Food is a symbol of our culture on a wide scale. Each one of us is raised eating the food related to our culture, we get recognized in other countries who we are based on our food habits. Food gives us national identity. Food is not only associated with happiness and health, but it also becomes what we seek throughout our lives. In challenging times food comforts us. Food culture globally is influenced by factors such as the local landscape and weather. For this reason, they vary in each country.

Cooking leads to healthier relationship with food; when cooked at home, it tends to be cheaper than eating out. When family members and guests compliment the food cooked by you the feeling is very satisfying. 

Food is integral part of our life. Sharing food with those we love is part of what makes us human. Globalization has made the world a global village. As the world grows smaller, it’s become easier to enjoy food from different countries, and many cultural traditions have developed around the celebration of food at religious holidays and family gatherings. We connect with our culture or ethnic group through food patterns. Food is often used as a means of retaining cultural identity. People from different cultural backgrounds eat different foods. The areas in which families live and where their ancestors originated influence food likes and dislikes.

Food culture consists of collective habits, rituals, beliefs, values, lifestyle, and practices around producing, procuring, and intaking food. The history of food defines our connections with our families, friends, and country at large. Food history is an interdisciplinary field that examines the history, the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.

If you are in Thailand, do not use a fork to push food into your mouth. Thailand offers a variety of delicious cuisines. One is spoilt for choice when it comes to the vast array of food items that are found in almost every nook and corner in Thailand. Just remember one thing – in this country, it is considered rude to use a fork to put food into your mouth. The people here believe that the fork must be used only to push food into the spoon. You can then use the spoon to eat the food.

Pakistanis will often use their hands to eat rather than cutlery. However, it is considered bad etiquette to pass, serve or spoon food to one’s mouth with the left hand. It should be used to hold the plate or assist the right hand in serving food. Pakistanis often offer their guests additional helpings of food.

In Vietnam, during the meal, make sure to pass dishes to another person using both hands. When getting a serving of food, place the portion in a bowl or on a plate. If eating from a bowl, lift the bowl close to your face and not let it sit on top of the dining table as this will be considered an act of laziness.

In the Middle East, never use your left hand while eating. Make sure you do not eat with your left hand while you are there. This is primarily because people in the region associate the left hand with other functions such as washing, bathing, and using the restroom. So, if you reach out for food or eat with your left hand, it might seem disrespectful and unhygienic.

Indian cuisine reflects an 8,000-year history of various groups and cultures. Indian food is heavily influenced by two religions – Hinduism and Islam. It is influenced by cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. Trade with British and Portuguese influence added to more diversity in Indian cuisine.

Food portrays culture of a country.  Food brings people together. The French know this better, and they cherish the time they get to spend with each other over a meal. In fact, UNESCO declared French cuisine a “world intangible heritage”. The French believe that taking a meal should be done in the company of others to relax and enjoy the meal. That applies to workmates, families, and any kind of foodie event. Usually, a French meal will take at least 2 hours and is pretty much always accompanied by wine or cider depending on which part of the country you are in.  

World intangible heritage also involves oral traditions, performing arts, social practices, rituals, and festive events, knowledge and practices concerning nature and the universe and traditional craftsmanship.

Cooking engages our senses, it activates memories. The aroma of a dish can remind us of our grandparent’s house, or a favourite restaurant during a vacation. Food allows us to immerse in these memories. Also, cooking is a therapeutic way to relieve stress and boost mood. When we cook, we are constantly focused, prepping ingredients, stirring the ingredients, adjusting the seasoning, and monitoring the cooking process. All of this is helpful to divert any stress or anxiety. It is like meditation, with tastier outputs.

When we visit any cultural-based festival for instance a Russian festival, Malaysian festival, or an Italian festival we find that food is the festival’s focal point. This is because eating food is a social act, also, eating is part of how we become human. It is as important as speaking and taking care of ourselves. What we eat, makes us the kind of human we are.

For example, in Japan slurping is showing appreciation for food. It shows you loved the meal. Often, in many countries, making sounds while eating is considered ill-mannered. And slurping is a big NO. However, in Japan, slurping noodles and soup is considered acceptable, many believe it improves its flavour. Additionally, it is meant to express that the dish is being greatly enjoyed. The middle of the table is the most honoured position, and the second most important person seated next. The host sits at the middle of the table on one side, and the honoured guest in the middle on the other side, opposite the host. The honoured guest sits on the side of the table farthest from the door.

Italians don’t pair fish with cheese The Italians are known for their love of food and are famous for their cheese like parmesan cheese and mozzarella. However, never ever try to mix cheese and seafood, while you are there. It is considered a culinary disaster in Italy.

In South Korea, when people assemble for a meal, they wait for the eldest person at the table to eat first, before the others join in. This is believed to be a great sign of respect for the elders.

In China, you must not leave your chopsticks upright in a bowl. This is offensive as this is a common practice during funerals when the Chinese make offerings to the departed soul. It is also considered rude to place your chopsticks pointing in someone’s direction. Finishing the food on your plate is considered rude in China. Even if you find the meal delicious, it is important that you leave a small portion behind. This is a way of complimenting the host that he has fed you enough. 

In Chile, people try to eat almost everything with a fork, spoon, and knife. Even if the food involves items that can be enjoyed more with the hands like chicken drumsticks and wings, it is customary to use a fork and a knife. Here, people believe that food should never be eaten with one’s hands.

If you are in Russia, if you put your hand on the lap while eating, it is a bad manner. You can put them on the table or anywhere else but not on the lap. So, think before you eat, when in Russia.

In Tanzania, being on time for your meal is an insult to the host. If you want to be polite, show up late and they will appreciate the gesture.

The history of the country also has an impact on the food culture and traditions of the people living there. In United States, you can easily see how layers of food culture have created the melting pot of cuisines that exists in the USA today. American cuisine is influenced by Europeans and Native Americans in its early history between 1492 and 1800. Colonisation brought European ingredients and cooking styles to the America. Today, there are several foods that are commonly identified as American, such as hamburgers, hot dogs, potato chips, macaroni and cheese, and meat loaf.

Conclusion

People connect to their cultural through food recipes and patterns. Food is a means of retaining cultural identity. People from different cultural backgrounds eat different foods. The upbringing and part of globe in which families live and where their ancestors originated influence food like and dislikes.

Across the globe food industry is scaling heights. It is one of the industries which is growing each day, although the food industry is very vulnerable to innovation, quick changes and style it is the only one which has sustainability power. It requires hard work and consistency.  Indian food is in high demand on the world’s culinary map. Credit goes to many chefs, who have made Indian food well-known. Some of our talented and young and well groomed, stylish chefs have become stars in their own right. They are no less than our Bollywood stars. In addition to their kitchens, these brilliant chefs have dominated social media, and are in high demand in restaurants and parties.

One of the most important human activities is eating and drinking. The scripts on the cooking shows are well crafted which describe the goal of the program, the host’s viewpoint, the distinctive style of narration of the anchor and how a typical episode would be structured. The chefs play the lead role because of their unique style of presentation.

It won’t be wrong to mention that cooking shows have literally become obsession with many viewers. A good team can portray an eating experience on screen with an absolute delight! An average person spends more time watching, scrolling and reading about food on social media and television than cooking his/her daily meals. I know many diehard cooking enthusiasts who like try cooking a dish which they watch on various shows.

Chole Kulche by Ajay Chopra 

According to a British survey, seven in ten enjoy watching cooking programmes, in which  half have been inspired to try and cook something they’ve seen on screen. Cooking is an art which anyone can master with practice. But to master it, one needs to have patience and good imagination. Yes, cooking takes imagination, instinct and creativity to try out new dishes.

Chef Sanjeev Kapoor needs a special mention for making Indian cuisine globally famous. The secret to Kapoor’s success is his ability to take an ordinary dish and give it the kind of twist that makes people wonder. He made the daily food items of breakfast, lunch and dinner famous in the globe. Similarly the late Tarla Dalal made Indian food famous in world.

Many people have an aversion for cooking; they think it is messy and tiring.  On the contrary, cooking is therapy, making meals helps to reduce stress; it can heal a broken heart, among other benefits. It can soothe clanked nerves, and cure boredom, insomnia and anxiety. Cooking is a great therapy.

“There is no sincere love than love of food” this quote says it all! The most beautiful thing in world is food. Eating is the most powerful motivation. Even if we cannot have the gorgeous dishes being cooked on-screen, just knowing that something like that exists makes us happy and this happiness is an addiction. We love watching the process, because the camera only shows the vital portions of cooking, the kitchen appears spick and span, and we don’t get to see the mess on screen. We see only perfection on screen. Sometimes, we hope to recreate it. We keep going to the same restaurant to eat the same food again and again, because the experience elevates our mood.

dig your teeth into healthy pakodas youtube Rocky & Mayur

Some of these world famous cooking shows have the best of TRPs: Top Chef, Hell’s Kitchen, The French Chef, Iron Chef America, Master Chef, Chopped, The kitchen, Food Network Star etc. Our Indian television food channels Living, Food, Food -Food have already become world famous.  There is a saying – you can win anyone’s heart with your cooking.

Like actors entertain us by playing various roles, chefs entertain us with the culinary skills on their shows. Cooking shows also educate us how to cook right, eat healthy, how many ways we can cook a particular thing and not get bored up of eating the same food but cooked in a different way. Eating is a never ending activity, we like variety, we like different spices, different aromas, different colors of foods. The most compelling part of this experience is the fact that any food and cooking show becomes popular with tons of positive comments on social media handlers, which goes on to reveal that the awareness of these shows is cheering and very well-liked among viewers in any part of world.

Food is a wonderful way of expressing your inner thoughts. It is the best way of self-expression. Food connects us to our culture and beliefs. Cooking with aromatic ingredients has been proven to reduce stress. The beautiful colors, processes such as cutting, kneading, chopping, seasoning, shapes of ingredients and spices soothe the nerves and a sense of tranquility.

Chopping, mashing, crushing, kneading, slicing, rolling, etc. are all common actions used during cooking that divert attention from stress and provide an outlet to vent out everyday frustrations in a most effective way! Cooking boosts creativity.

I want share here two recipes of GSB food:

Patrado

This is a favorite dish of GSB people, it is prepared with Colocasia/Taro leaves.

Ingredients:

25 Colocasia/Taro green leaves
1 cup fresh grated coconut
2 cups Toor dal
1/4 cup rice
1 small piece of jaggery
10-12 red chillies (preferably Bedagi chillies)
Small lemon size tamarind
1 teaspoon asafetida
Salt

Oil

Method:

1. Soak toor dal and rice in water for about half an hour.
   Heat oil and fry chillis; grind grated coconut, soaked rice, daal, asafetida, tamrind, jaggery and chillis. Grind a stiff good paste. Add salt for taste. When the paste is stickier it’s better for application.
2. Wash the Colocasia leaves thoroughly and flip them over on the non-shiny side and remove the veins with a knife. Soak the leaves in water for some time as it is believed to reduce the effect of Calcium Oxalate crystals which causes the itchiness in throat. Arrange the leaves in order of their size, this helps in preparing the final cylindrical roll. Take the leaves one shiny side and the other non-shiny side; apply the paste evenly on the entire leaf, place another leaf (non-shiny side) covering 3/4 of the previous leaf and smear the paste. When you apply paste to about 8-10 leaves, fold the sides and roll them over to a cylindrical shape, apply paste on all sides and fold the edges in. Once done, you could tie a string to hold them together. Make 2-3 rolls in similar fashion.
3. Add enough water in a steamer and transfer on stove to boil water with the lid on. Place the patrado rolls in the steamer side by side and steam cook them. Make sure that the steamer water should be boiling hot, cover the steamer with a lid and let it steam on medium-to-high flame for 30-35 minutes.

Once done and completely cooked, scoop each of the roll into evenly cut pieces and serve hot with coconut oil. Should they remain for next day, shallow fry them by applying little rava, salt for taste and pan-fry with little oil. It tastes yummy.

Jeera-mirya kadhi

This is another favorite Konkani dishes. It is good for digestion since cumin seeds (jeera) and pepper (miryakan) goes into it. A lot of garlic is added to this gravy to give that amazing aroma.

Ingredients:

1 cup fresh coconut

2 red tomatoes
1 tea spoon cumin seeds (jeera)
6-7 peppercorns
3-4 red chillies
a pinch of tamarind
Oil
Coriander leaves

Karipatta (curry leaves)

Salt

 Method:

Take two cooker-boiled and cooled tomatoes. Heat oil and fry cumin, pepper and red chillies. Put tomatoes with coconut, tamarind, asafetida, fired chillies, cumin seeds and pepper seeds and salt together in mixer and make paste. Add sufficient water to the ground masala and heat it for 8-10 minutes. Do seasoning: heat little oil add mustard seed and kari patta. Let the seeds splutter, add the seasoning to curry. Add chopped coriander leaves to the curry.

GSBs (Gaud Saraswat Brahmins) are comparatively a small community (approximately 3 lakhs). The GSBs originally lived on the banks of the river Saraswati. The name Sarawat is derived from either the river Saraswati or from their spiritual leader, the sage Saraswat Muni who used to live on the banks of Saraswati. The Saraswat Brahmins have migrated to a variety of locations and are found mostly in Western coast of India. Their mother tongue is Konkani.

In the GSB recipes coconut, coconut oil, curry leaves and tamarind is primarily used. The GSB recipes are to great extent influenced by south Indian cuisine. Two recipes which are mentioned here are the most common ones. Most GSBs are grown eating toi and also batatyache song.

Batata Song and Daali toi 

Recipe Description: 

Potatoes cooked in stir fried onions and tomatoes mixture. This dish goes especially well with Daali Toi served over plain boiled rice.

Ingredients:  

2 medium size onions, chop them finely.
Two medium size tomatoes, chop them too finely.
4 medium size potatoes well boiled and cut into proper cubes.
Whole red chilies 10-12 (Bedagi chilies recommended)
Small seedless tamarind ball
Oil (coconut oil recommended for authentic taste)
Asafetida (hing) powder – half teaspoon
Turmeric (haldi) powder – quarter teaspoon
Salt for taste

Instructions: 

Fry red chilies in three teaspoons of coconut oil. Remove them after they are stir fried.   In the same oil stir fry chopped onions and tomatoes.  Add asafetida powder and haldi powder to the cooked mixture. In a mixture grind the stir fried red chilies, little portion of stir fried onion-tomatoes mixture and tamarind – make paste by adding little water while grinding.

Once onions and tomatoes are softened in the pan, add the ground chilly, onion-tomato and tamarind paste, salt and potatoes. Add enough water to bring it the consistency of a semi-dry curry. Bring to a boil. Batata song is ready to serve.

Preparation time: 30 minutes

Daali toi

Recipe description: Daali toi is a classic GSB daal style made with cooked toor dal tempered with seasoning of mustard seeds and curry leaves.

Ingredients:

1 cup toor dal
2 green chilies
1 inch piece ginger
quarter teaspoon of turmeric powder
quarter teaspoon of asafetida powder
1.5 teaspoon of coconut oil for seasoning
1 teaspoon of mustard seeds
1 red chilli
8-10 Curry leaves
Salt

1.5 teaspoon of ghee

Instructions:

Boil toor daal in pressure cooker with turmeric powder, asafoetida powder, green chilies, and finely chopped ginger.  Transfer the cooked daal (mashed well) to a sauce pan by adding little more water to it and bring it to a boil. Add salt to it as per your taste. For seasoning heat coconut oil, add mustard seed and curry leaves and red chili to it, when they splutter add it to the daal. Pour ghee on to the cooked dal for its aroma. Mix the daal.  Dalitoy can be cooked thick or thin as per taste.

Preparation time:  20min

Both daali toi and batata song go very well with plain cooked rice.

Why hair is important for women

Especially for women hair is a symbol of femininity. This connection with hair holds true for all religions and races. Do you know during the civil war hundreds of women soldiers disguised themselves as men by cutting off their hair, eventually being put behind bars upon discovery? And, after the Battle of France in 1940, French women’s heads were shaved as punishment for their sexual relationships with German soldiers. This was done to hurt those women’s ego, femininity and their identity. For a woman, abundance of long cascading hair is a glory.

Biologically hair consists of the most vital sources of energy for a human. The significance of hair on our head is much more than just looking good. If we leave our hair uncut, it grows to a certain length and stops growing by itself; the length may differ from person to person. In the yogic tradition, hair is considered a wonderful gift of the nature that helps to raise the Kundalini energy. This energy has the power that increases further energy, tranquility and intuition.

Historically, if you look a few decades back, people from different culture, did not cut their hair. Their hair was cut compellingly, as a symbol of slavery, during the time they were subjugated or enslaved. Because at that time conquerors understood that, certain natural power gets decreased because of hair cut and becomes easy to control them. Do you know that when the hair on our head grows to its full-grown length, it produces calcium, phosphorous and vitamin D? They enter the lymphatic fluid and gradually to the spinal fluid through the two ducts on the top area of the brain. These ionic changes create the more efficient memory and results good physical energy, stamina and endurance.

Furthermore, hairs are the antennas which channel the gathered “Sun Energy” or “Pranic Energy” to the Frontal Lobe (part of the brain used in the visualization and meditation). So, these antennas act as a tube to bring the greater quantities of subtle cosmic energy. And, if you have cut your hair and feel like growing it again, it requires lots of life energy and nutrients to re-grow the short hair. It takes at least three to four years from the time of your trimmed, for the new antennas to create at the tips of the hair.

Women Liberation: The women’s liberation movement was the collective struggle for equality; it had begun right from 1950s and became most active during the late 1960s and 1970s that sought to free women from oppressive male supremacy. In the 1950s, female communists and soldiers in China preferred a short bob cut just below the ears. This simple hairdo was named the “Liberation Hairdo” because it symbolized women taking control over their own lives – taking their decisions and being responsible for the same. Women continue to use their hairdo to express themselves. Till date, girls and ladies who prefer a short haircut are labeled as ‘tomboyish’ and subtly they do stand for liberated thoughts and actions. But, some short hair styled women does look gorgeous. Indira Gandhi was counted among the most beautiful women in the world. Usually, short hairs styled women are intelligent and creative.  Because they want to achieve many things at a go, they tend to keep short hair which liberates them from the time consumed on maintaining and styling of hair.

Hair thinning and balding is a nightmare. Unlike in men, where there will be complete hair loss in certain areas, female pattern thinning, most often involves disperse thinning and production of thinner hair fibers, where there is less destruction of hair follicles in specific regions of the skin. Hormones are a key factor for this clause. Both the male hormone Androgen (responsible for body hair growth) and the female hormone Estrogen are present in a woman’s body. In men, Androgen, ironically, destroys hair follicles in those with a genetic tendency to this kind of baldness. This is known as Androgenetic Alopecia. Fortunately for women, the hormone Estrogen counteracts this negative action of Androgen. Natural treatments are always best than the hormone-replacement therapy.

Let’s not forget that hair and beauty is a multi billion-dollar industry. The overall Beauty Business in India is growing phenomenally with the cosmetics market growing at 15-20% annually. The retail beauty and cosmetics market in India currently estimated at USD 950 million is pegged at USD 2.68 billion by the year 2020.

An average woman visits a salon at least once a month. We care for our hair so much not just because we believe that our appearance is a key to our career and social status but also because our hair represents our personality, thoughts and beliefs. For centuries, men and women have been changing hairstyles suitably for occasions. And, hair contributes greatly to a person’s self-esteem, actions and motives. In India especially, woman’s hair is undeniably revered. Most Indian women don’t like keeping short hair styles. Even today, in Indian households short hair is a taboo.

What is tricology

Trichology is the branch of dermatology that deals with the scientific study of the health of hair and scalp. A Trichologist is one who diagnoses the causes of hair fall, hair breakage, hair thinning, and trimness of hairs and diseases of the scalp and treats them. A qualified Trichologist can identify and treat all forms of hair loss, hair shaft breakage and scalp disorders. Hair is one of the body’s most metabolically-active tissues. Please remember hair often reflects the first signs of body’s internal disturbance. The hair and scalp are just as important as other areas of the body while doing the overall assessment of health.

All too often when we go for a medical checkup, it does not include hair and scalp examination.  I think, if hair checkup is included in the overall examination, it might help detecting some conditions and would help both doctor and patient in getting early diagnosis of some serious illness. Trichology is very important and is rapidly growing its esteem in the beauty industry.

Who can become a trichologist?

Skills required to become a trichologist are a basic understanding of science, because that’s very important in the profession; besides soft skills are very important. The trichologist deals with the extremely delicate body part. Most people are very sensitive about their hair. The trichologist must be able to empathize with patients. Lot of patience is required to hear out the patient, listening carefully to the complaints and analyzing gaps, diagnostic skills are equally important for a predictable treatment. The advantage of going to see a trichologist than a General Practitioner (GP) is that trichologists spend all their time dealing with scalp and hair, and are familiar with the science behind it; whereas, GPs are not normally trained to study hair and scalp.  They do in some cases, when they choose to, but the general rule is that the trichologist who’s dealing with it all the time will be able to advise you better than the GP can.

So, if the mirror shows you, your hair growing horribly thin, don’t hide behind a scarf with awkwardness. Visit a trichologist immediately; he/she will help you deal with your problem. Some foods with great estrogenic properties and which aid hair treatment are Soya, Walnuts, Flax seeds and Green tea. And, of course lots of water intake helps you deal with hair problems.

Food has always been a core element of tourism. Consumption is an integral aspect of the tourist’s experience. A tourist consumes not only the sights and sounds, but also the taste of a place. Food occupies a significant place in the itinerary. Nearly, all tourists eat and dine out. Food gives us an insight in other’s culture as it allows us to experience a new sensory delight. Local food is a fundamental component of a destination’s trait, adding to the range of attractions and the overall sightseeing experience. Local cuisine therefore is an essential constituent of tourism industry.T

Today’s tourist is knowledgeable, more cultured, well travelled and is all out for new experiences. Food offers a gateway into other cultures, through taste, through food preparation and the whole eating atmosphere. Food and beverages provide lasting memories that define a holiday or travel experience. The tangible aspects of food provide knowledge base into religion, traditions, customs and history of other places.

Food tourism consists of visiting a destination with core purpose of tasting food of a state. It involves participating in festivities, visiting restaurants, visiting food festivals, cooking competitions, food stores, food events, countryside food, cookery classes, films, rum and wine tours and other similar ways of all sorts to physically experience the cuisine. The local communities today have a very important voice in the way in which tourism is developed; they appreciate when governments make strategies which   maintains ecological balance, harnesses natural resources while allows the locals to foster their distinctiveness. It consists of facets such as visit to winery and brewery, food manufacturing plants, conferences and events with culinary professionals and cookbook authors, and ethnic food tastings.  For example, Europe’s varied cuisine has helped in making it as one of the favorites in UNESCO World Heritage list and playing a central role in the travel industry. This credit obviously goes to its food culture.

A research suggests that high percentage of travelers, travel different destinations in the world only to taste variety of cuisines. Though this stimuli is innately expressed by most. Because of food fanatics many travel detonations have gained popularity; for them food is a symphony of flavor, color, balanced ingredients and contour. Tourism researches around the world show that there is a strong connection between tourism and gastronomy. However, there is little empirical evidence, to show, the existence of food tourism. In fact food attracts travelers to the same destination to savor its unique gastronomy.

Travelers interested in cooking and eating, sampling wine and beer, cooking, baking and learning about the history of certain foods can choose to visit variety of destinations in world. I am sure, travel and tourism companies can design unique culinary tourism packages. French food lovers may consider cooking classes in Paris or attending a French cooking school as a guest. Italy, Spain and other countries in the Mediterranean offer farmhouse cooking vacations, where visitors can live in a farmhouse or villa for an extended period of time and learn about local and regional cuisine.

Travel and tourism industry is global, highly competitive, unstable and competitive in nature. It requires continuous research and market intelligence. It necessitates anticipating changes, being always prepared in the managing it. While we know that the tourism industry is perennially volatile, the facet of food perhaps could play an important role in strengthening the industry.

Indian cuisine has been attracting tourists from all over the world for its most assorted cuisines. The Indian food served in restaurants worldwide is North Indian, known as Mughlai or Punjabi. Indian food has evolved over thousands of years; it has absorbed various influences of invaders such as British, Portuguese, Muslims and French. Yet has it has held its own flavor. Indian cooking has honed perfection of blending spices which have medicinal values; they are used for additional aroma and flavors. A traditional Indian meal comprises vitamins, carbohydrates, proteins, fats, fiber everything you need for a healthy lifestyle. It includes an assortment of fresh vegetables and fruits cooked in a multitude of ways that help retain their freshness and nutrients. The foods are mostly vegetarian, but many include lamb, goat, chicken meat and even fish. Indian cuisine is usually very spicy. Meals are usually eaten without cutlery, while seated on the floor, but these traditions have changed due to the restaurants leaning towards the Europe or the US culture.

We have not deliberated a thought about developing food tourism yet. The diverse cultures and traditions have a good scope in India to widen the food destinations. The country’s culinary traditions are garnering increasing international attention. Reality shows on the televisions such as ‘Master Chef India’ which commemorates people who make great food, ‘Khana Khazana’, ‘Zaika India ka’, Kunal Vijaykar’s show ‘The Foodie’ and many more gourmet programs have enthused millions of people to cook food and the participants on the show have great fan following. These shows have transitioned the most mundane, everyday chore of cooking into a life changing experience. Shows like this have a great impact on the origin of the dish. I think the travel and tourism businesses could work out strategies in association with such shows.

Eating and dining etiquette throughout the country differs. The traditional Indian way of eating is on the floor, sitting cross legged in a circle with the food placed in the center. Indian meals are simple yet varied. Food is respected and treated divinely.  “Atithi devo bhavah” which means that ‘The guest is God’ describes the host-guest relationship. It has become the tag line of Indian Ministry of Tourism’s campaign to improve the treatment and experience of tourists in India. I wish to list below some famous tourist destinations which are also famous for culinary cause.

New Delhi, the Capital offers delicious street food including variations of fresh bhel, chaat, samosas, wadas. Food culture in Delhi is a mixture of North Indian food, Mughlai Cuisines. Delhi is famous for Punjabi food and mouth watering street food. Delhi has good dhabas for sit-down meals and variety of cafes and restaurants for all budgets. In Hyderabad you will savor culinary traditions passed down from the Nizam monarchy. The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as “Gravy”. Some of these blends are well-kept secrets still. This is the only destination in India where you’ll find authentic Arabic, Turkish and Mughlai cuisines. The city is famous for its rich, aromatic biryani made with lamb, chicken or vegetables and served with fragrant basmati rice.

For sea food fanatics Goa is the right destination. The Goans will pamper you with its wide varieties of sea foods. Fish and prawn curries, variety of fish like kingfish, pomfret, tuna and shark dominate the list of local delicacies along with spicy pork, chicken curries and a wide range of regional vegetarian thalis. Jaipur, India’s Pink city has preserved its own food tradition. This city’s culinary tradition is pampering guests with full thali consisting of dal batti, churma, bajre ki roti and chapattis, mishri mawa, kalakand and ghewar. The markets are home to an abundance of food stalls. Some of Mumbai’s streets are famous for foods such as pav-bhaji, kababs, vada-pav, chiken tikka, pani puri, shev puri. Khau galli and Mohammed Ali Road during Eid festivals are world famous for attracting foodies.

According to the International Culinary Tourism Association, which is renamed as Word Food Travel Association (WFTA) culinary tourism is growing exponentially every year. The WFTA claims to be the world’s largest food tourism trade group, with more than 18,000 members in 135 countries. The association’s focal points are education and research, product development, and marketing.

The basic problem in food tourism is that the destinations are poorly packaged. It requires some imagination, little deliberation and putting food in the right viewpoint to make it big. Marketers out there need to revise the value chain of food tourism with a fresh approach.