Indian Cuisine

Combining food and tourism is having a powerful appeal in recent years. Indian cuisine in true representation of the cultures, traditions and influences of different ethnic communities absorbed and imbibed over the centuries. Despite this obvious appeal, many, if not most, destinations find it difficult to translate local food into a resource in tourism development or promotion. Thus we can promote local cuisine by the use of local ingredients and adaption of authentic dishes .Domestic tourism has to be promoted in a customized way. Some kind of standardization and classification has to be done to the culinary heritage. Syrian Christian cuisine speaks of a quiet elegance. There is a simplicity that comes through eloquently in the ingredients used and in the method of preparation Syrian Christian food is earthier in its personality. The Nazarani Sadhya is a little different from the regular Kerala Hindu Sadhya because of the addition of non-vegetarian elements to the meal. It is difficult today to draw the boundary of the cuisine of each of the communities as they are now all part of the Kerala repertoire. The aim of this paper is to find the popularity of Syrian Christians and Moplah community cuisines among people and draw a relation between them. Mean, Frequency and Percentage is calculated to find out popularity of both cuisine by using SPSS 16.0 and graphs were drawn from excel 2007. Researchers have reached the conclusion that, most of the respondents are unaware of the cuisine and its history along with its dishes.

Since the evolution of mankind, the need for food and drink has been a major concern for humans. It has been reported from the ancient records that human had to cultivate and the store food for consumption but as time passed humans started to travel from one place to another in search of food and drink which further in the modern era gave rise to the tourism sector where people travel for one place to another to explore new culture and experience the local cuisine which depicts about the place and its community living around the region. Due to this there was a tremendous increase in the percentage of tourists every year in different continents where the tourists only traveled for leisure and availing the local cuisine that included both food and the local beverage of the location. For example: if you go to Goa, you will get Pheni, which is the local drink made from the fruit of the cashew plant and the local cuisine which depicts the culture of the region. Likewise, if we take about Maharashtra the state is famous for its wine production in the Nashik region where the Sula wine is located and is considered to be the finest wineries in the country, whose products are being enjoyed by the world. To popularize its goodwill, Sula organizes events like DJ parties and wine connoisseur inside the vineyard to acknowledge people about the service and facilities that they offer and have for the people to avail.
Along with the consumption of wine or liquor, the essence of food is also a vital part of the lifestyle for every individual and tourists who travel to the destination and try to experience the local cuisine. If you see the world, most of the tourists are eagerly mad at traveling to India, wherein every 100 meters you will get a varied cuisine influence which fascinates the international tourists towards the country's culinary inheritance. But it has been seen that the tourists who visit the country prefer to visit Delhi, Mumbai, Kerala, Varanasi, and Goa which limits their approach for experiencing the local cuisine. In the paper “Progress and Emerging Issues in culinary tourism: A study with special reference to Punjab'', the author says that the tourists should prefer dining at the dhabas and the local street vendors instead of dining in the fine-dine restaurants whereas they will experience the real taste in the dhabas which they will not get in the restaurants which is a lacuna for the region where after exploring the region the local taste will be untouched. Whereas in the paper “Culinary choices: Developing as a Culinary Destination'', the authors narrate that the Durban cuisine is not preferred by the tourists who visit Durban and instead prefer to the Portuguese, Italian food during their stay period, whereas it has been seen that food items like Bunny chow, breyani, etc. are the popular dishes of Durban that are liked worldwide by many but either the government or the restaurant and café do not take initiative in popularizing the local cuisine which is a disaster for the Durban community. Therefore, the role of food and drink plays a significant role in the promotion and marketing of the regional cuisine of a country as it showcases the cultural identity of the nation's heritage. Henceforth, the paper explores the framework of the tasting tourism as a means to create a new phase to increase the tourism sector by introducing a new segmentation, where the cuisine showcases the opportunity for providing an extensive knowledge for the regional cuisine and beverages available, where they can experience during their travel to the region. But due to the pandemic situation, it has been seen that the Indian tourism sector had a drastic change as the inflow of foreign tourists decreased, and also the food business sector is facing downfall due to the rapid spread of the virus. Seeing this situation, people are concerned about traveling to domestic and international destinations which would reduce the gatherings in the destinations and lead them to experience their cuisine and explore it to understand its variance in the region along with the regional varieties.

This chapter explores tales from the history of food and cooking not just to spike up our perceptions of the modern and tradition (heritage), but to introduce food and cooking as elements significant to the understanding of concept-categories and historical processes that shape personhood, identity and belonging, status and class, and discrimination and aspiration, all inflected by power.

Food is considered to be an importance cultural marker of identity in societies. It is a reflection of various aspects like social relations, cultural symbolism, ideology etc. Truly, food is an intangible heritage and reflects the significance of being part of people’s life. Food and thus cuisine are changeable. The change may be due to various reasons like globalization, influence of other cuisines and other such reasons. Despite Indian food has gained significant attention by the researchers and practitioners across the world culinary. The state of Haryana is yet to have documentation of its food heritage. This is vast, simple yet tasty. Thus this paper attempts to investigate on one of the popular food types i.e the spicy sauces (Chutneys)  popularly prepared and consumed in Haryanvi homes on two perspectives i.e. to identity the perceived food heritage of Haryana about chutneys and to understand their relative use in eating habits of the people. The Delphi technique was employed with two different groups of respondents i.e. practicing chefs and academic chefs, fifty respondents were selected from each group with 30 per group agreed to participate. During the Delphi process respondents were asked to a.) List chutneys they perceive to constitute food heritage of Haryana b.) Rank the importance of chutneys in selection to food heritage and their pattern of usability in eating c.)  Determine if the categories derived from the result in the previous rounds were accurate. Based on the results of delphi process the framework on perceived food heritage of Haryana: the study of spicy chutneys was developed consisting of sections results show contrasting culinary practices, which can be interpreted as different stage of evolution in food heritage of Haryana.
Keywords: Food Heritage, Haryana, Cuisine, Chutneys, Culinary, India