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Culinary Tourism
Ankit Sood
Ecotourism Planner ( Himachal Pradesh)
Managing Host ( Sunshine Himalayan Cottages Tirthan Valley )
Culinary Tourism- The Hidden Himalayan Treasure
Culinary Tourism, Food Tourism, Gastronomic Tourism ,
Culinary tourism is the focus on food as an attraction for exploration and a
destination for tourism. ... It now includes a variety of formats and products –
culinary trails, cooking classes, restaurants, farm weekends, cookbooks, food
guides, and new or adapted recipes, dishes, and even ingredients.
While culinary tourism focuses on food products,
gastro-tourism extends beyond what we eat.
Importance of Culinary Tourism
• Embracing traditional foods and promoting it via
tourism is the way forward
• Growing trends of Authenticity - Food becomes an important point to highlight traditional
cultures and lifestyles
• Food is one of the most important experiences of holidaying- Cuisine has an impact in
choosing holiday destinations
• Traditional Food- Combat harsh climatic conditions and low nutrition levels
• Traditional Cultivation as World Heritage (eg Dzongu Rice Cultivation, Sikkim)
• Culinary tourism is not only appealing to tourist, but also contributes to the social,
economic and environmental development of a destination.
Ingredients of Himalayan Cuisine- Tirthan Valley
• Grains : Amranthus ( Salyara) , Finger Millet ( Kodra), Foxtail Millet (
Kauni) , Buckwheat ( Gangari), Proso Millet ( Chini), Maize , Red Rice ,
Jau , jatu rice ( red rice) , pahadi rajmah
• Herbs : Basil , Mint , Thyme , Garlic, Jatamansi , Kadu, Patish
• Mushrooms : Gucchi , Tatmor , Chunchru
• Seeds – Hazel Nuts , Walnuts, Chilgoza
• Spices- Poppy Seeds, Bhang Seeds,
• Wild Fruits- Apricot Seeds , Horse Chesnutt ,
• NTFP’s – Rhododendron, Wildberrys
• Honey
Culinary Tourism in the Himalayas- Tirthan Valley
• Siddu – Poppy Seeds,
Walnut
• Gucchi Ka Madra
• Kullu Dhaam
• Bichubuli Chatni
• Akhrot Ki Kachori
• Khurmani ki Patti
• Makki ki Roti
• Chilra
• Jau ke Sattu
• Khanor ke Seekh
• Badi (Atta with Ghee),
• Patrora,
• Lingdi
• Kathu
• Pudina
• Harasaaj
• Sahyasa (Bashir Side)
• Kodra
• Jhol
• Bhatura
• Lola Phagu ki Sabji
• Apple, Kaddu (Sweet)
• Ghasi Swash
• Nasasta from Kanak
• Bichubuti ki Sabzi, soup
aur chutney
• Fruits (Apple, Plum,
Khusmassi, Mausami,
Japanijal, Narangi,
Shegal, Angoor, Rimbal,
Aroo, Amrood, Akrot,
Badam, Khusmani,
Cherry, Strawberry
Challenges faced in Culinary Tourism
• Hardy cuisine that focuses more on what the body needs and less on what
the tongue desires.
• Plummeting yield of indigenous foods and its decreasing profitability in the
field
• No one left to carry on the farming
• Master the cuisine from that produce
• Traditions associated with poverty
• Vanishing Gharats
Overcoming Challenges
Q&A….Do Visit us in Tirthan Valley

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Culinary tourism in Tirthan Valley

  • 1. Culinary Tourism Ankit Sood Ecotourism Planner ( Himachal Pradesh) Managing Host ( Sunshine Himalayan Cottages Tirthan Valley )
  • 2. Culinary Tourism- The Hidden Himalayan Treasure Culinary Tourism, Food Tourism, Gastronomic Tourism , Culinary tourism is the focus on food as an attraction for exploration and a destination for tourism. ... It now includes a variety of formats and products – culinary trails, cooking classes, restaurants, farm weekends, cookbooks, food guides, and new or adapted recipes, dishes, and even ingredients. While culinary tourism focuses on food products, gastro-tourism extends beyond what we eat.
  • 3. Importance of Culinary Tourism • Embracing traditional foods and promoting it via tourism is the way forward • Growing trends of Authenticity - Food becomes an important point to highlight traditional cultures and lifestyles • Food is one of the most important experiences of holidaying- Cuisine has an impact in choosing holiday destinations • Traditional Food- Combat harsh climatic conditions and low nutrition levels • Traditional Cultivation as World Heritage (eg Dzongu Rice Cultivation, Sikkim) • Culinary tourism is not only appealing to tourist, but also contributes to the social, economic and environmental development of a destination.
  • 4.
  • 5. Ingredients of Himalayan Cuisine- Tirthan Valley • Grains : Amranthus ( Salyara) , Finger Millet ( Kodra), Foxtail Millet ( Kauni) , Buckwheat ( Gangari), Proso Millet ( Chini), Maize , Red Rice , Jau , jatu rice ( red rice) , pahadi rajmah • Herbs : Basil , Mint , Thyme , Garlic, Jatamansi , Kadu, Patish • Mushrooms : Gucchi , Tatmor , Chunchru • Seeds – Hazel Nuts , Walnuts, Chilgoza • Spices- Poppy Seeds, Bhang Seeds, • Wild Fruits- Apricot Seeds , Horse Chesnutt , • NTFP’s – Rhododendron, Wildberrys • Honey
  • 6. Culinary Tourism in the Himalayas- Tirthan Valley • Siddu – Poppy Seeds, Walnut • Gucchi Ka Madra • Kullu Dhaam • Bichubuli Chatni • Akhrot Ki Kachori • Khurmani ki Patti • Makki ki Roti • Chilra • Jau ke Sattu • Khanor ke Seekh • Badi (Atta with Ghee), • Patrora, • Lingdi • Kathu • Pudina • Harasaaj • Sahyasa (Bashir Side) • Kodra • Jhol • Bhatura • Lola Phagu ki Sabji • Apple, Kaddu (Sweet) • Ghasi Swash • Nasasta from Kanak • Bichubuti ki Sabzi, soup aur chutney • Fruits (Apple, Plum, Khusmassi, Mausami, Japanijal, Narangi, Shegal, Angoor, Rimbal, Aroo, Amrood, Akrot, Badam, Khusmani, Cherry, Strawberry
  • 7. Challenges faced in Culinary Tourism • Hardy cuisine that focuses more on what the body needs and less on what the tongue desires. • Plummeting yield of indigenous foods and its decreasing profitability in the field • No one left to carry on the farming • Master the cuisine from that produce • Traditions associated with poverty • Vanishing Gharats
  • 9. Q&A….Do Visit us in Tirthan Valley