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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.
2
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
3
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
4
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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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
7
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
8
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.
9
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
10
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
11
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
12
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.
13
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.
14
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.
16
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.
17
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.
18
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
19
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.
20
2. Bar Graph.
3. Scattered Graph.
4. Column Chart.
5. Line Chart.
CHAPTER 4
CULINARY TOURISM IN INDIA
21
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
22
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
23
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)
24
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.
25
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
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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
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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.
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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
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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
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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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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
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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
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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
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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
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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.
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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:
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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:
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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
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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.
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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.
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"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
72
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.
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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
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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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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
81
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
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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
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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.
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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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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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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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