "We're going to see in Europe. Long encourages broadening the notion and her definition pushes boundaries. Such exploration can occur in a variety of venues: restaurants.

All kinds of businesses have an enormous under explored opportunity to make a significant impression on visitors with unique and memorable eating and drinking experiences. In many cases eating while on holiday includes the "consumption" of local heritage.Tourism and Gastronomy) emphasizes that in recent years. 9 . Culinary Tourism: The Hidden Harvest introduces professionals to the concept of Culinary Tourism and presents ideas how to best promote food and drink as a primary visitor lure.serve as an important springboard for future work that further develops the interpretative challenges it introduces. however. a growing emphasis has been placed on tourism experiences and attractions related to food. the ubiquity of that behavior is something that travel industry and food and beverage marketers usually overlook. and a source of economic development. development and future of gastronomy and culinary heritage in tourism. The reason is because we all take eating for granted because we do it three times per day. comparable to what is experienced when visiting historical sites and museums. Particular attention is paid to the relationship between the forces of globalization. Culinary Tourism is an important new industry that links together two related but distant hospitality industries — foodservice and tourism.just like a museum.Culinary Tourism: The Hidden Harvest). Relevant examples from all over the world help illustrate the importance of this new industry. Every traveler eats and drinks. According to President of International Culinary Tourism Association. Tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role. Food is an attraction . Erik Wolf (2007. systematic research on the subject has been nearly absent. Despite the increasing attention. and consequently. localization and the use of gastronomy and to food as a source of regional and national identity. Greg Richards and Anne-Mette Hjalager (2002.

and why have food and drink provisions and information points become tourist destinations in their own right. Colin Michael Hall and Brock Cambourne (2003Food Tourism Around the World: Development. the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism. According to Priscilla Boniface (2003. She also notes that there is an immediacy of gratification in food and drink consumption which has become a general requirement of contemporary society. as it is now and is likely to develop. Food Tourism Around The World: Development. In an era of globalization. through a cultural 'lens'.Richard Mitchell. The multi-national contributor team analyses such issues as: the food tourism product food tourism and consumer behavior cookery schools . It asks: what is food and drink tourism. Management and Markets) describe food and wine as vital components of the tourism experience. Similarly. 10 . there is a particular desire to enjoy varied. Food Tourism Around The World: Development. rather than monocultural ambiance and experience. range and repercussions of the food tourism phenomenon. looking at the interrelationship between food. belief and convention. rather than remaining among a number of tourism features and components? The author concludes that the future of food and drink tourism lies in diversity and distinctiveness. Management and Markets discusses the development. Australasia and Singapore. Using international case studies and examples from Europe.Tasting Tourism). our practices concerning food and drink are driven by context and environment. North America. by culture. This book examines food and drinks tourism. and are increasingly being seen as prime travel motivators in their own right. culture guides how tourism is used and operates. Management and Markets offers a unique insight into this phenomenon.educational vacations food as an attraction in destination marketing ideal for both students and practioners. Liz Sharples. along with basic practical reasons. the tourism product and the tourist experience. Niki Macionis.in short. aspiration and desire to display .

and maintain strategic competitive advantages. England a look at the implications of non resident tourist markets on British Columbia's emerging wine tourism industry an analysis of the types of food images used in French regional tourism brochures a national study of seasonality issues on wine tourism in New Zealand a look at postapartheid tourism trends on South Africa's Western Cape a survey of eight wineries on the Niagara Falls wine route with implications for marketing strategies a study of the use of local and regional food for destination marketing of South Africa a look at how food-related tourism in the United Kingdom is being promoted using the World Wide Web Wine. England. The book includes: a 2001 research study on French public sector management of wine tourism an examination of the cider industry in Somerset. Equally valuable as a professional resource for practitioners and as a textbook for upper-level and graduate students in tourism. and Tourism Marketing is an essential read for practitioners and educators involved in tourism and hospitality. and wine and food studies. The book looks at case studies of business operations. and rural regional development. New Zealand. viticulture. implement. The book presents destination management planning and marketing initiatives for specific markets that can be easily adapted and applied to a wider range of wine tourism settings. South Africa. 11 . food and wine studies.Wine. design factors for online tourism information. France. and Tourism Marketing) has given an overview of contemporary practices and trends in food and wine tourism marketing. Food. International in scope. seasonality.Colin Michael Hall (2004. and the development of business networks. and Tourism Marketing examines the importance of food and wine tourism to rural regional development. and the use of food images in promotional material and positioning strategies. hospitality. marketing. the book draws on studies from Canada. and Scotland for analyses of contemporary practices and trends that help you develops. Tourism marketing researchers and academics address vital issues such as the importance of collective marketing strategies. Food. destination image. Wine. Food.

the World in one place -with tremendous variety that provides everyone. For many nations around the world. and tourism. Bezbaruah (2000. Portugal.P. educators.Cultural Tourism). delves into these and many 12 . creating one job every 2. researchers. and the Netherlands. With the projected arrival of 1. as is often said. Experts from the Cultural Tourism Research Group of the Association for Tourism and Leisure Education (ATLAS) discuss major issues that have emerged from the ATLAS research program over the past decade.According to Greg Richards (2007. What is the present scenario of tourism development in India? What is India s position in the global scenario? How is India prepared to participate in the great tourism boom of the 21st century? The book Indian Tourism Beyond The Millennium by a person. The second part focuses on cultural tourism demand. who has an inside view of the development of tourism in India. has emerged as one of biggest industries of the future. today. the United Kingdom. heritage. The final part examines ways cultural events can develop tourism.Indian Tourism) emphasizes on the words of Bill Gates of Microsoft identifying tourism as one of the three major industries of the future. M. it is a unique chance to explore different aspects of place. and local culture. with examinations on the motivations and behavior of cultural tourists in various destinations. India offers. tourism. with an emphasis on the issue of authenticity. Cultural Tourism presents a unique view of global and local cultural tourism issues in four main sections.6 billion tourists by 2020 generating tourist receipt of US $ 2000 billion. Spain. residents. Using research and studies from places around the world like Brazil. Cultural Tourism: Global and Local Perspectives provides a valuable window on the current state of cultural tourism and makes informative reading for practitioners. The first part is a collection of discussions on the tensions caused by globalization. cultural tourism is not only a major industry but also a support for national identity and a means for preserving heritage.5 seconds. and students. The third section spotlights the relationship between tourists. South Africa.

the specific issues of ecology and sustainable development with reference to fragile areas like Ladakh an North-East India. colorful picnic spots etc.Tourism in India) defines India is a treasure of natural surroundings. researchers. Replete with valuable statistical information. its incisive insight into the emerging trends. it was considered to be an elitist activity and the socialist dispensation of the official establishment coaxed it to put on the back burner. couple with commonsense prescription for the future. Earlier. In words of Rabindra Seth (2005. the importance of public private partnership-in fact a kaleidoscope of all that you wanted to know about India tourism. the book traces the history of tourism development in India. This book also points out the conspicuous absence of the domestic traveler for long. pilgrimage places. makes the book a must read for policy planners. Both the hospitality and the travel industries revamped its utility and there appears to be a phenomenal growth in infrastructure and services for the world travelers. The salient feature of the book are the travelogues that will expose the Indian reader to a global world-view that provides him the pleasure of travel while sitting at home.Tourism in India . Tourism has long been a neglected sector for the government of India. students and the general public alike. As India prepares to enter the new millennium. 13 .An Overview).other pertinent questions. hill ranges. In this study the author has given region wise much information for the people who wish to see India and its culture. the constraints that limit its growth and the issues that may fashion the future. scenic beauties. The book takes us through the global scenario. The advent of globalization and the market forces brought India on the world tourism map. the progress of Indian tourism as unfolded in the 50 years since Independence. This book raises all possible issues in Indian tourism and suggests ways and means how Indian philosophy of Vasudhev Kutumbkam (World is a family). historical monuments. Vijay Kumar Gupta (1987.

It also examines the economic. CHAPTER 3 RESEARCH DESIGN 14 . while tourism continues to grow into the fragile mountain environment of the state. it remains an understudied and neglected subject.According to Manoj Jreat (2004. The book explores the tourism resources. physical and socio-cultural impact of tourism and suggest ways to promote sustainable tourism in the state.Tourism in Himachal Pradesh). geographical distribution and regional importance of tourism.

RESEARCH DESIGN 3.1 Need of the Study 15 .3.

this is a segment that appeals to a broad range of consumers. lack of well coordinated and properly directed efforts in marketing is also a reason behind the inability of the Himachal tourism industry to mobilise a good number of tourists from within and outside India. environmental and health related) of local produce. It has got the natural beauty. and typically gastronomic tours are increasingly being combined with other activities such as cultural tours. foodstuffs and drink. 5. 4.Himachal Pradesh has immense tourist potential. etc. This potential has not been tapped effectively.44 lac.S to come down and experience Taj Mahal with spicy Indian food. India gets 25 lac foreign tourists. so volumes will still be small. cycling.76 per cent. This needs drastic enhancement by reaching out into the tourist and Himachali cuisine is one of the major role player in making it a success. Past studies on the tourism industry in India have focused mainly on how to sell the tourism product. The rapidly increasing popularity of the Indian cuisine is inviting foodies all over the world especially from U. Culinary tourism is a growth segment. and thus Himachal Pradesh taps into this at 1. there is an increased desire to sample local dishes. the climate. which is a share of 5. as well as increased interest in local markets. 1. But it is more important to view it from the tourist’s point of view. With consumers being increasingly aware of the benefits (economic. 3.S has also added popularity for the Indian culinary art. etc. The easy availability of Indian food in U. Consequently. 16 . walking. although from a relatively small base. This has led to the emergence of local food and drinks festivals. 2. Growth in this niche market is expected to be strong over the next 5-10 years. Though absence of infrastructural facilities is a major drawback for exploiting this potential.

To suggest some strategies and measures for promotion of culinary tourism in Himachal Pradesh and India as a whole. 3. 3. To promote more of cultural tourism. To study the role of hotels. travel agencies and local people in marketing Himachal Pradesh as a culinary destination for tourists and not only as the “Land of Gods”. 4. 5.3 Nature of the Study This is an exploratory study which attempts to analyze various factors that effect tourism in the state of Himachal Pradesh with the help of a questionnaire.2 Objectives This study will help to understand their perceptions and needs and aims to1. tour operators. 2. The study basically concentrates on analyzing a tourist’s 17 . 3. To study the role of Government’s promotional activities like Incredible India in the promotion of food tourism in Himachal Pradesh.6. To assess the current level of culinary tourism in India in general and in Himachal Pradesh in specific. emphasizing on regions culinary art and promote tourism in rural and remote areas as part of home stays tourism activities. To study the tourists opinion about the culinary tourism in Himachal Pradesh.

The study analysis the need of promoting culinary tourism in Himachal Pradesh. The study analysis responses provided in the questionnaires by the tourists who have visited Himachal Pradesh. 3. It is limited to information provided both by primary and secondary data 4. 3. localities. 3.perception on the regional cuisine of Himachal Pradesh and the popularity of the same amongst the tourists in Himachal Pradesh. 3. 4. The sample may not be a true representative of the entire population. The study is confined to the development and marketing of culinary tourism in Himachal Pradesh.5 Limitations of the Study 1. The study analyses perceptions. 2. The proportion of foreign tourists in the analysis was very less. and satisfactions of respondents. The sample size may not be very large to generalize the results.6 Research Methodology Primary Data Primary data for the study has been collected from the tourists. travel agents guides and Government bodies in the region. The 18 . 2. 3.4 Scope of the Study 1. hoteliers. preferences.

and rest 20% belongs to the long stayers for health reasons and love for local food. information was collected on the increasing number of tourists to Himachal Pradesh for Culinary arts. V. Mishra and Managing Director.information has been collected with the help of questionnaires with regard to importance of CULINARY ART in tourism growth in HIMACHAL PRADESH. The Destination. Mr. Vijay Sharma. Willow Banks. Radisson Jass Shimla. Secondary Data 19 . • Information collected from Assistant General Manager. Ms. Chef Sandeep Rathore on the importance of culinary tourism in promoting tourism in Himachal Pradesh and ways to popularize the regional cuisine of Himachal Pradesh among the travelers. Shimla. • Information was collected from the different travel agencies like Band Box.K. • Information gathered from General Manager. Mr. Also.HPTDC Hotels. Height and Valleys. The Destination. 20% come for Adventure sports. Manju Seth. that 40% tourists come to Himachal Pradesh for sightseeing. Information collected about the popularity of Himachali cuisne amongst the tourists and their response towards it. Mr. 20% come for business. • Information gathered from General Manager.K. • Information collected from General Manager. S. He has provided information about the number of tourists coming to Himachal Pradesh for experiencing the culinary art of Himachal Pradesh and the specialty dishes famous amongst them. Gupta on the importance of culinary tourism in promoting tourism in Himachal Pradesh and ways to popularize the regional cuisine of Himachal Pradesh among the travelers. Chaya Tours and Travels.

Detail study is conducted through questionnaires and secondary data. Column Chart. Line Chart. 3. 3. The types of graphs used are as below: 1. Scattered Graph. CHAPTER 4 CULINARY TOURISM IN INDIA 20 . 7. Discover India. 2. Different graphical methods are used to have better and clear interpretation. 5. Journals (Annuals of tourism research). Menu Cards of different hotels and Restaurants.To find out tourism growth in Himachal Pradesh of Himachali Cuisine. Methods used in the study The study is based on “Culinary Tourism: A Case Study of Himachali Culinary Art”. Data available in hotels. Magazines (Safari India. International Culinary Tourism Association. Bar Graph. Incredible India) 6. 4. Through the Statistical Department of Himachal Pradesh. Pie Graph. We will use statistical data from the following sources:1. Annual report of Himachal Tourism. 4. 5. 2.

1 Introduction 21 . CULINARY TOURISM IN INDIA 4.4.

The hospitality of the Indians is legendary. so to speak. Reportedly. India’s spices and curries have a sizable fan following.The finest of India's cuisines is as rich and diverse as it's civilization. Cox & Kings. One learning that tour operators and hospitality majors capitalized on is that seasoned and affluent tourists rarely want an unstructured holiday. from guru teacher) to vidhyarthi (pupil) or from mother to daughter. demand a clear agenda. what they wear and what they eat. 22 . ‘Gourmet tourism is targeted at a niche segment of high end travelers. these different cuisines. Changing lifestyles and attitudes mean that they now have well-articulated objectives when they travel. some cuisines captured global interest. Indian cuisine was a huge success there. The tourism industry stepped in to cash in on this trend. The concept is slowly gaining popularity. structured activities and varied experiences. It is an art form that has been passed on through generations purely by word of mouth. with televised features on different kinds of cuisine notching up high TRP ratings. and therefore. The Incredible India campaign presented the diversity of Indian food to a global audience at ITB Berlin in March 2007. In Sanskrit literature the three famous words 'Atithi Devo Bhava' or 'The guest is truly your god' are a dictum of hospitality in India. According to Arup Sen. Taking this interest one step forward is to actually visit these places and experiencing “live”. Indians believe that they are honoured if they share their mealtimes with guests. Executive Director. especially. It is too early in the day to give an exact number of people coming in to India as part of gourmet tourism but the segment is growing at a healthy rate’. Italian and Indian. Arguably. French. Even the poorest look forward to guests and are willing to share this meager food with guest. Another key learning is that people the world over are curious about how others live. Through increasing international travel and media attention. with some seriously high profile aficionados. some of the most popular cuisines are Chinese. The last. captured adequate sound bytes and television time.

or they are offered 23 . There is no single dish that represents the country. But the foreigners visiting India are generally served with dishes. India is a land of diverse religions. BODY and SOUL AS IT SATISFIES YOUR CRAVINGS FOR MOUTH-WATERING CUISINE.4. India is home to a multidimensional and eclectic mix of cultures resulting in a variety of food traditions. The culinary of Indian cuisine is a science. customs. "TO EAT INDIAN FOOD IS TO REFRESH and REJUVENATE YOUR MIND. The Indian Cuisine in both vegetarian and Non Vegetarian Indian food. Central Asian and Southeast Asian cuisines. exotic and heavenly. Indian culinary traditions vary greatly from region to region. but the delicacy and mixing of right spices in right quantities. rather. Middle Eastern. herbs and condiments to make the dish more exquisite. which have been tailor-made to suit western taste buds. which has developed over thousands of years. India's broad culinary culture reflects influences of Persian. has an unmatched charm because of the extravagant spices used in Indian Cuisine. Cooking classes. festivals. INDEED THE INDIAN CUISINE IS A UNIVERSAL GASTRONOMIC DELIGHT" Tourists visiting India are puzzled by the vast size and population of India and of course the diversity of the culture and cuisine respective of each part of India. Thus each part of India has added and enhanced the flavor of its dishes by blending spices. if they are guided well in hand. Indian cuisine is famous and relished all over the world and enjoys a reputation at par with other cuisines of the world.2 Culinary Tour of India The market for culinary tourism to India is growing as the country's culinary traditions continue to garner increasing international attention. The classic range of regional cuisines from North to South and East to West reflects the great size of India and its unparalled cultural heritage. thus India is better understood as "HOME OF THE SPICES". culinary flavors and climatic conditions. The art of preparing authentic Indian Food does not involve an overdose of spices. both formal and included in home stays. Tourists can enjoy and relish a hearty Indian meal. are favorite activities among foreign visitors.

British (Indian Ketchup. body and spirit. Arabs (traders) 8. Chinese (from trading and cultural and educational exchanges with them) 7. Portuguese (the Indian Vindaloo dish is a result of the Portuguese) 9. 4. 4. tea) 4. Turks 5. After this period the cuisine was influenced by the following conquests from other cultures.dishes inappropriate to their tastes.3 Influences from Subsequent Conquests on the Indian Subcontinent 1. Mongolians (hot pot cooking) 3. The Aryans During the Aryan period the cuisine the Great Hindu Empires concentrated on the fine aspects of food and to understand its essence and how it contributed to the development of mind. which they are unable to produce authentically true to its taste. Persians The most notable was the influence of Persian rulers who established the Mughal Rule in India. The food is either too hot or too rich and oily for them and sometimes the flavor of a dish is camouflaged by excessive use of spices by different restaurants or chefs. 2.4 Different Aspects of Indian Cuisine 24 . Greeks (Alexander the great) 6.

Otherwise. Our cuisine has been influenced by the Aryans settlers. almost the size of Europe. the cuisine can be vastly different from region to region. and has a greater diversity of people. Turks. Indian Restaurant Cuisine: Many Indian restaurants around the globe are influenced by North Indian Cuisine. We use spices sparingly and our foods are not necessarily hot. The repertoire of Indian Cuisine is vast and the following are interesting aspects of the cuisine. cultures and religion than almost any country in the world. pungent and astringent. language. climate. Diversity: India is a large country. India's cuisine has been shaped by this science. diet and nutrition. Ayurveda is the common thread that runs through the various sub cultures/regions of India. has given India a comprehensive system of health. Indian restaurant cuisine has been influenced by Indian chefs that had their culinary training in France. Besides spices we use lots of herbs and other natural seasonings to make our foods sweet. Cultural Influences: Many Indians are vegetarians having been influenced by Buddha (Indian King and founder of Buddhism). Mongolians. the Arab and Chinese traders and conquerors such as the Persians. bitter. Ayurveda: India's ancient science system. seasonal and local vegetables.Indian Cuisine is becoming popular due to its exotic flavors and healthful preparations. Cooking according to tastes: There exists no written recipes in India and the individual is encouraged to orchestrate a dish by using fresh. Indian cuisine is also diverse. the British and the Portuguese. sour. Consequently. salty. They created a fusion of the two great cuisine's by adopting cream sauces in their Indian recipes. Mahavir (founder of Jainism) and King Ashoka. 25 .

The royal chefs understood the finer points of food. The idea of concluding a meal with sweetmeats was introduced as the Persian rulers loved sweets. Uttaranchal. The two colliding cultures resulted in a magnificent cuisine called Muglai Cuisine. The great Muslim rulers brought their panache and elegance of living to India's culinary scene. cashews and raisins. Himachal Pradesh. pistachios. Both pork and beef were avoided to respect the traditions of both cultures. the art of presentation and created exquisite preparations. At this time the tandoor was created by the royal chefs. lamb and meat roasts were now flavored with Indian herbs.Royal Kitchens of India: Under the patronage of the rajahs of India the art of food was elevated to a high level of advancement and professionalism. The lamb kebabs were laced with spices. Uttar Pradesh to the colorful and 26 . Also. The Indian rotis and the leavened breads were merged into Tandoori Naans. Dishes were served in jade. This influence lasted for more than 400 years and is now part of the fabric of Indian culinary culture. The splendor of the Mughal/Muslim cuisine is reflected in the Mughlai Cuisine of India which is the richest and the most lavish in the country. the rice pulaos of India were cooked with meat and turned into wonderful biryanis.6 Culinary Tour of Indian Regional Cuisine Northern Region Starting from the Northern peak of Jammu and Kashmir it stretches from Haryana. 4. silver and Chinese porcelain. India was also introduced to leavened breads by the Muslims. The idea of community dinning and lavish and extravagant banquets was introduced to India. Indian dishes were garnished with almonds. 4.5 The Muslim Culinary Influence on India The Muslims from western Asia brought their rich artistic and gastronomic culture to India. spices and seasonings. Meats were now marinated in yogurt and spices and also cooked in tandoors.

The North Indian Cuisine is unique and significant because of the use of Gram Masala powder and lots of Ghee. Northern India is recognized for some of the world's finest vegetarian cuisine. Lamb pasanda curry. Palakwala gosht. Chicken Biryani. Tandoori chicken tikkas and seek kebabas. Janamasthmi and Shivratri. flat breads such as roti. Gobi Mussalam. Chawal ki kheer. Rice phirni. Mixed vegetable Jalfrezi. Chicken do piyaza. Amritsari Fish Fry. ground ginger and nutmeg. resulting in part from the religious influence of the Vaishnava Hindus in the region. Murg makhani. Gulabjamun. Gushtaba. pepper. Basantpanchami. Desserts Gajar ka halwa. Yakini Pulao. Rasedar Gosht with steamed rice. Non-Vegetarian Kashmiri Roghan Josh. 27 . Visitors to northern India can indulge in the region's highly specialized tandoori and vegetarian dishes. Gujiyas. Aloo Puri. cardamom. puri.vibrant Punjab. Mutton Korma. Butter or Oil which gives a distinctive taste and aroma to the cuisine. Other regionspecific ingredients include Kashmiri chili peppers. Shahi tukra (bread pudding). Dam aloo. Mutton do piyaza. Karwachuath. Dal makhani with pudina parantha. Meethi seviyan (Vermicelli). and garam masala. Butter Chicken and Naan. Paneer Tikka. The main festivals here are Baisakhi. Rakshabandhan. Malai Kofta Curry. Chole Bhature. Muzaffar Lazeez. a spice mixture of cloves. cinnamon. Muttor Shufta. Navratan Korma. chapattis and paratha frequently accompany tandoori. Vegetable Biryani etc. The dishes you must taste of the various regional cuisines are Vegetarian Sarson Ka Saag and Makki ki roti with Sweet Lassi. Diwali. Lohri. Wheat is more common in the northern region than throughout much of the rest of the country. Holi. Makarsankranti. ghee. Rasmalai. Mughlai Shahi Paneer. or clay oven-baked dishes. Rajma Chawal. In the northern region of India.

some in curry. is famous for it's bazaars full of 'jalebis'. originating from Punjab. When I traveled to Kashmir with my family we were invited to a Wazwan given for a wedding.The piece de resistance in the wazwan. Mishri Mawa.Rista. Mawa Katchori .Kashmiri . which is taken around by attendants. Banaras. Rasogullas. Punjabi . tabak maaz. safed murg and zafrani murg. and his retinue of wazas. There was also an earthen pot of freshly made yogurt and chutney for us to share. Rogan Josh.Sarson ka saag. Vasta Waza. The meal began with a ritual washing of hands at a basin called the tash-t-nari. Malpuas.Gram flour or Besan is a major ingredient here and is used to make some of the delicacies like Khata. Sohan Halwa. The dishes are served with unleavened bread of cornmeal or wheat and a dollop of butter or with steamed basmati rice. kali ma or lentils and served in dhabas or roadside stalls which many say has the best food in Northern India. These are carefully cooked by cooked overnight by the master chef. Jalebies. Gatte Ki Sabzi and Pakodi. Seven dishes are a must for these occasions-. and the first few courses. 28 . some pounded in various sizes. Aab Gosht. Tabak Maaz. India's holiest city is in UP. The rice was in a mound in the center which was quartered for the four who sat around the trami.Most families in Uttar Pradesh eat vegetarian food. Rajasthan . Daniwal Korma. sweetmeats and a myriad variety of 'kachoris'. Khichdi and Rotis. We were served seekh kababs of 4 varieties methi korma. the traditional 24-course banquet with many cooking ways and varieties of meat . Sweets include Laddoos. some dry. Bajra and corn are used all over the state for preparations of Rabdi. Marchwangan Korma and Gushtaba. We were made to sit on the floor in fours and share the meal out of a large metal plate called the trami. Mawa and many more Uttar Pradesh . Powdered lentils are used for Mangodi and Papad. This dish of mustard greens simmered and slow cooked over coals along with rajma.

Payas and Chenna. Eastern Region This comprises of states like Bihar. Jharkhand. Orissa. West Bengal. People use oil in large quantity for seafood delicacies and the extensive use of cottage cheese to make Bengali Sweet preparations like Rasgulla. Rice and Coconut are their staple diet. Tripura. The traditional food specialties are Vegetarian Bengal Style . The flavor and taste of the East is their Sweet delicacies. Mustard oil is the preferred cooking oil in Bengal. plays a prominent role in the local cuisine. Mizoram. Dussehra. India's eastern region is recognized for quality candies. Assam. Cabbage with peas (bandha kopi tarkari). Nihari and naan. a mutton dish served for breakfast is one of the dishes that should be tasted to be believed.Lucknow is known world wide for its biryanis and different meat preparations. Sandesh. desert-style sweets and cakes.Awadh . Nagaland. Diwali and Holi are also celebrated all over with joy and happiness. including long periods of European colonization. as do various fresh fruits and vegetables. or Indian cheese made from milk. many of which are prepared using paneer. The main festivals here are Durga and Kali Puja of Bengal. Mocha ghanto (Banana flower) 29 . Manipur. Choler Dal (Bengal gram with coconut). Bihu of Assam. particularly freshwater fish. Sikkim. Seafood. Dishes in this region are lighter and prepared with fewer spices than in the northern or southern regions. Chamcham. No visit to the region is complete without a sampling of the local deserts. Fish. Vegetable Curry (aloor potoler dalna). Chath of Bihar.spicy potatoes (aloor dum). Meghalaya and Arunachal Pradesh.Awadh style of cooking are world famous for its tender meat dishes and excellent sweets. India's eastern region has some of the most varied cultural influences in the country.

mustard oil instead of ghee or peanut or coconut oil and its famous panchpuran or combination of five spices of nigella.potato and parwal curry (aloor potoler rassa). Vegetarian momos are a hot favorite in the hilly areas. which makes it a hot Tourist Destination.Orissa Style .Assam Style). Sour Fish Curry (Tenga . green gram with vegetables (dalam). creamy milk and rice with palm jaggery (jalgurer payesh).Bengali food is symbolized by rice and fish. Here due to the many river tributaries that commence in the mighty Himalayas and pour into the Bay of Bengal both fish and rice are a very important part of an Eastern diet. India's western region produces simpler cuisines and incorporates more of the country's staple foods. Deserts and Beaches. Prawns in coconut milk (chingri macher Malai curry). into each dish. Butter fish in yogurt (dahi pamphlet). It covers the states of Rajasthan. Rakshabandhan or Rakhi of Rajasthan and Navrattri with dances like Garbha and Dandiya of Gujarat are famous all over the world. Maharashtra and part of Goa.Bengali style). Bengali and Assam. cumin. NorthEastern States and Oriya. Mutton Curry (manshol jhol . fennel. Non-Vegetarian Hilsa fish in mustard (Illish sarso Bata).black gram with ashgourd (matimah khar). Bengali . mustard and funugreek. Soft rice with green gram and vegetables (khichuri). Steamed sweet curd (bhappa doi). such as rice and flat breads. It is a coastal cuisine which has the most rains that occur in Monsoon India. Ganesh Chaturthi and Durga Puja of Mumbai is also very special along with Navratri and Diwali. Janamasthmi (Birth of lord Krishna). Gujarat. The other characteristic of its cuisine is the use of coconut. Western Region This part of India is an excellent combination of Greenery. The main festive attractions of this part of India are Teej. Peanut oil 30 . Prawn Pulao (Chingre Pulao). Assam Style . Muttomne with white peas (manshor ghugni). It also has many sweet and sour dishes.

Bharwan Baigan Parsi Style . which can be bought at wayside stalls like Chevda. and vegetables are steamed instead of fried. Gujarati . Amrakhand (Mango puree in curd). Chicken with Cashewnuts (Murghi ma kaju). mutton curry (muttonache saar). Some common dishes 31 . ghatia. Popular items include a delicious vegetable concoction Undhiu. Gujaratis take simple ingredients and with their culinary talent turn them into great dishes. bhakri. Saffron sirikhand (Saffron in Thick Curd). Mixed vegetable Pulao.a savoury curry made of yoghurt. fish curry goan style (Nisteachi Coddi).bhelpuri. methi thepla. khandvi. dhokla. many of which are particularly delightful in the western state of Maharashtra. sangari ka achar. Fish in Banana Leaf (Patrani Machi). Significant lip – smacking dishes of this region are-: Rajasthani . Panipuri. spiced rice with gherkins(masala bhath). Jalebis (moong dal halwa). Scrambled eggs(Akoori) Goan Style . Sevpuri.Mohan Thal. Basundi Dhoodhino Halwa (Bootlegourd Halwa). kadhi Chawal. red gram (tuvar dal). Puran Poli (Rotis stuffed with sweet moong dal).crisp spicy fried 'farsans'.food has been influenced by the Chinese cuisine and is different from most all Indian cuisine's in that the Gujaratis serve their sweets with the meal. undhiya. Kala masala is a regional spice mixture common to many of the local recipes.handvo. . Visitors to the region can enjoy a variety of vegetarian and seafood dishes. The desserts are very innovative and delicious . The Gujarati savories are now famous all over India .is frequently used in place of ghee. Chicken vindaloo. batatavada. Gujarati Kadhi. pancharatni dal.batichurma. gate ki subzi. The emphasis in the northwest region is on texture and presentation style. Ragda pattise. chicken Curry Goan Style (Komdiche Xacuti). Gujarati . Mutton with lentils and vegetables (Dhansak). Goan Style Sea Food Curry.Vaingan-vatana-na-shak Marathi .Fried rice. This is also a reason why there is more sweet and sour taste in their dishes.Goan Prawn Curry.

Other than these Lakshadweep. Pondicherry and Andaman and Nicobar Islands are also included in this region. fresh coconut flakes. cardamom.Andhra Pradesh. traditions and languages . crabs. Konkani . The vast coastal regions and tropical climate of southern India influence the region's cuisine. the cuisine has its own coconut and spice blends and green chili.Maharashtra has for its capital Bombay or Mumbai.namely . thickened milk confectionery and Shrikhand. these festivals signify the prayers offered to god at the time of cutting of crops and are joyfully celebrated. It has incredible seafood recipes and is known for its spicy coconut curries. And to top it all.include Khaman Dhokla. Maharashtrian . Dussehra of Mysore. garlic hot sauce or dry spices making this cuisine full of variety and exciting. grated coconuts. Some recipes use the sweet of the Gujaratis. Kerala. flavored with saffron. Karnataka and major part of Goa. The Goans make full use of their proximity to the sea coast by using fish.Goan food has been influenced by the Portuguese. a salty steamed cake.cuisine is a good blend of North and south Indian cuisine's but has many distinct features and recipes. Onam. Peanut oil is the main cooking medium. peanuts and cashewnuts are widely used in vegetables. lobsters and tiger prawns. Doodhpak. and the close proximity to the coast results in numerous seafood dishes including a 32 . there is the locally manufactured liquor served all over Goa. coconuts. Marathi food uses lots of fish. dessert made of yogurt. sesame seeds and peanuts are regularly used. Food in this area tends to be spicier than in other parts of India. Goan . The important festivals include Pongal. Southern Region This part of India is divided into 5 main states on basis of Cultures. a sweet. As this southern part of India is a predominantly agricultural paradise. which a cooked in a coconut. Tamil Nadu.

Breads . Vegetables in coconut and curd (Avial . Lemon rice (Tamil Style).Manglore style). Chapattis. Prawn Gassi. Mangalore style Mutton in Green Masala. Bengal Gram and Vegetable Curry (Kuttir Curry). Mutton Masala (Aattirachi Curry . Hyderabadi Gosht Biryani. Missi Roti. Uttapam. Mansam chops (Mutton Chops Andhra Style). Rice cooked with split green gram (Ven Pongal). Machli Pakoras (Kerala Style). steamed rice and semolina (rawa) idlis. Accompaniments . rice and lentil cakes served with sambar or chutney.Stuffed Kulchas. Sukha chana (Whole Bengal Gram .Kerala Style). Dosas. Coconut Chutney. Vadas. Some mouth-watering accompaniments are mentioned below which will haunt one's memory forever if relished once. Lassi (Sweet and Salted). Puris. Tomato Chutney.Kerala Style). Kachumer Salad. Nawabi Pulao (HyderabadiStyle).Tamil Style). Sampling of Indian Food along with its unique breads and accompaniments is undoubtedly divine and magical. India's southern region is known for its extravagant rice dishes and is quickly gaining recognition as one of the top culinary tourism destinations in the country. The various multi cuisines here are Vegetarian Upama.variety of fish and prawns. idli. Theplas. Tamarind Chutney. Sambhar (Red gram and Vegetable Curry . Tandoori Roti. Naans. Luchis. Jack fruit Seed curry (Thiyyal). Paranthas. Mint 33 . Chicken Curry (Kozhi Kuttan Kerala style). Non-Vegetarian Meen Curry (Fish Curry Kerala Style). Goan Fish Curry. Other local dishes include dosas (thin rice crepes with savory filling).Mango mint chutney. Bhature. Frommer's recently recognized the city of Cochin in the southern coastal state of Kerala as the center for Indian culinary tourism and named it a top travel destination in 2010. Shikhampuri Kebabas -(Andhrastyle). Fruit Chat.

Coconut. Garlic. Dahi Bhalle.This is cooking in steam. FLAVOR and CRAVINGS LINGERS ON FOREVER" Street / Road-Side Food Cravings Irresistible Street or Roadside foods of Dhabas. Gol Gappas. Bhel Puri.7 Indian Culinary Methods: The most popular method includes – BAKING in a tandoor or closed chamber (clay oven) for making Tikkas or Roasting the chicken. Tomato Puree. Raj kachori. Ginger.Various types of Chaats . Bundi Raita. Poppy seeds.Pao Bhaji. Moong Dal Chillas. Aloo Chaat. Cauliflower. Many types of Gravies and curries can be prepared using different ingredients and flavors of curry. Meat or Vegetable Curry. Ragra Pattise. BASTING to pour melted fact or gravy over meat / chicken or other foods during rotating or cooking gravy. Paneer. Coriander Seeds. Brinjal. DUM COOKING . Potato and Spinach.Fruit Chaat. Cucumber relished raita. Rice Pulao. Other's are . has been popular in demand increasingly both in rural and urban cities of India. Mixed Vegetable. which also depends upon the right art of spicing.and Coriander flavored yogurt. Mixed Raita. Almonds. Aloo ki Tikka etc. Dahi Bhalle ki Chaat. Assorted Pakoras (Onion. Tomato Paste. 4. Samosas. Small kiosks or from street hawkers. 34 . Chaat Papri. This includes . Sev Puri. This technique is used in final stage of cooking Biryani. Bhujiyas. Besan chillas. Batata Vada. GRAVY/CURRY these are prepared by using thickening agents such as Onion paste. "PRESENTATION OF FOOD DOESN'T LAST LONG BUT THE TASTE. Potato Raita. Cashewnuts and curd.

PRESSURE COOKING . Desserts like Kulfi. Chole Bhature and Pao Bhaji.Be-Que or Grill as these foods provide heat to the body when one is feeling Cold. Uttapam. It is ideal for cooking Meat and Chicken Curries. Idli. During the rainy season it is best to avoid roadside or street food which is not as hygienic as in house food and always take care not to have food exposed to moisture. Aloo Tikkis. Food tips for eating out Tourists visiting India should always be aware of the Climatic conditions and seasons while indulging in Indian Cuisine. so these dishes can be enjoyed in any good Indian fast food restaurant. Shallow frying and Deep Frying.This is to cook in smoked fat it is of 3 types .It is very popular in India as it reduces the time required for cooking. 35 . mutton. Sambar and Lemon Rice are recommended as their easily digestible. Samosas. Summer season is the best suited for cool drinks like Lassi (Butter Milk Sweet or Salted). Mango Panna. flies or kept uncovered.Dosa. Butter Chicken and Dal Makhani with Paranthas the rich and cream based curry gravies. Firni and Rice Kheer can be eaten chilled and light food like the south Indian Cuisine . Always eat out in a hygienic and reputed eating joint whether big or small. Khussorbet. Winter season is the time to enjoy the hot and steamy Biryani. vegetables and fish tikkas or kebabs are fixed on it and Grilled in Open Bar-Be-Que or in house oven cum grill. The weather allows one to have Tandoori Food straight from the Bar.Stir frying. FRYING . GRILLLING ON SKEWERS It is an Iron bar and chicken. Roohafza which are refreshing and keep the body cool. Spring Season is the best season to try out new flavors as the Goan and Parsi Cuisine along with the Gujarati and Marathi flavors of regional cuisine while eating out at Hotels one should always ask for the chef's specialty or order the dish of the day at the restaurant or the Hotel. During the rainy weather one feels like having Pakoras. Rice Pulaos and Lentils.

To avoid illness. foreigners should exercise caution when eating from street food stalls and should consume only raw fruits and vegetables that have been properly cut and washed. conquest. 36 . and restaurants typically serve family-style portions for the entire table. offering a varied palette of ingredients with a few distinct conventions. a meal featuring several of the local specialties. Sharing food is another common practice. sizzler or steaks served with deluge of accompaniments. Always be alert on the value for money deals in the food joints . drinking from the same glass or sharing utensils is considered bad manners. although utensils are frequently available upon request. No single dish or flavoring can represent the full spectrum of India's culinary culture.Restaurant food must be eaten at well-known places and Joints recommended in the HT eating out guide. political evolution and social custom are reflected in its food traditions. The subcontinent's centuries of invasion. "TO INDULGE IN INDIAN CUISINE IS TO ENJOY A GLIMPSE OF HEAVEN AND AN UNFORGETTABLE CULINARY EXPERIENCE" Dining Etiquette Except in India's finest Western-style restaurants. dining etiquette throughout the country differs greatly from what many Western tourists are accustomed to.8 Food Traditions in India With traces of Persian. Every Five Star Hotel has an In-house Indian Restaurant serving the Indian delicacies. Visitors can sample a variety of foods in one sitting by ordering thali. Indian food is almost a misnomer. so one should go for them. food combos. While sharing food is the norm. It is common practice to eat using the right hand. religious change. Middle Eastern. Other than these there are many reputed Indian Restaurants catering to Authentic Indian Cuisine.may be a platter. Central Asian and Southeast Asian cuisines. 4.

Spices and Seasonings Exotic spices form the sensory identity of Indian cuisine. chiles and fresh herbs serve as garnishes for elaborate dishes. Basic Ingredients The basics of Indian cuisine include rice. Cinnamon. cardamom. Regional Variations Different regions of India put their bold stamps on the Indian culinary palette. squash. mace. especially the fragrant basmati variety. cauliflower. Nuts. garam masala. chickpeas and beans. Indian cuisine developed creative uses for grains. vegetables and legumes instead of animal foods. The famed yellow curry powder is actually a blend of turmeric. cinnamon. Over millennia. typically contains fragrant cloves. Southern India excels in dosas (thin rice crepes stuffed with savory filling) and 37 . Peas. cardamom. Another common spice blend. cheese and butter appear in some regional Indian dishes. cloves. peppers. and legumes such as lentils. however. exhort followers to refrain from eating beef and pork respectively. garlic and tomato figure prominently in curries. coriander and saffron perfume all types of dishes. mangos. cumin. ground ginger and nutmeg in proportions determined by the cook's whim.Vegetarianism A reliance on vegetarian foods characterizes Indian cuisines. Single dishes often contain multiple spices. as do fruits such as coconut (shredded or in milk form). raisins. pepper. spinach. split peas. cumin and other spices depending on the cook's personal taste. onion. milk. Both Hinduism and Islam. potatoes. the two dominant religions in India. perhaps more than any other world food tradition. apples. black and red pepper. mustard seed. both sweet and savory. citrus fruits and tamarind.

curries — a variation on a South Indian word for sauce — are perhaps India's most familiar contribution to global cuisine. dishes may call for coconut. ginger. pungent or mildly sweet. saffron and tamarind are also frequently used. Whether spicy. coriander. flavors and textures. For centuries. relishes and pickles complement the main foods of India. Black. Depending on the region. Indian fare is built upon a few basic components.idli. The most commonly used spices in Indian food include cinnamon. A variety of breads. smells. cardamom. pepper. spices complement each other. In Indian cuisine. a piquant sauce. rice and lentil cakes served with chutney or sambar. Masala is a premade blend of spices used in many main dishes and sauces. cloves. ginger. paprika. as well as celery seed. turmeric. Famous Dishes Chicken tikka masala and tandoori dishes are staples of Indian restaurant menus throughout the world. garlic. sauces. certain types of nuts and onions. The typical Indian meal plays to almost all the senses. bay leaves and chiles. recipes are developed so that no particular spice or flavor stands out or overpowers other flavors. Main Food of India Fragrant spices and silky sauces are the trademarks of Indian gastronomy. including roti and paratha. its fondness of dairy and tandoori (clay-oven baked) dishes. with an assortment of colors. Each region exhibits intriguing culinary idiosyncrasies. Spices Spices are at the heart of almost any Indian dish. Like all cuisines. 38 . foreigners have vied after the aromatic and flavorful seasonings used in Indian cuisine. Northern India is known for its flat breads. brown and white mustard. cumin.

Relishes add additional texture and flavor to most foods. Sometimes cooks will stuff the bread with meats. smooth sauces and bubbly flat breads. such as onions or garlic. dal mahkni. One dish that doesn't use gravy. pickles are important sources 39 . vegetables or garlic. Basmati rice is a common staple served with many dishes throughout the meal. Yogurt makes silky. spinach and beans. which consists of a tomato-based sauce. Paneer. Main Dishes Indians typically create gravies to serve over rice with flatbread or wafers. which Indians dip into sauces or relishes. ghee is a type of clarified butter or butter without milk solids or water. like roti.Main Ingredients In Indian cuisine a few basic ingredients go into most dishes. For example. just about any food can be pickled. Indians prepare unleavened breads. spices and vegetables. which is marinated in yogurt and masala. crispy. a popular Punjabi dish. coconut and onions. The most popular type of relish is chutney. Puppadams and papads are salty. chickpeas. is tandoori chicken. thin wafers made from lentils or rice dough. Traditionally churned from yogurt. naan and phulka. Indian chefs use ghee to brown ingredients. Typically gravies consist of meat. and as a base. potatoes. such as chickpeas. beans. which they dip into the sauce. Myriad vegetables and fruits add flavor and texture to main dishes: raisins. Another popular meal is curry chicken. which is made from pulpy fruit. reminiscent of cottage cheese. are served as a main dish. Because of their long shelf life. is a butter-based lentil gravy dish served over rice. often adds texture to foods or is stuffed into breads. daily. In Indian cuisine. Side Dishes and Desserts Unlike westerners.

chicken and goat are the most widely used meats in Indian cooking. a meat or fish main dish. mustard. Puri is a deep-fried flatbread. The basic menu usually comprises starch. makki ki roti (Punjabi corn bread) and kheer 40 . Wholewheat flour or atta is the main ingredient used to make Indian bread. Jainism. sweet. Traditionally. long grain rice. Many regional specialties are enjoyed throughout India.of sustenance for travelers and impoverished families. cumin. spicy. Famous Punjabi dishes are tandoori chicken. oven-baked bread.all have particular dietary restrictions. hot and pungent flavors. and is the preferred rice for Indian cuisine. Sikhism and Islam --. Hinduism. and chutney. Typical Food of India A typical Indian meal combines salty. Indian diners typically prefer creamy. Buddhism. tomatoes. roti or phulka are popular. lamb. makhan (white butter) and ghee (Indian clarified butter). garlic and ginger. Cultural and Religous Influences Culture and religion deep influence the foods that Indians eat. unleavened flatbreads. creamy. Indian flatbread or basmati rice complements the other dishes to highlight a balanced spectrum of flavors. turmeric. but somewhat thinner than roti. Other basic ingredients are onions. milk or flour-based puddings and ice creams. Chapati is also an unleavened flatbread.the major religions of India --. Starch Complements In northern and central India. For dessert. For instance. which is a leavened. vegetables. and worldwide. Hindus and Sikhs do not eat beef and Muslims do not eat pork. therefore. including dahi (yogurt). An exception to the customary unleavened breads is naan. Basmati rice (Basmati chawal) is a fragrant. Worldwide Favorites Punjabi cooking favors milk in various forms.

also called jeera or jira. Tandoori chicken is made with spicy yogurt and curry sauce in a traditional tandoor earthen oven heated with coal.000 years ago. South Indian cuisine includes many vegetarian dishes.(Indian rice pudding). Other snacks are banana chips and jackfruit chips. a marked difference from regular cheesecake. Turmeric is comparable to ginger. many South Indian dishes are available in other areas of the country and the world. adding a bright. Fish and steamed rice are staples. Flavorful Spices Among the most popular Indian spices is cumin (Cuminum cyminum). and coconut. Desserts Indian cuisine offers a rich array of nationally enjoyed desserts. About 4. Cumin has a bitter and nutty taste. as are spicy kebabs. liberally seasoned with spices such as cardamom. Rasgulla or rasbari is a dessert made of soft cheese balls in a sugary syrup. yellow color. which flavors curry. It dates back to ancient Egypt and Greece. and cinnamon. rasgulla came originally from Orissa. Perfected in Bengal. except that it is in powder form. which flavors almost every Indian vegetable and meat dish. South Indian Classics Like the Punjab. black pepper. Its consistency is similar to that of frozen custard. mustard seed. Kulfi or Indian ice cream includes several spices such as cardamom. Poppadoms or papads are crispy wafers served on the side or as a snack. curry leaves and dried red chilies. Burfi is Indian cheesecake made of milk and with a spicy taste. saffron and cinnamon. the ancient Indian culture of Vedic first popularized turmeric (haldi). Indian Spices & Foods 41 . idlis (steamed rice cakes) and dosas (crispy savory pancakes).

Amchur 42 . Ghee According to Web Exhibits. until the clear butter-fat remains. Food in Every Country indicates that while fish dishes are popular in coastal states. or clarified butter. Indians eat the cheese grilled. Dal is a staple vegetarian protein source of the Indian diet. peppercorns. the cuisine of India varies according to region and religion. cloves. resulting in paneer cheese. Indians consume dal with rice or flat breads. in pilafs or turned into sweets. Garam masala Garam masala is a fragrant dried spice blend including cinnamon sticks. in curries. cumin seeds. such as rasgullas. Cooked with spices. bay leaves.From spicy curries to fragrant rice dishes. coriander seeds. Paneer Paneer is a delicate cheese made from cow's milk. or lentils. removing its solids and water. The curds solidify. The diversity in Indian cuisine offers plenty of foods to savor. Mamta's Kitchen says that home chefs make paneer by curdling milk and straining the curds from the liquid whey. Indian cooks use garam masala as a seasoning for curries and meat dishes. Ghee is the final product of simmering cow or buffalo milk butter. dal. Buddhists and Jain groups eat a vegetarian diet. as a main source of cooking fat. and Hindu. Dal According to India Marks. range in color from yellow and orange to black. Indian cuisine relies on ghee. Garam marsala is a fragrant spice blend. the mountain regions consume more chicken and mutton dishes. cardamom and mace blades.

is eaten along with chakkarainpongol. amchur replaces the tartness of lemons or tamarinds and works as a tenderizing agent for meats. which means "boiling over. the women of the house are responsible for cooking. Originally the festival lasted four days. in recent times the people of India have restricted festivities to two days. 4. a festival is celebrated every day of the year. a salty combination of steamed rice and dal. Holi.With its tangy flavor. On the second day. Pongal is celebrated on January 14 of each year. known as vadai. Meals are eaten with family members on the first day. is a large festival celebrated in India. women and children dance around together and rub gulaal (powdered color) over one another. The majority of festivals observed in India are associated with particular cuisines. Holi The festival of colors. a sweet dish made from jaggery and ghee. the sun god. is given thanks for providing rain and a good crop. however. amchur lends an acidic taste to curries. and sweet pancakes called poli. Each day of Pongal denotes a different type of food." Pongal celebrates the harvest. Bhang is an alcoholic drink made with 43 . Indra. men.9 Famous Food Festivals in India It is said that in India. When ground into a powder and added to marinades. soups. friends and neighbors are included on the second day. Festivals serve to unite people from different backgrounds in celebration and understanding. The food for the first day is rice eaten with fried chickpea patties. Pongal A very important Tamilian festival in India is known as Pongal. According to The Epicentre Encyclopedia of Spices. Traditional recipes handed down over the years are enjoyed all over the country. Venpongal. During the festival. chutneys and marinades. amchur is a powder made from sliced and dried green mangoes.

Durga Puja A large Bengali festival known as Durga Puja celebrating Shakti. These festivals offer a great opportunity for people from different religions to enjoy the traditional delicacies that are cooked using the traditional recipes. or lamps. Rice. Sweet dumplings filled with khoya and dried fruits called gujjias are served as a dessert. These different religions provide India with a lot of different festivals that are celebrated all year long. families are proud to serve treats different from the norm. Parts of the meal include moong dal khichdi. is a festival even the poorest families in India celebrate. Kanji-ke-bare are thin lentil patties special to Holi. 44 . Sweets are emphasized during Diwali celebrations. whole green lentils and a sweet sauce called mandhi are also eaten at this time. a concoction of vegetables. sizes and flavors. an unleavened bread. is offered every day during the week of the puja. the mother goddess. Candies and desserts come in many shapes. Bohg. an Indian rice pudding. These traditional recipes have been passed on from generations to generations. and payesh. As a matter of fact some people say that India is a country where a festival is celebrated every day. Indian Festival Food India is one of the few countries in the world that can boast of people from different backgrounds and different religions living together and enjoying and celebrating festivals of each other with the same enthusiasm as they celebrate their own. around their homes. charachari. tomato chutney. lasts for more than a week. a mixture of dal and rice. as is as papri. people start preparing for Durga Puja about one month before the event. hanging diyas. Families offer it to all visitors. the festival of lights.rosewater and dried fruits that is closely associated with Holi. It is common to see children eating toys made from candy. Diwali Diwali. a proper meal.

A must eat because as one goes from home to home congratulating people on festivals it is considered a omen to offer sweets to the well wisher. Lohri. Sweets are added attractions festivals like Diwali. are well known for offering sweets that are a must eat during the period in which these festivals arrive. These special recipes provide a great opportunity to discover and taste the delicacies of Indians. Eid etc. Everybody is allowed to forget about their health related problem and enjoy the food and sweets to the fullest. Every festival in India have a different approach towards food for example on one hand the festival of Karwa Chauth is about staying hungry whole day and enjoying food only in early morning or late at night and on the other hand the festival of Holi offers a great opportunity to enjoy some of the best spicy as well as sweet food. 45 . Although you will realize how easy it is to prepare these sweets once you have gone through the recipe sections of various festivals.Each and every festival brings with it the joy of the festival and ceremonious food that is awaited for all year long.

CHAPTER 5 CULINARY TOURISM IN HIMACHAL PRADESH 46 .

Parshurama. King Svetasa subjugated a lot of non-Arayan kings and become one of the famous rulers of the Vedic period. lived here prior to the Arayans. A lot of places in the region are named after the famous Aryan saints and warriors. After his death various parts of his body were flung all over.1 Introduction The history of the Himachal begins with the beginnings of the history of the humankind. Also according to Rigveda. the Kiratas.5. According to the Rigveda many human tribes occupied the area before the arrival of the Aryans. the Yakshas and the Nagas. the son of Jamadagni defeated and killed him. the nonArayan tribes of the Koles. Their king and leader Shamber fought against the Arayan king Divodas in many battles. The german scholar benel and others have called it the abode of the primitive man. Eventually Shamber was killed. the Kinnaras. The puranas refer to the slaying of the demon Talandhar. The Aryan king Sahastrabahu Kartavirya also annexed the Himalayas. The 47 . CULINARY TOURISM IN HIMACHAL PRADESH 5.

He died there. the Tibetans attacked Lahaul Spiti. Kanshi Ram was one of the leaders. fell through when the king of guler informed the British of his plans. The king of kulu helped the Tibetans and received three villages from them in return. The subsequent history is also full of wars between the kings and the Ranas. By October to February nights and mornings are very chilled. the freedom movement gained strength here.2 Climate: Himachal Pradesh is dominated by mountains & associated rivers and valleys. 5. Near about 700 A. Meruvarman. perhaps partly because of their geographical isolation and partly because of their own inner problems.region where the ear (kan) fell. the Mutiny came.D. On the 15th ofAugust. Eventually his own best friend sold him to the British and Ram Singh was sent to Singapore under a sentence of life imprisonment. 1947. After defying the leaders for a year. After 1930. 1958 Himachal become a state in the republic of independence India. in 1948 the princely states were dissolved and on 15th August. there was an uprising against Vazir Ghulam Kadir of Nalagarh. In 1880 there was mass movement in sirmaur too. came to be known as Kangarh and later as Kangra. Vazir Ram Singh Pathana was a hero of this uprising against the British. The hill states did not cooperate with the rebels.. Kalhana's Raj Tarangani refers to these clashes.D. He annexed (in 1845) the fort of Shahpur and threw the British out. There is great diversification in the climatic conditions due to variation in elevation. Lahaul and spiti are completely 48 . In 1876. king Suhil varman of Chamba defeated his neighbouring kings also drove away the Kir and the Turush kahordes that were attacking the area. In the 10th century A. Three are three main seasons in Himachal Pradesh. But the first to voice protest against the British domination were the states of Kangra and Noorpur. This ended the rule of the sen family in Spiti.. but his plan to helpfrom a federation of the hill states against the British. India become independent. Known as the hill-Gandhi. In 1857. There are many references to the king of Chamba. extending the boundriesof his kingdom.

It is drained by the Chanda river. It is joined by the Parbati valley from the east. which are flavoured with ghee and spices such as cardamom. From july to September is the rainy season. To the north of the kangra valley. vegetables. The topography and climate of Himachal Pradesh is another factor that influences its cuisine. During winters snowfall is recorded about 300 meters and lasts from December to march. that is separated from the remote pattan valley by the pir panjal range. The kitchens of Himachal also churn out delicious non-vegetarian dishes. near Pathankot. Sattu is a popular dish of the state. Milk and milk products are also used 49 . floods and landslides.3 Cuisine: Himachal Pradesh is not only famous for its pristine beauty but also for its fine culinary delights. The day-to-day food of the Himachalis consists of rice. Lahaul consists of the Chandra and Bhaiga valleys. The air is cool and fresh. The kullu valley is drained by the beas river and stretches from Mandi to Manali. herbs and spices which are used liberally in the local cuisine. which turns into the Cheab river.isolated when these and other passes are blocked by snow. The main season is the spring season. the beautiful Kangra valley stretches from Mandi to Shahpur. on the other side of the Dhaula Dhar range. Colorful flowers & butterflies can be seen adown the valley. the spiti river joins the sutlej river in kinnaur and flows all the way to the Punjab. cinnamon. maahni(urad dal prepared with dried mangoes) or madra (lentils made with yoghurt). Farther east. 5. The entire landscape becomes green and fresh. The state is blessed with a range of native fruits. Himachal Pradesh can be easily segregated by its valleys. The rain start at the end of june. it is from mid February to march. It may cause damage to erosion. meat. The neighbouring lands of Punjab and Tibet have influenced the cuisine of Himachal Pradesh to a great extent. In the west. The ravi river flows through Chandra and on to Lahaul in northern Pakistan. cloves and red chillies. The most common dishes prepared in the average kitchen of the Himachal are rice. before flowing west into Kashmir. lentil and pulses.April.

led to pheasants and other game meats being included. the hearty meal also includes a sweet dish prepared with sweet rice and dry fruits. This activity gives another exotic preparation of food through pickling. where sparkling clear rivers and streams flow through the narrow valleys and rocky gorges. The rich. All joyous occasions like marriages. places which are not in contact with city due to heavy snowfall. who reside in the pollution –free environment of the great Himalayan ranges. childbirth and religious festivals are celebrated with ‘dham’. Preservation of vegetables and meats by the process of pickling is very common at high altitudes. Other dishes of Dham are boori ki kari and a dark lentil garnished with sweet and sour chutney made of tamarind and dry fruits. In earlier days the practice of shikar. served during the festivals. ‘dham’ or a lavish feast is a common occurrence. The distance from modernization of people in Himachal has enabled them to preserve their culture and art in various forms. Dham is basically presented with a 50 . which is prepared on festivals. Ankalos is another dish made up of rice flour. In the hills of Himachal. Himachali Feast: Dham is an interesting and delicious meal of Himachal Pradesh. 'Sidu' is one of the most famous dishes of Himachal Pradesh. dal or mutton. It is a kind of bread made from wheat flour. or hunting for game. Patande. The rich food and rich heritage is one such example of this preservation. People in the hill regions of Himachal Pradesh are simple. and garlic and instead lassi or buttermilk is used and this gives birth to the favorite soup named ‘kheru‘. graceful folk. highly flavored and seasoned preparations avoid the excessive use of onions. The guests are seated on the floor and the food is eaten by hand. moong dal and rajma cooked in yoghurt. Himachalis are very fond of tea and they prepare it in different ways. is like a pancake.generously. Not only this. The meal consists of rice. This meal is considered sacred and is prepared only by Brahmin chefs. which is usually relished with ghee. a delicious culinary delight made of wheat.

But the preferred taste varies from region to region. One such astounding destination is the state of Himachal Pradesh. The Cuisine of Himachal Pradesh the north Indian state lying at the foothills of the Himalayas boasts of a uniqueness of its own. for they believe that a guest should not leave without eating.culinary of many food items which include. Influence of the neighboring lands of Punjab and Tibet is clearly evident in the Himachal cuisine. laung. dalchinni. Non-vegetarian food. The host will then offer whatever food there is in the house. and inviting an 'acquaintance' (this could be someone they've just met!) home is a way of life. paddy and maize constitute the staple diet of the people here. cinnamon. kali mirch and are used in almost every food item as these spices give warmth to the body in winters. customs. Besides. baddi eliachi. with liberal usage of spices like cardamom. maadra ( kabuli chana cooked with equal amount of ghee and hung curd . khatta meat ( meat marinated with tamarind and whole garam spices ). and garma masala). In the average Himachal households. the geographical and climatic conditions of the state have a strong effect on the dishes of Himachal Pradesh and the way they are prepared. lentil and cereal preparations are generally cooked. Himachalis are most hospitable. The usual Himachal meal consists of dal-chawal-subzi-roti (the common north Indian meal) but the taste varies from region to region. People in the hills use a number of whole spices like chothi eliachi. The day-to-day cuisine of Himachal Pradesh is simple and very much similar to that of other north Indian states. In the desserts meetha bhath ( rice cooked with jiggery and ghee ) is a delicacy in itself . kheru ( soup) . all kinds of meat. Himachal people are very much fond of food. Kaddu ki khatti subzi with malpua is a famous food item in hills. The local people are not known to be particularly fond of vegetarian fare. Every civilization has its own unique cuisine according to its climate. requirements. people’s preferences and a whole load of other such factors. Special dishes are cooked during festive occasions. form an integral part of the cuisine of Himachal Pradesh. A typical everyday meal in the cuisine of 51 . cloves and red chilies. Rice.

Among the festival dishes prepared in Himachal Pradesh. however. Patande a kind of pancake is a famous specialty in the Sirmaur area.Himachal Pradesh comprises ‘dal-chawal-subzi-roti’ (the common north Indian fare of lentil broth. Non-vegetarian food. dal or mutton. rice. The average Himachal kitchen churns out all sorts of meat. Himachalis are not particularly fond of vegetarian fare and till recently tubers like potatoes and turnips were all they ate in the name of vegetables. cloves and red chillies. Chinese and Italian origin. with a generous dose of spices like cardamom. Preparations for this elaborate mid-day meal start the night before. the leaves of buckwheat are mixed with wheat flour and made into cakes called ‘aktori’. cinnamon. are increasingly finding their way into Himachali kitchens. ‘Ankolas’ made of rice flour are also famous festive dishes in many parts of the state. The Cuisine of Himachal Pradesh also includes a wide variety of other Indian and International food preparations like those of South Indian. is very much the norm. lentil and cereal preparations. Special dishes are cooked during festive occasions. there is more emphasis on locally-grown coarse grains like buckwheat.a kind of bread made from wheat flour. The preferred taste in Himachal varies from region to region. The beautiful state of Himachal Pradesh provides one with a wide range of lip smacking and delicious food items. milk and its products are liberally used in cooking. in the barren regions of Kinnaur and Lahaul-Spiti. ‘Dham’ atraditional festive meal is the most popular one. In drier areas like Lahaul-Spiti valley. vegetable curry and bread). 52 . In areas with a pastoral tradition. Some of the popular dishes in the cuisine of Himachal Pradesh include ‘Sidu’ . The local inhabitants of Himachal Pradesh celebrate the Food Festival with great enthusiasm and exuberance. Thai. It is generally eaten with ghee (clarified butter). This dish is cooked by only a particular caste of Brahmins called ‘botis’. Green vegetables. millet and barley. Dham is served in courses on epattalsi or leaf plates.

In the dry Lahaul-Spiti valley. Patande (a sort of pancake) is a specialty in the Sirmaur area. ankalos made of rice flour are a festive dish. However on special festive occasions the local inhabitants prepare many delicious dishes like Sidu and Patande which are cooked and savored with great enthusiasm and excitement.The staple diet of the Himachalis constitute of Dal Chawal and Roti Sabzi which are common food items of north India. In many parts of the state. Ingredients: Garbanzo Beans (Kabuli Chana) or Red Kidney Beans (Rajmah) or Raung – 2 bowls Beated Youghurt – 4 bowls Ghee – 1 bowl (not refined oil) Masala: Aniseed – 1 teaspoon Cardamom Black – 2 pieces Cardamom Green – 2 pieces Cinnamon – 1 small piece 53 .4 Recipes When talking about Himachali cuisines Madra of Chamba is famous for being a real treat to your taste buds. With a stuffing of fat it is first browned over a slow fire and then steamed. the leaves of buckwheat are mixed with wheat flour and made into cakes called aktori. Famous Sidu is a kind of bread made from wheat flour. Sidu is normally eaten with ghee (clarified butter). dal (lentil broth) or mutton. Every person has a somewhat different style of cooking it. 5. It is kneaded with yeast and the dough is allowed to rise for 4-5 hours.

Bay Leaf Indian – 1 leaf Turmeric Powder Salt Sugar Dry Fruits: Cashews Almonds Grated Coconut Raisin MADRA 54 .

Preferably use Garbanzo Beans as they taste best in Madra than any other pulses. When turned into golden color add turmeric powder and after 5 seconds add beated yoghurt to it. cashews. cinnamon and bay leaf into hot ghee. grated coconut and raisin to the curry. Briskly stir it till curd leaves oil. sugar. if you don’t do that then yoghurt curdles and spoils the taste of your cuisine. Next day boil beans in a pressure cooker for about half-an-hour by adding salt to taste in it. Add aniseed. cook for about 15 minuntes. After that add sieved boiled beans.Method: Soak Garbanzo Beans/ Kidney beans/ Raung overnight in water. If 55 . salt. almonds. black cardamom. By the time pressure cools down make preparations for curry/gravy: Add ghee into a thick cooking utensil and heat till it melts. Brisk stirring is the most important step. green cardamom.

Grind to a paste. add the poppy seeds paste and keep on stirring till light brown. Serve hot with rice or chappaties. Kangra Valley Green tea from Himachal Pradesh Description: The refreshing flavor of spices provides an invigorating taste to the delicate flavor of green tea that is uniquely different and delicious. 56 .you don’t wish to add sugar you can avoid it. Remove tea bags and strain. Ingredients : 1 cup milk . Add milk and copra (dry coconut).1 bowl of poppy seeds. 2 bowls of water). Cashewnuts) Method Soak the poppy seeds in water overnight. Next add milkcream and stir well. Stir in remaining ingredients. Stir it till the paste absorbs the milk. Poppy Seeds Halwa Ingredients Poppy Seeds 1/4 kg Milk 1 litre Milk Cream 1small bowl Sugar 1 kg Dry coconut (Copra) 1/2 Clarified Butter (Pure Ghee) 1/2 kg Cardamom Powder 1tspn Dry fruits as required (Almond. Add ghee. bring milk and water just to a boil. Add sugar and keep on stirring so that the paste does not touch the bottom of the pan. Reduce heat to low and simmer uncovered 3 minutes. Method: In medium saucepan. When you find it is dry remove from flame and garnish it with cardamom powder and dry fruits.e. Water should be 1:2 ratio(i. Serve immediately. Pistachois. Take a deep vessel.

1 cup water . 1/4 cup firmly packed brown sugar . 1/2 tsp. ground cinnamon . 1/4 tsp. ground ginger . 1/8 tsp. allspice . 2 green tea bags . Khatta: Ingredients: Chick pea flour (besan) – 2 Tbl spoons Dry mango powder (amchoor) : 2 tea spoons Chili powder: 1/2 tea spoon Coriander powder : 1/2 tea spoon Boondi (available in snack section in any Indian store): ½ cup Salt – to taste Oil – 1 Tbl spoon Direction: Mix chick pea flour with salt, dry mango powder and 2 cups of water. Make sure there are no lumps in the mixture. Heat oil in a pan and add chili powder and coriander powder. Add the chick pea flour mixture to it and cook (with continuous stirring) till the chick pea flour is cooked and the mixture is thick. Add boondi before serving. Serve with white steamed rice. Rajma: Ingredients: Kidney beans (boiled) – 1 and ½ cans

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Tomatoes finely chopped – 2 Onion finely chopped– 1 large Ginger finely chopped– 1 inch Garlic finely chopped: 5-6 cloves Bay leaves -2 Garam masala -1/2 tea spoons Chili powder – 1 tea spoon Coriander powder -1/2 tea spoon Green chilies finely chopped -3 Salt: to taste Oil -4 Tbl spoons Cilantro – For garnishing Direction: Heat 2 Tbl spoons of oil in a pan and add the onion and cook until its light brown. Grind the above onion to a fine paste. Add rest of the oil in the pan and add bay leaves, green chilies, ginger and garlic. And fry until the garlic is light brown. Add the onion paste and chopped tomatoes and cook until the masala separates from the oil. Add chili powder, coriander powder, garam masala, salt and kidney beans to it. Add 1 cup of water and stir. Simmer the flame and cook until thick gravy is formed. Garnish with chopped cilantro leaves before serving. Serve with white steamed rice. Aloo Parantha: Ingredients:

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For dough: Whole wheat flour – 1 cup Water – ½ cup Salt –a pinch For filling: Boiled potatoes -1 Small onion finely chopped -1 Chopped cilantro – 2 Tbl spoons Chopped green chilies – 2 Coriander powder, dry mango powder, ginger powder – ½ tea spoon each Salt- to taste Oil Direction: Mix the whole wheat flour, water and a pinch of salt and knead to make a soft dough. Cover it with a damp cloth and set aside for 10-15 minutes. Mash the boiled potatoes and add the rest of the ingredients (you can add the spices you like to the filling). Make six balls out of the dough and six balls out of the boiled potatoes. The dough ball will be twice the size of the potato ball. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls. Let them settle for 5 minutes before rolling them to 5-6 inch circle. Heat the skillet and add the rolled parantha to the hot skillet. After a few seconds when it changes color, flip it over. Wait until it starts puffing or you see dark brown spot. Add 1 tea spoon of oil to each side and fry until it is

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Beside apples. ½ cup 1 cup ½ cup 2 2 teaspoon to taste to taste 60 . Rohru. Jubbal. One such recipe is sour mint walnut chutney. Serve with yogurt or butter (add a spoon of butter while it is hot so that it melts on the top). vegetable or paranthas. plums. They use these fruits in many of their recipes also. Narkanda. Serve it with dal (cooked pulses). The walnuts form the main ingredient in this chutney along with other items. Then put the Chutney in a bowl and add finely chopped onion to it. apricots and almonds. Mint-Walnut chutney The areas of upper Himachal include regions such as Kotkhai. walnuts. prominently of apples. These areas have big orchards. people also grow other fruits like peaches. Ingredients Walnuts Mint leaves Coriander leaves Onion Dry mango powder or lemon Salt Green chilies Water Method of preparation Put all the ingredients in the mixer jar with half a cup of water and churn them properly. Kinnaur and many more.golden brown on each side. Kotgarh.

CHAPTER 6 GOVERNMENT’S ROLE IN PROMOTION OF CULINARY TOURISM 61 .

Chile. New Zealand.foodtrekker. It aspires to be a community of eaters and eateries that spans the planet.6. The International Ecotourism Society (TIES) is joining the party and promoting culinary tours put together by its members. India. GOVERNMENT’S ROLE IN PROMOTION OF CULINARY TOURISM 6.1 Introduction According to the International Culinary Tourism Association (ICTA). 62 . In the meantime. and now an “industry” is starting to emerge. Itineraries featuring local dining and cooking adventures await you in Peru. which is in soft launch mode. Take the time to make plans to eat well and literally savor the local culture. Keep an eye on this site to see how it develops. I can’t think of a better way to travel and stay healthy. purveyors of local delicacies all around the world successfully started to reach significant numbers of culinary tourists about four years ago.com/. Costa Rica and Ethiopia. The ICTA is promoting culinary tourism to the traveling public through http://www.

"Incredible India," the marketing slogan that attracts tourists to India from around the globe, also reports incredible results for its marketers. Indian tourism, stimulated by nonstop flights from Europe and North America, continues to develop new markets. And via low cost domestic airlines, Indians themselves fuel growth as they discover their country. Incredible India refers to aspects of India which demonstrate (to foreign tourists) its moral values, rich cultural heritage, places of historical interest, and traditional way of life. Incredible India is also the name of the major campaign by the Government of India to promote tourism in India. India under this campaign is portrayed as a place of breath taking life experiences exhibited as nature and scenary, fauna, flora, cultural and religious festivals and a lot more made it to the core of the campaign. Tourism is a major industry in India and the Ministry of Tourism launched a campaign to promote Incredible India as a tourist destination in 2002. The phrase "Incredible India" was adopted as a slogan by the ministry. In 2005, the government invited the private sector to contribute in raising awareness about and showcasing "Incredible India". Economic Facts According to the World Travel and Tourism Council, Indian tourism revenue grew 6.9 percent to almost $42 billion in 2010 despite a global recession. This compares to a worldwide tourism industry that remained flat during the same time period. Domestic tourism fueled much of the growth as Indians increasingly visited other areas of their country, but international arrivals also played an important part in the industry's expansion. Just over five million international tourists arrive in India annually (2009), and while that represents less than 1 percent of total worldwide international travel, tourists to India spend almost twice as much as the average international tourist. Benefits

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Tourism benefits India in three ways---employment, foreign currency and infrastructure development. Over 20 million people work in India's tourist industry. This includes jobs in hotels, transport, attractions and tour companies. Others indirectly benefit such as restaurants and retail shops. Tourism generates over $11 billion in foreign currency, assisting the country's trade balance. Another benefit is infrastructure development such as hotel construction, airport improvements and ground transportation systems. As an example, the government set a deadline for opening a major expansion of Delhi's metro system concurrent with the opening of the 2010 Commonwealth Games. The city met the deadline and welcomed thousands of tourists with improved transportation throughout the city. In addition, tourism promotes understanding among people, both among Indians from different parts of the country, and with foreigners. Market Types India caters to several market types. Historically, the cultural tourist vacation market attracted the most foreign visitors, but marketers now target the business travel market as well, enticing them to schedule conventions and business meetings in conjunction with cultural activities. Additional markets include adventure and eco-tourism, as well as the pilgrimage market, which is a major source of Indian domestic tourism. The medical tourism market attracts many foreigners to India's quality low cost hospitals for treatment. Package programs include both medical treatment and tourist activities. Features For those seeking culture and historic sites, the "golden triangle"

encompassing Delhi, Jaipur and Agra offers visitors many options in close proximity. The area features six UNESCO World Heritage sites including Agra's Taj Mahal, Delhi's Red Fort and Jaipur's Jantar Mantar. In all, India boasts 23 cultural and five natural World Heritage sites. India's natural attractions include several national parks which feature game viewing, alpine scenery and
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white-water rafting. Eco-tourism thrives in the northern Himalayas as well as in the southern state of Kerala in its "backwaters" region. Both seek to preserve natural habitats of native flora and fauna. Many Indians and foreigners alike make pilgrimages to religious sites. While many travel to the Ganges River to bathe in its waters, others travel to holy temples located in Haridwar, Amritsar, Varanasi and elsewhere. 6.2 Role of Ministry of Tourism in India Being the nodal agency for the development of tourism in the country, the department of tourism needs to make greater efforts to co-ordinate and integrate the policies of central ministries that have an impact on the development of tourism and to mobilise state governments and the private sector to develop unique and competitive tourism products and destinations. Crucial decisions affecting tourism are taken by other ministries viz. the Ministries of Finance, Home, Civil Aviation, Surface Transport, Environment and Forests, Urban Development, Rural Development, Ocean Develop-ment etc. The Department of Tourism has tended to concentrate largely on its role as the promoter of international tourism and generator of foreign exchange earnings while paying relatively less attention to inter-sectoral policy coordination and the all-important development of tourism infrastructure and product quality. In the Tenth Plan, the Department will redefine and expand its role and work towards intersectoral convergence and policy integration to remove the barriers to the growth of tourism. Ministry of Tourism is the nodal agency to formulate national policies and programmes for the development and promotion of tourism. In the process, the Ministry consults and collaborates with other stakeholders in the sector including various Central Ministries/agencies, the State Governments/ union Territories and the representatives of the private sector. Concerted efforts are being made to promote new forms of tourism such as rural, cruise, medical and eco-tourism. The Ministry of Tourism is the nodal agency for the development and promotion of tourism in India and maintains the Incredible India campaign.
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dhabas. a new programme called 'Project Priyadarshini' was also launched in 2005 aimed at imparting training to women in taxi driving/operation. The scope of this scheme has been further enlarged and the training programmes of 3/6 months duration have been added for skill development of existing as well as fresh service providers. For this purpose. etc.The Ministry of Tourism has accorded high priority to the development of manpower to meet the growing needs of Hotels. In addition to the above. bus drivers. the Ministry launched a programme called CBSP to train the persons engaged in small hotels. Capacity Building for Service Providers (CBSP) In the year 2002. Under this scheme. Accommodation Operations. These Institutes conduct Degree courses in the field of Hotel Management. entrepreneurship like setting up souvenir kiosks. and also handling tourists like Immigration staff. Chhattisgarh (Raipur) and Haryana (Kurukshetra). taxi operators. Jharkhand (Jamshedpur). Front Office. Food Craft Institutes conduct Craft Courses for duration ranging from six months to one year for operational staff. eating joints. airport staff. four more Institutes of Hotel Management are in the pipeline at Uttarakhand (Dehradun). to adopt tourism as their profession. Catering Technology and Applied Nutrition and Craft Courses in Food and Beverage Services. 66 .. The objective was to provide short term training to improve their etiquette. restaurants. behaviour and attitude towards tourists. etc. Food Production and Patisserie. 21 Institutes of Hotel Management and Catering Technology and 10 Food Craft Institutes (3 of these are now also State IHMS) have been set up in the country. guides. security/Police personnel. etc. House Keeping.Sc Hospitality courses also. Dietetics and Hospital Food Service. etc. Restaurants and other Hospitality-based Industries. IHM's Mumbai. All these training Institutes are affiliated to the National Council for Hotel Management Catering Technology and Applied Nutrition (NCHMCT) at apex level which regulates academics for all these Institutes. Bangalore and Pusa (New Delhi) have started 2 Years M.

Tourism Industry in Himachal Pradesh has been given very high priority and the Government has developed an appropriate infrastructure for its development which includes provision of public utility services.2. The Department has established the Tourist Information Centres within and out side the State to facilitate the tourists visiting to the state. HP. Dalhousie. is known for its Tibetan monasteries and Buddhist temples. Pathankot. communication network. Victory Tunnel Shimla. Mumbai. by creating/upgrading infrastructure and transport amenities in the tourist places/destinations and by creating new tourist products in the State. The State Tourism Development Corporation contributes 10 per cent to the State exchequer. Dharamshala. Himachal Pradesh The Department of Tourism & Civil Aviation. Many trekking expeditions also begin here. The State Government is poised to transform the State into "A Destination for All Seasons and All Reasons". In all there are 16 TICs viz. Reckong Peo. etc. Other popular hill stations include Manali and Kasauli. Nahan. is very popular among tourists. airports. Railway Station Shimla. transport facilities. and heli-skiing are popular tourist attractions in Himachal Pradesh. home of the Dalai Lama.00 crore per 67 .P. Manali. Many outdoor activities such as rock climbing. This is done through a wide range of literature and publicity material. Chennai & Kolkatta & Bhunter. This is also being done through public private participation. is the nodal agency that plays a pro-active role in the promotion of tourism in the State. 2002. the state capital. Dharamshala. Tourism Development and Registration Act. The Kalka-Shimla Railway is a Mountain railway which is a UNESCO World Heritage Site. mountain biking. Himachal Pradesh is famous for its Himalayan landscapes and popular hill-stations. Kalka. participation in national and international fairs/meet. Shimla. water supply and civic amenities. ice-skating. Shimla is also a famous skiing attraction in India. Kullu. paragliding. The corporation contributes more than Rs. The Department also plays regulatory role under the H. Bye Pass Shimla. Chandigarh. roads.6.3 Role of Department of Tourism & Civil Aviation.

the Government is focusing on the following areas: • • History related tourism Identification of new areas/tourist destinations and promotion of village tourism • • • • • • • Improvement of infrastructure.3 million of which 2008 lakh were foreigners. For the promotion and development of the State from the tourism point of view. Markandey and Lamas. natural and man-made lakes. The main thrust is on employment generation and promoting new concepts of tourism in the State. The State has also the pride of being the home to rishis like Vyas. tourist arrivals in the State were 8. Pilgrimage tourism Tribal tourism Ecotourism Health tourism Promotion of adventure tourism Wildlife tourism 68 . a special emphasis is being laid on the development of activities-based on tourism. Hot water springs. The State has a rich treasure of places of pilgrimage and of anthropological value. etc.Vashist. encouraging private sector to develop tourism related infrastructure in the State without disturbing the existing ecology and environment. The State Government is aiming at promoting sustainable tourism. In the year-2007.annum by way of Sales tax. In order to increase the duration of the stay of the visitors/tourists. historic forts. Parashar. luxury tax and passenger tax. shepherds grazing their flock are sources of immense pleasure and joy to the tourist.

38 lakh for the development of tourism in the State.4 Role of Himachal Pradesh Tourism Development Corporation HPTDC is the part of Himachal Pradesh Tourism Development Corporation(HPTDC).• Cultural tourism. Rs.00 crore for Kangra. catering. including accommodation. serving a varied 69 . they are: • • • • Dhauldhar Circuit Tribal Circuit Beas Circuit Sutlej Circuit Himachal Pradesh Tourism Development Corporation (HPTDC) is a pioneer in the development of tourism infrastructure in Himachal. it provides a complete package of tourism services. Shimla and Sirmaur circuit. Rs. Formed in 1972. Having the largest chain of finest hotels and restaurants in the State with nearly 57 hotels.16. HPTDC is an initiative of the Himachal Pradesh State Government. A committed State government has helped Himachal Pradesh achieve all-round development. For the year 2006-07.8 crore for the development of Kullu-Manali-Lahaul and Spiti and Leh Monastic circuit. The HPTDC has split the state in four different circuits which reflect four different ages. Rs. having 950 rooms and 2050 beds.21.6276.30.00 crore for Bilaspur-Mandi and Chamba circuit and Rs. A sum of Rs. there is an allotment of Rs.6757 crore central financial assistance has been received for 1545 projects in respect of festivals and other major events.00 lakh for construction of tourism information centre at Manali has been sanctioned by the Government of India. HPTDC also runs 62 restaurants and cafes. 6. transport and sports activities.

vans and jeeps. including Himachali delicacies. HPTDC has a custom of organizing Traditional Food Festivals and Cultural Evenings during peak 70 . they provide reservation. Skiing equipments. HPTDC organizes food festivals every year in its prime hotels for attracting more tourists during the peak season. All these properties are set in superb locations in the lap of nature. The HPTDC arranges sports activities like skiing. Its luxurious transport network makes this mountain State easily accessible with a fleet of coaches. In other words.5 HPTDC Hotels and Food Festivals Surprisingly. These camps aim at building your over all persona. breakfast. otherwise it's same Punjabi fare in all restaurants and hotels in Himachal Pradesh. HPTDC also carrying out promotional activities on behalf of the State Government by opening and developing unexplored areas of Himachal.cuisine. including the tribal belt. there are not many Restaurants in Shimla serving Himachali Cuisine. accommodation and transport facilities. 2011. 6. These packages include accommodation. ice-skating and golf. every year between December to March. trekking. these camps teach you how to motivate yourself and show faith among others. in these camps you can practice meditation. lunch and dinner(for first day). Tourist information centres are being run all over India and Himachal by HPTDC. HPTDC also organizes Adventure Camps for 4 days and 6 days. These camps are not only a pleasure and fun activity rather they add to more to your knowledge. With a view to relish the flavor of cuisines of different regions of the country including Himachal. para-gliding. Besides camping and tenting facilities in far flung tribal areas. Besides disseminating information's. HPTDC also organizes Adventure Sports packages like Ski packages for learners at Narkanda and Manali. Apart from Trekking and other adventure activities. the Himachal Pradesh Tourism Development Corporation (HPTDC) organized a Food Festival at Hotel Holiday Home with attractive cultural evenings from 10th June to 19th June. Only HPTDC run restaurants Ashiana & Gufa offer something in the name of Himachali cuisine. river-rafting.

Lingroo Dahiwala. Khati Rongi. Gandhyali Madra and Kadu ka Mitha were made available to the guests. which was organized in the lawn’s of HHH and served in traditional Himachali style. Live Cultural Programme. Fish Tikka.season in its Hotels to attract more and more tourists. Rongi Gobhi Dum. Chana Rentha. cuisines of various regions got prepared by the Chefs of the related region and served to the guests and locals. Especially. In this Festival. Makki Seekh. Dhoi Dal. Mewa Ka Mitha. Shammi Kebab. Rajmah Madra. Bedana. Paneer Tikka. Rumali Roti. Kathal Tikka. Golahti Kebab. Aloo Anardana. this time Awadhi dishes were more attractions. Lucknowi Mutton Pullow & Mutton Sindhi Biryani. Mugalai Korma. Kadu ka Khatta. Veg. In this Dham Himachali Dishes such as Chawal. 71 . Sajri Vadi. The special menu items listed for the festivals were-Veg. Sepu Vadi. Gobhi Palda. The items were changed on daily basis and Fancy Fair Restaurant of the Hotel was been decorated especially with the Awadhi theme and live Bar-be-Que was set at 7 pm every day. Reshmi Kebab. Chicken Lolly Pop. Kokori Kebab. Hyderabad Biryani. Shahi Kebab. Dal Handi. A Himachali Dham was a special attraction of the Food Festival. Gazal and Himachali Folk was arranged for the entertainment of the guests. Fish Ajwain. Rogan Josh. Shahi Subz Biryani.

72 . Beside this there is also a proposal to add more continental and Himachali dishes at tourist destinations like Shimla . called DHAM shall be added in the menu. Barog (Solan) based hotel Pineview and Peach Blossam near Kufri would be first to introduce this type of food in their units. these hotels are preparing for producing this food in their own premises. It will give a traditional multi cuisine meal to the guests. At present HPTDC’s flagship in Shimla serve few traditional cuisines.6 Bio-organic food in HPTDC hotels. the Himachal Pradesh Tourism Development Corporation (HPTDC) has decided to extend this move to its units in the tribal areas.Tourism Department Tourism department of Himachal Pradesh has plans to attract more tourists through the culinary arts of Himachal Pradesh. the rising taste and interest in the organic food world over. Shimla based Himachal Pradesh Tourism Development Corporation (HPTDC) hotel. Holiday Home.Dharamsala and Manali. This step has been taken to welcome a large number of foreign tourists. but it will soon have multi cuisine. In one of such scheme the HPTDC plans to revamp its menu across hotels.More emphasizes on Himachali dishes in Hotel Menus.welcoming foreign tourists Himachal Pradesh Tourism Development Corporation (HPTDC) hotels will soon serve only bio-organic food in their units. The traditional food made of several rich pulses and vegetables served during the marriages and religious functions in Kangra District. 6. Besides the true spirit of the food the freshness would be an added attraction for the tourists henceforth.Keeping in view the ever rising interests of the foreign and indigenous tourists in the tribal areas. with emphasis on Himachali Food. Significantly to assure the tourists of genuinity of the bio-organic food. to promote tourism through food also. According to experts. the move at this juncture is likely to attract not only more tourists but in the long run economically also be benefiting the Himachal Pradesh Tourism Development Corporation (HPTDC). interested only in bio-organic food.

The tourists can witness cultivation of the farm produce under controlled climatic conditions and cherish the same as local cuisines while staying at HPTDC hotels. ice skating. skiing river rafting. an attractive waterfall and a helipad to attract visitors to experience close contact with nature. Adventure tourism activities like trekking. As per information received from tourism officials. heli-skiing.Himachal Tourism hotels to start in-house organic farming Himachal Pradesh Tourism Development Corporation (HPTDC) would soon offer organic fare in it’s hotel and restaurants by constructing poly-houses on experimental basis. a lake. mostly from the middle and lower middle income groups and efforts were being made to provide lodging facilities to these pilgrims at affordable rates. Palampur and Chail. HPTDC will build poly-houses at it’s Palace hotel at Chail and at Barog and will cultivate vegetables for it’s in-house consumption. Himachal Pradesh receives maximum number of tourists. The demand for organic farm produce was on the increase and the same could be instrumental in attracting tourists to visit various HPTDC hotels. The state has emerged as one of the most sought after tourism destinations and the government has chalked out a three-pronged strategy to fully exploit the tourism potential by increasing the number of tourist circuits. strengthening infrastructure and preparing long-term plans to cater to tourists of all 73 . car rallies are being organised in different areas in the state package for tourists. mountain biking and para-gliding. The state government would explore possibilities of developing Sissu village in Gondhla valley of Lahaul from tourism point of view since the village had comparatively better vegetation. Though Health Tourism is still at take-off stage. Himachal Pradesh Tourism Development Corporation (HPTDC) has developed health resorts and provides 'Panchkarma' (ayurvedic therapy) treatment in its hotels at Shimla. Focus on Health and Adventure Tourism Himachal Pradesh government is focussing on Health and Adventure tourism to cater to new emerging segments of visitors.

The mid ranges have the majestic Himalayan cedar and the spruces . including the industry. Heritage Tourism. hospitable and comfortable environment . the document also lists out the strategy for implementation. Besides outlining the policy. The outer fringe of Himachal is formed by the Shiwalik hills. It seeks to harness the fullest potential of the State for Development of tourism. which in turn can be a prime engine for economic growth and prosperity of the State.followed by alpine meadows that intersperse themselves with the snow clad peaks of the Greater Himalaya.smiling people and a rich cultural heritage . Religious Tourism. snow covered Himalayan ranges. besides effectively addressing the problems of unemployment and poverty. A unique scheme named 'Har Gaon Ki Kahani' has been launched to exploit tourism potential by projecting lesser known destinations. 74 .which tourists would be hard put to find elsewhere. a serene. which are characterised by shallow valleys and dense scrub forests.categories.7 Tourism Policy -2005. • Being in the lap or Himalayas this fact becomes its natural and unique USP with global appeal. Rural Tourism and Eco-Tourism are some of the areas. 6. Adventure Tourism. Himachal Pradesh is already a well-established and recognized tourist destination. tourism unit operators and other stakeholders. Government of Himachal Pradesh This Policy document aims to provide clear direction for the development of tourism in the State. peaceful. This document is a result of wide range of consultations within and outside the Government. • Nature has bestowed Himachal Pradesh with unique beauty and splendour with its lush green valleys. as also specific action plans to implement the policy. which are being given special attention to generate income and employment for rural youth.

5 million which is roughly equivalent to the population of the State. in Himachal Pradesh. received recognition only in the 19th century. Efforts are being made to break the seasonality 75 . Himachal had been a destination for pilgrims only. By focussing on quality tourist the State Government also aims at promoting stainable tourism and encouraging the private sector to develop tourism related infrastructure in the State – without disturbing the existing ecology and environment.04 lacs were foreigners). appropriate infrastructure will be developed within available resources.In terms of numbers therefore the State has done more than expected. A fillip to tourism was administered when British declared Shimla as summer capital of India in 1864. a special emphasis is being placed on the development of activity-based tourism and opening up new sub destinations. when the British established their chain of hill stations. However the biggest explosion in tourism occurred in the mid 80s and 90s with the Kashmir problem when the number of hotels and hotel rooms increased within this period from 350 to present 1710 and 6300 to 36000 respectively with its concomitant chaos and haphazard growth which the State would have done well without. Post independence and up -gradation as fledged State in the year 1971 led to more investment in the infrastructure sector leading to opening up of the state. as we understand it today.( 2. To promote tourism in the countryside and to lesser-known areas.• Tourism. • In order to increase the duration of the stay of the visitors/tourists. • During the year 2004. The challenge now is to attract quality tourists and increase the stay of the tourists in the State . Earlier.We also need to think globally as even the domestic tourists today have a choice unlike in the past. the tourist arrivals in the state were 6. Himachal was earlier known only for the summer season. With the wisdom of hind sight the State is now more equipped to deal with the problems of yesteryears and this document attempts to address those very problems.

” • Tourism contributes nearly 8% of the State Domestic Product which is roughly the same as horticulture sector. 76 . With careful planning and infrastructural development. Now Himachal is known as “A Destination for All Seasons and All Reasons. • To encourage a strong and sustainable private sector participation in creation of tourism infrastructure especially through public private partnerships. To encourage civil societies & non-governmental organizations for promotion & the conducting of tourism related activities. • • • To attract quality tourist and to increase their stay in the State. the Policy proposes to increase it to 15% by the year 2020. • To promote sustainable tourism.factor and tourism products have been diversified to attract the tourists in other seasons too.The position with respect to some of the other economies is as follow: Objectives of the policy • To establish Himachal Pradesh as a leading tourist destination in the country and abroad. To safeguard the State’s natural and manmade heritage. • To make tourism a prime engine for economic development and prosperity of the State and as a major means for providing employment. which is not only environmentally compatible but also leads to economic betterment of the rural people.

• For the sake of easier marketing these villages must be near to the existing tourist centre which will also ensure dispersal of tourist to the rural areas and promote decongestion. water supply . parking . Main areas for consideration In order to achieve the policy objectives indicated above the Department / Board has identified thrust areas for action and follow up some of which are as follows:Rural Tourism The fruits of tourism must percolate down to the rural areas in order that it is truly sustainable and responsible.bus stand. nature trails . lighting.The villagers may modify their houses internally but they must maintain their traditional outer façade.• To position Himachal Pradesh as a one stop destination for adventure tourism. tourist reception centre .crafts bazaar etc . 77 .sanitation . streets.This would be used to create infrastructure like roads . This could also be funded from the Deptt / Board funds. drainage. • In such notified villages there would be no luxury tax or commercial rates for electricity up to 5 bed room home steads. • These would be dovetailed with the Govt of India Ministry of Tourism Scheme under which funding is available up to Rs 5 lacs . The precondition for declaring these as RT villages would be that they must predominantly have traditional architecture and an MOU would be signed with the Panchayat that this would be maintained . parks . rural museum. open air theatre . For this the Deptt / Board proposes that • Rural Tourism villages are identified and notified by the Deptt.

• Linkage would be sought to promote local handicrafts and cultural toupes.The Deptt would actively work with the Deptt of Rural Development and nationalised banks for tying up in this regard. • The above scheme would be made applicable mutus mutandi to Heritage and Orchard tourism. 78 . • The government proposes that in these home steads Himachali/ local food will be served. • The procedure for registration of village tourism guest houses shall be simplified and adequate publicity given to the facilities available.• The existing schemes of the Deptt would be reviewed and efforts would be made to provide funds for renovating the homesteads and providing grant /loans to the weaker section of the society .

CHAPTER 7 TOURISTS PERCEPTION ABOUT HIMACHALI CUISINE 79 .

of % Tourist age 22 44 13 15 50 26 30 80 .1 Number of Visits Sr.1 How many times you have been to Himachal Pradesh for a holiday.N o Repeated Tourism 1 Ist Timers nd 2 2 Timers 3 Repeated Total No. TOURISTS PERCEPTION ABOUT HIMACHALI CUISNE 7. a) Ist Time b) 2nd Time c) Many Times Table 7.7.

26% are second timers and 30% are those who come regularly. 7.1 26% 30% 44% 1st timers 2nd timers Repeated It is evident from the table 7.Graph 7.1 that in Himachal Pradesh 44% of the tourists are first timers. This means that Himachal Pradesh has a huge market of repeated tourism and the first timers can be converted into repeated tourism. a) Yes b) No 81 .1 and graph 7. Culinary Arts of Himachal Pradesh can become one of the factors for this repeated tourism.2 Did you experience Himachali culinary art/Himachali cuisine.

7. only 36% of tourists are aware and experienced of Himachal’s culinary art.2 shows that out of the total tourists visiting Himachal Pradesh.2 Experience of Himachali Cuisine Sr. The figure is too less as compared with the total number of tourists arriving in Himachal Pradesh. This difference has to be outlined to the tourists.N o No.2 and graph 7. Tourists believe that Himachal’s culinary art is same as Punjabi cuisine.2 64% 36% Experienced Not experienced The table 7. There is a great need for making tourists aware of the Himachali cuisine. of % Tourist age 18 36 32 50 64 Experienced 1 Yes 2 No Total Graph 7.3 How would you rate Himachali Cuisine on a scale of 10? 82 .Table 7.

3 70 60 50 40 30 20 10 0 Above 6 to 8 8 3to 6 1 to 3 Not aware % of tourists The graph 7. Only 37% of the tourists are aware of the cuisine and out of them 15% rate Himachali cuisine above 8 on the scale of 10. There is a great need for promoting culinary art of Himachal Pradesh and making it liked by the tourists.4 Where did you experience the Himachali food? Table 7. 7.4 Place of Experience 83 .Rating Himachali Cuisine Graph 7.3 shows that 63% of tourists arriving in Himachal Pradesh are not at all aware of Himachali Culinary art.

4 84 . of Touris % t age 10 20 10 10 17 3 50 20 20 34 6 Graph 7.Sr.No 1 2 3 4 5 Place of Experience At friend’s place At function HPTDC Hotel/Restaurant At religious place Private Restaurant Total No.

7.5 Reasons for not experiencing Himachali Cuisine No. and in that also the major role is played by the HPTDC (Himachal Pradesh Tourism Development Coorporation) hotels and restaurants. Only 25% of tourists experience Himachali cuisine in restaurants and hotels.4 and graph 7. of Tourist Sr.No Reasons for not experiencing % age 85 .20% 34% 20% 6% 20% HPTDC Hotels/Restaurants At Friend's place At function Private Restaurant At Religious Place It is evident from table 7.4 that out of the total tourists who experience Himachal’s culinary Art.5 What are the reasons for not experiencing Himachali food? Table 7. 75% of tourists experience it in locations other than the hotels and restaurants.

5 45 40 35 30 25 20 15 10 5 0 Non availablity of Non availability of Lack of Speciality Himachali cuisineHimachali dishes at prime Knowledge/Popularity Restaurant Restaurants The above figure clearly shows that 26% of tourists did not experience Himachal culinary Art because of lack of knowledge and its popularity amongst tourists. Also.Non availability of Himachali 1 Restaurant Non availability of Himachali dishes at 2 prime restaurant 3 Lack of knowledge and popularity Total 22 15 13 50 44 30 26 Graph 7. 44% of tourists have not experienced it because of non availability of specialty Himachali cuisine restaurant and 30% of tourists fail to experience it because of the non availability of Himachali food at the prime restaurants in Himachal Pradesh. 86 .

No Will come back 1 Yes 2 No Total Graph 7. There are different reasons for the tourists coming back to Himachal Pradesh. of % Tourist age 35 70 15 50 30 Sr.7.6 and graph 7.6 Would tourists like to come again? No. Only 30% of the total tourists would not like to come back to Himachal Pradesh.6 Would you like to come again to Himachal Pradesh? a) Yes b) No Table 7.6 30% 70% Will Come Back Will not Come back The table 7.6 shows that 70% of the total tourists would like to come back again to Himachal Pradesh. 87 .

7.7 What motivates you to come again to Himachal Pradesh. of Tourist 3 12 28 7 50 Sr.7 here shows that 56% of tourists come to Himachal Pradesh because of the soothing climate and 24% and 14% of tourists come to Himachal Pradesh for Scenic beauty and Adventure respectively. This highlights that there is a great need for making the 88 . Only 6% of tourists come to Himachal Pradesh for enjoying the authentic cuisine of Himachal Pradesh.7 and graph 7. a) Food/Cuisine b) Scenic Beauty c) Climate d) Adventure Table 7.7 Motivators for coming back No.No 1 2 3 4 Motivators Food/Cuisine Scenic Beauty Climate Adventure Total % age 6 24 56 14 14% 6% 56% 24% Climate Scenic Beauty Adventure Cuisine The table 7.

experience of Himachali Cuisine as the primary reason for undertaking tourism in Himachal Pradesh for tourists. The results show that Cuisine is the third major factor playing a significant role in finalization of the tourist destination. 7.8 represents the various factors considered for the choice of destination by tourists.8 Sports Wild Life Landscape Historical Monuments Culture Local People Nature Cuisine Adventure Entertainment 0 5 10 15 20 25 30 The graph 7. Food and Drinks or Cuisine is listed as the third important factor while 89 . Graph 7.8 Tourist rated few factors in order of importance while choosing a destination for a holiday.

of Tourist 8 14 17 8 3 50 Sr.No 1 2 3 4 5 Time Spent All of it Most of it Some of it Not a lot of it Almost None Total % age 16 28 34 16 6 90 .9 Proportion time of the holiday spent by tourists on experiencing the cuisine of the destination.9 Time Spent by tourists for experiencing the cuisine No. 7.considering a destination for a holiday by tourists. regional dishes and their traditional styles of cooking. This means that if we can have Himachali cuisine as a popular cuisine the number of tourists coming to Himachal Pradesh can increase manifold as it is a major factor for choice. Table 7.

7. This is done by all the tourists. Table 7.10 Activities – tourists indulge in Recreational Activities 1 History Cultural 2 Activities 3 Wild Life No.No % age 12 12 8 91 .10Tourists engage in various recreational activities during holiday.9 35 30 25 20 15 10 5 0 All of it Most of it Some of it Not a lot of it Almost None The figure shows that almost all the tourists in any destination spend good time in experiencing the culinary arts of the destination. only few tourists do not spend much time for the food and are interested in may be other activities. of Tourist 6 6 4 Sr.Graph 7. Dining or experiencing food is one of the main activities they indulge in.

10 History Cultural Activities Wildlife Scenic Tours Adventure Sports Dining/Experiencing Food 0 5 10 15 20 25 30 35 It is evident from table 7. Tourists always have enjoying food as one of the major priorities anywhere they go.10 and graph 7.10 that tourists always indulge in scenic tours as the favorite recreational activity. but always indulge in eating and dining.Scenic Tours Adventure 5 sports 6 Dining Total 4 16 7 11 50 32 14 22 Graph 7. It shows that whatever recreational activity they indulge in but they will always look out for good food. 92 .

of spent on food Tourist % age Less than 20% 9 18 20% to 30% 14 28 30% to 40% 18 36 More than 40% 9 18 Total 50 Sr.11 40 35 30 25 20 15 10 5 0 Less than 20% 20% to 30% 30% to 40% More than 40% % of Tourists 93 .7.No 1 2 3 4 Graph 7.11Tourists spend much of their total expenses on food when on a holiday. Table 7.11 Amount spent on food Amount No.

Also.11 and graph 7. 94 . This means that expenses on the culinary arts in a tourist destination is a major source of revenue and has to be developed for the efficient productivity in tourism business.The table 7.11 shows that 64% of the tourists spend 20% to 40% of their total expenditure on food during a holiday. there has to be a focus on the popularity of Himachali cuisine as this can become as a major source of income for the host population.

CHAPTER 8 FINDINGS OF STUDY 95 .

etc which were found lacking in certain cases. A majority of the respondents believed that they would come again based on the fact that the natural beauty of Himachal draws them towards it but provided it develops the necessary facilities which may be lacking currently. It is therefore a fact that Himachal Pradesh has immense tourism potential. a potential that it must leverage and sustain. if it can overcome its deficiencies and market itself well so as to position itself uniquely in the minds of tourists. Tourism's contribution to the world economy is second only to that of oil and is set to better it in another few years. It must explore newer avenues in relation with nature and open up its unexplored areas. snow capped mountains. acknowledges the importance of the tourism industry. FINDINGS OF STUDY Himachal Pradesh is a land which is bestowed with natural grandeur at its best – picturesque locations. a cool climate and hospitable people. food and water and proper infrastructural facilities like accommodation. It 96 .” This statement made at the XXI United Nations General Assembly in 1967. It was therefore suggested that Himachal must develop its infrastructural facilities and promote its offerings in a sustainable manner. Most of tourists’ expectations were met with but they depended on the presence of good necessities like amenities. accessibility. It is indeed the very lap of nature. lush green valleys. “Tourism is a basic and most desirable human activity deserving the praise and encouragement of all people and all Government. The tourists believed that Himachal does have the potential of becoming one of the world’s top tourist destinations. Tourism has its benefits which Himachal Pradesh must cash on without getting affected by its shortcomings. It is therefore a small wonder that many countries in the world are concentrating on the tourism sector to boost up their economies. transport.8. The study revealed that although Himachal has unique natural offerings it is not able to cash upon them due to lack of various facilities.

8. lodging. In fact. whether it be Switzerland or Kerala. This makes tourism the fastest growing industry worldwide. However. catering. While Switzerland is known for its European Splendour. transport arts and crafts. it requires to be marketed smartly. a Tourist enjoys only when the Road on which he is traveling is good 97 . religion etc. The tremendous positive impact created by this widely accepted and flourishing industry has stimulated various nations to channelize their efforts in developing their tourism industry and gear up to meet the ever escalating demand. Kerala is known as God’s own country.1 Contributions of Tourism Industry • • • • • • • Economic development Infrastructure development Employment generation Community development Restoration of culture Environmental preservation Promotion of harmony and understanding Each Tourist Place in the world. Although the road network in HP is by far better than several other states. This "smoke-less" industry acts as a catalyst for socio-economic development and also encourages mutual understanding by bringing into its fold a large variety of activities and individuals which include trades. Himachal is Switzerland of India. businesses.was after the Second World War that tourism emerged as an industry pushed along by rapid advancements made in the field of communications and transport. have over the years developed a Brand name for themselves. A large percentage of the Tourists who come to Himachal Pradesh travel by road following by rail and air. especially when Uttaranchal is competing with Himachal. shopping.

adventure. 8. ancient temples. • • • Fairly good infrastructure. • • Special package of incentives for setting up of tourism units. heritage. Salubrious climate. Rich history and heritage that has something to offer to all. thus having potential to attract tourist inflow round the year. Offers a rare conglomerate of eco-tourism. 98 . which are of thousand years of old. Pollution free environment. High literacy. Recognized as a peaceful and hospitable State. churches and cemeteries.3 Unfavorable factors hindering tourism in Himachal Pradesh • • Negligible air and rail link in the State. Roads are the lifelines of Tourism Industry in Himachal Pradesh. Strong political will to promote tourism.2 Favorable factors in promoting tourism in Himachal Pradesh • One of the rare places in the world offering five distinct seasons. • • • • • Political and Social stability. Its Buddhist monasteries. culture. leisure. 8. wilderness etc.without any bumps. Inadequate flow of foreign tourists. pilgrimage.

• Non-disbursal of tourists round the year. trekking. mountain biking. • A strong base for heritage tourism to attract persons from all walks of society and religious beliefs. Development of wetlands of the State to attract nature lovers especially bird watchers. 8. Car Rallies etc. 99 . • Lack of trained tourist guides at important tourist places and historical tourist sites. • • • Very little budget. • To develop an ideal destination for nature lovers by promoting ecotourism. No new major tourists destination has come up recently. • • Create synergy between heritage and pilgrimage tourism. Poor marketing of the State abroad and inadequate marketing within the country. • • • • Saturation at the established tourists destinations. Lack of adequate parking places at important tourist places.4 Potential areas for tourism in Himachal Pradesh • Strong potential for activity based tourism such as white water rafting. Problem of land acquisition. mountaineering. Para-gliding. water sports. putting severe strains on civic infrastructure during the peak season. Problem of conversion of forest land.

• Promote the State as an Open University and learning centre in mythology. • An alarming growth of concrete structures creating a disharmony with the local environment. • Aggressive competition amongst the leading tourists States and a strong promotion of tourism by other States. anthropology and ornithology etc. • • Position it as an ideal destination for the film industry. • Promote wilderness tourism for lovers and seekers of nature.5 Factors negatively affecting tourism in Himachal Pradesh • Tremendous strain leading to collapse. • Unscrupulous commercialization of tourism could erode the social and cultural values. 100 . This would also ease the burden on established tourist destinations. at times. groups. • Lack of coordinated strategy by the different Government Departments. There is unlimited scope for development of varied tourist packages. • Create new destinations in yet unexplored but beautiful areas. of civic amenities at leading tourist destinations during the season. 8. beliefs and interests. Himachal has something to offer to persons of all ages. peace and quiet. • Himachal can become one of the leading adventure destinations in the world. • Haphazard growth & construction threatening the environment. especially at the leading tourist destinations.

CHAPTER 9 CONCLUSION. SUGGESTIONS AND RECOMMENDATIONS 101 .

while he can manage with just some good views of nature.1 Conclusion The more on thinks of the idea of how the tourism policy is not focused on the customer. • Himachal Pradesh Government has started programmes like “Har Ghar ki ek Kahani” and “Home stay” for the promotion of rural tourism in Himachal Pradesh and the main focus goes onto the regional cuisine and specialties. and shift to become a facilitator. SUGGESTIONS AND RECOMMENDATIONS 9. but forgotten the “tourist”. We need to understand what the tourist needs and provide those needs to satisfy him.tourist. In a way we are obsessed with “tourism”. There is an immediate need to focus on the tourist. • Insisting the hotels and restaurants. • Tourism has a narrow focus on the development of the state. both private and governmental. 102 .9. • To increase the contribution of Himachal Culinary Art in tourism in the state. • Himachal Pradesh government to move out of tourism as a business activity. CONCLUSION. the government needs to organize various food festivals popularizing Himachali Cuisine in various parts of the country. and clearly target the tourist as a customer. to offer Himachali dishes in their menus and it has to be made mandatory to include the signature Himachali dishes in all the menus. This must be reoriented along marketing lines. the greater is the clear realization of why we are failing to attract him. We want him so that our need for economic development is satisfied. The satisfied customer will automatically look after the state’s economy.

Doing this is not an easy task and culinary arts of this region can play an important part in achieving the same. i. • Himachal must be able to provide hotels to cater to all segments of the society.2 Suggestions and Recommendations Tourism is viewed as a socio – developmental necessity. It is treated minimally in its five year plans. The tourism sector has to be seen as an industry. • Railways must be given a boost so that long distance travel becomes easy. by re-orienting the entire philosophy to a marketing concept.• Himachal Pradesh government has to focus more on the regional cuisine as an attraction for tourists. It must market its camping facilities more and ensure that they are safe to use.e. in order to bring about the development of the state and its citizens. the tourist. This focus is not correct. could be tourism related itself. and cash on its vast religious backdrop. annual plans. Low cost airlines and helicopter services also can be used to reach the inaccessible regions depending on the climatic conditions. apart from organizing food festivals at prime restaurants during peak season. Packaged tours also have to be marketed. 103 . and the Economic Survey – clubbed as “Tourism and Civil Aviation” or a small part of “Generic Economic Services”. • Himachal Pradesh cannot afford to wait for the tourist to arrive – it has to pluck him from his home. focusing singularly on the customer. • It must open avenues for business opportunities. 9. There has to be clear realization that the development of Himachal Pradesh will take place as a byproduct of looking after the tourist customer. and is leading to the formation of incomplete and mis-targetted policies on the tourism front.

Congestion in popular tourist spots must be dispersed.• Entertainment facilities must be provided in order to ensure a longer stay by the tourists. Schools can also be targeted for excursions. 104 . Local culture and handicrafts must be promoted. A film city could also be built for this purpose. • Basic necessities must be provided. • Newer sources of communication like the internet must be used effectively to influence and advertise. • • • • • • • • Shopping facilities need a boost. • Basic infrastructural facilities have to be developed further. Roads need to be improved. Information must be available to tourists at all places. Parking space must be provided. Eco-tourism must be developed and promoted. It can attract more movie makers since it is endowed with scenic spots. Shopping malls can be opened up. • Family entertainment facilities must be developed. They must have a unique thing to take back with them. Exploitation of tourists by locals must be minimized. Facilities for higher education must be improved. More playgrounds and parks must be made. Water availability has to be catered to. • Create new planned tourist destination spots from the unexplored regions Which must be opened up at least in the peak months. A diverse range of culinary must be provided to cater to the wants of tourists from various places across India and the globe.

It could endorse vacations for prize winning lotteries. Rope cars. 105 . Orchards and forests may be promoted as tourist picnic spots. magazines. a sustainable strategy is needed. • International cricket matches and other sports could act as marketing agents to tourism. skiing and other facilities can be provided. More advertising in media. the major Temple Trusts and the private sector. Developing 10 minutes. • • • • • • • • Celebrity endorsements could help to market tourism. Melas and festivals must be held so as to include the tourists. especially for adventurers. Private participation in developing tourism must be given a boost. Himachal emporiums across India must be able to act as agents for promoting Himachal tourism. Keeping all the stakeholders in mind. Role of government and travel agents needs to be emphasized. posters and other tourist literature. 20 minutes tourism films in order to telecast in the electronic channels and also display during the tourism fairs/ marts. Guided tours could be improved and promoted. Cleanliness and environmental sustainability must be taken care of. etc are needed. Creation of ‘Destination Himachal Funds’ which will be a joint effort of Tourism Development Board. • • Printing of new brochures.• • • • • • Insurance could be available to tourists.

Professional guides to be trained and encouraged . Suggestions to create brand name (Brand Name Contest) could be invited from intellectuals.seller meets. • Participation in leading national and international tourism fairs. • Installation of touch screen kiosks with full information about the State at important international airports/national airports and railway stations of the country. cloakroom etc. Brand Name emanates out of USPs (Unique Selling Points). and helpline etc. • Providing information about the state through modern means like website. Marketing 106 . • • • Conduct of buyer. In this the private sector will also be involved so put up a unified ‘Destination Himachal’ campaign’. state and at the important tourist highways and stations. e-mail. around the clock toll free tourist assistance. Organize familiarization tours of the leading tour operators of the country and overseas in the State. • Organization of tourism events in the State particularly during the off season in order to attract the large number of tourists.• Up-gradation of Information Centre’s. college students. Signage’s of the international class will be installed on the national. We should market the tourist destinations of Himachal by creating a Brand Name. employees from within the State. These centers will not only provide information but also provide booking facilities for HPTDC & Private Hotels for reservation of accommodation/ transportation. • • Release of advertisements in the electronic and print media.

Publicize such tourist destinations. some of the HPTDC units should be selected for providing such SPAs. Lovers’ Points. popular Religious Institutions. where it is feasible and also in TV channels devoted to Travel and Tourism. 5 to 10 minutes Film depicting the most important scenic spots. of International Quality be produced for showcasing the beauty of Himachal. It is understood that presently some of the employees of HPTDC are 107 . such as some important/notified Orchards. Manali. tourists would like to witness Apple fruits hanging from Apple trees). snow clad mountains. Shall Weaving. Apple orchards. hotels and other facilities. Angora Farms. where the tourists release their tensions and get relaxed. although there exist more beautiful places in Himachal. Dalhousie. Snow Points. A Study may be conducted about the tourist arrivals in all the important tourist destinations in the State. most of the Tourists flock to places like Simla. Their services could be utilized by the Tourists. Dharmsala. • Promote facilities such as Road Network. Floriculture etc. traditional dance performances. cultural heritage. • A band of educated unemployed could be selected from within Himachal and train them to be Excellent Professional Guides who can speak in fluent English and Hindi. In fact. Himachal is the right place for establishment of such SPAs. • Most of the Star Hotels in Mumbai and Bangalore have recently established facilities such as SPA. Air India Flights and Lounges of International Airports within the country as well as other Countries. The study should focus on the following: • Identify the virgin places in the State where Tourists could travel (In fact. In fact.Professionals could also be consulted on this point. Trekking Routes. Deep Forests with excellent scenic beauty. International Melas/festivals. Such a Film should be screened in all the Duty Free Shops.

in collaboration with the Dept. of Art. The Trekking Associations. Kinnaur to identify the Traditional Trek Routes. 108 . Such unregulated activity requires to be checked and planned development of hills should take place. which have been used by people for generations and offer them as a package to tourists.acting as Guides from the Transport Wing. in the districts concerned needed to be consulted while formulating a package. L&S. were completely spoiled due to haphazard construction of hotels/motels. Kullu. • The Tourism Dept. Although some of the important trek routes have been identified and hosted on the Web site of Tourism Dept. These best Artistes of Himachal could be exposed to the visiting Tourists in various Hotels. • Some of the most important and exquisitely beautiful scenic spots like Naddi Point near Mcleodganj. in collaboration with Town and Country Planning Dept. Tapping the talent from Private Sector would be desirable. • Leh in J & K is an important tourist circuit for attracting tourists to Manali. Suitable packages must be developed to attract them. if any. but also help promote our culture. there is a need to take the Local People into confidence in various districts such as Kangra. HP. should locate such places in the State for regulated and orderly development. in order to protect the fragile ecological balance. • The Tourism Dept. yet.suggestion only) and identify the best artistes of Himachal Pradesh. Language and Culture should organize “Talent Hunt” on the lines of “Iindian Idol” by appropriately naming the event ( Himachal ki shaan…. Shimla. Dharmasala having been located in a Panchayat area. Chamba. This will not only help in identifying the new talent and enabling them acquiring new means of livelihood.

Aggressive marketing of Himachal as a Tourist Destination should be done in those countries from where the tourist arrivals are substantial. access to Snow Points. could be encouraged to adopt one or two Tourism villages. Ways and means have to be developed to identify suitable lands in important tourist destinations which could be given on a reasonable cost. This will bring all the painters from all over the world. b) Non-Himachali NRIs interested in investment be encouraged. Hospitality Policy. Public 109 . Forestry Policy.• Strategic Public and Private Partnerships with the Indian Corporate Sector for promotion of Tourism Related Activities as already initiated by the Tourism Dept. in the form of Tourism Conclave should be intensely followed up. This aspect has to be viewed in the context of incentives being offered by Uttranchal and J & K. friendly and cooperative Panchayat. in Himachal Pradesh. access to communication including road transport. c) The Business/Industrial Houses within the country who have already evinced interest in setting up their units in the State. International/National/Regional Painting Competitions may be organized in memory of late Roreich. The concept of Tourism Village can be developed based on certain criteria that may be conceived such as proximity to the main Internationally known tourist attractions. of India projects and the Private Sector also must be sharing a similar experience. A study may be conducted to ascertain from which of the countries in the world tourists are visiting India and especially Himachal Pradesh. The Tourism Policy of a state encompasses the Transport Policy. The Private Tour Operators/Travel Agents in those countries may be tapped for enhancing tourist arrivals. Health Policy. This will be the partnership between the community and the Corporate World. d) The cost of acquiring a piece of land in Himachal is increasingly becoming prohibitively costly for even Govt.Painting like Roreich. The Painting Competition should be held at important Landscape Points for On-the Spot. The suggestions in this regard are as under: a) Invite Himachali NRIs for investment like in Jwalaji Temple.

Health.P. there is an immense need to co-ordinate the programmes of Tourism Promotion in a concerted manner. Rural Development. At the State govt. the former has already been declared a national wet land and Ramsar site for development of adventure tourism. therefore. 110 . All Centrally Sponsored Schemes under the Ministries of Tourism. suggested that the Administrative Secretaries of all the Departments concerned may meet periodically under the chairmanship of the worthy Chief Secretary to provide the necessary impetus to tourist promotion.relations Policy and Culture Policy. The tourism policy should focus on two man made lakes namely Pong and Gobind Sagar. water sports and developing way side amusement parks and tourist villages to attract large number of tourist ready to visit from peripheral districts of Punjab and Union Territory of Chandigarh on weekends and vacation. Forests should be collectively tapped for promoting tourism in the state of H. It is. level. Water Resources. Surface Transport.

A. Thank you very much for taking the time to read and answer this short questionnaire! Name: ………………………… Occupation: …………………. Questionnaire B.. How many times you have been to Himachal Pradesh for a holiday? 111 .. Age: Female ( ) 18-25 ( ) 26-35 ( ) 36-45 ( ) 46-55 ( ) 56-65 ( ) 66-75( ) 75+ ( ) 3. 1. Your kind support will be deeply appreciated. I. Ankur Gupta. Gender: Please state using X Male ( ) 2. is conducting a survey on the “Culinary Tourism: A Case Study of Himachali Culinary Art” The information provided by me will be totally for research purpose only. Locality: ………………………. . student of Master of Tourism Management.10. Bibliography Annexure Questionnaire Dear Respondent.

Where did you experience the Himachali food? At friend’s place ( ) At function At religious place ( ) ( ) HPTDC Hotel/Restaurant ( ) Private Restaurant 7. If yes. please tick from below: ( ) Non availability of Himachali Restaurant ( ) ( ) Non availability of Himachali dishes at prime Restaurants Lack of knowledge/Popularity ( ) 8. If No. ( ) ( ) Scenic Beauty ( ) Adventure ( ) How many times per year do you go holiday? 1 ( ) 2 ( ) 3 ( ) 4 ( ) 5 ( ) More than 5 ( ) 112 . please tick the appropriate motivators: Food/Cuisine Climate 10. Did you experience Himachali cuisine/food? Yes ( ) No ( ) 5. how would you rate it on a scale of 10? __________ 6.1st time ( ) 2nd time ( ) Many times ( ) 4. Would you like to come again to Himachal Pradesh? Yes ( ) No ( ) 9. If Yes.

(1=most important. in order of importance when choosing a holiday. What do you consider to be the most important factor/s when choosing your holiday? Please list in order of importance. 5=least important) Destination ( ) Food experience ( ) Price ( ) Culture ( ) Referrals ( ) Popularity ( ) 14. All of it ( ) Most of it ( ) Some of it ( ) Not a lot of it ( ) Almost none ( ) 15. Use numbers from 1-10 (1=most important. Experiencing local culinary delights Experiencing remote and rural areas Increasing knowledge of food traditions ( ) ( ) ( ) 113 . 10=least important) Nature Wildlife Culture ( ( ) ) ) ( ) ( ) Local people Landscape Historical monuments ( ( ) ) ) ( ) ( ) Adventure ( Entertainment Food and Drinks/Cuisine( Sports 13. next to each category using numbers 1-5. What benefits do you seek the most when on holiday? Please list in order of importance using numbers 1-5. regional dishes and their traditional styles of cooking? Please state using an X. Please list the activities below. What proportion of your holiday is spent on experiencing the cuisine of the destination. How long do you go on holiday for? 2-3 weeks ( ) 3-4weeks ( ) 4+( ) 1-2 weeks ( ) 12.11.

4 lacs ( ) More than Rs. 114 . do you spend on food on a holiday? ( ) ( ) Independently with organized Tour Operator/Travel agent ( ) Between Rs. 10 lacs Less than 20 % ( ) 30% to 40 % ( ) 20% to 30% ( ) ( ) More than 40% 21. Dining Tours ( ) Wildlife viewing ( ) Cultural activities ( ) History ( ) ( ) Adventure Sports ( ) Scenic 17. What recreational activity do you engage in most often when on holiday? Please choose one. How are your holidays organized? Independently tours ( ) Non-profit group organized tours ( ) 18.__________________ 20. 10 lacs ( ) 19. What is your average total expenditure on a holiday? Rs. 4 lacs to Rs.2 lacs to Rs.Interacting with native people Experiencing different cuisines ( ) ( ) 16. Less than Rs 2lacs ( ) Between Rs. How much of your total expense. Annual Income. Please choose one category. Please give your suggestions for promoting the Himachali cuisine and thereby attracting more tourists in Himachal Pradesh.

Niki Macionis.P. Bezbaruah 9) Tourism In India: An Overview by Rabindra Seth 10) Torism in India by Vijay Kumar Gupta 11) Tourism in Himachal Pradesh by Manoj Jreat 12) Tourism Management in India by Javaid Akhtar 13) Marketing by Peter D Bennett 14) Tourism Development . K.Principles and Practices by A. Colin Michael Hall and Brock Cambourne 5) 6) Tasting tourism by Priscilla Boniface Wine.________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ____________________________________________________________________ Bibliography 1) 2) 3) Culinary Tourism by Lucy M. Management and Markets by Richard Mitchell. and tourism marketing by Colin Michael Hall 7) Cultural Tourism by Greg Richards 8) Indian tourism by M. Long Tourism and Gastronomy by Greg Richards and Anne-Mette Hjalager Culinary Tourism: The Hidden Harvest by International Culinary Tourism Association President Erik Wolf 4) Food Tourism Around the World: Development. food. Bhatia 115 . Liz Sharples.

Medlik 16) Marketing Places by Philip Kotler.nic. ‘Tourism Advertising: Some Basics’.Piplani. ‘Strategies for Marketing Rural Tourism in India www.himachallive. Himachal Pradesh’ Barbara Koth. Present and Future by A. 1987 Dr.gov.K.Past.15) Tourism.thenewshimachal.com www. Rakesh Kapoor.india. ‘Rural Tourism in the Seraj Valley. ‘Measures To Promote Tourism In Himachal’ N. J. Donald Haider and Irving Rein References: ‘Global and Provincial Tourism Trends’.com www.in www.gov.in www.org www.nic.hptdc.com 116 .incredibleindia. Burkart and S.himachaltourism.himachal.in www. WTO Arun Srivastava and Guman Singh Thakur.123himachal.in www.

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