Project

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.

International Culinary Tourism Institute (ICTI), founded in 2006, is a

non-profit 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.

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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

Culinary tourism is a growth segment, and typically gastronomic tours are

increasingly being combined with other activities such as cultural tours,

cycling, walking, etc. Consequently, this is a segment that appeals to a broad

range of consumers. With consumers being increasingly aware of the

benefits (economic, environmental and health related) of local produce,

there is an increased desire to sample local dishes, foodstuffs and drink.

These has led to the emergence of local food and drink festivals, as well as

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increased interest in local markets. Growth in this niche market is expected

to be strong over the next 5-10 years, although from a relatively small base,

so volumes will still be small. Tour operators in India have predicted a major

surge in culinary tours to India from the U.S. The rapidly increasing

popularity of the Indian cuisine is inviting foodies all over the world

especially from U.S to come down and experience Taj Mahal with spicy

Indian food. The easy availability of Indian food in U.S has also added

popularity for the Indian culinary.

Just as one finds huge diversity in Indian culture from state to state, India

dishes are also innumerable and totally unpredictable. 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, even most of the religion, society and culture have got its

own prime culinary special.

Indian Cuisine:

The finest of India's cuisines is as rich and diverse as it's civilization. It

is an art form that has been passed on through generations purely by word

of mouth, from guru teacher) to vidhyarthi (pupil) or from mother to

daughter.The hospitality of the Indians is legendary. In Sanskrit literature the

three famous words 'Atithi Devo Bhava' or 'The guest is truly your god' are

a dictum of hospitality in India. Indians believe that they are honored if they

share their mealtimes with guests. Even the poorest look forward to guests

and are willing to share this meager food with guest.

Himachali Cuisine:

Himachal Pradesh is not only famous for its pristine beauty but also for

its fine culinary delights. The state is blessed with a range of native fruits,

vegetables, herbs and spices which are used liberally in the local cuisine. The

neighboring lands of Punjab and Tibet have influenced the cuisine of

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Himachal Pradesh to a great extent. The topography and climate of Himachal

Pradesh is another factor that influences its cuisine. The day-to-day food of

the Himachalis consists of rice, meat, lentil and pulses. The most common

dishes prepared in the average kitchen of the Himachal are rice, maahni

(urad dal prepared with dried mangoes) or madra (lentils made with

yoghurt). Sattu is a popular dish of the state.

The kitchens of Himachal also churn out delicious non-vegetarian

dishes, which are flavored with ghee and spices such as cardamom,

cinnamon, cloves and red chilies. Milk and milk products are also used

generously. Himachalis are very fond of tea and they prepare it in different

ways. 'Sidu' is one of the most famous dishes of Himachal Pradesh. It is a

kind of bread made from wheat flour, which is usually relished with ghee, dal

or mutton. Patande, a delicious culinary delight made of wheat, is like a

pancake. Dham is an interesting and delicious meal of Himachal Pradesh,

which is prepared on festivals. This meal is considered sacred and is

prepared only by Brahmin chefs. The meal consists of rice, moong dal and

rajma cooked in yoghurt. Other dishes of Dham are boori ki kari and a dark

lentil garnished with sweet and sour chutney made of tamarind and dry

fruits.

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CHAPTER 2

REVIEW OF LITERATURE

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2. 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, or

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even of familiar foods, comforting, consistent, and safe to the traveler. Such

exploration can occur in a variety of venues: restaurants, festivals, grocery

stores, and cooking classes. While food has always been central to traveling,

culinary tourism can happen in less exotic settings, through the

procurement, preservation, preparation, presentation, and performance of

food.

According to Lucy M. Long (2010- Culinary Tourism), culinary tourism

is not just food for the tourist, but rather "the intentional, exploratory

participation in the food ways of another--participation including the

consumption, preparation, and presentation of a food item, cuisine, meal

system, or eating style considered to belong to a culinary system not one's

own". We engage in culinary tourism at home and in the food court as well

as when we travel. This volume of twelve essays edited by Lucy M. Long

brings together an impressive collection of established and emerging food

ways scholars. In defining and developing the concept of culinary tourism, it

is an important publication. The book opens with a short foreword by Barbara

Kirshenblatt- Kimblett and an introductory article by Lucy Long that traces

the development of culinary tourism. Long encourages broadening the notion

and her definition pushes boundaries. Building on this definition, Long and

the other contributors offer several valuable interpretive typologies for types

of otherness. The quality or condition of being other or different, especially if

exotic or strange: "We're going to see in Europe, foodways, venues for

tourism, and strategies for negotiating otherness in cultural tourism. For

example, in the context of foodways, Long suggests analysing "otherness"

along two perpendicular axes: the first runs from Edible/Palatable to

Inedible/Unpalatable while the second, intersecting continuum, extends from

Exotic to Familiar. These analytic guides provide useful tools. One leaves

Culinary Tourism with a deeper understanding of some of food's complex

relationships to the politics of culture. Although this collection feels more like

a necessary foundation than an exciting departure, the book will

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undoubtedly serve as an important springboard for future work that further

develops the interpretative challenges it introduces.

Greg Richards and Anne-Mette Hjalager (2002- Tourism and

Gastronomy) emphasizes that in recent years, a growing emphasis has been

placed on tourism experiences and attractions related to food. In many cases

eating while on holiday includes the "consumption" of local heritage,

comparable to what is experienced when visiting historical sites and

museums. Despite the increasing attention, however, systematic research on

the subject has been nearly absent. Tourism and Gastronomy addresses this

by drawing together a group of international experts in order to develop a

better understanding of the role, development and future of gastronomy and

culinary heritage in tourism. Particular attention is paid to the relationship

between the forces of globalization, localization and the use of gastronomy

and to food as a source of regional and national identity, and a source of

economic development.

According to President of International Culinary Tourism Association,

Erik Wolf (2007- Culinary Tourism: The Hidden Harvest), Food is an

attraction - just like a museum. Every traveler eats and drinks, and

consequently, the ubiquity of that behavior is something that travel industry

and food and beverage marketers usually overlook. The reason is because

we all take eating for granted because we do it three times per day. Culinary

Tourism is an important new industry that links together two related but

distant hospitality industries — foodservice and tourism. 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.  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. Relevant examples

from all over the world help illustrate the importance of this new industry.

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Richard Mitchell, Niki Macionis, Liz Sharples, Colin Michael Hall

and Brock Cambourne (2003- Food Tourism Around the World:

Development, Management and Markets) describe food and wine as vital

components of the tourism experience, and are increasingly being seen as

prime travel motivators in their own right. Food Tourism Around The World:

Development, Management and Markets offers a unique insight into this

phenomenon, looking at the interrelationship between food, the tourism

product and the tourist experience. Using international case studies and

examples from Europe, North America, Australasia and Singapore, Food

Tourism Around The World: Development, Management and Markets

discusses the development, range and repercussions of the food tourism

phenomenon. The multi-national contributor team analyses such issues as:

the food tourism product food tourism and consumer behavior cookery

schools - educational vacations food as an attraction in destination

marketing ideal for both students and practioners, the book represents the

most comprehensive and wide-ranging treatment yet of this recent

development in tourism.

According to Priscilla Boniface (2003- Tasting Tourism), along with

basic practical reasons, our practices concerning food and drink are driven

by context and environment, belief and convention, aspiration and desire to

display - in short, by culture. Similarly, culture guides how tourism is used

and operates. This book examines food and drinks tourism, as it is now and

is likely to develop, through a cultural 'lens'. It asks: what is food and drink

tourism, and why have food and drink provisions and information points

become tourist destinations in their own right, 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. In an

era of globalization, there is a particular desire to enjoy varied, rather than

mono-cultural ambiance and experience. She also notes that there is an

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immediacy of gratification in food and drink consumption which has become

a general requirement of contemporary society.

Colin Michael Hall (2004- Wine, Food, and Tourism Marketing) has

given an overview of contemporary practices and trends in food and wine

tourism marketing. International in scope, the book draws on studies from

Canada, England, France, New Zealand, South Africa, and Scotland for

analyses of contemporary practices and trends that help you develops,

implement, and maintain strategic competitive advantages. The book looks

at case studies of business operations, seasonality, destination image, and

the development of business networks. Equally valuable as a professional

resource for practitioners and as a textbook for upper-level and graduate

students in tourism, hospitality, and wine and food studies, Wine, Food, and

Tourism Marketing examines the importance of food and wine tourism to

rural regional development. 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. Tourism

marketing researchers and academics address vital issues such as the

importance of collective marketing strategies, viticulture, design factors for

online tourism information, and the use of food images in promotional

material and positioning strategies. The book includes: a 2001 research

study on French public sector management of wine tourism an examination

of the cider industry in Somerset, 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 post-apartheid 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

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Wine, Food, and Tourism Marketing is an essential read for practitioners and

educators involved in tourism and hospitality, marketing, food and wine

studies, and rural regional development.

According to Greg Richards (2007- Cultural Tourism), it is a unique

chance to explore different aspects of place, heritage, and tourism. For many

nations around the world, cultural tourism is not only a major industry but

also a support for national identity and a means for preserving heritage.

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. Cultural

Tourism presents a unique view of global and local cultural tourism issues in

four main sections. The first part is a collection of discussions on the tensions

caused by globalization, with an emphasis on the issue of authenticity. The

second part focuses on cultural tourism demand, with examinations on the

motivations and behavior of cultural tourists in various destinations. The

third section spotlights the relationship between tourists, residents, and local

culture. The final part examines ways cultural events can develop tourism.

Using research and studies from places around the world like Brazil, the

United Kingdom, Portugal, Spain, South Africa, and the Netherlands, Cultural

Tourism: Global and Local Perspectives provides a valuable window on the

current state of cultural tourism and makes informative reading for

practitioners, researchers, educators, and students.

M.P. Bezbaruah (2000- Indian Tourism) emphasizes on the words of

Bill Gates of Microsoft identifying tourism as one of the three major

industries of the future. With the projected arrival of 1.6 billion tourists by

2020 generating tourist receipt of US $ 2000 billion, creating one job every

2.5 seconds, tourism, today, has emerged as one of biggest industries of the

future. India offers, as is often said, the World in one place -with tremendous

variety that provides everyone. What is the present scenario of tourism

development in India? What is India s position in the global scenario? How is

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India prepared to participate in the great tourism boom of the 21st century?

The book Indian Tourism Beyond The Millennium by a person, who has an

inside view of the development of tourism in India, delves into these and

many other pertinent questions. As India prepares to enter the new

millennium, the book traces the history of tourism development in India, the

constraints that limit its growth and the issues that may fashion the future.

Replete with valuable statistical information, its incisive insight into the

emerging trends, couple with commonsense prescription for the future,

makes the book a must read for policy planners, researchers, students and

the general public alike. The book takes us through the global scenario, the

progress of Indian tourism as unfolded in the 50 years since Independence,

the specific issues of ecology and sustainable development with reference to

fragile areas like Ladakh an North-East India, the importance of public

private partnership-in fact a kaleidoscope of all that you wanted to know

about India tourism.

In words of Rabindra Seth (2005- Tourism in India - An Overview),

Tourism has long been a neglected sector for the government of India.

Earlier, it was considered to be an elitist activity and the socialist

dispensation of the official establishment coaxed it to put on the back

burner. The advent of globalization and the market forces brought India on

the world tourism map. 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. This book also points out

the conspicuous absence of the domestic traveler for long. This book raises

all possible issues in Indian tourism and suggests ways and means how

Indian philosophy of Vasudhev Kutumbkam (World is a family). 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.

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Vijay Kumar Gupta (1987- Tourism in India) defines India is a

treasure of natural surroundings, scenic beauties, historical monuments, hill

ranges, pilgrimage places, colorful picnic spots etc. In this study the author

has given region wise much information for the people who wish to see India

and its culture.

According to Manoj Jreat (2004- Tourism in Himachal Pradesh), while

tourism continues to grow into the fragile mountain environment of the

state, it remains an understudied and neglected subject. The book explores

the tourism resources, geographical distribution and regional importance of

tourism. It also examines the economic, physical and socio-cultural impact of

tourism and suggest ways to promote sustainable tourism in the state.

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CHAPTER 3

RESEARCH DESIGN

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3. RESEARCH DESIGN

3.1 Need of the Study

Himachal Pradesh has immense tourist potential. It has got the natural

beauty, the climate, etc. This potential has not been tapped effectively.

Though absence of infrastructural facilities is a major drawback for exploiting

this potential, 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.

Past studies on the tourism industry in India have focused mainly on how to

sell the tourism product. But it is more important to view it from the tourist’s

point of view.

1. Culinary tourism is a growth segment, and typically gastronomic tours

are increasingly being combined with other activities such as cultural

tours, cycling, walking, etc. Consequently, this is a segment that

appeals to a broad range of consumers.

2. With consumers being increasingly aware of the benefits (economic,

environmental and health related) of local produce, there is an

increased desire to sample local dishes, foodstuffs and drink. This has

led to the emergence of local food and drinks festivals, as well as

increased interest in local markets.

3. Growth in this niche market is expected to be strong over the next 5-

10 years, although from a relatively small base, so volumes will still be

small.

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4. The rapidly increasing popularity of the Indian cuisine is inviting

foodies all over the world especially from U.S to come down and

experience Taj Mahal with spicy Indian food. The easy availability of

Indian food in U.S has also added popularity for the Indian culinary art.

5. India gets 25 lac foreign tourists, and thus Himachal Pradesh taps into

this at 1.44 lac, which is a share of 5.76 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.

6. To promote more of cultural tourism, emphasizing on regions culinary

art and promote tourism in rural and remote areas as part of home

stays tourism activities.

3.2 Objectives

This study will help to understand their perceptions and needs and aims

to-

1. To assess the current level of culinary tourism in India in general and in

Himachal Pradesh in specific.

2. To study the role of Government’s promotional activities like Incredible

India in the promotion of food tourism in Himachal Pradesh.

3. To study the role of hotels, tour operators, travel agencies and local

people in marketing Himachal Pradesh as a culinary destination for

tourists and not only as the “Land of Gods”.

4. To study the tourists opinion about the culinary tourism in Himachal

Pradesh.

5. To suggest some strategies and measures for promotion of culinary

tourism in Himachal Pradesh and India as a whole.

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3.3 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. The study basically concentrates on analyzing a tourist’s

perception on the regional cuisine of Himachal Pradesh and the popularity of

the same amongst the tourists in Himachal Pradesh.

3.4 Scope of the Study

1. The study is confined to the development and marketing of culinary

tourism in Himachal Pradesh.

2. The study analysis responses provided in the questionnaires by the

tourists who have visited Himachal Pradesh.

3. The study analyses perceptions, preferences, and satisfactions of

respondents.

4. The study analysis the need of promoting culinary tourism in Himachal

Pradesh.

3.5 Limitations of the Study

1. The sample size may not be very large to generalize the results.

2. The sample may not be a true representative of the entire population.

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3. It is limited to information provided both by primary and secondary

data

4. The proportion of foreign tourists in the analysis was very less.

3.6 Research Methodology

Primary Data

Primary data for the study has been collected from the tourists, localities,

hoteliers, travel agents guides and Government bodies in the region. The

information has been collected with the help of questionnaires with regard to

importance of CULINARY ART in tourism growth in HIMACHAL PRADESH.

Information collected from Assistant General Manager- HPTDC Hotels,

Shimla, Mr. Vijay Sharma. 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.

Information collected from General Manager, The Destination, Mr. V.K.

Mishra and Managing Director, The Destination, Ms. Manju Seth.

Information collected about the popularity of Himachali cuisne

amongst the tourists and their response towards it. Also, information

was collected on the increasing number of tourists to Himachal

Pradesh for Culinary arts.

Information gathered from General Manager, Radisson Jass Shimla,

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.

Information gathered from General Manager, Willow Banks, Mr. S.K.

Gupta on the importance of culinary tourism in promoting tourism in

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Himachal Pradesh and ways to popularize the regional cuisine of

Himachal Pradesh among the travelers.

Information was collected from the different travel agencies like Band

Box, Height and Valleys, Chaya Tours and Travels, that 40% tourists

come to Himachal Pradesh for sightseeing, 20% come for business,

20% come for Adventure sports, and rest 20% belongs to the long

stayers for health reasons and love for local food.

Secondary Data

To find out tourism growth in Himachal Pradesh of Himachali Cuisine. We will

use statistical data from the following sources:-

1. Annual report of Himachal Tourism.

2. International Culinary Tourism Association.

3. Data available in hotels.

4. Journals (Annuals of tourism research).

5. Magazines (Safari India, Discover India, Incredible India)

6. Through the Statistical Department of Himachal Pradesh.

7. Menu Cards of different hotels and Restaurants.

Methods used in the study

The study is based on “Culinary Tourism: A Case Study of Himachali Culinary

Art”. Detail study is conducted through questionnaires and secondary data.

Different graphical methods are used to have better and clear interpretation.

The types of graphs used are as below:

1. Pie Graph.

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2. Bar Graph.

3. Scattered Graph.

4. Column Chart.

5. Line Chart.

CHAPTER 4

CULINARY TOURISM IN INDIA

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4. CULINARY TOURISM IN INDIA

4.1 Introduction

The finest of India's cuisines is as rich and diverse as it's civilization. It is an

art form that has been passed on through generations purely by word of

mouth, from guru teacher) to vidhyarthi (pupil) or from mother to daughter.

The hospitality of the Indians is legendary. In Sanskrit literature the three

famous words 'Atithi Devo Bhava' or 'The guest is truly your god' are a

dictum of hospitality in India. Indians believe that they are honoured if they

share their mealtimes with guests. Even the poorest look forward to guests

and are willing to share this meager food with guest. One learning that tour

operators and hospitality majors capitalized on is that seasoned and affluent

tourists rarely want an unstructured holiday. Changing lifestyles and

attitudes mean that they now have well-articulated objectives when they

travel, and therefore, demand a clear agenda, structured activities and

varied experiences. Another key learning is that people the world over are

curious about how others live, what they wear and what they eat. The last,

especially, captured adequate sound bytes and television time, with

televised features on different kinds of cuisine notching up high TRP ratings.

Taking this interest one step forward is to actually visit these places and

experiencing “live”, so to speak, these different cuisines. Through increasing

international travel and media attention, some cuisines captured global

interest. Arguably, some of the most popular cuisines are Chinese, French,

Italian and Indian. India’s spices and curries have a sizable fan following, with

some seriously high profile aficionados. The tourism industry stepped in to

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cash in on this trend. The Incredible India campaign presented the diversity

of Indian food to a global audience at ITB Berlin in March 2007. Reportedly,

Indian cuisine was a huge success there.

According to Arup Sen, Executive Director, Cox & Kings, ‘Gourmet tourism is

targeted at a niche segment of high end travelers. The concept is slowly

gaining popularity. 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’.

4.2 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. Cooking

classes, both formal and included in home stays, are favorite activities

among foreign visitors. India's broad culinary culture reflects influences of

Persian, Middle Eastern, Central Asian and Southeast Asian cuisines. India is

home to a multidimensional and eclectic mix of cultures resulting in a variety

of food traditions. There is no single dish that represents the country; rather,

Indian culinary traditions vary greatly from region to region. Indian cuisine is

famous and relished all over the world and enjoys a reputation at par with

other cuisines of the world. The culinary of Indian cuisine is a science, which

has developed over thousands of years. 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. The Indian Cuisine in both vegetarian

and Non Vegetarian Indian food, has an unmatched charm because of the

extravagant spices used in Indian Cuisine, thus India is better understood as

"HOME OF THE SPICES". The art of preparing authentic Indian Food does not

involve an overdose of spices, but the delicacy and mixing of right spices in

right quantities. India is a land of diverse religions, customs, festivals,

culinary flavors and climatic conditions. Thus each part of India has added

and enhanced the flavor of its dishes by blending spices, herbs and

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condiments to make the dish more exquisite, exotic and heavenly. "TO EAT

INDIAN FOOD IS TO REFRESH and REJUVENATE YOUR MIND, BODY and SOUL

AS IT SATISFIES YOUR CRAVINGS FOR MOUTH-WATERING CUISINE, 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. Tourists can enjoy and relish a hearty Indian meal, if they are

guided well in hand. But the foreigners visiting India are generally served

with dishes, which have been tailor-made to suit western taste buds, or they

are offered dishes inappropriate to their tastes. 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, which they are

unable to produce authentically true to its taste.

4.3 Influences from Subsequent Conquests on the Indian Sub-

continent

1. 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, body and spirit.  After this period

the cuisine was influenced by the following conquests from other cultures.

2. Mongolians (hot pot cooking)

3. Persians

The most notable was the influence of Persian rulers who established the

Mughal Rule in India. 

4. Turks

5. Greeks (Alexander the great)

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6. Chinese (from trading and cultural and educational exchanges with

them)

7. Arabs (traders)

8. Portuguese (the Indian Vindaloo dish is a result of the Portuguese)

9. British (Indian Ketchup, tea)

4.4 Different Aspects of Indian Cuisine

Indian Cuisine is becoming popular due to its exotic flavors and healthful

preparations. The repertoire of Indian Cuisine is vast and the following are

interesting aspects of the cuisine.

Cooking according to tastes: There exists no written recipes in India and

the individual is encouraged to orchestrate

a dish by using fresh, seasonal and local vegetables. We use spices sparingly

and our foods are not necessarily hot. Besides spices we use lots of herbs

and other natural seasonings to make our foods sweet, sour, salty, bitter,

pungent and astringent.

Cultural Influences: Many Indians are vegetarians having been influenced

by Buddha (Indian King and founder of Buddhism),

Mahavir (founder of Jainism) and King Ashoka. Our cuisine has been

influenced by the Aryans settlers, the Arab and Chinese traders and

conquerors such as the Persians, Mongolians, Turks, the British and the

Portuguese.

Ayurveda: India's ancient science system, has given India a comprehensive

system of health, diet and nutrition. India's cuisine has been shaped by this

science. Ayurveda is the common thread that runs through the various sub

cultures/regions of India. Otherwise, the cuisine can be vastly different from

region to region.

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Diversity: India is a large country, almost the size of Europe, and has a

greater diversity of people, language, climate, cultures and religion than

almost any country in the world. Consequently, Indian cuisine is also diverse.

Indian Restaurant Cuisine: Many Indian restaurants around the globe are

influenced by North Indian Cuisine. Indian restaurant cuisine has been

influenced by Indian chefs that had their culinary training in France. They

created a fusion of the two great cuisine's by adopting cream sauces in their

Indian recipes.

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 royal chefs understood the finer

points of food, the art of presentation and created exquisite preparations. 

4.5 The Muslim Culinary Influence on India

The Muslims from western Asia brought their rich artistic and gastronomic

culture to India. This influence lasted for more than 400 years and is now

part of the fabric of Indian culinary culture. The two colliding cultures

resulted in a magnificent cuisine called Muglai Cuisine.  The lamb kebabs

were laced with spices, the rice pulaos of India were cooked with meat and

turned into wonderful biryanis, lamb and meat roasts were now flavored with

Indian herbs, spices and seasonings.  Also, Indian dishes were garnished with

almonds, pistachios, cashews and raisins. India was also introduced to

leavened breads by the Muslims.  At this time the tandoor was created by

the royal chefs.  The Indian rotis and the leavened breads were merged into

Tandoori Naans. Meats were now marinated in yogurt and spices and also

cooked in tandoors.  Both pork and beef were avoided to respect the

traditions of both cultures.  The idea of concluding a meal with sweetmeats

was introduced as the Persian rulers loved sweets. The great Muslim rulers

brought their panache and elegance of living to India's culinary scene.  The

idea of community dinning and lavish and extravagant banquets was

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introduced to India. Dishes were served in jade, silver and Chinese

porcelain.  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.

4.6 Culinary Tour of Indian Regional Cuisine

Northern Region

Starting from the Northern peak of Jammu and Kashmir it stretches from

Haryana, Himachal Pradesh, Uttaranchal, Uttar Pradesh to the colorful and

vibrant Punjab. The main festivals here are Baisakhi, Lohri, Basantpanchami,

Makarsankranti, Diwali, Holi, Rakshabandhan, Karwachuath, Janamasthmi

and Shivratri. The North Indian Cuisine is unique and significant because of

the use of Gram Masala powder and lots of Ghee, Butter or Oil which gives a

distinctive taste and aroma to the cuisine. In the northern region of India, flat

breads such as roti, puri, chapattis and paratha frequently accompany

tandoori, or clay oven-baked dishes. Northern India is recognized for some of

the world's finest vegetarian cuisine, resulting in part from the religious

influence of the Vaishnava Hindus in the region. Wheat is more common in

the northern region than throughout much of the rest of the country. Other

region-specific ingredients include Kashmiri chili peppers; ghee; and garam

masala, a spice mixture of cloves, cardamom, cinnamon, pepper, ground

ginger and nutmeg. Visitors to northern India can indulge in the region's

highly specialized tandoori and vegetarian dishes.

The dishes you must taste of the various regional cuisines are -

Vegetarian

Sarson Ka Saag and Makki ki roti with Sweet Lassi, Chole Bhature, Rajma

Chawal, Mughlai Shahi Paneer, Dam aloo, Muttor Shufta, Paneer Tikka, Mixed

vegetable Jalfrezi, Malai Kofta Curry, Navratan Korma, Gobi Mussalam,

Gujiyas, Aloo Puri, Vegetable Biryani etc.

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Non-Vegetarian

Kashmiri Roghan Josh, Lamb pasanda curry, Chicken do piyaza, Mutton do

piyaza, Yakini Pulao, Gushtaba, Butter Chicken and Naan, Dal makhani with

pudina parantha, Tandoori chicken tikkas and seek kebabas, Chicken Biryani,

Palakwala gosht, Murg makhani, Amritsari Fish Fry, Mutton Korma, Rasedar

Gosht with steamed rice.

Desserts

Gajar ka halwa, Chawal ki kheer, Rice phirni, Shahi tukra (bread pudding),

Meethi seviyan (Vermicelli), Gulabjamun, Rasmalai, Muzaffar Lazeez.

Kashmiri - The piece de resistance in the wazwan, the traditional 24-course

banquet with many cooking ways and varieties of meat - some in curry,

some dry, some pounded in various sizes.  These are carefully cooked by

cooked overnight by the master chef, Vasta Waza, and his retinue of wazas.

When I traveled to Kashmir with my family we were invited to a Wazwan

given for a wedding.  We were made to sit on the floor in fours and share the

meal out of a large metal plate called the trami.  The rice was in a mound in

the center which was quartered for the four who sat around the trami.  There

was also an earthen pot of freshly made yogurt and chutney for us to share. 

The meal began with a ritual washing of hands at a basin called the tash-t-

nari, which is taken around by attendants. We were served seekh kababs of

4 varieties - methi korma, tabak maaz, safed murg and zafrani murg, and the

first few courses.   Seven dishes are a must for these occasions-- Rista,

Rogan Josh, Tabak Maaz, Daniwal Korma, Aab Gosht, Marchwangan Korma

and Gushtaba.

Punjabi - Sarson ka saag, originating from Punjab. This dish of mustard

greens simmered and slow cooked over coals along with rajma, kali ma or

lentils and served in dhabas or roadside stalls which many say has the best

food in Northern India.  The dishes are served with unleavened bread of

cornmeal or wheat and a dollop of butter or with steamed basmati rice.

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Rajasthan - Gram flour or Besan is a major ingredient here and is used to

make some of the delicacies like Khata, Gatte Ki Sabzi and Pakodi. Powdered

lentils are used for Mangodi and Papad. Bajra and corn are used all over the

state for preparations of Rabdi, Khichdi and Rotis. Sweets include Laddoos,

Malpuas, Jalebies, Rasogullas, Mishri Mawa, Mawa Katchori , Sohan Halwa,

Mawa and many more

Uttar Pradesh - Most families in Uttar Pradesh eat vegetarian food.   

Banaras, India's holiest city is in UP, is famous for it's

bazaars full of 'jalebis', sweetmeats and a myriad variety of 'kachoris'.

Awadh - Awadh style of cooking are world famous for its tender meat

dishes and excellent sweets.Lucknow is known world wide for its biryanis and

different meat preparations. Nihari and naan, a mutton dish served for

breakfast is one of the dishes that should be tasted to be believed.

Eastern Region

This comprises of states like Bihar, Jharkhand, West Bengal, Orissa, Assam,

Tripura, Mizoram, Sikkim, Nagaland, Manipur, Meghalaya and Arunachal

Pradesh. The flavor and taste of the East is their Sweet delicacies. Fish, Rice

and Coconut are their staple diet. People use oil in large quantity for seafood

delicacies and the extensive use of cottage cheese to make Bengali Sweet

preparations like Rasgulla, Chamcham, Sandesh, Payas and Chenna. The

main festivals here are Durga and Kali Puja of Bengal, Bihu of Assam, Chath

of Bihar, Dussehra, Diwali and Holi are also celebrated all over with joy and

happiness. India's eastern region has some of the most varied cultural

influences in the country, including long periods of European colonization.

Seafood, particularly freshwater fish, plays a prominent role in the local

cuisine, as do various fresh fruits and vegetables. Mustard oil is the preferred

cooking oil in Bengal. Dishes in this region are lighter and prepared with

fewer spices than in the northern or southern regions. India's eastern region

is recognized for quality candies, desert-style sweets and cakes, many of

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which are prepared using paneer, or Indian cheese made from milk. No visit

to the region is complete without a sampling of the local deserts.

The traditional food specialties are -

Vegetarian

Bengal Style - spicy potatoes (aloor dum), Vegetable Curry (aloor potoler

dalna), Cabbage with peas (bandha kopi tarkari), Choler Dal (Bengal gram

with coconut), Mocha ghanto (Banana flower)

Orissa Style - potato and parwal curry (aloor potoler rassa), green gram

with vegetables (dalam), Soft rice with green gram and vegetables

(khichuri).

Assam Style - black gram with ashgourd (matimah khar), creamy milk and

rice with palm jaggery (jalgurer payesh), Steamed sweet curd (bhappa doi),

Vegetarian momos are a hot favorite in the hilly areas.

Non-Vegetarian

Hilsa fish in mustard (Illish sarso Bata), Sour Fish Curry (Tenga - Assam

Style), Prawns in coconut milk (chingri macher Malai curry), Mutton Curry

(manshol jhol - Bengali style), Prawn Pulao (Chingre Pulao), Muttomne with

white peas (manshor - ghugni), Butter fish in yogurt (dahi pamphlet).

Bengali and Assam, NorthEastern States and Oriya.  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.

Bengali - Bengali food is symbolized by rice and fish. It is a coastal cuisine

which has the most rains that occur in Monsoon India. The other

characteristic of its cuisine is the use of coconut, mustard oil instead of ghee

or peanut or coconut oil and its famous panchpuran or combination of five

spices of nigella, fennel, cumin, mustard and funugreek.  It also has many

sweet and sour dishes.

Western Region

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This part of India is an excellent combination of Greenery, Deserts and

Beaches, which makes it a hot Tourist Destination. It covers the states of

Rajasthan, Gujarat, Maharashtra and part of Goa. The main festive

attractions of this part of India are Teej, Janamasthmi (Birth of lord Krishna),

Rakshabandhan or Rakhi of Rajasthan and Navrattri with dances like Garbha

and Dandiya of Gujarat are famous all over the world. Ganesh Chaturthi and

Durga Puja of Mumbai is also very special along with Navratri and Diwali.

India's western region produces simpler cuisines and incorporates more of

the country's staple foods, such as rice and flat breads, into each dish.

Peanut oil is frequently used in place of ghee, and vegetables are steamed

instead of fried. The emphasis in the northwest region is on texture and

presentation style. Kala masala is a regional spice mixture common to many

of the local recipes. Visitors to the region can enjoy a variety of vegetarian

and seafood dishes, many of which are particularly delightful in the western

state of Maharashtra.

Significant lip – smacking dishes of this region are-:

Rajasthani - batichurma, pancharatni dal, gate ki subzi, sangari ka achar,

Gujarati - handvo, dhokla, khandvi, kadhi Chawal, undhiya, Mixed vegetable

Pulao, Ragda pattise, Sevpuri, Panipuri, red gram (tuvar dal), bhakri, methi

thepla,Vaingan-vatana-na-shak Marathi - bhelpuri, batatavada, mutton curry

(muttonache saar), spiced rice with gherkins(masala bhath), Bharwan Baigan

Parsi Style - Fried rice, Mutton with lentils and vegetables (Dhansak), Fish in

Banana Leaf (Patrani Machi), Chicken with Cashewnuts (Murghi ma kaju),

Scrambled eggs(Akoori)

Goan Style - Goan Prawn Curry, Chicken vindaloo, fish curry goan style

(Nisteachi Coddi), chicken Curry Goan Style (Komdiche Xacuti), Goan Style

Sea Food Curry. The desserts are very innovative and delicious - Mohan Thal,

Basundi Dhoodhino Halwa (Bootlegourd Halwa), Saffron sirikhand (Saffron in

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Thick Curd), Amrakhand (Mango puree in curd), Puran Poli (Rotis stuffed with

sweet moong dal), Jalebis (moong dal halwa).

Gujarati - 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.  This is also a reason why there is more sweet and sour taste in their

dishes.  The Gujarati savories are now famous all over India - crisp spicy fried

'farsans', which can be bought at wayside stalls like Chevda, ghatia.

Gujaratis take simple ingredients and with their culinary talent turn them

into great dishes. Popular items include a delicious vegetable concoction

Undhiu, Gujarati Kadhi, - a savoury curry made of yoghurt. Some common

dishes include Khaman Dhokla, a salty steamed cake, Doodhpak, a sweet,

thickened milk confectionery and Shrikhand, dessert made of yogurt,

flavored with saffron, cardamom.

Maharashtrian - Maharashtra has for its capital Bombay or Mumbai.

Marathi food uses lots of fish, coconuts, grated coconuts, peanuts and

cashewnuts are widely used in vegetables. Peanut oil is the main cooking

medium.

Goan - Goan food has been influenced by the Portuguese.  It has incredible

seafood recipes and is known for its spicy coconut curries.  The Goans make

full use of their proximity to the sea coast by using fish, crabs, lobsters and

tiger prawns, which a cooked in a coconut, garlic hot sauce or dry spices

making this cuisine full of variety and exciting. And to top it all, there is the

locally manufactured liquor served all over Goa.

Konkani - cuisine is a good blend of North and south Indian cuisine's but has

many distinct features and recipes.  Some recipes use the sweet of the

Gujaratis, the cuisine has its own coconut and spice blends and green chili,

fresh coconut flakes, sesame seeds and peanuts are regularly used. 

Southern Region

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This part of India is divided into 5 main states on basis of Cultures, traditions

and languages - namely - Andhra Pradesh, Kerala, Tamil Nadu, Karnataka

and major part of Goa. Other than these Lakshadweep, Pondicherry and

Andaman and Nicobar Islands are also included in this region. The important

festivals include Pongal, Onam, Dussehra of Mysore. As this southern part of

India is a predominantly agricultural paradise, these festivals signify the

prayers offered to god at the time of cutting of crops and are joyfully

celebrated. The vast coastal regions and tropical climate of southern India

influence the region's cuisine. Food in this area tends to be spicier than in

other parts of India, and the close proximity to the coast results in numerous

seafood dishes including a variety of fish and prawns. Other local dishes

include dosas (thin rice crepes with savory filling), idli, rice and lentil cakes

served with sambar or chutney. 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. 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.

The various multi cuisines here are -

Vegetarian

Upama, steamed rice and semolina (rawa) idlis, Dosas, Sambhar (Red gram

and Vegetable Curry - Tamil Style), Vadas, Uttapam, Sukha chana (Whole

Bengal Gram - Manglore style), Lemon rice (Tamil Style), Vegetables in

coconut and curd (Avial - Kerala Style), Rice cooked with split green gram

(Ven Pongal), Jack fruit Seed curry (Thiyyal), Bengal Gram and Vegetable

Curry (Kuttir Curry), Nawabi Pulao (HyderabadiStyle).

Non-Vegetarian

Meen Curry (Fish Curry Kerala Style), Machli Pakoras (Kerala Style),

Hyderabadi Gosht Biryani, Chicken Curry (Kozhi Kuttan Kerala style),

Mansam chops (Mutton Chops Andhra Style), Mangalore style Mutton in

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Green Masala, Mutton Masala (Aattirachi Curry - Kerala Style), Prawn Gassi,

Goan Fish Curry, Shikhampuri Kebabas -(Andhrastyle).

Sampling of Indian Food along with its unique breads and accompaniments is

undoubtedly divine and magical. Some mouth-watering accompaniments are

mentioned below which will haunt one's memory forever if relished once.

Breads - Stuffed Kulchas, Naans, Chapattis, Paranthas, Puris, Luchis, Missi

Roti, Tandoori Roti, Bhature, Theplas.

Accompaniments - Mango mint chutney, Coconut Chutney, Tamarind

Chutney, Tomato Chutney, Fruit Chat, Kachumer Salad, Lassi (Sweet and

Salted), Mint and Coriander flavored yogurt, Mixed Raita, Cucumber relished

raita, Dahi Bhalle, Bundi Raita, Potato Raita.

"PRESENTATION OF FOOD DOESN'T LAST LONG BUT THE TASTE, FLAVOR and

CRAVINGS LINGERS ON FOREVER"

Street / Road-Side Food Cravings

Irresistible Street or Roadside foods of Dhabas, Small kiosks or from street

hawkers, has been popular in demand increasingly both in rural and urban

cities of India. This includes - Various types of Chaats - Fruit Chaat, Aloo

Chaat, Chaat Papri, Dahi Bhalle ki Chaat, Raj kachori, Gol Gappas. Other's

are - Pao Bhaji, Bhel Puri, Sev Puri, Ragra Pattise, Batata Vada, Besan chillas,

Moong Dal Chillas, Assorted Pakoras (Onion, Cauliflower, Paneer, Mixed

Vegetable, Brinjal, Potato and Spinach, Samosas, Bhujiyas, Aloo ki Tikka etc.

4.7 Indian Culinary Methods:

The most popular method includes –

BAKING in a tandoor or closed chamber (clay oven) for making Tikkas or

Roasting the chicken.

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BASTING to pour melted fact or gravy over meat / chicken or other foods

during rotating or cooking gravy.

DUM COOKING - This is cooking in steam. This technique is used in final

stage of cooking Biryani, Rice Pulao, Meat or Vegetable Curry.

GRAVY/CURRY these are prepared by using thickening agents such as Onion

paste, Tomato Paste, Tomato Puree, Ginger, Garlic, Coconut, Poppy seeds,

Coriander Seeds, Almonds, Cashewnuts and curd. Many types of Gravies and

curries can be prepared using different ingredients and flavors of curry,

which also depends upon the right art of spicing.

PRESSURE COOKING - It is very popular in India as it reduces the time

required for cooking. It is ideal for cooking Meat and Chicken Curries, Rice

Pulaos and Lentils.

FRYING - This is to cook in smoked fat it is of 3 types - Stir frying, Shallow

frying and Deep Frying.

GRILLLING ON SKEWERS It is an Iron bar and chicken, mutton, vegetables

and fish tikkas or kebabs are fixed on it and Grilled in Open Bar-Be-Que or in

house oven cum grill.

Food tips for eating out

Tourists visiting India should always be aware of the Climatic conditions and

seasons while indulging in Indian Cuisine. Summer season is the best suited

for cool drinks like Lassi (Butter Milk Sweet or Salted), Mango Panna,

Khussorbet, Roohafza which are refreshing and keep the body cool. Desserts

like Kulfi, Firni and Rice Kheer can be eaten chilled and light food like the

south Indian Cuisine - Dosa, Idli, Uttapam, Sambar and Lemon Rice are

recommended as their easily digestible. Always eat out in a hygienic and

reputed eating joint whether big or small. During the rainy season it is best

to avoid roadside or street food which is not as hygienic as in house food and

35

always take care not to have food exposed to moisture, flies or kept

uncovered. During the rainy weather one feels like having Pakoras, Samosas,

Aloo Tikkis, Chole Bhature and Pao Bhaji, so these dishes can be enjoyed in

any good Indian fast food restaurant. Winter season is the time to enjoy the

hot and steamy Biryani; Butter Chicken and Dal Makhani with Paranthas the

rich and cream based curry gravies. The weather allows one to have

Tandoori Food straight from the Bar- Be-Que or Grill as these foods provide

heat to the body when one is feeling Cold. 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. Restaurant food must be eaten at well-known places

and Joints recommended in the HT eating out guide. Always be alert on the

value for money deals in the food joints - may be a platter, food combos,

sizzler or steaks served with deluge of accompaniments. Every Five Star

Hotel has an In-house Indian Restaurant serving the Indian delicacies, so one

should go for them. Other than these there are many reputed Indian

Restaurants catering to Authentic Indian Cuisine.

 "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. It is common practice to eat using the right hand, although

utensils are frequently available upon request. Sharing food is another

common practice, and restaurants typically serve family-style portions for

the entire table. While sharing food is the norm, drinking from the same

glass or sharing utensils is considered bad manners. Visitors can sample a

variety of foods in one sitting by ordering thali, a meal featuring several of

the local specialties. To avoid illness, foreigners should exercise caution

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when eating from street food stalls and should consume only raw fruits and

vegetables that have been properly cut and washed.

4.8 Food Traditions in India

With traces of Persian, Middle Eastern, Central Asian and Southeast Asian

cuisines, Indian food is almost a misnomer. No single dish or flavoring can

represent the full spectrum of India's culinary culture. The subcontinent's

centuries of invasion, conquest, religious change, political evolution and

social custom are reflected in its food traditions, offering a varied palette of

ingredients with a few distinct conventions.

Vegetarianism

A reliance on vegetarian foods characterizes Indian cuisines. Both Hinduism

and Islam, the two dominant religions in India, exhort followers to refrain

from eating beef and pork respectively. Over millennia, Indian cuisine

developed creative uses for grains, vegetables and legumes instead of

animal foods; however, milk, cheese and butter appear in some regional

Indian dishes.

Basic Ingredients

The basics of Indian cuisine include rice, especially the fragrant basmati

variety, and legumes such as lentils, split peas, chickpeas and beans. Peas,

cauliflower, spinach, potatoes, squash, onion, peppers, garlic and tomato

figure prominently in curries, as do fruits such as coconut (shredded or in

milk form), mangos, raisins, apples, citrus fruits and tamarind. Nuts, chiles

and fresh herbs serve as garnishes for elaborate dishes.

Spices and Seasonings

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Exotic spices form the sensory identity of Indian cuisine, perhaps more than

any other world food tradition. Single dishes often contain multiple spices,

both sweet and savory. Cinnamon, cardamom, cumin, cloves, mace, mustard

seed, coriander and saffron perfume all types of dishes. The famed yellow

curry powder is actually a blend of turmeric, black and red pepper, cumin

and other spices depending on the cook's personal taste. Another common

spice blend, garam masala, typically contains fragrant cloves, cardamom,

cinnamon, pepper, ground ginger and nutmeg in proportions determined by

the cook's whim.

Regional Variations

Different regions of India put their bold stamps on the Indian culinary palette.

Southern India excels in dosas (thin rice crepes stuffed with savory filling)

and idli, rice and lentil cakes served with chutney or sambar, a piquant

sauce. Northern India is known for its flat breads, including roti and paratha,

its fondness of dairy and tandoori (clay-oven baked) dishes. Each region

exhibits intriguing culinary idiosyncrasies.

Famous Dishes

Chicken tikka masala and tandoori dishes are staples of Indian restaurant

menus throughout the world. Whether spicy, pungent or mildly sweet, curries

— a variation on a South Indian word for sauce — are perhaps India's most

familiar contribution to global cuisine.

Main Food of India

Fragrant spices and silky sauces are the trademarks of Indian gastronomy.

Like all cuisines, Indian fare is built upon a few basic components. A variety

of breads, sauces, relishes and pickles complement the main foods of India.

The typical Indian meal plays to almost all the senses, with an assortment of

colors, smells, flavors and textures.

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Spices

Spices are at the heart of almost any Indian dish. For centuries, foreigners

have vied after the aromatic and flavorful seasonings used in Indian cuisine.

The most commonly used spices in Indian food include cinnamon, cloves,

ginger, pepper, turmeric, coriander, cumin, cardamom, garlic, ginger, bay

leaves and chiles. Black, brown and white mustard, as well as celery seed,

paprika, saffron and tamarind are also frequently used. Depending on the

region, dishes may call for coconut, certain types of nuts and onions. Masala

is a premade blend of spices used in many main dishes and sauces. In Indian

cuisine, spices complement each other; recipes are developed so that no

particular spice or flavor stands out or overpowers other flavors.

Main Ingredients

In Indian cuisine a few basic ingredients go into most dishes. Traditionally

churned from yogurt, ghee is a type of clarified butter or butter without milk

solids or water. Indian chefs use ghee to brown ingredients, such as onions

or garlic, and as a base. Yogurt makes silky, smooth sauces and bubbly flat

breads. Paneer, reminiscent of cottage cheese, often adds texture to foods

or is stuffed into breads. Typically gravies consist of meat, spices and

vegetables, such as chickpeas, potatoes, spinach and beans, are served as a

main dish. Myriad vegetables and fruits add flavor and texture to main

dishes: raisins, beans, chickpeas, coconut and onions.

Main Dishes

Indians typically create gravies to serve over rice with flatbread or wafers,

which they dip into the sauce. For example, a popular Punjabi dish, dal

mahkni, is a butter-based lentil gravy dish served over rice. Another popular

39

meal is curry chicken, which consists of a tomato-based sauce. One dish that

doesn't use gravy, is tandoori chicken, which is marinated in yogurt and

masala. Basmati rice is a common staple served with many dishes

throughout the meal.

Side Dishes and Desserts

Unlike westerners, Indians prepare unleavened breads, like roti, naan and

phulka, daily. Sometimes cooks will stuff the bread with meats, vegetables or

garlic. Puppadams and papads are salty, crispy, thin wafers made from

lentils or rice dough, which Indians dip into sauces or relishes. Relishes add

additional texture and flavor to most foods. The most popular type of relish is

chutney, which is made from pulpy fruit. In Indian cuisine, just about any

food can be pickled. Because of their long shelf life, pickles are important

sources of sustenance for travelers and impoverished families. For dessert,

Indian diners typically prefer creamy, milk or flour-based puddings and ice

creams.

Cultural and Religous Influences

Culture and religion deep influence the foods that Indians eat. Hinduism,

Buddhism, Jainism, Sikhism and Islam --- the major religions of India --- all

have particular dietary restrictions. For instance, Hindus and Sikhs do not eat

beef and Muslims do not eat pork, therefore, lamb, chicken and goat are the

most widely used meats in Indian cooking.

Typical Food of India

A typical Indian meal combines salty, sweet, creamy, spicy, hot and pungent

flavors. The basic menu usually comprises starch, a meat or fish main dish,

vegetables, and chutney. Traditionally, Indian flatbread or basmati rice

complements the other dishes to highlight a balanced spectrum of flavors.

Many regional specialties are enjoyed throughout India, and worldwide.

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Starch Complements

In northern and central India, roti or phulka are popular, unleavened

flatbreads. Chapati is also an unleavened flatbread, but somewhat thinner

than roti. Puri is a deep-fried flatbread. An exception to the customary

unleavened breads is naan, which is a leavened, oven-baked bread.

Wholewheat flour or atta is the main ingredient used to make Indian bread.

Basmati rice (Basmati chawal) is a fragrant, long grain rice, and is the

preferred rice for Indian cuisine.

Worldwide Favorites

Punjabi cooking favors milk in various forms, including dahi (yogurt), makhan

(white butter) and ghee (Indian clarified butter). Other basic ingredients are

onions, tomatoes, cumin, turmeric, mustard, garlic and ginger. Famous

Punjabi dishes are tandoori chicken, makki ki roti (Punjabi corn bread) and

kheer (Indian rice pudding). Tandoori chicken is made with spicy yogurt and

curry sauce in a traditional tandoor earthen oven heated with coal.

South Indian Classics

Like the Punjab, many South Indian dishes are available in other areas of the

country and the world. South Indian cuisine includes many vegetarian dishes,

liberally seasoned with spices such as cardamom, black pepper, and

cinnamon, and coconut, mustard seed, curry leaves and dried red chilies.

Fish and steamed rice are staples, as are spicy kebabs, idlis (steamed rice

cakes) and dosas (crispy savory pancakes). Poppadoms or papads are crispy

wafers served on the side or as a snack. Other snacks are banana chips and

jackfruit chips.

Flavorful Spices

Among the most popular Indian spices is cumin (Cuminum cyminum), also

called jeera or jira, which flavors curry. Cumin has a bitter and nutty taste. It

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dates back to ancient Egypt and Greece. About 4,000 years ago, the ancient

Indian culture of Vedic first popularized turmeric (haldi), which flavors almost

every Indian vegetable and meat dish, adding a bright, yellow color.

Turmeric is comparable to ginger, except that it is in powder form.

Desserts

Indian cuisine offers a rich array of nationally enjoyed desserts. Rasgulla or

rasbari is a dessert made of soft cheese balls in a sugary syrup. Perfected in

Bengal, rasgulla came originally from Orissa. Kulfi or Indian ice cream

includes several spices such as cardamom, saffron and cinnamon. Its

consistency is similar to that of frozen custard. Burfi is Indian cheesecake

made of milk and with a spicy taste, a marked difference from regular

cheesecake.

Indian Spices & Foods

From spicy curries to fragrant rice dishes, the cuisine of India varies

according to region and religion. Food in Every Country indicates that while

fish dishes are popular in coastal states, the mountain regions consume

more chicken and mutton dishes, and Hindu, Buddhists and Jain groups eat a

vegetarian diet. The diversity in Indian cuisine offers plenty of foods to savor.

Dal

According to India Marks, dal, or lentils, range in color from yellow and

orange to black. Dal is a staple vegetarian protein source of the Indian diet.

Cooked with spices, Indians consume dal with rice or flat breads.

Garam masala

Garam masala is a fragrant dried spice blend including cinnamon sticks, bay

leaves, peppercorns, cumin seeds, coriander seeds, cloves, cardamom and

mace blades. Indian cooks use garam masala as a seasoning for curries and

meat dishes. Garam marsala is a fragrant spice blend.

42

Ghee

According to Web Exhibits, Indian cuisine relies on ghee, or clarified butter,

as a main source of cooking fat. Ghee is the final product of simmering cow

or buffalo milk butter, removing its solids and water, until the clear butter-fat

remains.

Paneer

Paneer is a delicate cheese made from cow's milk. Mamta's Kitchen says that

home chefs make paneer by curdling milk and straining the curds from the

liquid whey. The curds solidify, resulting in paneer cheese. Indians eat the

cheese grilled, in curries, in pilafs or turned into sweets, such as rasgullas.

Amchur

With its tangy flavor, amchur is a powder made from sliced and dried green

mangoes. According to The Epicentre Encyclopedia of Spices, amchur lends

an acidic taste to curries, soups, chutneys and marinades. When ground into

a powder and added to marinades, amchur replaces the tartness of lemons

or tamarinds and works as a tenderizing agent for meats.

4.9 Famous Food Festivals in India

It is said that in India, a festival is celebrated every day of the year. Festivals

serve to unite people from different backgrounds in celebration and

understanding. The majority of festivals observed in India are associated

with particular cuisines. Traditional recipes handed down over the years are

enjoyed all over the country.

Pongal

A very important Tamilian festival in India is known as Pongal, which means

"boiling over." Pongal celebrates the harvest. Indra, the sun god, is given

thanks for providing rain and a good crop. Pongal is celebrated on January 14

43

of each year. Originally the festival lasted four days; however, in recent

times the people of India have restricted festivities to two days. Each day of

Pongal denotes a different type of food. The food for the first day is rice

eaten with fried chickpea patties, known as vadai, and sweet pancakes

called poli. Meals are eaten with family members on the first day; friends and

neighbors are included on the second day. On the second day, the women of

the house are responsible for cooking. Venpongal, a salty combination of

steamed rice and dal, is eaten along with chakkarainpongol, a sweet dish

made from jaggery and ghee.

Holi

The festival of colors, Holi, is a large festival celebrated in India. During the

festival, men, women and children dance around together and rub gulaal

(powdered color) over one another. Bhang is an alcoholic drink made with

rosewater and dried fruits that is closely associated with Holi. Families offer it

to all visitors. Kanji-ke-bare are thin lentil patties special to Holi, as is as

papri, an unleavened bread. Sweet dumplings filled with khoya and dried

fruits called gujjias are served as a dessert.

Durga Puja

A large Bengali festival known as Durga Puja celebrating Shakti, the mother

goddess, lasts for more than a week; people start preparing for Durga Puja

about one month before the event. Bohg, a proper meal, is offered every day

during the week of the puja. Parts of the meal include moong dal khichdi, a

mixture of dal and rice; charachari, a concoction of vegetables; tomato

chutney; and payesh, an Indian rice pudding.

Diwali

Diwali, the festival of lights, is a festival even the poorest families in India

celebrate, hanging diyas, or lamps, around their homes. Sweets are

emphasized during Diwali celebrations. Candies and desserts come in many

44

shapes, sizes and flavors; families are proud to serve treats different from

the norm. It is common to see children eating toys made from candy. Rice,

whole green lentils and a sweet sauce called mandhi are also eaten at this

time.

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. These different religions provide India with a lot of

different festivals that are celebrated all year long. As a matter of fact some

people say that India is a country where a festival is celebrated every day.

These festivals offer a great opportunity for people from different religions to

enjoy the traditional delicacies that are cooked using the traditional recipes.

These traditional recipes have been passed on from generations to

generations.

Each and every festival brings with it the joy of the festival and ceremonious

food that is awaited for all year long. These special recipes provide a great

opportunity to discover and taste the delicacies of Indians. Everybody is

allowed to forget about their health related problem and enjoy the food and

sweets to the fullest. Sweets are added attractions festivals like Diwali, Lohri,

Eid etc. are well known for offering sweets that are a must eat during the

period in which these festivals arrive. 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. Although you will realize how easy it is to

prepare these sweets once you have gone through the recipe sections of

various festivals. 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.

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CHAPTER 5

CULINARY TOURISM IN HIMACHAL PRADESH

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5. CULINARY TOURISM IN HIMACHAL PRADESH

5.1 Introduction

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The history of the Himachal begins with the beginnings of the history

of the humankind. The german scholar benel and others have called it the

abode of the primitive man. According to the Rigveda many human tribes

occupied the area before the arrival of the Aryans. Also according to

Rigveda, the non-Arayan tribes of the Koles, the Kiratas, the Kinnaras, the

Yakshas and the Nagas, lived here prior to the Arayans. Their king and leader

Shamber fought against the Arayan king Divodas in many battles. Eventually

Shamber was killed. King Svetasa subjugated a lot of non-Arayan kings and

become one of the famous rulers of the Vedic period. A lot of places in the

region are named after the famous Aryan saints and warriors. The Aryan king

Sahastrabahu Kartavirya also annexed the Himalayas. Parshurama, the son

of Jamadagni defeated and killed him. The puranas refer to the slaying of the

demon Talandhar. After his death various parts of his body were flung all

over. The region where the ear (kan) fell, came to be known as Kangarh and

later as Kangra. The subsequent history is also full of wars between the kings

and the Ranas. Kalhana's Raj Tarangani refers to these clashes. There are

many references to the king of Chamba, Meruvarman, extending the

boundriesof his kingdom. Near about 700 A.D., the Tibetans attacked Lahaul

Spiti. The king of kulu helped the Tibetans and received three villages from

them in return. This ended the rule of the sen family in Spiti. In the 10th

century A.D., king Suhil varman of Chamba defeated his neighbouring kings

also drove away the Kir and the Turush kahordes that were attacking the

area. In 1857, the Mutiny came. The hill states did not cooperate with the

rebels, perhaps partly because of their geographical isolation and partly

because of their own inner problems. In 1876, there was an uprising against

Vazir Ghulam Kadir of Nalagarh. In 1880 there was mass movement in

sirmaur too. But the first to voice protest against the British domination were

the states of Kangra and Noorpur. Vazir Ram Singh Pathana was a hero of

this uprising against the British. He annexed (in 1845) the fort of Shahpur

and threw the British out, but his plan to helpfrom a federation of the hill

states against the British, fell through when the king of guler informed the

48

British of his plans. Eventually his own best friend sold him to the British and

Ram Singh was sent to Singapore under a sentence of life imprisonment. He

died there. After 1930, the freedom movement gained strength here. Known

as the hill-Gandhi, Kanshi Ram was one of the leaders. On the 15th ofAugust,

1947, India become independent. After defying the leaders for a year, in

1948 the princely states were dissolved and on 15th August, 1958 Himachal

become a state in the republic of independence India.

5.2 Climate:

Himachal Pradesh is dominated by mountains & associated rivers and

valleys. There is great diversification in the climatic conditions due to

variation in elevation. Three are three main seasons in Himachal Pradesh. By

October to February nights and mornings are very chilled. Lahaul and spiti

are completely isolated when these and other passes are blocked by snow.

Himachal Pradesh can be easily segregated by its valleys. Lahaul consists of

the Chandra and Bhaiga valleys. It is drained by the Chanda river, which

turns into the Cheab river, before flowing west into Kashmir. Farther east,

the spiti river joins the sutlej river in kinnaur and flows all the way to the

Punjab. The kullu valley is drained by the beas river and stretches from

Mandi to Manali. It is joined by the Parbati valley from the east. In the west,

the beautiful Kangra valley stretches from Mandi to Shahpur, near Pathankot.

To the north of the kangra valley, on the other side of the Dhaula Dhar

range, that is separated from the remote pattan valley by the pir panjal

range. The ravi river flows through Chandra and on to Lahaul in northern

Pakistan. During winters snowfall is recorded about 300 meters and lasts

from December to march. The main season is the spring season, it is from

mid February to march- April. The air is cool and fresh. Colorful flowers &

butterflies can be seen adown the valley. The rain start at the end of june.

From july to September is the rainy season. The entire landscape becomes

green and fresh. It may cause damage to erosion, floods and landslides.

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5.3 Cuisine:

Himachal Pradesh is not only famous for its pristine beauty but also for its

fine culinary delights. The state is blessed with a range of native fruits,

vegetables, herbs and spices which are used liberally in the local cuisine. The

neighbouring lands of Punjab and Tibet have influenced the cuisine of

Himachal Pradesh to a great extent. The topography and climate of Himachal

Pradesh is another factor that influences its cuisine. The day-to-day food of

the Himachalis consists of rice, meat, lentil and pulses. The most common

dishes prepared in the average kitchen of the Himachal are rice,

maahni(urad dal prepared with dried mangoes) or madra (lentils made with

yoghurt). Sattu is a popular dish of the state. The kitchens of Himachal also

churn out delicious non-vegetarian dishes, which are flavoured with ghee

and spices such as cardamom, cinnamon, cloves and red chillies. Milk and

milk products are also used generously. Himachalis are very fond of tea and

they prepare it in different ways. 'Sidu' is one of the most famous dishes of

Himachal Pradesh. It is a kind of bread made from wheat flour, which is

usually relished with ghee, dal or mutton. Patande, a delicious culinary

delight made of wheat, is like a pancake.

Himachali Feast:

Dham is an interesting and delicious meal of Himachal Pradesh, which is

prepared on festivals. This meal is considered sacred and is prepared only by

Brahmin chefs. The meal consists of rice, moong dal and rajma cooked in

yoghurt. Other dishes of Dham are boori ki kari and a dark lentil garnished

with sweet and sour chutney made of tamarind and dry fruits. Not only this,

the hearty meal also includes  a sweet dish prepared with sweet rice and dry

fruits. Ankalos is another dish made up of rice flour, served during the

festivals. People in the hill regions of Himachal Pradesh are simple, graceful

folk, who reside in the pollution –free environment of the great Himalayan

ranges, where sparkling clear rivers and streams flow through the narrow

50

valleys and rocky gorges. The distance from modernization of people in

Himachal has enabled them to preserve their culture and art in various

forms. The rich food and rich heritage is one such example of this

preservation.

In earlier days the practice of shikar, or hunting for game, led to

pheasants and other game meats being included. The rich, highly flavored

and seasoned preparations avoid the excessive use of onions, and garlic and

instead lassi or buttermilk is used and this gives birth to the favorite soup

named ‘kheru‘. Preservation of vegetables and meats by the process of

pickling is very common at high altitudes, places which are not in contact

with city due to heavy snowfall. This activity gives another exotic preparation

of food through pickling. In the hills of Himachal, ‘dham’ or a lavish feast is a

common occurrence. All joyous occasions like marriages, childbirth and

religious festivals are celebrated with ‘dham’. The guests are seated on the

floor and the food is eaten by hand. Dham is basically presented with a

culinary of many food items which include, kheru ( soup) , khatta meat

( meat marinated with tamarind and whole garam spices ), maadra ( kabuli

chana cooked with equal amount of ghee and hung curd , and garma

masala). Kaddu ki khatti subzi with malpua is a famous food item in hills. In

the desserts meetha bhath ( rice cooked with jiggery and ghee ) is a

delicacy in itself . People in the hills use a number of whole spices like chothi

eliachi, baddi eliachi, laung, dalchinni, kali mirch and are used in almost

every food item as these spices give warmth to the body in winters.

Himachal people are very much fond of food. The usual Himachal meal

consists of dal-chawal-subzi-roti (the common north Indian meal) but the

taste varies from region to region. Special dishes are cooked during festive

occasions. Every civilization has its own unique cuisine according to its

climate, requirements, customs, people’s preferences and a whole load of

other such factors. One such astounding destination is the state of Himachal

Pradesh. Himachalis are most hospitable, and inviting an 'acquaintance' (this

51

could be someone they've just met!) home is a way of life. The host will then

offer whatever food there is in the house, for they believe that a guest

should not leave without eating. The Cuisine of Himachal Pradesh the north

Indian state lying at the foothills of the Himalayas boasts of a uniqueness of

its own. Influence of the neighboring lands of Punjab and Tibet is clearly

evident in the Himachal cuisine. Besides, the geographical and climatic

conditions of the state have a strong effect on the dishes of Himachal

Pradesh and the way they are prepared. The day-to-day cuisine of Himachal

Pradesh is simple and very much similar to that of other north Indian states.

Rice, paddy and maize constitute the staple diet of the people here. But the

preferred taste varies from region to region.

Non-vegetarian food, with liberal usage of spices like cardamom, cinnamon,

cloves and red chilies, form an integral part of the cuisine of Himachal

Pradesh. The local people are not known to be particularly fond of vegetarian

fare. In the average Himachal households, all kinds of meat, lentil and cereal

preparations are generally cooked. A typical everyday meal in the cuisine of

Himachal Pradesh comprises ‘dal-chawal-subzi-roti’ (the common north

Indian fare of lentil broth, rice, vegetable curry and bread). Special dishes

are cooked during festive occasions. Some of the popular dishes in the

cuisine of Himachal Pradesh include ‘Sidu’ - a kind of bread made from

wheat flour. It is generally eaten with ghee (clarified butter), dal or mutton.

Among the festival dishes prepared in Himachal Pradesh, ‘Dham’ atraditional

festive meal is the most popular one.

This dish is cooked by only a particular caste of Brahmins called ‘botis’.

Preparations for this elaborate mid-day meal start the night before. Dham is

served in courses on epattalsi or leaf plates. ‘Ankolas’ made of rice flour are

also famous festive dishes in many parts of the state. In drier areas like

Lahaul-Spiti valley, the leaves of buckwheat are mixed with wheat flour and

made into cakes called ‘aktori’. Patande a kind of pancake is a famous

specialty in the Sirmaur area. The Cuisine of Himachal Pradesh also includes

52

a wide variety of other Indian and International food preparations like those

of South Indian, Thai, Chinese and Italian origin. The local inhabitants of

Himachal Pradesh celebrate the Food Festival with great enthusiasm and

exuberance. The beautiful state of Himachal Pradesh provides one with a

wide range of lip smacking and delicious food items. The preferred taste in

Himachal varies from region to region. Non-vegetarian food, with a generous

dose of spices like cardamom, cinnamon, cloves and red chillies, is very

much the norm. The average Himachal kitchen churns out all sorts of meat,

lentil and cereal preparations. in the barren regions of Kinnaur and Lahaul-

Spiti, there is more emphasis on locally-grown coarse grains like buckwheat,

millet and barley. In areas with a pastoral tradition, milk and its products are

liberally used in cooking. 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. Green vegetables, however, are increasingly finding

their way into Himachali kitchens.

The staple diet of the Himachalis constitute of Dal Chawal and Roti Sabzi

which are common food items of north India. 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. Famous Sidu is a kind of bread made from wheat flour. It is

kneaded with yeast and the dough is allowed to rise for 4-5 hours. With a

stuffing of fat it is first browned over a slow fire and then steamed. Sidu is

normally eaten with ghee (clarified butter), dal (lentil broth) or mutton. In

many parts of the state, ankalos made of rice flour are a festive dish. In the

dry Lahaul-Spiti valley, the leaves of buckwheat are mixed with wheat flour

and made into cakes called aktori. Patande (a sort of pancake) is a specialty

in the Sirmaur area.

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5.4 Recipes

When talking about Himachali cuisines Madra of Chamba is famous for

being a real treat to your taste buds. Every person has a somewhat different

style of cooking it.

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

Bay Leaf Indian – 1 leaf

Turmeric Powder

Salt

Sugar

Dry Fruits:

Cashews

Almonds

Grated Coconut

Raisin

54

MADRA

Method:

Soak Garbanzo Beans/ Kidney beans/ Raung overnight in water. Preferably

use Garbanzo Beans as they taste best in Madra than any other pulses. Next

day boil beans in a pressure cooker for about half-an-hour by adding salt to

taste in it. By the time pressure cools down make preparations for

curry/gravy: Add ghee into a thick cooking utensil and heat till it melts. Add

aniseed, black cardamom, green cardamom, cinnamon and bay leaf into hot

ghee. When turned into golden color add turmeric powder and after 5

seconds add beated yoghurt to it. Briskly stir it till curd leaves oil. Brisk

stirring is the most important step, if you don’t do that then yoghurt curdles

55

and spoils the taste of your cuisine. After that add sieved boiled beans, salt,

sugar, cashews, almonds, grated coconut and raisin to the curry; cook for

about 15 minuntes. If you don’t wish to add sugar you can avoid it. Serve hot

with rice or chappaties.

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, Pistachois, Cashewnuts)

Method

Soak the poppy seeds in water overnight. Water should be 1:2 ratio(i.e.1

bowl of poppy seeds, 2 bowls of water). Grind to a paste. Take a deep vessel.

Add ghee, add the poppy seeds paste and keep on stirring till light brown.

Add milk and copra (dry coconut). Stir it till the paste absorbs the milk. Next

add milkcream and stir well. Add sugar and keep on stirring so that the paste

does not touch the bottom of the pan. When you find it is dry remove from

flame and garnish it with cardamom powder and dry fruits.

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.

Method:

In medium saucepan, bring milk and water just to a boil. Stir in remaining

ingredients. Reduce heat to low and simmer uncovered 3 minutes. Remove

tea bags and strain. Serve immediately.

56

Ingredients :

1 cup milk .

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:

57

Kidney beans (boiled) – 1 and ½ cans

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:

58

Ingredients:

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

59

starts puffing or you see dark brown spot. Add 1 tea spoon of oil to each side

and fry until it is golden brown on each side. Serve with yogurt or butter (add

a spoon of butter while it is hot so that it melts on the top).

Mint-Walnut chutney

The areas of upper Himachal include regions such as Kotkhai, Kotgarh,

Rohru, Jubbal, Narkanda, Kinnaur and many more. These areas have big

orchards, prominently of apples. Beside apples, people also grow other fruits

like peaches, plums, walnuts, apricots and almonds. They use these fruits in

many of their recipes also. One such recipe is sour mint walnut chutney. The

walnuts form the main ingredient in this chutney along with other items.

Ingredients

Walnuts                                                ½ cup

Mint leaves                                         1 cup

Coriander leaves                                ½ cup

Onion                                                   2

Dry mango powder or lemon           2 teaspoon

Salt                                                       to taste

Green chilies                                       to taste

Water

Method of preparation

Put all the ingredients in the mixer jar with half a cup of water and churn

them properly. Then put the Chutney in a bowl and add finely chopped onion

to it. Serve it with dal (cooked pulses), vegetable or paranthas.

60

CHAPTER 6

GOVERNMENT’S ROLE IN PROMOTION OF CULINARY

TOURISM

61

6. GOVERNMENT’S ROLE IN PROMOTION OF CULINARY

TOURISM

6.1 Introduction

According to the International Culinary Tourism Association (ICTA), purveyors

of local delicacies all around the world successfully started to reach

significant numbers of culinary tourists about four years ago, and now an

“industry” is starting to emerge. The ICTA is promoting culinary tourism to

the traveling public through http://www.foodtrekker.com/, which is in soft

launch mode. It aspires to be a community of eaters and eateries that spans

the planet. Keep an eye on this site to see how it develops. In the meantime,

The International Ecotourism Society (TIES) is joining the party and

promoting culinary tours put together by its members.  Itineraries featuring

local dining and cooking adventures await you in Peru, Chile, New Zealand,

India, Costa Rica and Ethiopia. I can’t think of a better way to travel and stay

healthy.  Take the time to make plans to eat well and literally savor the local

culture.

62

"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

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scenery and 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 co-

ordination 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

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and promotion of tourism in India and maintains the Incredible India

campaign.

The Ministry of Tourism has accorded high priority to the development of

manpower to meet the growing needs of Hotels, Restaurants and other

Hospitality-based Industries. For this purpose, 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. In addition

to the above, four more Institutes of Hotel Management are in the pipeline at

Uttarakhand (Dehradun), Jharkhand (Jamshedpur), Chhattisgarh (Raipur) and

Haryana (Kurukshetra). These Institutes conduct Degree courses in the field

of Hotel Management, Catering Technology and Applied Nutrition and Craft

Courses in Food and Beverage Services, Accommodation Operations,

Dietetics and Hospital Food Service, Food Production and Patisserie, House

Keeping, Front Office, etc. IHM's Mumbai, Bangalore and Pusa (New Delhi)

have started 2 Years M.Sc Hospitality courses also. Food Craft Institutes

conduct Craft Courses for duration ranging from six months to one year for

operational staff. 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.

Capacity Building for Service Providers (CBSP)

In the year 2002, the Ministry launched a programme called CBSP to train

the persons engaged in small hotels, dhabas, eating joints, restaurants, etc.,

and also handling tourists like Immigration staff, airport staff, security/Police

personnel, guides, taxi operators, bus drivers, etc. The objective was to

provide short term training to improve their etiquette, behaviour and attitude

towards tourists. 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. Under this

scheme, a new programme called 'Project Priyadarshini' was also launched in

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2005 aimed at imparting training to women in taxi driving/operation,

entrepreneurship like setting up souvenir kiosks, etc, to adopt tourism as

their profession.

6.3 Role of Department of Tourism & Civil Aviation, Himachal

Pradesh

The Department of Tourism & Civil Aviation, HP, is the nodal agency that

plays a pro-active role in the promotion of tourism in the State. This is done

through a wide range of literature and publicity material, participation in

national and international fairs/meet, by creating/upgrading infrastructure

and transport amenities in the tourist places/destinations and by creating

new tourist products in the State. This is also being done through public

private participation. The Department also plays regulatory role under the

H.P. Tourism Development and Registration Act, 2002. The Department has

established the Tourist Information Centres within and out side the State to

facilitate the tourists visiting to the state. In all there are 16 TICs viz. Victory

Tunnel Shimla, Railway Station Shimla, Bye Pass Shimla, Kullu, Manali,

Dharamshala, Dalhousie, Reckong Peo, Nahan, Pathankot, Chandigarh,

Kalka, Mumbai, Chennai & Kolkatta & Bhunter. Himachal Pradesh is famous

for its Himalayan landscapes and popular hill-stations. Many outdoor

activities such as rock climbing, mountain biking, paragliding, ice-skating,

and heli-skiing are popular tourist attractions in Himachal Pradesh. Shimla,

the state capital, is very popular among tourists. The Kalka-Shimla Railway is

a Mountain railway which is a UNESCO World Heritage Site. Shimla is also a

famous skiing attraction in India. Other popular hill stations include Manali

and Kasauli. Dharamshala, home of the Dalai Lama, is known for its Tibetan

monasteries and Buddhist temples. Many trekking expeditions also begin

here. 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, roads,

communication network, airports, transport facilities, water supply and civic

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amenities, etc. The State Government is poised to transform the State into

"A Destination for All Seasons and All Reasons".

The State Tourism Development Corporation contributes 10 per cent to the

State exchequer. The corporation contributes more than Rs.2.00 crore per

annum by way of Sales tax, luxury tax and passenger tax. In the year-2007,

tourist arrivals in the State were 8.3 million of which 2008 lakh were

foreigners. The State has a rich treasure of places of pilgrimage and of

anthropological value. The State has also the pride of being the home to

rishis like Vyas, Parashar,Vashist, Markandey and Lamas, etc. Hot water

springs, historic forts, natural and man-made lakes, shepherds grazing their

flock are sources of immense pleasure and joy to the tourist. The State

Government is aiming at promoting sustainable tourism, encouraging private

sector to develop tourism related infrastructure in the State without

disturbing the existing ecology and environment. The main thrust is on

employment generation and promoting new concepts of tourism in the State.

In order to increase the duration of the stay of the visitors/tourists, a special

emphasis is being laid on the development of activities-based on tourism.

For the promotion and development of the State from the tourism point of

view, 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,

Pilgrimage tourism

Tribal tourism

Ecotourism

Health tourism

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Promotion of adventure tourism

Wildlife tourism

Cultural tourism.

For the year 2006-07, there is an allotment of Rs.6276.38 lakh for the

development of tourism in the State. A sum of Rs.8 crore for the

development of Kullu-Manali-Lahaul and Spiti and Leh Monastic circuit,

Rs.21.00 crore for Kangra, Shimla and Sirmaur circuit, Rs.16.00 crore for

Bilaspur-Mandi and Chamba circuit and Rs.30.00 lakh for construction of

tourism information centre at Manali has been sanctioned by the

Government of India. Rs.6757 crore central financial assistance has been

received for 1545 projects in respect of festivals and other major events.

A committed State government has helped Himachal Pradesh

achieve all-round development.

6.4 Role of Himachal Pradesh Tourism Development Corporation

HPTDC is the part of Himachal Pradesh Tourism Development

Corporation(HPTDC). HPTDC is an initiative of the Himachal Pradesh State

Government. The HPTDC has split the state in four different circuits which

reflect four different ages, 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. Formed in 1972, it

provides a complete package of tourism services, including accommodation,

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catering, transport and sports activities. Having the largest chain of finest

hotels and restaurants in the State with nearly 57 hotels, having 950 rooms

and 2050 beds. HPTDC also runs 62 restaurants and cafes, serving a varied

cuisine, including Himachali delicacies. All these properties are set in superb

locations in the lap of nature. Its luxurious transport network makes this

mountain State easily accessible with a fleet of coaches, vans and jeeps.

The HPTDC arranges sports activities like skiing, para-gliding, river-rafting,

trekking, ice-skating and golf. Besides camping and tenting facilities in far

flung tribal areas. Tourist information centres are being run all over India

and Himachal by HPTDC. Besides disseminating information's, they provide

reservation, accommodation and transport facilities. HPTDC also carrying

out promotional activities on behalf of the State Government by opening

and developing unexplored areas of Himachal, including the tribal belt.

HPTDC also organizes Adventure Sports packages like Ski packages for

learners at Narkanda and Manali, every year between December to March.

These packages include accommodation, breakfast, lunch and dinner(for

first day), Skiing equipments. 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. Apart from Trekking and other

adventure activities, these camps teach you how to motivate yourself and

show faith among others. In other words, in these camps you can practice

meditation. These camps aim at building your over all persona.

6.5 HPTDC Hotels and Food Festivals

Surprisingly, there are not many Restaurants in Shimla serving Himachali

Cuisine. Only HPTDC run restaurants Ashiana & Gufa offer something in the

name of Himachali cuisine, otherwise it's same Punjabi fare in all

restaurants and hotels in Himachal Pradesh. HPTDC organizes food festivals

every year in its prime hotels for attracting more tourists during the peak

season. With a view to relish the flavor of cuisines of different regions of the

country including Himachal, the Himachal Pradesh Tourism Development

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Corporation (HPTDC) organized a Food Festival at Hotel Holiday Home with

attractive cultural evenings from 10th June to 19th June, 2011. HPTDC has a

custom of organizing Traditional Food Festivals and Cultural Evenings during

peak season in its Hotels to attract more and more tourists. In this Festival,

cuisines of various regions got prepared by the Chefs of the related region

and served to the guests and locals. Especially, this time Awadhi dishes

were more attractions. The special menu items listed for the festivals were-

Veg. Kokori Kebab, Shahi Kebab, Golahti Kebab, Reshmi Kebab, Paneer

Tikka, Kathal Tikka, Fish Tikka, Makki Seekh, Shammi Kebab, Chicken Lolly

Pop, Fish Ajwain, Rogan Josh, Veg. Mugalai Korma, Shahi Subz Biryani,

Rumali Roti, Hyderabad Biryani, Lucknowi Mutton Pullow & Mutton Sindhi

Biryani. 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. Live Cultural Programme, Gazal and

Himachali Folk was arranged for the entertainment of the guests. A

Himachali Dham was a special attraction of the Food Festival, which was

organized in the lawn’s of HHH and served in traditional Himachali style. In

this Dham Himachali Dishes such as Chawal, Rajmah Madra, Chana Rentha,

Sepu Vadi, Rongi Gobhi Dum, Aloo Anardana, Bedana, Kadu ka Khatta, Sajri

Vadi, Gobhi Palda, Mewa Ka Mitha, Lingroo Dahiwala. Dhoi Dal, Khati Rongi,

Dal Handi, Gandhyali Madra and Kadu ka Mitha were made available to the

guests.

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More emphasizes on Himachali dishes in Hotel Menus- Tourism

Department

Tourism department of Himachal Pradesh has plans to attract more tourists

through the culinary arts of Himachal Pradesh. In one of such scheme the

HPTDC plans to revamp its menu across hotels, to promote tourism through

food also. The traditional food made of several rich pulses and vegetables

served during the marriages and religious functions   in Kangra District,

called DHAM shall be added in the menu. It will give a traditional multi

cuisine meal to the guests. At present HPTDC’s flagship in Shimla serve few

traditional cuisines, but it will soon have multi cuisine, with emphasis on

Himachali Food. Beside this there is also a proposal to add more continental

and Himachali dishes at tourist destinations like Shimla ,Dharamsala and

Manali.

6.6 Bio-organic food in HPTDC hotels- welcoming foreign tourists

Himachal Pradesh Tourism Development Corporation (HPTDC) hotels will

soon serve only bio-organic food in their units. This step has been taken to

welcome a large number of foreign tourists, interested only in bio-organic

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food. Shimla based Himachal Pradesh Tourism Development Corporation

(HPTDC) hotel, Holiday Home, Barog (Solan) based hotel Pineview and Peach

Blossam near Kufri would be first to introduce this type of food in their units.

Significantly to assure the tourists of genuinity of the bio-organic food, these

hotels are preparing for producing this food in their own premises. 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, the Himachal Pradesh Tourism

Development Corporation (HPTDC) has decided to extend this move to its

units in the tribal areas. According to experts, the rising taste and interest in

the organic food world over, 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).

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. 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. 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

tourists can witness cultivation of the farm produce under controlled climatic

conditions and cherish the same as local cuisines while staying at HPTDC

hotels. 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, a lake, an attractive waterfall

and a helipad to attract visitors to experience close contact with nature.

Focus on Health and Adventure Tourism

Himachal Pradesh government is focussing on Health and Adventure tourism

to cater to new emerging segments of visitors. Adventure tourism activities

73

like trekking, mountain biking and para-gliding, ice skating, skiing river

rafting, heli-skiing, car rallies are being organised in different areas in the

state package for tourists. 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, Palampur and Chail. As per information received from

tourism officials, Himachal Pradesh receives maximum number of tourists,

mostly from the middle and lower middle income groups and efforts were

being made to provide lodging facilities to these pilgrims at affordable rates.

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 categories.  Adventure Tourism, Religious Tourism, Heritage

Tourism, Rural Tourism and Eco-Tourism are some of the areas, which are

being given special attention to generate income and employment for rural

youth. A unique scheme named 'Har Gaon Ki Kahani' has been launched to

exploit tourism potential by projecting lesser known destinations.

6.7 Tourism Policy -2005, Government of Himachal Pradesh

This Policy document aims to provide clear direction for the development of

tourism in the State. Himachal Pradesh is already a well-established and

recognized tourist destination. 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, besides effectively addressing

the problems of unemployment and poverty. This document is a result of

wide range of consultations within and outside the Government, including

the industry, tourism unit operators and other stakeholders. Besides

outlining the policy, the document also lists out the strategy for

implementation, as also specific action plans to implement the policy.

74

Nature has bestowed Himachal Pradesh with unique beauty and

splendour with its lush green valleys, snow covered Himalayan ranges,

a serene, peaceful, hospitable and comfortable environment ,smiling

people and a rich cultural heritage - which tourists would be hard put

to find elsewhere.

Being in the lap or Himalayas this fact becomes its natural and unique

USP with global appeal. The outer fringe of Himachal is formed by the

Shiwalik hills, which are characterised by shallow valleys and dense

scrub forests. The mid ranges have the majestic Himalayan cedar and

the spruces - followed by alpine meadows that intersperse themselves

with the snow clad peaks of the Greater Himalaya.

Tourism, as we understand it today, in Himachal Pradesh, received

recognition only in the 19th century, when the British established their

chain of hill stations. Earlier, Himachal had been a destination for

pilgrims only. A fillip to tourism was administered when British

declared Shimla as summer capital of India in 1864. 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. 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. 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.

During the year 2004, the tourist arrivals in the state were 6.5 million

which is roughly equivalent to the population of the State.( 2.04 lacs

were foreigners).In terms of numbers therefore the State has done

75

more than expected. The challenge now is to attract quality tourists

and increase the stay of the tourists in the State .We also need to think

globally as even the domestic tourists today have a choice unlike in

the past. 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.

In order to increase the duration of the stay of the visitors/tourists, a

special emphasis is being placed on the development of activity-based

tourism and opening up new sub destinations. To promote tourism in

the countryside and to lesser-known areas, appropriate infrastructure

will be developed within available resources. Himachal was earlier

known only for the summer season. Efforts are being made to break

the seasonality factor and tourism products have been diversified to

attract the tourists in other seasons too. Now Himachal is known as “A

Destination for All Seasons and All Reasons.”

Tourism contributes nearly 8% of the State Domestic Product which is

roughly the same as horticulture sector. With careful planning and

infrastructural development, the Policy proposes to increase it to 15%

by the year 2020.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.

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To make tourism a prime engine for economic development and

prosperity of the State and as a major means for providing

employment.

To encourage a strong and sustainable private sector participation in

creation of tourism infrastructure especially through public private

partnerships.

To promote sustainable tourism, which is not only environmentally

compatible but also leads to economic betterment of the rural people.

To attract quality tourist and to increase their stay in the State.

To safeguard the State’s natural and manmade heritage.

To encourage civil societies & non-governmental organizations for

promotion & the conducting of tourism related activities.

To position Himachal Pradesh as a one stop destination for adventure

tourism.

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. For this the Deptt / Board proposes that -

Rural Tourism villages are identified and notified by the Deptt. 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 .The villagers

77

may modify their houses internally but they must maintain their

traditional outer façade.

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.

These would be dovetailed with the Govt of India Ministry of Tourism

Scheme under which funding is available up to Rs 5 lacs .This would be

used to create infrastructure like roads , streets, drainage, lighting,

parking ,bus stand, water supply ,sanitation , tourist reception centre ,

rural museum, open air theatre , parks , nature trails ,crafts bazaar

etc . This could also be funded from the Deptt / Board funds.

In such notified villages there would be no luxury tax or commercial

rates for electricity up to 5 bed room home steads.

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 .The Deptt

would actively work with the Deptt of Rural Development and

nationalised banks for tying up in this regard.

The government proposes that in these home steads Himachali/ local

food will be served.

Linkage would be sought to promote local handicrafts and cultural

toupes.

The procedure for registration of village tourism guest houses shall be

simplified and adequate publicity given to the facilities available.

The above scheme would be made applicable mutus mutandi to

Heritage and Orchard tourism.

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CHAPTER 7

TOURISTS PERCEPTION ABOUT HIMACHALI CUISINE

79

7. TOURISTS PERCEPTION ABOUT HIMACHALI CUISNE

7.1 How many times you have been to Himachal Pradesh for a holiday.

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a) Ist Time b) 2nd Time c) Many Times

Table 7.1

Number of Visits

Sr.No

Repeated Tourism

No. of Tourist

% age

1 Ist Timers 22 44

2 2nd Timers 13 26

3 Repeated 15 30

  Total 50  

Graph 7.1

It is evident from the table 7.1 and graph 7.1 that in Himachal Pradesh

44% of the tourists are first timers, 26% are second timers and 30% are

those who come regularly. This means that Himachal Pradesh has a

huge market of repeated tourism and the first timers can be converted

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into repeated tourism. Culinary Arts of Himachal Pradesh can become

one of the factors for this repeated tourism.

7.2 Did you experience Himachali culinary art/Himachali cuisine.

a) Yes b) No

Table 7.2

Experience of Himachali Cuisine

Sr.No Experienced

No. of Tourist

% age

1 Yes 18 36

2 No 32 64

  Total 50  

Graph 7.2

The table 7.2 and graph 7.2 shows that out of the total tourists visiting

Himachal Pradesh, only 36% of tourists are aware and experienced of

Himachal’s culinary art. The figure is too less as compared with the total

number of tourists arriving in Himachal Pradesh. There is a great need for

82

making tourists aware of the Himachali cuisine. Tourists believe that

Himachal’s culinary art is same as Punjabi cuisine. This difference has to be

outlined to the tourists.

7.3 How would you rate Himachali Cuisine on a scale of 10?

Rating Himachali Cuisine

Graph 7.3

The graph 7.3 shows that 63% of tourists arriving in Himachal Pradesh are

not at all aware of Himachali Culinary art. Only 37% of the tourists are aware

of the cuisine and out of them 15% rate Himachali cuisine above 8 on the

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scale of 10. There is a great need for promoting culinary art of Himachal

Pradesh and making it liked by the tourists.

7.4 Where did you experience the Himachali food?

Table 7.4

Place of Experience

Sr.No Place of Experience

No. of Tourist

% age

1 At friend’s place 10 20

2 At function 10 20

3HPTDC Hotel/Restaurant 10 20

4 At religious place 17 34

5 Private Restaurant 3 6

  Total 50  

Graph 7.4

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It is evident from table 7.4 and graph 7.4 that out of the total tourists who

experience Himachal’s culinary Art, 75% of tourists experience it in locations

other than the hotels and restaurants. Only 25% of tourists experience

Himachali cuisine in restaurants and hotels, and in that also the major role is

played by the HPTDC (Himachal Pradesh Tourism Development

Coorporation) hotels and restaurants.

7.5 What are the reasons for not experiencing Himachali food?

Table 7.5

Reasons for not experiencing Himachali Cuisine

Sr.No Reasons for not experiencingNo. of Tourist % age

85

1Non availability of Himachali Restaurant 22 44

2Non availability of Himachali dishes at prime restaurant 15 30

3 Lack of knowledge and popularity 13 26

  Total 50  

Graph 7.5

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, 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.

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7.6 Would you like to come again to Himachal Pradesh?

a) Yes b) No

Table 7.6

Would tourists like to come again?

Sr.No Will come backNo. of Tourist

% age

1 Yes 35 70

2 No 15 30

  Total 50  Graph 7.6

The table 7.6 and graph 7.6 shows that 70% of the total tourists would like to

come back again to Himachal Pradesh. Only 30% of the total tourists would

not like to come back to Himachal Pradesh. There are different reasons for

the tourists coming back to Himachal Pradesh.

87

7.7 What motivates you to come again to Himachal Pradesh.

a) Food/Cuisine b) Scenic Beauty c) Climate d) Adventure

Table 7.7

Motivators for coming back

Sr.No MotivatorsNo. of Tourist % age

1 Food/Cuisine 3 6

2 Scenic Beauty 12 24

3 Climate 28 56

4 Adventure 7 14

  Total 50  

The table 7.7 and graph 7.7 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. Only 6% of tourists come to Himachal Pradesh for enjoying the

authentic cuisine of Himachal Pradesh. This highlights that there is a great

88

need for making the experience of Himachali Cuisine as the primary reason

for undertaking tourism in Himachal Pradesh for tourists.

7.8 Tourist rated few factors in order of importance while choosing a

destination for a holiday.

Graph 7.8

The graph 7.8 represents the various factors considered for the choice

of destination by tourists. The results show that Cuisine is the third

major factor playing a significant role in finalization of the tourist

destination. Food and Drinks or Cuisine is listed as the third important

89

factor while considering a destination for a holiday by tourists. 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.

7.9 Proportion time of the holiday spent by tourists on experiencing the

cuisine of the destination, regional dishes and their traditional styles of

cooking.

Table 7.9

Time Spent by tourists for experiencing the cuisine

Sr.No Time SpentNo. of Tourist % age

1 All of it 8 16

2 Most of it 14 28

3 Some of it 17 34

4 Not a lot of it 8 16

5 Almost None 3 6

  Total 50  

90

Graph 7.9

The figure shows that almost all the tourists in any destination spend

good time in experiencing the culinary arts of the destination. This is

done by all the tourists, only few tourists do not spend much time for

the food and are interested in may be other activities.

7.10Tourists engage in various recreational activities during holiday, Dining

or experiencing food is one of the main activities they indulge in.

Table 7.10

Activities – tourists indulge in

Sr.NoRecreational Activities

No. of Tourist % age

1 History 6 12

2Cultural Activities 6 12

3 Wild Life 4 8

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4 Scenic Tours 16 32

5Adventure sports 7 14

6 Dining 11 22

  Total 50  

Graph 7.10

It is evident from table 7.10 and graph 7.10 that tourists always indulge in

scenic tours as the favorite recreational activity, but always indulge in eating

and dining. Tourists always have enjoying food as one of the major priorities

anywhere they go. It shows that whatever recreational activity they indulge

in but they will always look out for good food.

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7.11Tourists spend much of their total expenses on food when on a holiday.

Table 7.11

Amount spent on food

Sr.No

Amount spent on food

No. of Tourist % age

1 Less than 20% 9 18

2 20% to 30% 14 28

3 30% to 40% 18 36

4 More than 40% 9 18

  Total 50  

Graph 7.11

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The table 7.11 and graph 7.11 shows that 64% of the tourists spend 20% to

40% of their total expenditure on food during a holiday. 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. Also, 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.

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CHAPTER 8

FINDINGS OF STUDY

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8. FINDINGS OF STUDY

Himachal Pradesh is a land which is bestowed with natural grandeur at its

best – picturesque locations, snow capped mountains, lush green valleys, a

cool climate and hospitable people. It is indeed the very lap of nature. It is

therefore a fact that Himachal Pradesh has immense tourism potential; a

potential that it must leverage and sustain. Tourism has its benefits which

Himachal Pradesh must cash on without getting affected by its shortcomings.

The study revealed that although Himachal has unique natural offerings it is

not able to cash upon them due to lack of various facilities. Most of tourists’

expectations were met with but they depended on the presence of good

necessities like amenities, food and water and proper infrastructural facilities

like accommodation, transport, accessibility, 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. The tourists believed that Himachal does have the

potential of becoming one of the world’s top tourist destinations, if it can

overcome its deficiencies and market itself well so as to position itself

uniquely in the minds of tourists. It was therefore suggested that Himachal

must develop its infrastructural facilities and promote its offerings in a

sustainable manner. It must explore newer avenues in relation with nature

and open up its unexplored areas.

“Tourism is a basic and most desirable human activity deserving the

praise and encouragement of all people and all Government.”

This statement made at the XXI United Nations General Assembly in 1967,

acknowledges the importance of the tourism industry. 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 is therefore a small wonder that many countries in the

world are concentrating on the tourism sector to boost up their economies. It

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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. This makes tourism the fastest growing industry worldwide. 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, businesses,

shopping, lodging, catering, transport arts and crafts, 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.

8.1 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, whether it be Switzerland or Kerala, have

over the years developed a Brand name for themselves. While Switzerland is

known for its European Splendour, Kerala is known as God’s own country. In

fact, Himachal  is Switzerland of India. However, it requires to be marketed

smartly, especially when Uttaranchal is competing with Himachal.  A large

percentage of the Tourists who come to Himachal Pradesh travel by road

following by rail and air. Although the road network in HP is by far better

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than several other states, a Tourist enjoys only when the Road on which he is

traveling is good without any bumps. Roads are the lifelines of Tourism

Industry in Himachal Pradesh. 

8.2 Favorable factors in promoting tourism in Himachal Pradesh

One of the rare places in the world offering five distinct seasons, thus

having potential to attract tourist inflow round the year.

Political and Social stability.

Recognized as a peaceful and hospitable State.

Salubrious climate.

Pollution free environment.

Offers a rare conglomerate of eco-tourism, pilgrimage, adventure,

culture, heritage, leisure, wilderness etc.

Fairly good infrastructure.

High literacy.

Rich history and heritage that has something to offer to all. Its

Buddhist monasteries, which are of thousand years of old, ancient

temples, churches and cemeteries.

Special package of incentives for setting up of tourism units.

Strong political will to promote tourism.

8.3 Unfavorable factors hindering tourism in Himachal Pradesh

Negligible air and rail link in the State.

Inadequate flow of foreign tourists.

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Non-disbursal of tourists round the year, putting severe strains on civic

infrastructure during the peak season.

Lack of trained tourist guides at important tourist places and historical

tourist sites.

Saturation at the established tourists destinations.

No new major tourists destination has come up recently.

Lack of adequate parking places at important tourist places.

Poor marketing of the State abroad and inadequate marketing within

the country.

Very little budget.

Problem of land acquisition.

Problem of conversion of forest land.

8.4 Potential areas for tourism in Himachal Pradesh

Strong potential for activity based tourism such as white water rafting,

Para-gliding, trekking, mountaineering, water sports, mountain biking,

Car Rallies etc.

A strong base for heritage tourism to attract persons from all walks of

society and religious beliefs.

To develop an ideal destination for nature lovers by promoting eco-

tourism.

Create synergy between heritage and pilgrimage tourism.

Development of wetlands of the State to attract nature lovers

especially bird watchers.

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Promote the State as an Open University and learning centre in

mythology, anthropology and ornithology etc.

Position it as an ideal destination for the film industry.

Himachal has something to offer to persons of all ages, groups, beliefs

and interests. There is unlimited scope for development of varied

tourist packages.

Himachal can become one of the leading adventure destinations in the

world.

Promote wilderness tourism for lovers and seekers of nature, peace

and quiet.

Create new destinations in yet unexplored but beautiful areas. This

would also ease the burden on established tourist destinations.

8.5 Factors negatively affecting tourism in Himachal Pradesh

Tremendous strain leading to collapse, at times, of civic amenities at

leading tourist destinations during the season.

Haphazard growth & construction threatening the environment,

especially at the leading tourist destinations.

An alarming growth of concrete structures creating a disharmony with

the local environment.

Unscrupulous commercialization of tourism could erode the social and

cultural values.

Aggressive competition amongst the leading tourists States and a

strong promotion of tourism by other States.

Lack of coordinated strategy by the different Government

Departments.

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CHAPTER 9

CONCLUSION, SUGGESTIONS AND RECOMMENDATIONS

101

9. CONCLUSION, SUGGESTIONS AND RECOMMENDATIONS

9.1 Conclusion

The more on thinks of the idea of how the tourism policy is not focused on

the customer- tourist, the greater is the clear realization of why we are

failing to attract him. In a way we are obsessed with “tourism”, but forgotten

the “tourist”. We want him so that our need for economic development is

satisfied, while he can manage with just some good views of nature. There is

an immediate need to focus on the tourist. We need to understand what the

tourist needs and provide those needs to satisfy him.

Tourism has a narrow focus on the development of the state. This must

be reoriented along marketing lines, and clearly target the tourist as a

customer. The satisfied customer will automatically look after the

state’s economy.

Himachal Pradesh government to move out of tourism as a business

activity, and shift to become a facilitator.

To increase the contribution of Himachal Culinary Art in tourism in the

state, the government needs to organize various food festivals

popularizing Himachali Cuisine in various parts of the country.

Insisting the hotels and restaurants, both private and governmental, to

offer Himachali dishes in their menus and it has to be made mandatory

to include the signature Himachali dishes in all the menus.

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.

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Himachal Pradesh government has to focus more on the regional

cuisine as an attraction for tourists, apart from organizing food

festivals at prime restaurants during peak season.

Himachal Pradesh cannot afford to wait for the tourist to arrive – it has

to pluck him from his home. Doing this is not an easy task and culinary

arts of this region can play an important part in achieving the same.

9.2 Suggestions and Recommendations

Tourism is viewed as a socio – developmental necessity, in order to bring

about the development of the state and its citizens. It is treated minimally in

its five year plans, annual plans, and the Economic Survey – clubbed as

“Tourism and Civil Aviation” or a small part of “Generic Economic Services”.

This focus is not correct, and is leading to the formation of incomplete and

mis-targetted policies on the tourism front. The tourism sector has to be

seen as an industry, by re-orienting the entire philosophy to a marketing

concept, focusing singularly on the customer, i.e. the tourist. There has to be

clear realization that the development of Himachal Pradesh will take place as

a byproduct of looking after the tourist customer.

Himachal must be able to provide hotels to cater to all segments of the

society. It must market its camping facilities more and ensure that

they are safe to use. Packaged tours also have to be marketed.

It must open avenues for business opportunities, could be tourism

related itself, and cash on its vast religious backdrop.

Railways must be given a boost so that long distance travel becomes

easy. Low cost airlines and helicopter services also can be used to

reach the inaccessible regions depending on the climatic conditions.

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Entertainment facilities must be provided in order to ensure a longer

stay by the tourists. They must have a unique thing to take back with

them.

Newer sources of communication like the internet must be used

effectively to influence and advertise.

Family entertainment facilities must be developed. More playgrounds

and parks must be made. Schools can also be targeted for excursions.

Create new planned tourist destination spots from the unexplored

regions Which must be opened up at least in the peak months.

Basic infrastructural facilities have to be developed further. Roads

need to be improved. Parking space must be provided.

Basic necessities must be provided. Water availability has to be

catered to. A diverse range of culinary must be provided to cater to the

wants of tourists from various places across India and the globe.

Shopping facilities need a boost. Shopping malls can be opened up.

Information must be available to tourists at all places.

Eco-tourism must be developed and promoted.

Exploitation of tourists by locals must be minimized.

Facilities for higher education must be improved.

Local culture and handicrafts must be promoted.

Congestion in popular tourist spots must be dispersed.

It can attract more movie makers since it is endowed with scenic spots.

A film city could also be built for this purpose.

Insurance could be available to tourists, especially for adventurers.

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Private participation in developing tourism must be given a boost.

Melas and festivals must be held so as to include the tourists.

Rope cars, skiing and other facilities can be provided.

Orchards and forests may be promoted as tourist picnic spots.

Himachal emporiums across India must be able to act as agents for

promoting Himachal tourism.

International cricket matches and other sports could act as marketing

agents to tourism.

Celebrity endorsements could help to market tourism.

More advertising in media, magazines, etc are needed.

Guided tours could be improved and promoted.

Cleanliness and environmental sustainability must be taken care of.

It could endorse vacations for prize winning lotteries.

Role of government and travel agents needs to be emphasized.

Keeping all the stakeholders in mind, a sustainable strategy is needed.

Creation of ‘Destination Himachal Funds’ which will be a joint effort of

Tourism Development Board, the major Temple Trusts and the private

sector.

Printing of new brochures, posters and other tourist literature.

Developing 10 minutes, 20 minutes tourism films in order to telecast in

the electronic channels and also display during the tourism fairs/

marts.

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Up-gradation of Information Centre’s. These centers will not only

provide information but also provide booking facilities for HPTDC &

Private Hotels for reservation of accommodation/ transportation,

cloakroom etc.

Installation of touch screen kiosks with full information about the State

at important international airports/national airports and railway

stations of the country.

Participation in leading national and international tourism fairs. In this

the private sector will also be involved so put up a unified ‘Destination

Himachal’ campaign’.

Organization of tourism events in the State particularly during the off

season in order to attract the large number of tourists.

Providing information about the state through modern means like

website, e-mail, around the clock toll free tourist assistance, and

helpline etc.

Release of advertisements in the electronic and print media.

Organize familiarization tours of the leading tour operators of the

country and overseas in the State.

Conduct of buyer- seller meets.

Professional guides to be trained and encouraged .

Signage’s of the international class will be installed on the national,

state and at the important tourist highways and stations.

We should market the tourist destinations of Himachal by creating a Brand

Name. Brand Name emanates out of USPs (Unique Selling Points).

Suggestions to create brand name (Brand Name Contest) could be invited

from intellectuals, college students, employees from within the State. 

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Marketing Professionals could also be consulted on this point. 5 to 10

minutes Film depicting the most important scenic spots; snow clad

mountains; cultural heritage; popular Religious Institutions; traditional dance

performances; International Melas/festivals; Trekking Routes; Angora Farms;

Shall Weaving;  Apple orchards; Floriculture etc. of International Quality be

produced for showcasing the beauty of Himachal. Such a Film should be

screened in all the Duty Free Shops, Air India Flights and Lounges of

International Airports within the country as well as other Countries, where it

is feasible and also in TV channels devoted to Travel and Tourism. A Study

may be conducted about the tourist arrivals in all the important tourist

destinations in the State. In fact, most of the Tourists flock to places like

Simla, Manali, Dalhousie, Dharmsala, although there exist more beautiful

places in Himachal. The study should focus on the following:

Identify the virgin places in the State where Tourists could travel (In

fact, tourists would like to witness Apple fruits hanging from Apple

trees), such as some important/notified Orchards; Deep Forests with

excellent scenic beauty; Snow Points; Lovers’ Points.

Promote facilities such as Road Network, hotels and other facilities.

Publicize such tourist destinations.

Most of the Star Hotels in Mumbai and Bangalore have recently

established facilities such as SPA, where the tourists release their

tensions and get relaxed. In fact, Himachal is the right place for

establishment of such SPAs, some of the HPTDC units should be

selected for providing such SPAs.

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. Their services could be utilized by

the Tourists. It is understood that presently some of the employees of

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HPTDC are acting as Guides from the Transport Wing. Tapping the

talent from Private Sector would be desirable.

Leh in J & K is an important tourist circuit for attracting tourists to

Manali, HP. Suitable packages must be developed to attract them.

Although some of the important trek routes have been identified and

hosted on the Web site of Tourism Dept. yet, there is a need to take

the Local People into confidence in various districts such as Kangra,

Chamba, Kullu, Shimla, L&S, Kinnaur to identify the Traditional Trek

Routes, which have been used by people for generations and offer

them as a package to tourists. The Trekking Associations, if any, in the

districts concerned needed to be consulted while formulating a

package.

The Tourism Dept. in collaboration with the Dept. of Art, Language and

Culture should organize “Talent Hunt” on the lines of “Iindian Idol” by

appropriately naming the event ( Himachal ki shaan….suggestion only)

and identify the best artistes of Himachal Pradesh. These best Artistes

of Himachal could be exposed to the visiting Tourists in various Hotels.

This will not only help in identifying the new talent and enabling them

acquiring new means of livelihood, but also help promote our culture.

Some of the most important and exquisitely beautiful scenic spots like

Naddi Point near Mcleodganj, Dharmasala having been located in a

Panchayat area, were completely spoiled due to haphazard

construction of hotels/motels. Such unregulated activity requires to be

checked and planned development of hills should take place, in order

to protect the fragile ecological balance.

The Tourism Dept. in collaboration with Town and Country Planning

Dept. should locate such places in the State for regulated and orderly

development.

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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. The suggestions in this regard are as under:

a) Invite Himachali NRIs for investment like in Jwalaji Temple.

b) Non-Himachali NRIs interested in investment be encouraged.

c) The Business/Industrial Houses within the country who have already

evinced interest in setting up their units in the State, could be encouraged to

adopt one or two Tourism villages. 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; access to Snow Points;

access to communication including road transport; friendly and cooperative

Panchayat; 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. of India projects and the Private Sector

also must be sharing a similar experience. Ways and means have to be

developed to identify suitable lands in important tourist destinations which

could be given on a reasonable cost. This aspect has to be viewed in the

context of incentives being offered by Uttranchal and J & K. A study may be

conducted to ascertain from which of the countries in the world tourists are

visiting India and especially Himachal Pradesh. Aggressive marketing of

Himachal as a Tourist Destination should be done in those countries from

where the tourist arrivals are substantial. The Private Tour Operators/Travel

Agents in those countries may be tapped for enhancing tourist arrivals.

International/National/Regional Painting Competitions may be organized in

memory of late Roreich, in Himachal Pradesh. The Painting Competition

should be held at important Landscape Points for On-the Spot- Painting like

Roreich. This will bring all the painters from all over the world. The Tourism

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Policy of a state encompasses the Transport Policy; Hospitality Policy; Health

Policy; Forestry Policy; Public relations Policy and Culture Policy. At the State

govt. level, there is an immense need to co-ordinate the programmes of

Tourism Promotion in a concerted manner. It is, therefore, 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.

All Centrally Sponsored Schemes under the Ministries of Tourism, Surface

Transport, Health, Water Resources, Rural Development, Forests should be

collectively tapped for promoting tourism in the state of H.P. The tourism

policy should focus on two man made lakes namely Pong and Gobind Sagar,

the former has already been declared a national wet land and Ramsar site

for development of adventure tourism, 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.

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10. Annexure

A. Questionnaire

B. Bibliography

Questionnaire

Dear Respondent,

I, Ankur Gupta, student of Master of Tourism Management, 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. Your kind support will be deeply appreciated. Thank you very much for

taking the time to read and answer this short questionnaire!

Name: …………………………

Occupation: …………………...

Locality: ……………………….

1. . Gender: Please state using X

Male ( ) Female ( )

2. Age:

18-25 ( ) 26-35 ( ) 36-45 ( ) 46-55 ( ) 56-65 ( ) 66-75( )

75+ ( )

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3. How many times you have been to Himachal Pradesh for a holiday?

1st time ( ) 2nd time ( ) Many times ( )

4. Did you experience Himachali cuisine/food?

Yes ( ) No ( )

5. If yes, how would you rate it on a scale of 10?

__________

6. Where did you experience the Himachali food?

At friend’s place ( ) At function ( )

HPTDC Hotel/Restaurant ( ) At religious place ( )

Private Restaurant ( )

7. If No, please tick from below:

Non availability of Himachali Restaurant ( )

Non availability of Himachali dishes at prime Restaurants ( )

Lack of knowledge/Popularity ( )

8. Would you like to come again to Himachal Pradesh?

Yes ( ) No ( )

9. If Yes, please tick the appropriate motivators:

Food/Cuisine ( ) Scenic Beauty ( )

Climate ( ) Adventure ( )

10. How many times per year do you go holiday?

1 ( ) 2 ( ) 3 ( ) 4 ( ) 5 ( ) More than 5 ( )

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11. How long do you go on holiday for?

1-2 weeks ( ) 2-3 weeks ( ) 3-4weeks ( )

4 + ( )

12. Please list the activities below, in order of importance when

choosing a holiday. Use numbers from 1-10 (1=most important,

10=least important)

Nature ( ) Local people ( )

Wildlife ( ) Landscape ( )

Culture ( ) Historical monuments ( )

Adventure ( ) Food and Drinks/Cuisine ( )

Entertainment ( ) Sports ( )

13. What do you consider to be the most important factor/s when

choosing your holiday? Please list in order of importance, next to

each category using numbers 1-5.

(1=most important, 5=least important)

Destination ( ) Price ( ) Referrals ( ) Popularity ( )

Food experience ( ) Culture ( )

14. What proportion of your holiday is spent on experiencing the cuisine

of the destination, regional dishes and their traditional styles of

cooking? Please state using an X.

All of it ( ) Most of it ( ) Some of it ( ) Not a lot of it ( )

Almost none ( )

15. What benefits do you seek the most when on holiday? Please list in

order of importance using numbers 1-5.

Experiencing local culinary delights ( )

Experiencing remote and rural areas ( )

Increasing knowledge of food traditions ( )

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Interacting with native people ( )

Experiencing different cuisines ( )

16. What recreational activity do you engage in most often when on

holiday? Please choose one.

Dining ( ) Adventure Sports ( ) Scenic

Tours ( )

Wildlife viewing ( ) Cultural activities ( ) History

( )

17. How are your holidays organized?

Independently ( ) Independently with organized

tours ( )

Non-profit group organized tours ( ) Tour Operator/Travel agent

( )

18. Annual Income. Please choose one category.

Less than Rs 2lacs ( ) Between Rs.2 lacs to Rs.4

lacs ( )

Between Rs. 4 lacs to Rs. 10 lacs ( ) More than Rs. 10 lacs

( )

19. What is your average total expenditure on a holiday?

Rs.__________________

20. How much of your total expense, do you spend on food on a holiday?

Less than 20 % ( ) 20% to 30% ( )

30% to 40 % ( ) More than 40% ( )

21. Please give your suggestions for promoting the Himachali cuisine and

thereby attracting more tourists in Himachal Pradesh.

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_______________________________________________________________________

_______________________________________________________________________

_______________________________________________________________________

_______________________________________________________________________

Bibliography

1) Culinary Tourism by Lucy M. Long

2) Tourism and Gastronomy by Greg Richards and Anne-Mette

Hjalager

3) Culinary Tourism: The Hidden Harvest by International Culinary

Tourism Association President Erik Wolf

4) Food Tourism Around the World: Development, Management and

Markets by Richard Mitchell, Niki Macionis, Liz Sharples, Colin Michael

Hall and Brock Cambourne

5) Tasting tourism by Priscilla Boniface

6) Wine, food, and tourism marketing by Colin Michael Hall

7) Cultural Tourism by Greg Richards

8) Indian tourism by M.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

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14) Tourism Development - Principles and Practices by A. K. Bhatia

15) Tourism- Past, Present and Future by A. J. Burkart and S. Medlik

16) Marketing Places by Philip Kotler, Donald Haider and Irving Rein

References:

‘Global and Provincial Tourism Trends’; WTO

Arun Srivastava and Guman Singh Thakur; ‘Rural Tourism in the Seraj

Valley, Himachal Pradesh’

Barbara Koth; ‘Tourism Advertising: Some Basics’; 1987

Dr. Rakesh Kapoor; ‘Measures To Promote Tourism In Himachal’

N.K.Piplani; ‘Strategies for Marketing Rural Tourism in India

www.himachal.nic.in

www.incredibleindia.org

www.india.gov.in

www.himachallive.com

www.himachaltourism.gov.in

www.hptdc.nic.in

www.thenewshimachal.com

www.123himachal.com

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