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Karush, Dinesh Kumar
- Local Cuisine:A Tool for Destination Attraction in Uttarakhand
Authors
1 IGNOU, IN
Source
Avahan: A Journal on Hospitalty and Tourism, Vol 4, No 1 (2016), Pagination: 9-17Abstract
Tourist travelling throughout the world spends thirty to forty percent of their budget on food and beverage. Food cannot be neglected when travelling to distances away from home as it plays a major role in enhancing experiences. Travellers looking forward for new taste, new food and customs related with food directly or indirectly. Local food is a valuable resource for destination promotion and improves competitiveness among catering establishment. It plays an important role in developing brand image at regional, national and international level.
The region of Uttarakhand can be dived in two broad regions when we discuss the cuisine. The Garhwal region consist of district Chamoli, Tehri, Pauri, Uttarkashi, Dehradun, Haridwar and Rudraprayag have their own regional specialities. The Kumaun region has district as Nainital, Almora, Pithoragarh, Udham Singh Nagar, Bageshwar and Champwat. The Kumauni and Garhwali cuisine popularly known as Pahari Cuisine.
Being the holiest shrines of Hindu, for more than thousand year's pilgrims visiting as Char-Dham Yatra in hope of salvation and purification of sin. The cuisine has regional influences because of its geographical locations, invasions and foreign settlers. The food and style of cooking are seasonal due to change in weather. The organic food and slow cooking suits tremendously of high-energy necessities of mountain and cold climate.
The objectives of study are as
• To find special features of Local Cuisines of Uttarakhand.
• To analyze the association of demographic factors and popularity of Local Cuisine among tourist arrival.
• To study the level of acceptance of Local Cuisines among tourists arrival as destination attraction.
Keywords
Local Cuisine, Destination Attraction, Brand Image, Slow Cooking.
- A Case Study of Pahari Cuisine
Authors
1 Amrapali Institute of Hotel Management, Haldwani, IN
Source
Avahan: A Journal on Hospitalty and Tourism, Vol 3, No 1 (2015), Pagination: 86-92Abstract
Uttarakhand State was carved out of the state of Uttar Pradesh on November 9, 2000. It is divided into two broad regions-Garhwal and Kumaon. The state is comprised of 13 districts, namely, Chamoli, Pauri, Tehri, Uttarkashi, Dehradun, Haridwar and Rudraprayag in the Garhwal region while Nainital, Almora, Pithoragarh, Udham Singh Nagar, Champawat and Bageshwar falls in the Kumaon region. Of these 13 districts, four districts (Nainital, Haridwar, Dehradun and Udham Singh Nagar) have large areas in the plains, whereas the other nine districts comprise the hill region of the state. The positive features of these hill districts are that they have enormous potential for tourism, a suitable climate for high-value agriculture, and a pleasant environment due to 60 percent forest cover. These have to be harnessed for a development strategy. Heritage is something which is inherited from our ancestors. It reflects the way of life they lived and the same thing getting transferred from generation in the same form or with modification. The input was given continuously with aim to follow and communicate to our next generation. The high attitude mountain gifted five major rivers as Ganga, Yamuna, Western Ganga and Kali apart from smaller ones. This is a place where tourist like everything, the only demand left is the sea. The empirical objectives of the study is to find out the tourist perceptions on status of Pahari Cuisine in Uttarakhand, who are visiting in various tourist sites. The studies also analyze the government and local community participation in promotion of local food. The findings also suggest and recommend various measure can be practiced to improve the awareness about the Pahari Cuisine.Keywords
Heritage Tourism, Pahari Cuisine, Potential for Tourism, Inherited.- Culinary Professional Perceptions in Developing Culinary Competencies to Promote Gastronomic Tourism in Uttarakhand
Authors
1 Amrapali Institute of Hotel Management, Haldwani, IN
Source
Avahan: A Journal on Hospitalty and Tourism, Vol 2, No 1 (2014), Pagination: 147-159Abstract
Uttarakhand is divided into two broad regions-Garhwal and Kumaon. The state is comprised of 13 districts, namely, Chamoli, Pauri, Tehri, Uttarkashi, Dehradun, Haridwar and Rudraprayag in the Garhwal region while Nainital, Almora, Pithoragarh, Udham Singh Nagar, Champawat and Bageshwar falls in the Kumaon region. Of these 13 districts, four districts (Nainital, Haridwar, Dehradun and Udham Singh Nagar) have large areas in the plains, whereas the other nine districts comprise the hill region of the state. The positive features of these hill districts are that they have enormous potential for tourism, a suitable climate for high-value agriculture, and a pleasant environment due to 60 percent forest cover. These have to be harnessed for a development strategy.- Chef's Prospective Applications of Molecular Gastronomy in Cuisines of Uttarakhand
Authors
1 SOTSHM, IGNOU, IN
2 AIHM, Haldwani, Uttarakhand, IN
Source
Avahan: A Journal on Hospitalty and Tourism, Vol 5, No 1 (2017), Pagination: 10-19Abstract
Molecular gastronomy is defined as the study and application of chemistry, physics, and other scientific principles on cooking. As part of a sub-discipline of food science that is characterized by avant-garde cooking techniques, molecular gastronomists study the chemical-physical processes that take place when you cook food. Some innovations that the movement has birthed include blood orange foam, transparent ravioli, cocktail ice spheres, hot ice cream, soy sauce crystals, and fried mayonnaise. Restaurants around the country have adopted the trend to transform flavors and presentations. Read on to learn the origins and concepts of this culinary craze.Being the holiest shrines of Hindu, for more than thousand year’s pilgrims visiting as Char-Dham Yatra in hope of salvation and purification of sin. The cuisine has regional influences because of its geographical locations, invasions and foreign settlers. The food and style of cooking are seasonal due to change in weather. The organic food and slow cooking suits tremendously of high-energy necessities of mountain and cold climate. The application of molecular gastronomy principle can bring the radical change in local food presentation and orchestra in cooking experience.
Keywords
Molecular, Gastronomy, Spheres, Foam, Local Food.References
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