tourism potential of uttar pradesh cover final.cdr - ficci
TRANSCRIPT
Unlocking the Culinary & Gastronomy Tourism Potential
of
MARCH 2021
Unlocking the Culinary & Gastronomy Tourism Potential
of
MARCH 2021
Unlocking the Culinary & Gastronomy Tourism Potential
of
MARCH 2021
his study aims to conduct a sample survey of tourists' aspirations from the point of view
point of view of gastronomy and bring forth some culinary highlights of the state of Uttar
Pradesh divided into its divisions and in many cases into its different districts within the division.
Under this research following broad heads will be covered in chapters as under:-
Unlocking the Culinary & Gastronomy Tourism Potential of
n World over Traveller Behaviour on Culinary Tourism . . . . . . . . . . . . . . . . . . .
l Historical & Regional Cuisines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
n Culinary Tourism Potential of Uttar Pradesh & Product Mapping . . . . . . . . . .
n History of Food Culture of Uttar Pradesh . . . . . . . . . . . . . . . . . . . . . . . . . . .
l Traditional Cuisines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
n Overview & Classification of Culinary Tourism . . . . . . . . . . . . . . . . . . . . . . .
n Culinary & Cuisines of Uttar Pradesh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
l What does a Culinary Tourist prefer doing in a destination? . . . . . . . . . . . . . . . . . .
l Who is a Culinary Tourist? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
n Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
l Physiographic& Demographics of a Culinary Tourist. . . . . . . . . . . . . . . . . . . . . .
l Natural Markers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
n Recommendation's & Way Forward . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Uttar Pradesh will be the first state in India to carry out
such a study and use gastronomy as one of the main
tourism product which in any case is unique and draws
number of tourists to a destination.
his study aims to conduct a sample survey of tourists' aspirations from the point of view
point of view of gastronomy and bring forth some culinary highlights of the state of Uttar
Pradesh divided into its divisions and in many cases into its different districts within the division.
Under this research following broad heads will be covered in chapters as under:-
Unlocking the Culinary & Gastronomy Tourism Potential of
n World over Traveller Behaviour on Culinary Tourism . . . . . . . . . . . . . . . . . . .
l Historical & Regional Cuisines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
n Culinary Tourism Potential of Uttar Pradesh & Product Mapping . . . . . . . . . .
n History of Food Culture of Uttar Pradesh . . . . . . . . . . . . . . . . . . . . . . . . . . .
l Traditional Cuisines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
n Overview & Classification of Culinary Tourism . . . . . . . . . . . . . . . . . . . . . . .
n Culinary & Cuisines of Uttar Pradesh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
l What does a Culinary Tourist prefer doing in a destination? . . . . . . . . . . . . . . . . . .
l Who is a Culinary Tourist? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
n Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
l Physiographic& Demographics of a Culinary Tourist. . . . . . . . . . . . . . . . . . . . . .
l Natural Markers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
n Recommendation's & Way Forward . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Uttar Pradesh will be the first state in India to carry out
such a study and use gastronomy as one of the main
tourism product which in any case is unique and draws
number of tourists to a destination.
Unl
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Unlocking the C
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otential of
Executive Summary
Culinary tourism, thus, is a congregation of activities
that provide experiences of consumption and
appreciation of food and beverages, presented in such a
way that value the history, the culture and the
environment of a region. The major benefits that
culinary tourism offers are as depicted in the illustration
below: --
Fig E.1: Major benefits from Culinary Tourism
It can thus be classified into the following categories and
subcategories.
Accord ing to a sur vey f rom World Tour i sm 1Organization , over 88% of its members believe that
gastronomy is a strategic element in defining the
destination brand and image, and over 67% say that their
country has its own gourmet brand. In terms of tourism
products, the study conducted has shown that the most
important are : gastronomic events (79%), gastronomic
routes (62%), cooking courses and workshops (62%),
visits to local markets and producers (53%).
1 WTO, 2012. Global report on Food Tourism. Madrid: World Tourism Organization.
Increase in ‘quality’ touristsAttract and maintain Sustainable,respectful, and educated visitors.
Discovering competitive advantageShowcase unique selling proposition(i.e. unique/local food and drink).
Increased economic benefitBoth in urban and rural
contexts (lodging, foodservice, transportation, general tourism)
Increased Media coverageIncluding social media
influencers and food andtravel bloggers
Increased revenue collectionIncreased tax revenue Collectionallocated to GovernmentAuthorities
Increased Community AwarenessExpress pride in localculinary cultures
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Tour
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Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
Executive Summary
Culinary tourism, thus, is a congregation of activities
that provide experiences of consumption and
appreciation of food and beverages, presented in such a
way that value the history, the culture and the
environment of a region. The major benefits that
culinary tourism offers are as depicted in the illustration
below: --
Fig E.1: Major benefits from Culinary Tourism
It can thus be classified into the following categories and
subcategories.
Accord ing to a sur vey f rom World Tour i sm 1Organization , over 88% of its members believe that
gastronomy is a strategic element in defining the
destination brand and image, and over 67% say that their
country has its own gourmet brand. In terms of tourism
products, the study conducted has shown that the most
important are : gastronomic events (79%), gastronomic
routes (62%), cooking courses and workshops (62%),
visits to local markets and producers (53%).
1 WTO, 2012. Global report on Food Tourism. Madrid: World Tourism Organization.
Increase in ‘quality’ touristsAttract and maintain Sustainable,respectful, and educated visitors.
Discovering competitive advantageShowcase unique selling proposition(i.e. unique/local food and drink).
Increased economic benefitBoth in urban and rural
contexts (lodging, foodservice, transportation, general tourism)
Increased Media coverageIncluding social media
influencers and food andtravel bloggers
Increased revenue collectionIncreased tax revenue Collectionallocated to GovernmentAuthorities
Increased Community AwarenessExpress pride in localculinary cultures
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Unlocking the C
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Culinary Tourism Classification
Facilities (Infrastructure)
Buildings/ Structures
Food procesing facilities (Tea/ Coffee)Wineries/ Breweries
Farmers Market
Food Stores
Food Related Museum
Land Uses
Farms
Orchards
Vineyards
Urban Restaurant Districts
Routes
WineRoutes
Food Routes
Gourmet Trails
Consumer Shows
Food & Drink Shows
Cooking Equipment
Product launches
Festivals
Food Festival
Wine Festival
Harvest Festival
Activities (Experiences)
Consumption
Dining
Picnic using local product
Purchasing retail Food/ beverages
Pick your own operations
Touring
Wine regions
Agricultural regions
City Food Districts
Educational Observation
Cooking Schools
Wine Tasting/ Education
Visiting Wineries
Chef Competitions
Food related publication
Organizations (Certification)
Restaurant Classification
Food/ Wine Classification System
Associations
Events (Interactions)
Fig E.2: Classification of Culinary Tourism
A typical profile of a culinary traveller is as indicated in the pictogram below: -
Fig E.3: Profile of a Culinary Tourist
In terms of the demand side, the modes adopted by the
food traveller has been indicated in the figure below. The
local market tour and visit to the local market has been
adjudged the best mode by the stakeholders of food
industry.
Higher socio-economic background
Middle to high income High interest in (food) culture
Strong desire to travel High interest in social and environmental issues
Source: Secondary Research
Fig E.4: Destination specific activities of culinary tourists
83
76
69
65
43
31
24
21
10
3
Taking a local market tour
Visiting a local market
Dining in the home of a local
Taking a food tour
Taking a beverage tour
Watching Travel shows or video
Talking to destination or hotel staff
Self guided food or beverage tour
Reading guidebooks
Reading brochures
Source: State of the Food Travel Industry Report 2019
Uttar Pradesh in one of the most ancient
cradles of Indian culture. While it is true that
no Harappa and Mohanjodaro have been
discovered in the State, the antiquities found in Banda
(Bundelkhand), Mirzapur and Meerut link its History to
early Stone Age and Harappan era. Chalk drawings or
dark red drawings by primitive men are extensively
found in the Vindhyan ranges of Mirzapur districts.
Utensils of that age have also been discovered in Atranji-
Khera, Kaushambi, Rajghat and Sonkh. Copper articles
have been found in Kanpur, Unnao, Mirzapur, Mathura
and advent of the Aryans in this State. It is most probable
that snapped links between the Indus Valley and Vedic
civilizations lie buried under the ruins of ancient sites
found in this State.
Tourism
Uttar Pradesh attracts large number of visitors, both
national and international; with more than 5.4 billion
domestic tourists (in 2019) and almost 50 lakhs foreign
Uttar Pradesh cuisine is a combination of predominantly
vegetarian with a generous helping of non -vegetarian
fares, with wide variances in taste, flavour and modes of
cooking, just like the dialects which rule the land. Food
of Uttar Pradesh can be divided in to 4 distinct genres
(namely Purvanchali, Awadhi, Bundelkhand and Brij)
and 6 different groups (sweet, sour, salty, spicy, bitter
and astringent). Mixture of onion, garlic, ginger,
tomatoes and no. of spices make up the base of most of
the dishes. The meaty delights of Awadhi include the
Kababs (Shami, Galawti, Kakori, Boti), Biriyanis of
Awadhi style and Niharis. The Dum Pakht Style of
cooking , in which the food is sealed and cooked in a
mud-pot is the most distinctive and characteristic
cooking method.The most well-known vegetarian dish
Cuisines
tourists visiting Uttar Pradesh, it is one of the top tourist
destinations in India. The tourist visit in Maha Kumbh
Mela in 2019 itself had 2.4 Billion tourists.
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Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
Culinary Tourism Classification
Facilities (Infrastructure)
Buildings/ Structures
Food procesing facilities (Tea/ Coffee)Wineries/ Breweries
Farmers Market
Food Stores
Food Related Museum
Land Uses
Farms
Orchards
Vineyards
Urban Restaurant Districts
Routes
WineRoutes
Food Routes
Gourmet Trails
Consumer Shows
Food & Drink Shows
Cooking Equipment
Product launches
Festivals
Food Festival
Wine Festival
Harvest Festival
Activities (Experiences)
Consumption
Dining
Picnic using local product
Purchasing retail Food/ beverages
Pick your own operations
Touring
Wine regions
Agricultural regions
City Food Districts
Educational Observation
Cooking Schools
Wine Tasting/ Education
Visiting Wineries
Chef Competitions
Food related publication
Organizations (Certification)
Restaurant Classification
Food/ Wine Classification System
Associations
Events (Interactions)
Fig E.2: Classification of Culinary Tourism
A typical profile of a culinary traveller is as indicated in the pictogram below: -
Fig E.3: Profile of a Culinary Tourist
In terms of the demand side, the modes adopted by the
food traveller has been indicated in the figure below. The
local market tour and visit to the local market has been
adjudged the best mode by the stakeholders of food
industry.
Higher socio-economic background
Middle to high income High interest in (food) culture
Strong desire to travel High interest in social and environmental issues
Source: Secondary Research
Fig E.4: Destination specific activities of culinary tourists
83
76
69
65
43
31
24
21
10
3
Taking a local market tour
Visiting a local market
Dining in the home of a local
Taking a food tour
Taking a beverage tour
Watching Travel shows or video
Talking to destination or hotel staff
Self guided food or beverage tour
Reading guidebooks
Reading brochures
Source: State of the Food Travel Industry Report 2019
Uttar Pradesh in one of the most ancient
cradles of Indian culture. While it is true that
no Harappa and Mohanjodaro have been
discovered in the State, the antiquities found in Banda
(Bundelkhand), Mirzapur and Meerut link its History to
early Stone Age and Harappan era. Chalk drawings or
dark red drawings by primitive men are extensively
found in the Vindhyan ranges of Mirzapur districts.
Utensils of that age have also been discovered in Atranji-
Khera, Kaushambi, Rajghat and Sonkh. Copper articles
have been found in Kanpur, Unnao, Mirzapur, Mathura
and advent of the Aryans in this State. It is most probable
that snapped links between the Indus Valley and Vedic
civilizations lie buried under the ruins of ancient sites
found in this State.
Tourism
Uttar Pradesh attracts large number of visitors, both
national and international; with more than 5.4 billion
domestic tourists (in 2019) and almost 50 lakhs foreign
Uttar Pradesh cuisine is a combination of predominantly
vegetarian with a generous helping of non -vegetarian
fares, with wide variances in taste, flavour and modes of
cooking, just like the dialects which rule the land. Food
of Uttar Pradesh can be divided in to 4 distinct genres
(namely Purvanchali, Awadhi, Bundelkhand and Brij)
and 6 different groups (sweet, sour, salty, spicy, bitter
and astringent). Mixture of onion, garlic, ginger,
tomatoes and no. of spices make up the base of most of
the dishes. The meaty delights of Awadhi include the
Kababs (Shami, Galawti, Kakori, Boti), Biriyanis of
Awadhi style and Niharis. The Dum Pakht Style of
cooking , in which the food is sealed and cooked in a
mud-pot is the most distinctive and characteristic
cooking method.The most well-known vegetarian dish
Cuisines
tourists visiting Uttar Pradesh, it is one of the top tourist
destinations in India. The tourist visit in Maha Kumbh
Mela in 2019 itself had 2.4 Billion tourists.
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otential of
of this region is Paneer Pasanda, a cottage cheese-based
cuisine in thick gravy of spices.In the eastern part of
Uttar Pradesh, Tahri and Reshmi kababs rule the roost in
vegetarian. The famous sweet dishes of the State includes
the Khurchan, Peda and Petha the Shahi Tukda and Lassi .
The Banarsi Paan is famous all over India for its taste and
ingredients. The prominent culinary destination of the
State are as depicted below:-
Regional & Historical Cuisines
The Cuisines of Uttar Pradesh also reflects its History
and Culture. Each region of the state has its own unique
history & heritage which is reflected through its
Culinary & Cuisine.
n Bundelkhand : Bundelkhand is spread over about
69,000 sq. km. of land in seven districts of Uttar
Pradesh (Chitrakut, Banda, Jhansi, Jalaun,
Hamirpur, Mahoba and Lalitpur) and six districts of
Madhya Pradesh (Chhatarpur, Tikamgarh, Damoh,
Bundelkhandi cuisine claims its roots back to the
Jain cuisine. The speciality is the unique amalgam of
wheat and milk with local culinary products.
Bundelkhandi cuisine extensively uses clay pot for
the preparation of their food and the fact that it is
cooked on firewood gives it a unique flavour. The
famous dishes of the region are Kunde Ka Bhatta,
Murar ka ka kebab and Tapu. The rice variety is also
unusual, one famous being the Kodu til ka bhaat. The
two types of rice widely used in this region are Kodu
and Kudki. Kodu til ka bhaat is a preparation of rice
with black sesame.
Sagar, Datia and Panna). Out of the total population
of about 14.5 million, about 7.8 million live in the
roughly 29,000 sq. km. area of Uttar Pradesh, while
about 6.7 million people live in the roughly 40,000
sq. km. area of Madhya Pradesh. Clearly the Uttar
Pradesh side is more densely populated. Leaving
aside Jhansi, in all districts over 70 per cent of the
people live in rural areas, the percentage going over
80 per cent in a few districts.
Fig E.5: 18 Administrative Divisions of Uttar Pradesh
Classification of Cuisines of Uttar PradeshCuisines
Regional & Historical Traditional Natural
Purvanchal Festival
Railways Markers
Cultural Orchards & Farms
Seasonal Produce
Bundelkhand
Awadh
Braj
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Unlocking the C
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otential of
of this region is Paneer Pasanda, a cottage cheese-based
cuisine in thick gravy of spices.In the eastern part of
Uttar Pradesh, Tahri and Reshmi kababs rule the roost in
vegetarian. The famous sweet dishes of the State includes
the Khurchan, Peda and Petha the Shahi Tukda and Lassi .
The Banarsi Paan is famous all over India for its taste and
ingredients. The prominent culinary destination of the
State are as depicted below:-
Regional & Historical Cuisines
The Cuisines of Uttar Pradesh also reflects its History
and Culture. Each region of the state has its own unique
history & heritage which is reflected through its
Culinary & Cuisine.
n Bundelkhand : Bundelkhand is spread over about
69,000 sq. km. of land in seven districts of Uttar
Pradesh (Chitrakut, Banda, Jhansi, Jalaun,
Hamirpur, Mahoba and Lalitpur) and six districts of
Madhya Pradesh (Chhatarpur, Tikamgarh, Damoh,
Bundelkhandi cuisine claims its roots back to the
Jain cuisine. The speciality is the unique amalgam of
wheat and milk with local culinary products.
Bundelkhandi cuisine extensively uses clay pot for
the preparation of their food and the fact that it is
cooked on firewood gives it a unique flavour. The
famous dishes of the region are Kunde Ka Bhatta,
Murar ka ka kebab and Tapu. The rice variety is also
unusual, one famous being the Kodu til ka bhaat. The
two types of rice widely used in this region are Kodu
and Kudki. Kodu til ka bhaat is a preparation of rice
with black sesame.
Sagar, Datia and Panna). Out of the total population
of about 14.5 million, about 7.8 million live in the
roughly 29,000 sq. km. area of Uttar Pradesh, while
about 6.7 million people live in the roughly 40,000
sq. km. area of Madhya Pradesh. Clearly the Uttar
Pradesh side is more densely populated. Leaving
aside Jhansi, in all districts over 70 per cent of the
people live in rural areas, the percentage going over
80 per cent in a few districts.
Fig E.5: 18 Administrative Divisions of Uttar Pradesh
Classification of Cuisines of Uttar PradeshCuisines
Regional & Historical Traditional Natural
Purvanchal Festival
Railways Markers
Cultural Orchards & Farms
Seasonal Produce
Bundelkhand
Awadh
Braj
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otential of n Purvanchal : Purvanchal is an important
geographic subregion of Uttar Pradesh and is within
the larger Bhojpuri region. It comprises the eastern
end of Uttar Pradesh and Bihar. Purvanchal is one of
the most ancient regions of India and enjoys a rich
heritage and culture, particularly because of its
association with cities like Varanasi and Gorakhpur.
A major religious hub in India, it is one of the seven
sacred cities (Sapta Puri) in Hinduism and Jainism,
and played an important role in the development of
Buddhism.
Purvanchali foods are mostly mild and are less hot in
term of spices used, but could be hotter and spicier
according to individual preference. The food is
tailor-made for the rural people. Purvanchali
people take pride in celebrating various festivals and
religious rites with food; as a result, their food
resembles the delicacies offered to deities.
n Awadh : Awadh is a region in the centre of the
modern Indian state of Uttar Pradesh, which was
before independence known as the United
Provinces of Agra and Oudh. It was established
around 1722 AD with Faizabad as its capital and
Saadat Ali Khan as its first Nawab and progenitor of
Nawabs of Awadh. The traditional capital of Awadh
The Nawabs of Awadh were masters of the
sophisticated courtly culture and diplomacy, in
which food played a role of paramount importance.
Innovation was constant in their kitchens. Nawabs
were very easily bored, so demanded and expected
constant innovation from their cooks, who obliged.
Often the Awadhi Cuisine is confused with Mughlai
food. But Awadhi cuisine is not Mughlai food but
has, rather, been influenced by Mughlai cooking
style. Awadhi cuisine is famous for its, a cooking
style achieved through the magical blending of
spices, slow-fire cooking and its seasonal harmony
with nature.
Braj delicacies are simple, tasty and as Saatvik as
people of Braj. Apart from its spiritual and religious
reverence Brajbhoomi is also known for its variant
culture and its mouth watering delicacies which are
prepared with a blend of its colourful culture and
n Braj :Braj, also known as Brij or Brijbhoomi, is a
region in India on both sides of the Yamuna river
with its centre at Mathura-Vrindavan in Uttar
Pradesh state encompassing the area which also
includes Palwal and Ballabhgarh in Haryana state,
Bharatpur district in Rajasthan state and Morena
District in Madhya Pradesh. Within Uttar Pradesh it
is very well demarcated culturally in the area which
stretches from the core Mathura to Aligarh,
Bharatpur, Agra, Farrukhabad, Palwal, Hathras,
Etawah, Mainpuri, Etah, Kasganj, Firozabad,
Morena, Bulandshahr,Ballabhgarh(Faridabad),
Baduan, Auraiya. This region is associated with Lord
Krishna is now the main centre of Krishna circuit of
Hindu pilgrimage.
had originally been Faizabad, but it was later moved
toLucknow, which serves as the present-day capital
of Uttar Pradesh.
The traditional cuisines of Uttar Pradesh comprises of
street food, finger food, Home cooked food for festivals
or Teohars. These food are often sold in road side, rail
sweetness of love and devotion. Brajbhoomi has
different tastes on its plate owing to the different
occasions and festive celebrations round the
calendar apart from its regular specialities in sweets
and savouries. The sweet aroma of the sweets and
savouries allure the people and their delectable taste
tempts them so much that they could not resist their
tongue tasting it again and again. Brajbhoomi which
is popularly regarded as the land of cows, cowherd
men and cowherd women and is eternally blessed by
the divinity of Lord Krishna is usually famous for its
rich milk products and milk-made sweets. Braj
prepared milk products are so delectable that even
Lord Krishna in his era could not resist himself from
stealing butter and demanding milk products as tax
from the cowherd maidens, so as to relish its sweet
taste.
Traditional Cuisines
stations and several tourist locations of Uttar Pradesh.
Starting from Petha & Bedhai of Agra , Pedha of Mathura
& Vrindavan, Ladoo in Sandila, there are several finger
licking delicious cuisines. The famous festival food and
drink includes thandai & bhang lassi during Holi , Uttar
Pradesh thali during Diwali, Ghevar during Shravan. No
talk on cuisines can be rounded off without mentioning
the traditional Paan of Benaras. Banarsi Paan is famous all
over India for its taste and ingredients, which at times
touch 50 in counts.
The natural markers refer to the eatable food products
which are direct from the nature including dairy
products, agri or farm products and orchards. Uttar
Pradesh is the home of world famous mango varieties
which includes Chausa, Gulab Khas, Daseri, Bombay
Green, Langra, Amrapali and many more. The others
include Jaggery (Gur) and Dairy products. Similarly
Mahoba is for Paan (beetle leaf) produce, Prayagraj for
its Guavas.
Natural Markers
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Unlocking the C
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y Tourism P
otential of n Purvanchal : Purvanchal is an important
geographic subregion of Uttar Pradesh and is within
the larger Bhojpuri region. It comprises the eastern
end of Uttar Pradesh and Bihar. Purvanchal is one of
the most ancient regions of India and enjoys a rich
heritage and culture, particularly because of its
association with cities like Varanasi and Gorakhpur.
A major religious hub in India, it is one of the seven
sacred cities (Sapta Puri) in Hinduism and Jainism,
and played an important role in the development of
Buddhism.
Purvanchali foods are mostly mild and are less hot in
term of spices used, but could be hotter and spicier
according to individual preference. The food is
tailor-made for the rural people. Purvanchali
people take pride in celebrating various festivals and
religious rites with food; as a result, their food
resembles the delicacies offered to deities.
n Awadh : Awadh is a region in the centre of the
modern Indian state of Uttar Pradesh, which was
before independence known as the United
Provinces of Agra and Oudh. It was established
around 1722 AD with Faizabad as its capital and
Saadat Ali Khan as its first Nawab and progenitor of
Nawabs of Awadh. The traditional capital of Awadh
The Nawabs of Awadh were masters of the
sophisticated courtly culture and diplomacy, in
which food played a role of paramount importance.
Innovation was constant in their kitchens. Nawabs
were very easily bored, so demanded and expected
constant innovation from their cooks, who obliged.
Often the Awadhi Cuisine is confused with Mughlai
food. But Awadhi cuisine is not Mughlai food but
has, rather, been influenced by Mughlai cooking
style. Awadhi cuisine is famous for its, a cooking
style achieved through the magical blending of
spices, slow-fire cooking and its seasonal harmony
with nature.
Braj delicacies are simple, tasty and as Saatvik as
people of Braj. Apart from its spiritual and religious
reverence Brajbhoomi is also known for its variant
culture and its mouth watering delicacies which are
prepared with a blend of its colourful culture and
n Braj :Braj, also known as Brij or Brijbhoomi, is a
region in India on both sides of the Yamuna river
with its centre at Mathura-Vrindavan in Uttar
Pradesh state encompassing the area which also
includes Palwal and Ballabhgarh in Haryana state,
Bharatpur district in Rajasthan state and Morena
District in Madhya Pradesh. Within Uttar Pradesh it
is very well demarcated culturally in the area which
stretches from the core Mathura to Aligarh,
Bharatpur, Agra, Farrukhabad, Palwal, Hathras,
Etawah, Mainpuri, Etah, Kasganj, Firozabad,
Morena, Bulandshahr,Ballabhgarh(Faridabad),
Baduan, Auraiya. This region is associated with Lord
Krishna is now the main centre of Krishna circuit of
Hindu pilgrimage.
had originally been Faizabad, but it was later moved
toLucknow, which serves as the present-day capital
of Uttar Pradesh.
The traditional cuisines of Uttar Pradesh comprises of
street food, finger food, Home cooked food for festivals
or Teohars. These food are often sold in road side, rail
sweetness of love and devotion. Brajbhoomi has
different tastes on its plate owing to the different
occasions and festive celebrations round the
calendar apart from its regular specialities in sweets
and savouries. The sweet aroma of the sweets and
savouries allure the people and their delectable taste
tempts them so much that they could not resist their
tongue tasting it again and again. Brajbhoomi which
is popularly regarded as the land of cows, cowherd
men and cowherd women and is eternally blessed by
the divinity of Lord Krishna is usually famous for its
rich milk products and milk-made sweets. Braj
prepared milk products are so delectable that even
Lord Krishna in his era could not resist himself from
stealing butter and demanding milk products as tax
from the cowherd maidens, so as to relish its sweet
taste.
Traditional Cuisines
stations and several tourist locations of Uttar Pradesh.
Starting from Petha & Bedhai of Agra , Pedha of Mathura
& Vrindavan, Ladoo in Sandila, there are several finger
licking delicious cuisines. The famous festival food and
drink includes thandai & bhang lassi during Holi , Uttar
Pradesh thali during Diwali, Ghevar during Shravan. No
talk on cuisines can be rounded off without mentioning
the traditional Paan of Benaras. Banarsi Paan is famous all
over India for its taste and ingredients, which at times
touch 50 in counts.
The natural markers refer to the eatable food products
which are direct from the nature including dairy
products, agri or farm products and orchards. Uttar
Pradesh is the home of world famous mango varieties
which includes Chausa, Gulab Khas, Daseri, Bombay
Green, Langra, Amrapali and many more. The others
include Jaggery (Gur) and Dairy products. Similarly
Mahoba is for Paan (beetle leaf) produce, Prayagraj for
its Guavas.
Natural Markers
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product due to the fact that one third of the trip budget is
spent on food consumption. Because of this, local
cuisine is an important factor in terms of holiday quality.
One of the most used definitions of food related tourism
is one proposed by (Lee et al., 2015): gastronomic
tourism "is a journey, in regions rich in gastronomic
resources, generates recreational experiences or have
entertainment purposes, which include: visits to
primary or secondary producers of gastronomic
Variety of definitions are in force to define the concept. 2
The most used ones are Cuisine Tourism / Gastronomic
Tourism and Culinary Tourism being the ones used in
tandem. These 3 terms are being used interchangeably.
However, the difference between the 3 have been
depicted in the diagram below:-
products, gastronomical festivals, fairs, events, cooking
demonstrations, food tastings or any activity related to
food."
1. Overview on Food related Tourism.
Can Food and tourism be interlinked? How does food or
more specifically the choice of food influence and
command tourism in a country? With the traditional
forms of tourism gradually dwindling and customized
thematic modes of tourism gaining popularity
exponentially, a new thematic mode with emphasis on
food has slowly but surely emerged and made its mark in
the tourism map of the world.
Overview & Classification of Culinary Tourism
Fig 1.1: The determinants of Food and Tourism
2 “Cuisine” refers to style of food preparation and cooking alone, “Gastronomy” is concerned with consumption of food and drink while
“Culinary” tends to emphasize the actual practice and style of food preparation as well as consumption as well as the social context in which food is acquired, prepared and eaten
Fig 1.2: Culinary tourism and its' specificity
Culinary tourism, thus, is a congregation of activities
that provide experiences of consumption and
appreciation of food and beverages, presented in such a
way that value the history, the culture and the
environment of a region.
The value chain of culinary tourism has been depicted in
the figure below. One can easily discern the gradual
value additions across the levels of agriculture, products,
service and finally the tourism, which leverages each and
every aspect from the farm to the service.
Fig 1.3: Cuisine tourism and its' value chain
Cuisine TourismDeals with Cooking of food
Gastronomic TourismDeals with consumption of food
Culinary TourismDeals with ingredient procurement,consumption in addition to social context
Food/ Beverage/ Gourmet Products & ExperiencesIt’s all about the experience a tourist derives out of visiting a specific destination
Chain & independent restaurants, InstitutionalThe Infrastructural backbone of Culinary Tourism of a particular location. There has been a surge of thematic restaurants with focus on local cuisine in recent times
Farms and MarketsComprises of the raw material that constitutes the very basic cornerstone of tourism
Mass Market, Artisanal, ExportAny specific cuisine that comes out of the localproduce and carries a touch of the local history,geography and culture
CULINARY TOURISM
FOOD SERVICE
FOOD & BEVERAGE PRODUCTS
AGRICULTURE
Tourism induces moreconsumption05Tourism motivates to reachglobal standards04Tourism requires country’swholesome development03Tourism meets and spreadsdemand across industries02Tourism creates Demand01
Tourism, on the other hand, is a human activity
necessary for life, which provides new experiences to
those who practice it, one that can reduce tension and
increase happiness in life. This creates and spreads
demand across various tourism sectors. Like all other
industries, this has been growing at a frantic pace and
across industries. If in the past mass tourism was the
main way of its manifestation, today, tourism is practiced
in small groups who look to live new experiences but
keep in mind the environment.
Food related or Food centric tourism is an emerging
phenomenon that is developing like a new tourist
Biological DeterminantsLike Hunger, Appetite, Taste
Economic DeterminantsCost, Income, Availability
Physical DeterminantsAccess, Education, Skills
Social DeterminantsLike culture, family, peers and meal patterns
Need for
Food
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product due to the fact that one third of the trip budget is
spent on food consumption. Because of this, local
cuisine is an important factor in terms of holiday quality.
One of the most used definitions of food related tourism
is one proposed by (Lee et al., 2015): gastronomic
tourism "is a journey, in regions rich in gastronomic
resources, generates recreational experiences or have
entertainment purposes, which include: visits to
primary or secondary producers of gastronomic
Variety of definitions are in force to define the concept. 2
The most used ones are Cuisine Tourism / Gastronomic
Tourism and Culinary Tourism being the ones used in
tandem. These 3 terms are being used interchangeably.
However, the difference between the 3 have been
depicted in the diagram below:-
products, gastronomical festivals, fairs, events, cooking
demonstrations, food tastings or any activity related to
food."
1. Overview on Food related Tourism.
Can Food and tourism be interlinked? How does food or
more specifically the choice of food influence and
command tourism in a country? With the traditional
forms of tourism gradually dwindling and customized
thematic modes of tourism gaining popularity
exponentially, a new thematic mode with emphasis on
food has slowly but surely emerged and made its mark in
the tourism map of the world.
Overview & Classification of Culinary Tourism
Fig 1.1: The determinants of Food and Tourism
2 “Cuisine” refers to style of food preparation and cooking alone, “Gastronomy” is concerned with consumption of food and drink while
“Culinary” tends to emphasize the actual practice and style of food preparation as well as consumption as well as the social context in which food is acquired, prepared and eaten
Fig 1.2: Culinary tourism and its' specificity
Culinary tourism, thus, is a congregation of activities
that provide experiences of consumption and
appreciation of food and beverages, presented in such a
way that value the history, the culture and the
environment of a region.
The value chain of culinary tourism has been depicted in
the figure below. One can easily discern the gradual
value additions across the levels of agriculture, products,
service and finally the tourism, which leverages each and
every aspect from the farm to the service.
Fig 1.3: Cuisine tourism and its' value chain
Cuisine TourismDeals with Cooking of food
Gastronomic TourismDeals with consumption of food
Culinary TourismDeals with ingredient procurement,consumption in addition to social context
Food/ Beverage/ Gourmet Products & ExperiencesIt’s all about the experience a tourist derives out of visiting a specific destination
Chain & independent restaurants, InstitutionalThe Infrastructural backbone of Culinary Tourism of a particular location. There has been a surge of thematic restaurants with focus on local cuisine in recent times
Farms and MarketsComprises of the raw material that constitutes the very basic cornerstone of tourism
Mass Market, Artisanal, ExportAny specific cuisine that comes out of the localproduce and carries a touch of the local history,geography and culture
CULINARY TOURISM
FOOD SERVICE
FOOD & BEVERAGE PRODUCTS
AGRICULTURE
Tourism induces moreconsumption05Tourism motivates to reachglobal standards04Tourism requires country’swholesome development03Tourism meets and spreadsdemand across industries02Tourism creates Demand01
Tourism, on the other hand, is a human activity
necessary for life, which provides new experiences to
those who practice it, one that can reduce tension and
increase happiness in life. This creates and spreads
demand across various tourism sectors. Like all other
industries, this has been growing at a frantic pace and
across industries. If in the past mass tourism was the
main way of its manifestation, today, tourism is practiced
in small groups who look to live new experiences but
keep in mind the environment.
Food related or Food centric tourism is an emerging
phenomenon that is developing like a new tourist
Biological DeterminantsLike Hunger, Appetite, Taste
Economic DeterminantsCost, Income, Availability
Physical DeterminantsAccess, Education, Skills
Social DeterminantsLike culture, family, peers and meal patterns
Need for
Food
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Culinary Tourism “as a concept” has evolved from a no
concept to a concrete theme over a period of 17 years as
understood from the researches undertaken by
accomplished researchers in the domain.
l Primary Stakeholders – This comprise of the
Food & Beverage Business, who deal predominantly
with food products and services.
The direct stakeholders of culinary tourism can be
divided into the following segments as depicted below.
l Auxiliary Stakeholders – This refers to the
secondary stakeholders who predominantly deal with
the indirect beneficiaries for Travel and Hospitality
Business
l Tertiary Stakeholders – This refers to the
stakeholders who play a vital role in providing support in
maintaining the entire culinary tourism ecosystem or
gain directly or indirectly from the same
Fig 1.4: Stakeholders of Cuisine tourism
The drivers of culinary tourism are as depicted below.
Consumer intent and drive coupled with positive vibes
for the industry and a platform for better interpretation
tool helps drive culinary tourism as a niche tourism
segment.
Fig 1.5: Major drivers of cuisine tourism
Fig 1.6: Evolution of Culinary Tourism as a concept
The major benefits that culinary tourism offers are as depicted in the illustration below:-
Fig 1.7: Major benefits from Culinary Tourism
Food & Beverage Business
Primary Stakeholders
Ÿ Distributors/ Importers/ Exporters
Ÿ Cooking Schools and Classes
Ÿ Producers & Manufacturers
Ÿ Food and Beverage Events
Ÿ Farms & Farmer Markets
Ÿ Restaurants/ Cafes/Bars
Ÿ Retail & Grocery
Related Business & Organizations
Tertiary Stakeholders
Ÿ Media
Ÿ Government
Ÿ Professional Services
Ÿ Academia
Ÿ Suppliers
Ÿ Trade Group
Ÿ Technology Platforms
Related Business & Organizations
Auxiliary Stakeholders
Ÿ Lodging
Ÿ Tourist Boards
Ÿ Tour Operations
Ÿ Transportations
Ÿ Meetings & Conventions
Ÿ Culinary Attractions
Better tool for interpretationTravellers seeking transformative and authentic travelexperience hail unique lens provided by local cuisine
Consumer demandConsumer (prompted by globlization and shifting
economic influence) are willing to experiment and try new
Positive Vibes forindustry
Colinary Tourism has gainedpopularity and has matured
worldwide
Electronic, Print,
Digital Media
InfluenceInflu
ence
Players in Hospitality
Industry
Culinary tourism
GROWTH
INCEPTON MATURITY2001-2012
Introduction of the concept of food as adescipline within the ecosystem of tourism
2017- PresentFood is now a main motivation for travelers choosing their destinations.Travelers are spending more time and money on unique food and beverage experience
2012-2017Food Tourism starts to catch on with mainstream tourism with the help andexposure from social media and televisionshows.
01
02
03
Increase in 'quality' touristsAttract and maintain Sustainable,respectful, and educated visitors.
Increased economic benefitBoth in urban and rural contexts
(lodging, foodservice, transportation, general tourism).
Increased Media CoverageIncluding Social Media
influencers and food andtravel bloggers.
Increased CommunityAwarenessExpress pride in local culinary cultures
Increased Revenue collectionIncreased tax revenue collectionallocated to government Authorities
Discovering competitive advantage Showcase unique selling proposition (i.e. unique/local food and drink).
$
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Culinary Tourism “as a concept” has evolved from a no
concept to a concrete theme over a period of 17 years as
understood from the researches undertaken by
accomplished researchers in the domain.
l Primary Stakeholders – This comprise of the
Food & Beverage Business, who deal predominantly
with food products and services.
The direct stakeholders of culinary tourism can be
divided into the following segments as depicted below.
l Auxiliary Stakeholders – This refers to the
secondary stakeholders who predominantly deal with
the indirect beneficiaries for Travel and Hospitality
Business
l Tertiary Stakeholders – This refers to the
stakeholders who play a vital role in providing support in
maintaining the entire culinary tourism ecosystem or
gain directly or indirectly from the same
Fig 1.4: Stakeholders of Cuisine tourism
The drivers of culinary tourism are as depicted below.
Consumer intent and drive coupled with positive vibes
for the industry and a platform for better interpretation
tool helps drive culinary tourism as a niche tourism
segment.
Fig 1.5: Major drivers of cuisine tourism
Fig 1.6: Evolution of Culinary Tourism as a concept
The major benefits that culinary tourism offers are as depicted in the illustration below:-
Fig 1.7: Major benefits from Culinary Tourism
Food & Beverage Business
Primary Stakeholders
Ÿ Distributors/ Importers/ Exporters
Ÿ Cooking Schools and Classes
Ÿ Producers & Manufacturers
Ÿ Food and Beverage Events
Ÿ Farms & Farmer Markets
Ÿ Restaurants/ Cafes/Bars
Ÿ Retail & Grocery
Related Business & Organizations
Tertiary Stakeholders
Ÿ Media
Ÿ Government
Ÿ Professional Services
Ÿ Academia
Ÿ Suppliers
Ÿ Trade Group
Ÿ Technology Platforms
Related Business & Organizations
Auxiliary Stakeholders
Ÿ Lodging
Ÿ Tourist Boards
Ÿ Tour Operations
Ÿ Transportations
Ÿ Meetings & Conventions
Ÿ Culinary Attractions
Better tool for interpretationTravellers seeking transformative and authentic travelexperience hail unique lens provided by local cuisine
Consumer demandConsumer (prompted by globlization and shifting
economic influence) are willing to experiment and try new
Positive Vibes forindustry
Colinary Tourism has gainedpopularity and has matured
worldwide
Electronic, Print,
Digital Media
InfluenceInflu
ence
Players in Hospitality
Industry
Culinary tourism
GROWTH
INCEPTON MATURITY2001-2012
Introduction of the concept of food as adescipline within the ecosystem of tourism
2017- PresentFood is now a main motivation for travelers choosing their destinations.Travelers are spending more time and money on unique food and beverage experience
2012-2017Food Tourism starts to catch on with mainstream tourism with the help andexposure from social media and televisionshows.
01
02
03
Increase in 'quality' touristsAttract and maintain Sustainable,respectful, and educated visitors.
Increased economic benefitBoth in urban and rural contexts
(lodging, foodservice, transportation, general tourism).
Increased Media CoverageIncluding Social Media
influencers and food andtravel bloggers.
Increased CommunityAwarenessExpress pride in local culinary cultures
Increased Revenue collectionIncreased tax revenue collectionallocated to government Authorities
Discovering competitive advantage Showcase unique selling proposition (i.e. unique/local food and drink).
$
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1. Who is a culinary tourist?
A typical profile of a culinary traveller is as indicated in the pictogram below:-
2. What does a culinary traveller look like?
A 2016 Food Travel Research by the World Food Travel Association (WFTA), shows that 93% of travelers can now be
considered food travelers. By "food travelers", WFTA says, "means travelers who participated in a food or beverage
experience other than dining out, at some time in the past 12 months".
Culinary tourism can be classified into 4 broad 3
categories (IIEC) that is on facilities (predominantly
2. Classification of Culinary tourism Infrastructure), events (Predominantly Interactions),
activities (pinpointed towards Experiences) and
Organizations (pointing towards Certification)
Fig 1.8: Classification of Culinary Tourism
Culinary Tourism Classification
Facilities (Infrastructure)
Food procesing facilities (Tea/ Coffee)
Wineries/ Breweries
Farmers Market
Food Stores
Food Related Museum
Farms
Orchards
Vineyards
Urban Restaurant Districts
WineRoutes
Food Routes
Gourmet Trails
Consumer Shows
Food & Drink Shows
Cooking Equipment
Product launches
Festivals
Food Festival
Wine Festival
Harvest Festival
Activities (Experiences)
Dining
Picnic using local product
Purchasing retail Food/ beverages
Pick your own operations
Wine regions
Agricultural regions
City Food Districts
Cooking Schools
Wine Tasting/ Education
Visiting Wineries
Chef Competitions
Food related publication
Organizations (Certification)
Restaurant Classification
Food/ Wine Classification System
Associations
Consumption Touring Educational ObservationRoutesBuildings/
Structures Land Uses
Events (Interactions)
Source: Secondary Research
According to a sur vey f rom World Tour i sm 4Organization , over 88% of its members believe that
gastronomy is a strategic element in defining the
destination brand and image, and over 67% say that their
country has its own gourmet brand. In terms of tourism
products, the study conducted has shown that the most
important are : gastronomic events (79%), gastronomic
routes (62%), cooking courses and workshops (62%),
visits to local markets and producers (53%)
Currently, not all the aspects of the aforesaid
classification are being leveraged to its' full in one nation
or a region within a nation. Nations and organizations
are focussing on a few thematic areas, developing
concepts and successfully marketing the same. More
detailed discussion with regard to the same will be
undertaken with regard to the Countries and States in
ensuing sections.
3 “Adapted from Smith and Xiao
4 WTO, 2012. Global report on Food Tourism. Madrid: World Tourism Organization.
World over Traveller behaviour on Culinary Tourism
Fig 2.1: Profile of a Culinary Tourist
Higher socio-economic background
Middle to high income High interest in (food) culture
Strong desire to travel High interest in social and environmental issues
3. What do the Culinary Tourist prefer doing in a destination?
The modes adopted by the food traveller has been indicated in the figure below. The local market tour and visit to the
local market has been adjudged the best mode by the stakeholders of food industry.
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y Tourism P
otential of
1. Who is a culinary tourist?
A typical profile of a culinary traveller is as indicated in the pictogram below:-
2. What does a culinary traveller look like?
A 2016 Food Travel Research by the World Food Travel Association (WFTA), shows that 93% of travelers can now be
considered food travelers. By "food travelers", WFTA says, "means travelers who participated in a food or beverage
experience other than dining out, at some time in the past 12 months".
Culinary tourism can be classified into 4 broad 3
categories (IIEC) that is on facilities (predominantly
2. Classification of Culinary tourism Infrastructure), events (Predominantly Interactions),
activities (pinpointed towards Experiences) and
Organizations (pointing towards Certification)
Fig 1.8: Classification of Culinary Tourism
Culinary Tourism Classification
Facilities (Infrastructure)
Food procesing facilities (Tea/ Coffee)
Wineries/ Breweries
Farmers Market
Food Stores
Food Related Museum
Farms
Orchards
Vineyards
Urban Restaurant Districts
WineRoutes
Food Routes
Gourmet Trails
Consumer Shows
Food & Drink Shows
Cooking Equipment
Product launches
Festivals
Food Festival
Wine Festival
Harvest Festival
Activities (Experiences)
Dining
Picnic using local product
Purchasing retail Food/ beverages
Pick your own operations
Wine regions
Agricultural regions
City Food Districts
Cooking Schools
Wine Tasting/ Education
Visiting Wineries
Chef Competitions
Food related publication
Organizations (Certification)
Restaurant Classification
Food/ Wine Classification System
Associations
Consumption Touring Educational ObservationRoutesBuildings/
Structures Land Uses
Events (Interactions)
Source: Secondary Research
According to a sur vey f rom World Tour i sm 4Organization , over 88% of its members believe that
gastronomy is a strategic element in defining the
destination brand and image, and over 67% say that their
country has its own gourmet brand. In terms of tourism
products, the study conducted has shown that the most
important are : gastronomic events (79%), gastronomic
routes (62%), cooking courses and workshops (62%),
visits to local markets and producers (53%)
Currently, not all the aspects of the aforesaid
classification are being leveraged to its' full in one nation
or a region within a nation. Nations and organizations
are focussing on a few thematic areas, developing
concepts and successfully marketing the same. More
detailed discussion with regard to the same will be
undertaken with regard to the Countries and States in
ensuing sections.
3 “Adapted from Smith and Xiao
4 WTO, 2012. Global report on Food Tourism. Madrid: World Tourism Organization.
World over Traveller behaviour on Culinary Tourism
Fig 2.1: Profile of a Culinary Tourist
Higher socio-economic background
Middle to high income High interest in (food) culture
Strong desire to travel High interest in social and environmental issues
3. What do the Culinary Tourist prefer doing in a destination?
The modes adopted by the food traveller has been indicated in the figure below. The local market tour and visit to the
local market has been adjudged the best mode by the stakeholders of food industry.
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Fig 2.2: Destination specific activities of culinary tourists
3. What do the Culinary Tourist prefer doing in a destination?
The modes adopted by the food traveller has been indicated in the figure below. The local market tour and visit to the
local market has been adjudged the best mode by the stakeholders of food industry.
5. Trends obser ved amongst the
C u l i n a r y To u r i s t i n c h o o s i n g a
particular destination
l The good gastronomical reputation of a
region is fundamental for tourism - For
instance, besides reasons such as the rich cultural
heritage, history, architecture, and beautiful
landscape, cuisine is among the most important
factors for travellers for choosing a destination.
l There is high interest in experimenting with
products from different cultures across
generations - globalization and the subsequent
cultural shift from West to East is making consumers
more open-minded in terms of food willing to try
new, exotic products.
l Young generation is the major driving force
behind culinary tourism –Y oung population are
a trend-setting generation in food, among other
sectors. This generation craves for ethically
produced food, quick meals, love of discovering new
cuisines. Cooking, visiting food markets to collect
ingredients, consuming street food, exploring the
different restaurants of a destination travelers can
get an authentic glimpse into a destination.
l Older Travellers are becoming more open-
minded when it comes to food - Other
generations are showing growing interest in
gastronomic tourism too. Growing disposable
income; the maturation of the travel market,
meaning a higher number of experienced travellers;
and the willingness to experiment are translated
into higher demand for culinary experiences among
older cohorts.
According to reports, 27.6% agreed with the fact
that the popularity of a destination in terms of food
and drink is a major factor that helps them decide
where to go on holiday.
Major influencers of culinary tourism includes the
following:-
o 17% more likely to consider social media when
booking
o 12% more likely to consider recommendations by
friends and relatives
l Food of a particular location drives where to
go
l Major influencers
o 12% more likely to consider news, articles, blogs
83
76
69
65
43
31
24
21
10
3
Taking a local market tour
Visiting a local market
Dining in the home of a local
Taking a food tour
Taking a beverage tour
Watching Travel shows or video
Talking to destination or hotel staff
Self guided food or beverage tour
Reading guidebooks
Reading brochures
Source: State of the Food Travel Industry Report 2019
Culinary Tourist can be segmented into the following categories/ segments as depicted below, each one of which have
inherent distinctiveness earmarked.
4. What segments can a Culinary Tourist be divided into?
Fig 2.3: Segments of Culinary tourists
Fig 2.4: Typical behavioural pattern of culinary tourists
Deliberate” Culinary
Travelers (Existential &
Experimental)
“The availability of culinary
activities was a key reason I
chose to take the trip or
destination”
Opportunistic Culinary
Travelers (Divisionary)
I sought out culinary activities
on my travels but they were
not necessarily a factor in
making a choice
Accidental” Culinary
Travelers (Recreational)
“I participated in
culinary/wine related
activities, simply because they
were available.”
Fig 2.4: Typical behavioural pattern of culinary tourists
Recreational
They prefer familiar
food to feel safe &
comfortable
Diversionary
They love to party. Don't
Research dining
information
Existential
Seek local and regional
cuisines where locals eat
Experimental
Trendy, embrace latest
food, flavours and cooking
techniques
01 02 0304
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Fig 2.2: Destination specific activities of culinary tourists
3. What do the Culinary Tourist prefer doing in a destination?
The modes adopted by the food traveller has been indicated in the figure below. The local market tour and visit to the
local market has been adjudged the best mode by the stakeholders of food industry.
5. Trends obser ved amongst the
C u l i n a r y To u r i s t i n c h o o s i n g a
particular destination
l The good gastronomical reputation of a
region is fundamental for tourism - For
instance, besides reasons such as the rich cultural
heritage, history, architecture, and beautiful
landscape, cuisine is among the most important
factors for travellers for choosing a destination.
l There is high interest in experimenting with
products from different cultures across
generations - globalization and the subsequent
cultural shift from West to East is making consumers
more open-minded in terms of food willing to try
new, exotic products.
l Young generation is the major driving force
behind culinary tourism –Y oung population are
a trend-setting generation in food, among other
sectors. This generation craves for ethically
produced food, quick meals, love of discovering new
cuisines. Cooking, visiting food markets to collect
ingredients, consuming street food, exploring the
different restaurants of a destination travelers can
get an authentic glimpse into a destination.
l Older Travellers are becoming more open-
minded when it comes to food - Other
generations are showing growing interest in
gastronomic tourism too. Growing disposable
income; the maturation of the travel market,
meaning a higher number of experienced travellers;
and the willingness to experiment are translated
into higher demand for culinary experiences among
older cohorts.
According to reports, 27.6% agreed with the fact
that the popularity of a destination in terms of food
and drink is a major factor that helps them decide
where to go on holiday.
Major influencers of culinary tourism includes the
following:-
o 17% more likely to consider social media when
booking
o 12% more likely to consider recommendations by
friends and relatives
l Food of a particular location drives where to
go
l Major influencers
o 12% more likely to consider news, articles, blogs
83
76
69
65
43
31
24
21
10
3
Taking a local market tour
Visiting a local market
Dining in the home of a local
Taking a food tour
Taking a beverage tour
Watching Travel shows or video
Talking to destination or hotel staff
Self guided food or beverage tour
Reading guidebooks
Reading brochures
Source: State of the Food Travel Industry Report 2019
Culinary Tourist can be segmented into the following categories/ segments as depicted below, each one of which have
inherent distinctiveness earmarked.
4. What segments can a Culinary Tourist be divided into?
Fig 2.3: Segments of Culinary tourists
Fig 2.4: Typical behavioural pattern of culinary tourists
Deliberate” Culinary
Travelers (Existential &
Experimental)
“The availability of culinary
activities was a key reason I
chose to take the trip or
destination”
Opportunistic Culinary
Travelers (Divisionary)
I sought out culinary activities
on my travels but they were
not necessarily a factor in
making a choice
Accidental” Culinary
Travelers (Recreational)
“I participated in
culinary/wine related
activities, simply because they
were available.”
Fig 2.4: Typical behavioural pattern of culinary tourists
Recreational
They prefer familiar
food to feel safe &
comfortable
Diversionary
They love to party. Don't
Research dining
information
Existential
Seek local and regional
cuisines where locals eat
Experimental
Trendy, embrace latest
food, flavours and cooking
techniques
01 02 0304
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Gram:- It is the largest growing crop among all cereal
crop in the state. Banda, Hamirpur, Jhansi, Lalitpur,
Jalaun, Mirzapur, Sonbhadra, Kanpur, Fatehpur, Sitapur,
Barabanki, Allahabad and Agra are the main districts
where gram is grown. Hamirpur is the largest producer
of gram in the state. Mustard:- It is the largest growing
crop in the state among all the oilseeds crops. Uttar
Pradesh is the second largest producer of mustard in
India after Rajasthan. Gonda, Bahraich, Mirzapur,
Saharanpur, Sonbhadra, Kanpur, Sitrapur, Etah, Meerut,
Faizabad, Etawah, Sultanpur, Mathura, Aligarh and
Bulandshahr are the main districts where mustard is
grown.
wheat. Due to high rainfall the Eastern and North-
Eastern districtsof Uttar Pradesh have low yield of
wheat.
Barley:- It is grown best in sandy and alluvial soils. It is a
short growing season crop and has good drought
tolerance. Its geographic conditions are as same as the
wheat. Uttar Pradesh is the second largest producer of
barley after Rajasthan. Varanasi, Azamgarh, Jaunpur,
Ballia, Mau, Ghazipur, Gorakhpur, Etah, Allahabad and
Pratapgarh are the districts where barley is grown.
Sugarcane:- It is the most important cash crop in the
state. Uttar Pradesh ranks first in the terms of
production of sugarcane in the country. It is sown on the
13% of the total cultivable land in the state. It requires
Kharif Crops: The crops which are grown during the
monsoon (rainy season) are called kharif crops. Seeds of
the crops are sown in the beginning of the monsoon
season (May to July). After maturation, these crops are
harvested at the end of the monsoon season from
September to October. These crops require high
temperature and more water. Important crops of this
season are rice, cotton, jute, sugarcane, arhar, bajra,
groundnut, maize, etc. Major crop of kharif season are
discussed below:
Rice:- Uttar Pradesh ranks 2nd in India in the
production of rice after West Bengal. It is sown in the
Terai region which includes Shravasti, Maharajganj,
Bahraich, Kushinagar, Deoria, Balrampur, Shahjahanpur,
Mau, Varanasi, Lucknow, Ballia, Saharanpur and Pilibhit
districts. Rice is extensively grown in Shahjahanpur.
Zaid Crops: Zaid crops are sown between Rabi and
Kharif crops. These are grown in March-April and
harvested in June-July. The zaid crops require warm dry
weather for growth and longer day length for flowering.
The main zaid crops are watermelon, muskmelon, bitter
gourd, pumpkin, cucumber and seasonal fruits and
vegetables.
100- 200 cm rainfall and clayey loam soil. It is grown in
two belts:
Maize:- Uttar Pradesh ranks third in the production of
maize in India. It is a rainy crop. It is grown in the
districts in the districts like Meerut, Ghaziabad,
Bulandshahr, Farrukhabad, Gonda, Jaunpur, Etah,
Firozabad and Manipuri. Manipuri is the largest
producer of maize in the state.
Ganga-Yamuna Doab : I t includes Meerut,
Muzaffarnagar, Ghaziabad, Bulandshahar, Aligarh,
Saharanpur and Moradabad districts. Muzaffarnagar is
the largest producer of sugarcane. Uttar Pradesh
Council of Sugarcane Research was established in1912
in Shahjahanpur.
Bajra:- It is grown in May and July and harvested in
September and December. It is produced by Agra,
Aligarh, Moradabad, Mathura, Budaun, Firozabad,
Etawah, Manipuri, Kanpur, Ghaziabad, Farrukhabad and
Pratapgarh districts. Aligarh is the largest producer of
bajra in the state.
Terai Belt: It includes Rampur, Bareilly, Pilibhit,
Sitapur, LakhimpurKheri, Gonda, Faizabad, Azamgarh,
Mau, Jaunpur, Basti, Ballia, Maharajganj, Deoria and
Gorakhpur districts.
Arhar:- It is an important cereal crop in the state. Bajra
and barley are sown along with this crop. Varanasi,
Jhansi, Lalitpur, Allahabad, Hamirpur and Lucknow are
the main districts where Arhar pulses are grown.
Hamirpur is the largest producer of arhar crop.
Groundnut:- It is mainly grown in the districts of
Sitapur, Hardoi, Etah, Badaun, Moradabad, etc on a
small scale. The cultivation of groundnut takes more
time due to arid climate. It needs sandy soil for growth.
It is sown in June and July and harvested in November
and December.
History & Food Culture of Uttar Pradesh
The Cuisine of Uttar Pradesh has a large variety of
dishes. The cuisine consists of both vegetarian and non-
vegetarian dishes of different varieties. The cuisines
reflect the heritage & culture of every region of the
State.
According to Hindu legend, the divine king Shri Rama of
the Ramayana epic reigned in Ayodhya, the capital of
Kosala. The kingdom of Kosala, in the Mahajanapada era,
was located within the regional boundaries of modern-
day Uttar Pradesh.
Lord Krishna, who plays a key role in the Mahabharata
epic and is revered as the eighth reincarnation (Avatar)
of the Hindu god Vishnu, is said to have been born in the
city of Mathura, in Uttar Pradesh. The aftermath of the
Mahabharata yuddh is believed to have taken place in the
area between the Upper Doab and Delhi, (in what was
Kuru Mahajanapada), during the reign of the Pandava
king Yudhishthira. The kingdom of the Kurus
corresponds to the Black and Red Ware and Painted
Gray Ware culture and the beginning of the Iron Age in
North-west India, around 1000 BC.
Known as the land of Lord Krishna or Brajbhoomi, the
ancient or oldest food culture was simple, tasty and
Saatvik.
Major Food Crops of Uttar Pradesh
The main types of crop in Uttar Pradesh are
Rabi crops, Kharif crop, and Zaid crops. These crops
are briefly discussed below:
Wheat:- It is produced in the largest part of the state in
about 24% agricultural land. Uttar Pradesh ranks first in
wheat production. Ganga-Yamuna and Ganga-Ghaghara
doab are the largest wheat producing area in which
Gorakhpur, Meerut, Bulandshahr, Saharanpur, Agra,
Aligarh, Muzaffarnagar, Moradabad, Kanpur, Etawah,
Farrukhabad and Fatehpur are the main producers of
Rabi Crops: These crops are sown in winter season in
October to December and harvested in the month of
February to April. These crops need less water and
average temperature. Important Rabi crops are wheat,
barley, gram, masoor, potato, pulses, etc. Some
important rabi crops are given below:
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Gram:- It is the largest growing crop among all cereal
crop in the state. Banda, Hamirpur, Jhansi, Lalitpur,
Jalaun, Mirzapur, Sonbhadra, Kanpur, Fatehpur, Sitapur,
Barabanki, Allahabad and Agra are the main districts
where gram is grown. Hamirpur is the largest producer
of gram in the state. Mustard:- It is the largest growing
crop in the state among all the oilseeds crops. Uttar
Pradesh is the second largest producer of mustard in
India after Rajasthan. Gonda, Bahraich, Mirzapur,
Saharanpur, Sonbhadra, Kanpur, Sitrapur, Etah, Meerut,
Faizabad, Etawah, Sultanpur, Mathura, Aligarh and
Bulandshahr are the main districts where mustard is
grown.
wheat. Due to high rainfall the Eastern and North-
Eastern districtsof Uttar Pradesh have low yield of
wheat.
Barley:- It is grown best in sandy and alluvial soils. It is a
short growing season crop and has good drought
tolerance. Its geographic conditions are as same as the
wheat. Uttar Pradesh is the second largest producer of
barley after Rajasthan. Varanasi, Azamgarh, Jaunpur,
Ballia, Mau, Ghazipur, Gorakhpur, Etah, Allahabad and
Pratapgarh are the districts where barley is grown.
Sugarcane:- It is the most important cash crop in the
state. Uttar Pradesh ranks first in the terms of
production of sugarcane in the country. It is sown on the
13% of the total cultivable land in the state. It requires
Kharif Crops: The crops which are grown during the
monsoon (rainy season) are called kharif crops. Seeds of
the crops are sown in the beginning of the monsoon
season (May to July). After maturation, these crops are
harvested at the end of the monsoon season from
September to October. These crops require high
temperature and more water. Important crops of this
season are rice, cotton, jute, sugarcane, arhar, bajra,
groundnut, maize, etc. Major crop of kharif season are
discussed below:
Rice:- Uttar Pradesh ranks 2nd in India in the
production of rice after West Bengal. It is sown in the
Terai region which includes Shravasti, Maharajganj,
Bahraich, Kushinagar, Deoria, Balrampur, Shahjahanpur,
Mau, Varanasi, Lucknow, Ballia, Saharanpur and Pilibhit
districts. Rice is extensively grown in Shahjahanpur.
Zaid Crops: Zaid crops are sown between Rabi and
Kharif crops. These are grown in March-April and
harvested in June-July. The zaid crops require warm dry
weather for growth and longer day length for flowering.
The main zaid crops are watermelon, muskmelon, bitter
gourd, pumpkin, cucumber and seasonal fruits and
vegetables.
100- 200 cm rainfall and clayey loam soil. It is grown in
two belts:
Maize:- Uttar Pradesh ranks third in the production of
maize in India. It is a rainy crop. It is grown in the
districts in the districts like Meerut, Ghaziabad,
Bulandshahr, Farrukhabad, Gonda, Jaunpur, Etah,
Firozabad and Manipuri. Manipuri is the largest
producer of maize in the state.
Ganga-Yamuna Doab : I t includes Meerut,
Muzaffarnagar, Ghaziabad, Bulandshahar, Aligarh,
Saharanpur and Moradabad districts. Muzaffarnagar is
the largest producer of sugarcane. Uttar Pradesh
Council of Sugarcane Research was established in1912
in Shahjahanpur.
Bajra:- It is grown in May and July and harvested in
September and December. It is produced by Agra,
Aligarh, Moradabad, Mathura, Budaun, Firozabad,
Etawah, Manipuri, Kanpur, Ghaziabad, Farrukhabad and
Pratapgarh districts. Aligarh is the largest producer of
bajra in the state.
Terai Belt: It includes Rampur, Bareilly, Pilibhit,
Sitapur, LakhimpurKheri, Gonda, Faizabad, Azamgarh,
Mau, Jaunpur, Basti, Ballia, Maharajganj, Deoria and
Gorakhpur districts.
Arhar:- It is an important cereal crop in the state. Bajra
and barley are sown along with this crop. Varanasi,
Jhansi, Lalitpur, Allahabad, Hamirpur and Lucknow are
the main districts where Arhar pulses are grown.
Hamirpur is the largest producer of arhar crop.
Groundnut:- It is mainly grown in the districts of
Sitapur, Hardoi, Etah, Badaun, Moradabad, etc on a
small scale. The cultivation of groundnut takes more
time due to arid climate. It needs sandy soil for growth.
It is sown in June and July and harvested in November
and December.
History & Food Culture of Uttar Pradesh
The Cuisine of Uttar Pradesh has a large variety of
dishes. The cuisine consists of both vegetarian and non-
vegetarian dishes of different varieties. The cuisines
reflect the heritage & culture of every region of the
State.
According to Hindu legend, the divine king Shri Rama of
the Ramayana epic reigned in Ayodhya, the capital of
Kosala. The kingdom of Kosala, in the Mahajanapada era,
was located within the regional boundaries of modern-
day Uttar Pradesh.
Lord Krishna, who plays a key role in the Mahabharata
epic and is revered as the eighth reincarnation (Avatar)
of the Hindu god Vishnu, is said to have been born in the
city of Mathura, in Uttar Pradesh. The aftermath of the
Mahabharata yuddh is believed to have taken place in the
area between the Upper Doab and Delhi, (in what was
Kuru Mahajanapada), during the reign of the Pandava
king Yudhishthira. The kingdom of the Kurus
corresponds to the Black and Red Ware and Painted
Gray Ware culture and the beginning of the Iron Age in
North-west India, around 1000 BC.
Known as the land of Lord Krishna or Brajbhoomi, the
ancient or oldest food culture was simple, tasty and
Saatvik.
Major Food Crops of Uttar Pradesh
The main types of crop in Uttar Pradesh are
Rabi crops, Kharif crop, and Zaid crops. These crops
are briefly discussed below:
Wheat:- It is produced in the largest part of the state in
about 24% agricultural land. Uttar Pradesh ranks first in
wheat production. Ganga-Yamuna and Ganga-Ghaghara
doab are the largest wheat producing area in which
Gorakhpur, Meerut, Bulandshahr, Saharanpur, Agra,
Aligarh, Muzaffarnagar, Moradabad, Kanpur, Etawah,
Farrukhabad and Fatehpur are the main producers of
Rabi Crops: These crops are sown in winter season in
October to December and harvested in the month of
February to April. These crops need less water and
average temperature. Important Rabi crops are wheat,
barley, gram, masoor, potato, pulses, etc. Some
important rabi crops are given below:
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Fig 2.5: Food Crops of Uttar Pradesh Uttar Pradesh Dairy & Milk Products
The Uttar Pradesh dairy market is significantly
supporting the growth of the dairy industry in India,
which attained a value of almost USD 144.55 billion in
the year 2020. The industry in India is further expected
to grow at a CAGR of 6% between 2021 and 2026 to
reach a value of almost USD 205.04 billion by 2026.
l Dairy Whitener l Infant Food
l Ice Cream l Table Butter
l Frozen/FlavouredY oghurt l Lassi
The market is divided on the basis of product type into:
l Flavoured milk l UHT Milk
l Liquid milk l Ghee
l Curd l Paneer
l Skimmed Milk Powder l Fresh Cream
l Butter Milk l Cheese
l Malt Based Beverages l Sweet Condensed Milk
Market Analysis
The Uttar Pradesh dairy market is driven by an
increasing population and escalating disposable incomes
in India. On account of this, a majority of the population
is willing to spend more on milk and milk products. In
addition to this, altering food habits and increasing
health-consciousness amongst the consumers are some
of the factors that have led to an accelerated shift towards
organic dairy products. As a result, the growth of the
industry in India is propelled forward, along with the
market in Uttar Pradesh. Due to the rising working
population, the market is witnessing a soaring demand
for ready-to-eat products. Fur thermore, the
Government of Uttar Pradesh has offered various
subsidies to promote the production of dairy products.
5 Source : Expert Market Research Report
Fig 2.6: Milk Production of Uttar Pradesh
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Fig 2.5: Food Crops of Uttar Pradesh Uttar Pradesh Dairy & Milk Products
The Uttar Pradesh dairy market is significantly
supporting the growth of the dairy industry in India,
which attained a value of almost USD 144.55 billion in
the year 2020. The industry in India is further expected
to grow at a CAGR of 6% between 2021 and 2026 to
reach a value of almost USD 205.04 billion by 2026.
l Dairy Whitener l Infant Food
l Ice Cream l Table Butter
l Frozen/FlavouredY oghurt l Lassi
The market is divided on the basis of product type into:
l Flavoured milk l UHT Milk
l Liquid milk l Ghee
l Curd l Paneer
l Skimmed Milk Powder l Fresh Cream
l Butter Milk l Cheese
l Malt Based Beverages l Sweet Condensed Milk
Market Analysis
The Uttar Pradesh dairy market is driven by an
increasing population and escalating disposable incomes
in India. On account of this, a majority of the population
is willing to spend more on milk and milk products. In
addition to this, altering food habits and increasing
health-consciousness amongst the consumers are some
of the factors that have led to an accelerated shift towards
organic dairy products. As a result, the growth of the
industry in India is propelled forward, along with the
market in Uttar Pradesh. Due to the rising working
population, the market is witnessing a soaring demand
for ready-to-eat products. Fur thermore, the
Government of Uttar Pradesh has offered various
subsidies to promote the production of dairy products.
5 Source : Expert Market Research Report
Fig 2.6: Milk Production of Uttar Pradesh
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Guava contains maximum vitamin C content per l00g. of
pulp after amla. It contains antioxidant factors and can
control systolic blood pressure. It is good source of
roughage and help in removal of constipation. In India it
Guavas of Uttar Pradesh is cultivated almost throughout except higher hills. It
gives two crops in a year. That is why it is being preferred
for plating in soils where citrus cannot be grown. Two
main cultivars which originated in Allahabad and
Lucknow in Uttar Pradesh occupies most of the area
under guava.
5 Source : Mango Biodiversity in Easter U.P. (Indian Journal of Traditional Knowledge) Vol. 14 (2)
Fig 2.8: Guava Varieties of Uttar Pradesh
Mangoes of Uttar Pradesh
Mango is the most widely cultivated fruit crop of India and reportedly there are over 1,000 varieties found in the country. It is one of the choicest fruits of the country and has a long history of cultivation. Mango has been mentioned in ancient Vedic texts as well as in notes of foreign travelers. The fact that Mughal emperors promoted cultivation of the best mango varieties and planted many large orchards is an enduring testimony to the tremendous value of mango in Indian society and culture. Many of the commercial mango varieties emerged as chance seedlings during Mughal rule. Available records indicate that Indian people had accumulated substantial knowledge on mango culture by 16th century AD or even earlier. The mango tree and its different parts are deeply embedded in Indian art and
tradition and have been an integral part of Indian cultural heritage from time immemorial.
Mango is grown in almost all the states of India and Uttar Pradesh is one of the leading producers. Many of the choicest mango varieties have originated in this state, which produces over 20% of the total mangoes in India. Thanks to the rich genetic wealth of mangoes in Uttar Pradesh, the fruit harvest extends for over three months, from mid May to end of August. Indigenous knowledge, also referred to as traditional ecological knowledge (TEK), has been acquired through close interaction and informal experimentation with nature and is crucial to natural resource management and sustainable livelihoods of local communities worldwide. Among the many tropical fruits, mango has been identified as the most important from a socio-cultural, commercial and environmental point of view.
Fig 2.7: Mango Varieties of Uttar Pradesh
S.No. Varieties Description
2 Dasheri Best varieties of the countryl
Flesh is fibrelessl
1 Bombay Green Fruit size is mediuml
Fruit size is small-medium l
Biennial in habit l
Shape ovate oblong with spinach green colour,l
Early season variety l
Shape is elongated with yellow fruit colourl
3 Langra Trees vigorous and spreadingl
Fruit medium & ovate in shape with lettuce green colourl
Skin is very thin and pulp is very sweetl
4 Chausa Fruit large, ovate to oval oblique in shape l
Light yellow in colour with fibrous flesh l
Extremely sweet in tastel
5 Amrapali Hybrid Variety of Dasheri & Neeluml
The tree is a dwarf, regular-bearer, with clusters of small-sized fruitsl
1 Lucknow 49 It is prolific bearer, greenish yellow with milky white sweet pulp andl
rough surface.
Fruits are round, greenish yellow in colour with a sweet taste6Redl
Fleshed
S.No. Varieties Description
Shell is fairly thick, contains fairly soft few seeds in inner portion ofl
pulp.
2 Allahabad Safeda This is the most famous variety gown in Uttar Pradesh.l
Tree is medium in height (5.8-6.5m) with vigorous branching andl
dense foliage.
Fruits are medium in size (180g), round in shape with few seeds. Fruitl
is white fleshed with good keeping quality3Banarasi
The variety attains a height of 4.0 to 5.5 m with a broad crown andl
fruits are round
Light-yellow in colour.l
4 Chittidar The Chittidar is similar to the Safeda except that it has many pinkishl
red dots of the size of a pinhead on the surface of the fruit.
5 Harijha The variety attains a height of about 3.5 to 4.5 m and is sparselyl
branched.
Tree attains 3-5m height. l
The branches are spreading with roundish oval fruit, which hasl
yellowish skin with pink colour flesh.
7 Arka Mridula This variety is a selection from open pollinated seedlings of Allahabadl
Safeda.
Plants are semi-tall in nature and spreading. Fruits are round in shapel
and weigh about 180g. Skin is yellow in colour and O smooth. Flesh is white in colour.
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otential of
Guava contains maximum vitamin C content per l00g. of
pulp after amla. It contains antioxidant factors and can
control systolic blood pressure. It is good source of
roughage and help in removal of constipation. In India it
Guavas of Uttar Pradesh is cultivated almost throughout except higher hills. It
gives two crops in a year. That is why it is being preferred
for plating in soils where citrus cannot be grown. Two
main cultivars which originated in Allahabad and
Lucknow in Uttar Pradesh occupies most of the area
under guava.
5 Source : Mango Biodiversity in Easter U.P. (Indian Journal of Traditional Knowledge) Vol. 14 (2)
Fig 2.8: Guava Varieties of Uttar Pradesh
Mangoes of Uttar Pradesh
Mango is the most widely cultivated fruit crop of India and reportedly there are over 1,000 varieties found in the country. It is one of the choicest fruits of the country and has a long history of cultivation. Mango has been mentioned in ancient Vedic texts as well as in notes of foreign travelers. The fact that Mughal emperors promoted cultivation of the best mango varieties and planted many large orchards is an enduring testimony to the tremendous value of mango in Indian society and culture. Many of the commercial mango varieties emerged as chance seedlings during Mughal rule. Available records indicate that Indian people had accumulated substantial knowledge on mango culture by 16th century AD or even earlier. The mango tree and its different parts are deeply embedded in Indian art and
tradition and have been an integral part of Indian cultural heritage from time immemorial.
Mango is grown in almost all the states of India and Uttar Pradesh is one of the leading producers. Many of the choicest mango varieties have originated in this state, which produces over 20% of the total mangoes in India. Thanks to the rich genetic wealth of mangoes in Uttar Pradesh, the fruit harvest extends for over three months, from mid May to end of August. Indigenous knowledge, also referred to as traditional ecological knowledge (TEK), has been acquired through close interaction and informal experimentation with nature and is crucial to natural resource management and sustainable livelihoods of local communities worldwide. Among the many tropical fruits, mango has been identified as the most important from a socio-cultural, commercial and environmental point of view.
Fig 2.7: Mango Varieties of Uttar Pradesh
S.No. Varieties Description
2 Dasheri Best varieties of the countryl
Flesh is fibrelessl
1 Bombay Green Fruit size is mediuml
Fruit size is small-medium l
Biennial in habit l
Shape ovate oblong with spinach green colour,l
Early season variety l
Shape is elongated with yellow fruit colourl
3 Langra Trees vigorous and spreadingl
Fruit medium & ovate in shape with lettuce green colourl
Skin is very thin and pulp is very sweetl
4 Chausa Fruit large, ovate to oval oblique in shape l
Light yellow in colour with fibrous flesh l
Extremely sweet in tastel
5 Amrapali Hybrid Variety of Dasheri & Neeluml
The tree is a dwarf, regular-bearer, with clusters of small-sized fruitsl
1 Lucknow 49 It is prolific bearer, greenish yellow with milky white sweet pulp andl
rough surface.
Fruits are round, greenish yellow in colour with a sweet taste6Redl
Fleshed
S.No. Varieties Description
Shell is fairly thick, contains fairly soft few seeds in inner portion ofl
pulp.
2 Allahabad Safeda This is the most famous variety gown in Uttar Pradesh.l
Tree is medium in height (5.8-6.5m) with vigorous branching andl
dense foliage.
Fruits are medium in size (180g), round in shape with few seeds. Fruitl
is white fleshed with good keeping quality3Banarasi
The variety attains a height of 4.0 to 5.5 m with a broad crown andl
fruits are round
Light-yellow in colour.l
4 Chittidar The Chittidar is similar to the Safeda except that it has many pinkishl
red dots of the size of a pinhead on the surface of the fruit.
5 Harijha The variety attains a height of about 3.5 to 4.5 m and is sparselyl
branched.
Tree attains 3-5m height. l
The branches are spreading with roundish oval fruit, which hasl
yellowish skin with pink colour flesh.
7 Arka Mridula This variety is a selection from open pollinated seedlings of Allahabadl
Safeda.
Plants are semi-tall in nature and spreading. Fruits are round in shapel
and weigh about 180g. Skin is yellow in colour and O smooth. Flesh is white in colour.
22 23
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Unlocking the C
ulinary &
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otential of
Regional & Historical Cuisines
The Cuisines of Uttar Pradesh also reflects its History
and Culture. Each region of the state has its own unique
history & heritage which is reflected through its
Culinary & Cuisine.
The Chandela Rajputs who ruled Bundelkhand liked the
delicately cooked dishes of different tastes, texture,
appearance and flavors, which include the variety of
vegetarian and non - vegetarian dishes. The main uses of
n Bundelkhand Cuisines
Bundelkhand is spread over about 69,000 sq. km. of land
in seven districts of Uttar Pradesh (Chitrakut, Banda,
Jhansi, Jalaun, Hamirpur, Mahoba and Lalitpur) and six
districts of Madhya Pradesh (Chhatarpur, Tikamgarh,
Damoh, Sagar, Datia and Panna). Out of the total
population of about 14.5 million, about 7.8 million live
in the roughly 29,000 sq. km. area of Uttar Pradesh,
while about 6.7 million people live in the roughly
40,000 sq. km. area of Madhya Pradesh. Clearly the
Uttar Pradesh side is more densely populated. Leaving
aside Jhansi, in all districts over 70 per cent of the people
live in rural areas, the percentage going over 80 per cent
in a few districts.
the main ingredients are cloves, whole red chilies as the
area is in the warm climate, so that their cuisine tends to
be spicy, the use of species such as patthar phool, star
anise, Shahi jeera, bay leaves, coriander seeds are also
used in large quantities, since these peculiar flavoring
ingredients play a vital role in the formation of a thick
gravy. The cuisine of the Bundelkhand region is rather
rich and of varied quality because of the variety of
ingredients such as the use of pure ghee, mustard oil,
combinations of herbs and spices, the use of large
quantities of cloves, star-anise and cinnamon, extreme
hot and cold weather conditions and the culture of the
people of this region. Since most non-vegetarian dishes
have been prepared from game meats, vegetarian dishes
are also made from the ingredients from the local rivers
and ponds.
The region's staple diet is wheat as it grows locally. The
cooking method varies between stewing, roasting,
broiling, braising and frying. The Rajput liked non-
vegetarian dishes, i.e. mutton, fish and games
(particularly hunted). They were cooked in desi ghee
and flavored with herbs and spices, and preferred
cooking in a "dum" style. This area is covered by its
adjacent area, which had some influence on Uttar
Pradesh cooking style.
Fig 4.1: Famous Dishes of Bundelkhand
Culinary & Cuisines of Uttar Pradesh
S.No. Dishes Description
2 PAPREE It's served as a gram flour snack, garam masala; ajwain and deep fried and looks like a papad.
1 WANRIYA A dish made from pureed amla (Indian gooseberry) mixed with gram meal baked like kadhi, tempered with red chili powder and ghee.
3 MAHERI Coarsely ground maize is cooked with buttermilk
11 GOSHT BUNDELA Mutton is marinated with all whole spices, ground ginger, garlic, green chilies& onion, cooked in mustard oil
5 MURAR KE KEBAB Lotus root stems are cooked with Bengal gram, whole spices & ground together on stone, flatten into tikki shape & deep fried, served with chutney.
4 THADE BHATE Small brinjals which are stuffed with mixture of spices, ginger, garlic, onion & condiments ground together & then cooked in enough oil specialty is no water is used as it has enough thick gravy
12 CHIRONJI KA HALWA Charoli nuts are ground & cooked with desi ghee & sweetened
10 MURGH CHANDELA Chicken is cut in required cuts & marinated with all whole spices, ginger, garlic, green chilies& curd, cooked with pure desi ghee.
8 SEETA PHAL KA RAITA Yellow pumpkins boiled, passed through the grater mixed with curd tempered with asafoetida, red chilli powder
6 BARA It literally resembles with dahi Vada, Vada is made from deskinned black gram, but curd is not beaten properly, garnished with powdered red chillies, crushed broiled cumin seeds& served with green coriander / tamarind chutney.
7 BAFORI KI SABJEE This dish is steamed magodi of moong dal, prepared in gravy.
9 DOBRI It is a sweet dish made from Mahua, milk, charoli nuts & other dry fruits.
and Jainism, and played an important role in the
development of Buddhism.
Purvanchal is an important geographic subregion of
Uttar Pradesh and is within the larger Bhojpuri region. It
comprises the eastern end of Uttar Pradesh and Bihar.
Purvanchal is one of the most ancient regions of India
and enjoys a rich heritage and culture, particularly
because of its association with Varanasi and Gorakhpur. A
major religious hub in India, it is one of the seven sacred
cities (Sapta Puri) in Hinduism
n Purvanchal Cuisines Purvanchali foods are mostly mild and are less hot in
term of spices used, but could be hotter and spicier
according to individual preference. The food is tailor-
made for the rural people. Purvanchali people take
pride in celebrating various festivals and religious rites
with food; as a result, their food resembles the delicacies
offered to deities. The inhabitants of the Purvanchalis
region are predominantly agriculturists who sweat all
day long under the sun toiling in the farmlands. Also
known as peasant's food, a Purvanchali platter consists
of foods that are rich in calories and carbohydrates that
energises them and keep them active throughout the
day.
24 25
Unl
ocki
ng t
he C
ulin
ary
&
Gas
tron
omy
Tour
ism
Pot
enti
al o
f
Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
Regional & Historical Cuisines
The Cuisines of Uttar Pradesh also reflects its History
and Culture. Each region of the state has its own unique
history & heritage which is reflected through its
Culinary & Cuisine.
The Chandela Rajputs who ruled Bundelkhand liked the
delicately cooked dishes of different tastes, texture,
appearance and flavors, which include the variety of
vegetarian and non - vegetarian dishes. The main uses of
n Bundelkhand Cuisines
Bundelkhand is spread over about 69,000 sq. km. of land
in seven districts of Uttar Pradesh (Chitrakut, Banda,
Jhansi, Jalaun, Hamirpur, Mahoba and Lalitpur) and six
districts of Madhya Pradesh (Chhatarpur, Tikamgarh,
Damoh, Sagar, Datia and Panna). Out of the total
population of about 14.5 million, about 7.8 million live
in the roughly 29,000 sq. km. area of Uttar Pradesh,
while about 6.7 million people live in the roughly
40,000 sq. km. area of Madhya Pradesh. Clearly the
Uttar Pradesh side is more densely populated. Leaving
aside Jhansi, in all districts over 70 per cent of the people
live in rural areas, the percentage going over 80 per cent
in a few districts.
the main ingredients are cloves, whole red chilies as the
area is in the warm climate, so that their cuisine tends to
be spicy, the use of species such as patthar phool, star
anise, Shahi jeera, bay leaves, coriander seeds are also
used in large quantities, since these peculiar flavoring
ingredients play a vital role in the formation of a thick
gravy. The cuisine of the Bundelkhand region is rather
rich and of varied quality because of the variety of
ingredients such as the use of pure ghee, mustard oil,
combinations of herbs and spices, the use of large
quantities of cloves, star-anise and cinnamon, extreme
hot and cold weather conditions and the culture of the
people of this region. Since most non-vegetarian dishes
have been prepared from game meats, vegetarian dishes
are also made from the ingredients from the local rivers
and ponds.
The region's staple diet is wheat as it grows locally. The
cooking method varies between stewing, roasting,
broiling, braising and frying. The Rajput liked non-
vegetarian dishes, i.e. mutton, fish and games
(particularly hunted). They were cooked in desi ghee
and flavored with herbs and spices, and preferred
cooking in a "dum" style. This area is covered by its
adjacent area, which had some influence on Uttar
Pradesh cooking style.
Fig 4.1: Famous Dishes of Bundelkhand
Culinary & Cuisines of Uttar Pradesh
S.No. Dishes Description
2 PAPREE It's served as a gram flour snack, garam masala; ajwain and deep fried and looks like a papad.
1 WANRIYA A dish made from pureed amla (Indian gooseberry) mixed with gram meal baked like kadhi, tempered with red chili powder and ghee.
3 MAHERI Coarsely ground maize is cooked with buttermilk
11 GOSHT BUNDELA Mutton is marinated with all whole spices, ground ginger, garlic, green chilies& onion, cooked in mustard oil
5 MURAR KE KEBAB Lotus root stems are cooked with Bengal gram, whole spices & ground together on stone, flatten into tikki shape & deep fried, served with chutney.
4 THADE BHATE Small brinjals which are stuffed with mixture of spices, ginger, garlic, onion & condiments ground together & then cooked in enough oil specialty is no water is used as it has enough thick gravy
12 CHIRONJI KA HALWA Charoli nuts are ground & cooked with desi ghee & sweetened
10 MURGH CHANDELA Chicken is cut in required cuts & marinated with all whole spices, ginger, garlic, green chilies& curd, cooked with pure desi ghee.
8 SEETA PHAL KA RAITA Yellow pumpkins boiled, passed through the grater mixed with curd tempered with asafoetida, red chilli powder
6 BARA It literally resembles with dahi Vada, Vada is made from deskinned black gram, but curd is not beaten properly, garnished with powdered red chillies, crushed broiled cumin seeds& served with green coriander / tamarind chutney.
7 BAFORI KI SABJEE This dish is steamed magodi of moong dal, prepared in gravy.
9 DOBRI It is a sweet dish made from Mahua, milk, charoli nuts & other dry fruits.
and Jainism, and played an important role in the
development of Buddhism.
Purvanchal is an important geographic subregion of
Uttar Pradesh and is within the larger Bhojpuri region. It
comprises the eastern end of Uttar Pradesh and Bihar.
Purvanchal is one of the most ancient regions of India
and enjoys a rich heritage and culture, particularly
because of its association with Varanasi and Gorakhpur. A
major religious hub in India, it is one of the seven sacred
cities (Sapta Puri) in Hinduism
n Purvanchal Cuisines Purvanchali foods are mostly mild and are less hot in
term of spices used, but could be hotter and spicier
according to individual preference. The food is tailor-
made for the rural people. Purvanchali people take
pride in celebrating various festivals and religious rites
with food; as a result, their food resembles the delicacies
offered to deities. The inhabitants of the Purvanchalis
region are predominantly agriculturists who sweat all
day long under the sun toiling in the farmlands. Also
known as peasant's food, a Purvanchali platter consists
of foods that are rich in calories and carbohydrates that
energises them and keep them active throughout the
day.
24 25
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Tour
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ulinary &
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otential of
Awadh is a region in the centre of the modern Indian
state of Uttar Pradesh, which was before independence
known as the United Provinces of Agra and Oudh. It was
established around 1722 AD with Faizabad as its capital
and Saadat Ali Khan as its first Nawab and progenitor of
Nawabs of Awadh. The traditional capital of Awadh had
originally been Faizabad, but it was later moved to
Lucknow, which serves as the present-day capital of
Uttar Pradesh.
n Awadhi Cuisines
The Nawabs of Awadh were masters of the sophisticated
courtly culture and diplomacy, in which food played a
role of paramount importance. Innovation was constant
in their kitchens. Nawabs were very easily bored, so
demanded and expected constant innovation from their
cooks, who obliged. Often the Awadhi Cuisine is
confused with Mughlai food. But Awadhi cuisine is not
The Nawabs took their manners very seriously, so much
so, that they had an elaborate system of etiquette and
rules associated with the consumption of their
painstakingly prepared food. It was refered to as
Dastarkhwan. The dastarkhwan had at least 12 dishes or
more and the tehzeeb (respect) flowed into the manner
of eating. “Dastarkhwan” literally means a meticulously
laid-out ceremonial dining spread. It used to be
customary in the Awadh region for three generations to
sit around and share the Dastarkhwan. A large cultural
significance is placed on the dastarkhan among different
groups, and as such, various traditions, customs, values,
and prohibitions surround the use of the Dastarkhan.
Mughlai food but has, rather, been influenced by
Mughlai cooking style. Awadhi cuisine is famous for its, a
cooking style achieved through the magical blending of
spices, slow-fire cooking and its seasonal harmony with
nature.
The tummy filling cuisine has subtle flavour of spices and
the dishes are usually mild and are greatly influenced by
the Mughlai and Awadhi cuisines. The distinctive
characteristic of this cuisine is the absence of the
traditional Indian curry in any form. Their vegetable
preparations are mellow gravies called stews that go as
an accompaniment with their main dishes.
The dishes are hassle free and are simple to cook. With
rice and wheat being the staple food of the region, their
main courses are made of them. Since the menu aims at
keeping the people awake, energetic and healthy; the
inclusion of seasonal vegetables in their menu is
mandatory.
Fig 4.1: Famous Dishes of Bundelkhand
4 Bhabhara Crunchy fritters made of gram flour, green peas and spices. This healthy
snack tastes great while sipping on to a piping hot cup of tea or coffee.
Sometimes carrots and beets are garnished to the traditional recipe giving
it a new flavour
8 Balushahi This traditional Bhojpuri sweet tickles your taste buds with its sweet and
sour taste. Made of raw mangoes and sugar, this dish tastes amazingly well
when had alone or with rotis and parathas
5 Dal Pithi This comforting dish is made of wheat dumplings drowned in tangy lentil
soup. This great combination of fibre and proteins makes for a filling lunch
or dinner. It is relished with fresh salad or chokha.
1 Litti Chokha It is a rustic fried wheat ball, stuffed with roasted gram flour which is
usually accompanied by a tangy dip made of charred eggplants, tomatoes
or mashed potatoes mixed with spices and herbs called chokha.
7 Korma Luscious gravy made with meat or an assortment of vegetables cooked in a
creamy sauce made of stock and spices. This rich, aromatic gravy goes well
with rotis and rice.
9 Batti Chokha This dish most liked one in the area of eastern Uttar Pradesh. It is an
authentic dish comprising of a wheat baati which is round, and chokha
which is made of mashed potatoes, brinjal, and tomatoes. It is paired with
desi ghee, green chutney, and chaat masala. The battis are baked in mud
ovens which give it a unique aroma and taste.
3 Tilkut A nutty sweet that resembles a crunchy snack bar made of sesame seeds
and sugar. This crunchy energy bar is a popular breakfast and often comes
to rescue when hunger pangs strike.
Yellow pumpkins boiled, passed through the grater mixed with curd
tempered with asafoetida, red chilli powder
2 Sattu ka paratha This shallow fried flat bread is made of sattu-roasted gram flour. Sattu
being a rich source of fibre and protein makes this paratha a great option
during any time of the day. It is served with pickles and salad.
S.No. Dishes Description
6 Bari – Kadhi This mild gravy is made with curd and gram flour. Small fried dumplings
made of gram flour are smothered in the gravy made of curd and gram
flour tempered with spices. This is usually had in combination with rice,
rotis or parathas
Fig 4.3: Famous Dishes of Awadh
S.No. Dishes Description
4 Galouti Kebab Galouti meant 'soft', and made of minced meat and spices, something that melts in the mouth
2 Kakori Kebab It derives its name from the city of Kakori on the outskirts of Lucknow. One of the most famous dishes of Awadhi cuisine, these kebabs are known for their soft texture and fragrant flavour. Just like Seekh Kebabs, they are grilled on skewers and served with Indian breads (mostly, naan). In fact, they were modelled as a softer and tender version of seekh kebabs which were already popular in Awadh.
3 Shami Kebab Shami kebab is made from mincemeat, usually with chopped onion, coriander, and green chillies added. The kebabs are round patties filled with spicy mix and tangy raw green mango.
6 Naan & Kulcha Naan is an oven-baked, flatbread served with curries, gravies and soups in the Awadhi cuisine. Kulcha is similar to naan, only thicker and with more ghee/butter, and is consumed too in a similar manner.
5 Patili Kebab Awadh is home to a vast variety of kababs. They differ in shape and size, the kind of meat used in the method of cooking involved. Contrary to the general notion that kababs are either barbecued or griddle fried, in this case, even the patili or deep copper or brass vessel is used for making kababs. This kabab is served as one whole mass on the plate and no in several individual pieces. The cooking of mince on slow fire with ghee and spices infuses the meat with a subtle aroma, and the superbly soft texture of the kabab makes partaking of it a pleasurable experience
1 Awadhi Biriyani Awadhi biryani is a pucci biryani - where rice and meat are cooked separately and then layered to cook again on "dum", so that flavours intermingle. It is primarily known for it's subtle flavours and light texture
26 27
Unl
ocki
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ulin
ary
&
Gas
tron
omy
Tour
ism
Pot
enti
al o
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Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
Awadh is a region in the centre of the modern Indian
state of Uttar Pradesh, which was before independence
known as the United Provinces of Agra and Oudh. It was
established around 1722 AD with Faizabad as its capital
and Saadat Ali Khan as its first Nawab and progenitor of
Nawabs of Awadh. The traditional capital of Awadh had
originally been Faizabad, but it was later moved to
Lucknow, which serves as the present-day capital of
Uttar Pradesh.
n Awadhi Cuisines
The Nawabs of Awadh were masters of the sophisticated
courtly culture and diplomacy, in which food played a
role of paramount importance. Innovation was constant
in their kitchens. Nawabs were very easily bored, so
demanded and expected constant innovation from their
cooks, who obliged. Often the Awadhi Cuisine is
confused with Mughlai food. But Awadhi cuisine is not
The Nawabs took their manners very seriously, so much
so, that they had an elaborate system of etiquette and
rules associated with the consumption of their
painstakingly prepared food. It was refered to as
Dastarkhwan. The dastarkhwan had at least 12 dishes or
more and the tehzeeb (respect) flowed into the manner
of eating. “Dastarkhwan” literally means a meticulously
laid-out ceremonial dining spread. It used to be
customary in the Awadh region for three generations to
sit around and share the Dastarkhwan. A large cultural
significance is placed on the dastarkhan among different
groups, and as such, various traditions, customs, values,
and prohibitions surround the use of the Dastarkhan.
Mughlai food but has, rather, been influenced by
Mughlai cooking style. Awadhi cuisine is famous for its, a
cooking style achieved through the magical blending of
spices, slow-fire cooking and its seasonal harmony with
nature.
The tummy filling cuisine has subtle flavour of spices and
the dishes are usually mild and are greatly influenced by
the Mughlai and Awadhi cuisines. The distinctive
characteristic of this cuisine is the absence of the
traditional Indian curry in any form. Their vegetable
preparations are mellow gravies called stews that go as
an accompaniment with their main dishes.
The dishes are hassle free and are simple to cook. With
rice and wheat being the staple food of the region, their
main courses are made of them. Since the menu aims at
keeping the people awake, energetic and healthy; the
inclusion of seasonal vegetables in their menu is
mandatory.
Fig 4.1: Famous Dishes of Bundelkhand
4 Bhabhara Crunchy fritters made of gram flour, green peas and spices. This healthy
snack tastes great while sipping on to a piping hot cup of tea or coffee.
Sometimes carrots and beets are garnished to the traditional recipe giving
it a new flavour
8 Balushahi This traditional Bhojpuri sweet tickles your taste buds with its sweet and
sour taste. Made of raw mangoes and sugar, this dish tastes amazingly well
when had alone or with rotis and parathas
5 Dal Pithi This comforting dish is made of wheat dumplings drowned in tangy lentil
soup. This great combination of fibre and proteins makes for a filling lunch
or dinner. It is relished with fresh salad or chokha.
1 Litti Chokha It is a rustic fried wheat ball, stuffed with roasted gram flour which is
usually accompanied by a tangy dip made of charred eggplants, tomatoes
or mashed potatoes mixed with spices and herbs called chokha.
7 Korma Luscious gravy made with meat or an assortment of vegetables cooked in a
creamy sauce made of stock and spices. This rich, aromatic gravy goes well
with rotis and rice.
9 Batti Chokha This dish most liked one in the area of eastern Uttar Pradesh. It is an
authentic dish comprising of a wheat baati which is round, and chokha
which is made of mashed potatoes, brinjal, and tomatoes. It is paired with
desi ghee, green chutney, and chaat masala. The battis are baked in mud
ovens which give it a unique aroma and taste.
3 Tilkut A nutty sweet that resembles a crunchy snack bar made of sesame seeds
and sugar. This crunchy energy bar is a popular breakfast and often comes
to rescue when hunger pangs strike.
Yellow pumpkins boiled, passed through the grater mixed with curd
tempered with asafoetida, red chilli powder
2 Sattu ka paratha This shallow fried flat bread is made of sattu-roasted gram flour. Sattu
being a rich source of fibre and protein makes this paratha a great option
during any time of the day. It is served with pickles and salad.
S.No. Dishes Description
6 Bari – Kadhi This mild gravy is made with curd and gram flour. Small fried dumplings
made of gram flour are smothered in the gravy made of curd and gram
flour tempered with spices. This is usually had in combination with rice,
rotis or parathas
Fig 4.3: Famous Dishes of Awadh
S.No. Dishes Description
4 Galouti Kebab Galouti meant 'soft', and made of minced meat and spices, something that melts in the mouth
2 Kakori Kebab It derives its name from the city of Kakori on the outskirts of Lucknow. One of the most famous dishes of Awadhi cuisine, these kebabs are known for their soft texture and fragrant flavour. Just like Seekh Kebabs, they are grilled on skewers and served with Indian breads (mostly, naan). In fact, they were modelled as a softer and tender version of seekh kebabs which were already popular in Awadh.
3 Shami Kebab Shami kebab is made from mincemeat, usually with chopped onion, coriander, and green chillies added. The kebabs are round patties filled with spicy mix and tangy raw green mango.
6 Naan & Kulcha Naan is an oven-baked, flatbread served with curries, gravies and soups in the Awadhi cuisine. Kulcha is similar to naan, only thicker and with more ghee/butter, and is consumed too in a similar manner.
5 Patili Kebab Awadh is home to a vast variety of kababs. They differ in shape and size, the kind of meat used in the method of cooking involved. Contrary to the general notion that kababs are either barbecued or griddle fried, in this case, even the patili or deep copper or brass vessel is used for making kababs. This kabab is served as one whole mass on the plate and no in several individual pieces. The cooking of mince on slow fire with ghee and spices infuses the meat with a subtle aroma, and the superbly soft texture of the kabab makes partaking of it a pleasurable experience
1 Awadhi Biriyani Awadhi biryani is a pucci biryani - where rice and meat are cooked separately and then layered to cook again on "dum", so that flavours intermingle. It is primarily known for it's subtle flavours and light texture
26 27
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otential of
S.No. Dishes Description
7 Sheermal Sheermal or Shirmal is a saffron-flavored traditional flatbread. It is a mildly
sweet naan made out of maida, leavened with yeast, baked in a tandoor or
oven. It is eaten as a breakfast savoury.
8 Faluda Kulfi Faldu kulfi is a variant of regular kulfi, modfied to better suit the taste of
Awadhi food patrons.
10 Shahi Tukda Shahi Tukda of Oudh region is a type of bread pudding that is doused in
condensed milk and garnished with dry fruits and nuts. It is made from
bread, milk, saffron, cashew, green cardamom and sugar. It is a very
homely dessert that will satisfy your hunger pangs.
9 Shaarbat Sherbat is a well-known beverage in Awadhi cuisine, and is served
especially during the summers. It tends to be a mixture of simple
lemonade and complex drink of milk with crushed almonds. It is always
served cold, and may also be quite filling.
11 Kundan Kaliya Kaliya is a mutton preparation with gravy along with the mixture of
turmeric or saffron. Some variations have been devised by the cooks of
Awadh, for instance Mahi Kaliya, Chandi Kaliya and the unbeatable Kundan
Kaliya. The latter is a delicacy designed by the bawarchis and rakabdars to
please their Nawabs. The use of gold leaf in this dish lends a touch of
luxury to it.
13 Nargisi Kofta A very interesting aspect of Awadh cuisine is the inspiration it draws from a
myriad sources - seasons and celebrations, flora and fauna, personalities,
poetry and colour. The Nargisi Kofta is mainly hard boiled egg, wrapped in
mince and deep fried, when halved lengthwise it resembles the eye! Purists
go to the length of selecting eggs which are more slim than round to get
the perfect shape!
12 Nehari Khaas The Nehari is invariably cooked in mustard oil and is a hot favorite of all
the princes and paupers, the high and low, the rich and poor. The word
`Nehari' is derived from `Nehar' or fasting and is a popular breakfast item
with the Muslim populace. Nehari is braised and then stewed overnight,
further prepared in the morning and eaten with kulchas. The recipe for the
Nehari, interestingly, is also derived from a Hakimi Nuskha and it is
especially suited to the body constitution in the winter months as it keeps
the body warm.
Fig 4.4: Famous Dishes of Brajbhoomi
3 MOONG DAL KE PAKODE It gets, even more, tastier with pudina chutni. People or Mathura loves this snacks as it is tasty as well as stomach satisfying snack.
1 MATHURA KE PEDE By using Milk, Khoya, Illayche (Cardamom) and Sugar, a round shaped sweet called Pede is prepared. Peoples of Mathura say that this Peda comes under Krishna's Bhog from his time and he just loved to eat them.
2 CHANA CHIWDA It usually seems very common snacks but here it is prepared differently. It is not fried here instead it is cooked in sand and 64 different spices are added to it.
S.No. Dishes Description
4 KACHORI SABJI with JALEBI It is one of the most loved breakfasts of Mathura as well as Braj.
6 MALAI LASSI If we are talking about Mathura and Braj how could one forget to talk about any dishes which is related to Milk or butter. So, this Malai Lassi is also very popular in Mathura.
7 THANDAI This is another version of Lassi in which Bhang is added. This one is usually in demand during Festival of Holi.
n Braj Cuisines
Braj, also known as Brij or Brijbhoomi, is a region in
India on both sides of the Yamuna river with its centre at
Mathura -Vr indavan in Ut ta r Pradesh s t a te
encompassing the area which also includes Palwal and
Ballabhgarh in Haryana state, Bharatpur district in
Rajasthan state and Morena District in Madhya Pradesh.
Within Uttar Pradesh it is very well demarcated
culturally in the area which stretches from the core
Mathua, Aligarh Bharatpur, Agra, Farrukhabad, Palwal,
Hathras, Etawah, Mainpuri, Etah, Kasganj,Firozabad,
Morena, Bulandshahr,Ballabhgarh(Faridabad)Baduan,
Auraiya. This region is associated with Lord Krishna is
now the main centre of Krishna circuit of Hindu
pilgrimage.
Braj delicacies are simple, tasty and as Saatvik as people
of Braj. Apart from its spiritual and religious reverence
Brajbhoomi is also known for its variant culture and its
mouth watering delicacies which are prepared with a
blend of its colourful culture and sweetness of love and
devotion. Brajbhoomi has different tastes on its plate
owing to the different occasions and festive celebrations
round the calendar apart from its regular specialities in
sweets and savouries. The sweet aroma of the sweets and
savouries allure the people and their delectable taste
tempts them so much that they could not resist their
tongue tasting it again and again. Brajbhoomi which is
popularly regarded as the land of cows, cowherd men
and cowherd women and is eternally blessed by the
divinity of Lord Krishna is usually famous for its rich
milk products and milk-made sweets. Braj prepared
milk products are so delectable that even Lord Krishna
in his era could not resist himself from stealing butter
and demanding milk products as tax from the cowherd
maidens, so as to relish its sweet taste.
28 29
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otential of
S.No. Dishes Description
7 Sheermal Sheermal or Shirmal is a saffron-flavored traditional flatbread. It is a mildly
sweet naan made out of maida, leavened with yeast, baked in a tandoor or
oven. It is eaten as a breakfast savoury.
8 Faluda Kulfi Faldu kulfi is a variant of regular kulfi, modfied to better suit the taste of
Awadhi food patrons.
10 Shahi Tukda Shahi Tukda of Oudh region is a type of bread pudding that is doused in
condensed milk and garnished with dry fruits and nuts. It is made from
bread, milk, saffron, cashew, green cardamom and sugar. It is a very
homely dessert that will satisfy your hunger pangs.
9 Shaarbat Sherbat is a well-known beverage in Awadhi cuisine, and is served
especially during the summers. It tends to be a mixture of simple
lemonade and complex drink of milk with crushed almonds. It is always
served cold, and may also be quite filling.
11 Kundan Kaliya Kaliya is a mutton preparation with gravy along with the mixture of
turmeric or saffron. Some variations have been devised by the cooks of
Awadh, for instance Mahi Kaliya, Chandi Kaliya and the unbeatable Kundan
Kaliya. The latter is a delicacy designed by the bawarchis and rakabdars to
please their Nawabs. The use of gold leaf in this dish lends a touch of
luxury to it.
13 Nargisi Kofta A very interesting aspect of Awadh cuisine is the inspiration it draws from a
myriad sources - seasons and celebrations, flora and fauna, personalities,
poetry and colour. The Nargisi Kofta is mainly hard boiled egg, wrapped in
mince and deep fried, when halved lengthwise it resembles the eye! Purists
go to the length of selecting eggs which are more slim than round to get
the perfect shape!
12 Nehari Khaas The Nehari is invariably cooked in mustard oil and is a hot favorite of all
the princes and paupers, the high and low, the rich and poor. The word
`Nehari' is derived from `Nehar' or fasting and is a popular breakfast item
with the Muslim populace. Nehari is braised and then stewed overnight,
further prepared in the morning and eaten with kulchas. The recipe for the
Nehari, interestingly, is also derived from a Hakimi Nuskha and it is
especially suited to the body constitution in the winter months as it keeps
the body warm.
Fig 4.4: Famous Dishes of Brajbhoomi
3 MOONG DAL KE PAKODE It gets, even more, tastier with pudina chutni. People or Mathura loves this snacks as it is tasty as well as stomach satisfying snack.
1 MATHURA KE PEDE By using Milk, Khoya, Illayche (Cardamom) and Sugar, a round shaped sweet called Pede is prepared. Peoples of Mathura say that this Peda comes under Krishna's Bhog from his time and he just loved to eat them.
2 CHANA CHIWDA It usually seems very common snacks but here it is prepared differently. It is not fried here instead it is cooked in sand and 64 different spices are added to it.
S.No. Dishes Description
4 KACHORI SABJI with JALEBI It is one of the most loved breakfasts of Mathura as well as Braj.
6 MALAI LASSI If we are talking about Mathura and Braj how could one forget to talk about any dishes which is related to Milk or butter. So, this Malai Lassi is also very popular in Mathura.
7 THANDAI This is another version of Lassi in which Bhang is added. This one is usually in demand during Festival of Holi.
n Braj Cuisines
Braj, also known as Brij or Brijbhoomi, is a region in
India on both sides of the Yamuna river with its centre at
Mathura -Vr indavan in Ut ta r Pradesh s t a te
encompassing the area which also includes Palwal and
Ballabhgarh in Haryana state, Bharatpur district in
Rajasthan state and Morena District in Madhya Pradesh.
Within Uttar Pradesh it is very well demarcated
culturally in the area which stretches from the core
Mathua, Aligarh Bharatpur, Agra, Farrukhabad, Palwal,
Hathras, Etawah, Mainpuri, Etah, Kasganj,Firozabad,
Morena, Bulandshahr,Ballabhgarh(Faridabad)Baduan,
Auraiya. This region is associated with Lord Krishna is
now the main centre of Krishna circuit of Hindu
pilgrimage.
Braj delicacies are simple, tasty and as Saatvik as people
of Braj. Apart from its spiritual and religious reverence
Brajbhoomi is also known for its variant culture and its
mouth watering delicacies which are prepared with a
blend of its colourful culture and sweetness of love and
devotion. Brajbhoomi has different tastes on its plate
owing to the different occasions and festive celebrations
round the calendar apart from its regular specialities in
sweets and savouries. The sweet aroma of the sweets and
savouries allure the people and their delectable taste
tempts them so much that they could not resist their
tongue tasting it again and again. Brajbhoomi which is
popularly regarded as the land of cows, cowherd men
and cowherd women and is eternally blessed by the
divinity of Lord Krishna is usually famous for its rich
milk products and milk-made sweets. Braj prepared
milk products are so delectable that even Lord Krishna
in his era could not resist himself from stealing butter
and demanding milk products as tax from the cowherd
maidens, so as to relish its sweet taste.
28 29
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omy
Tour
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Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
Natural Markers
The natural markers refer to the eatable food products which are direct from the nature including dairy products, agri or farm products and orchards. Uttar Pradesh is the home of world famous mango varieties which includes Chausa, Gulab Khas, Daseri, Bombay Green, Langra, Amrapali and many more. The others include Jaggery (Gur) and Dairy products. Similarly Mahoba is for Paan (beetle leaf) produce, Prayagraj for its Guavas.
n Meetha Bhaat
Some of the special Gur - Dessert preparation includes dishes like
n Gulgule
Uttar Pradesh is one of the largest producer of Jaggery (Gur) in the world. Muzaffarnagar is the third largest sugarcane growing district of UP. It is preceded by Lakhimpur Kheri and Bijnor. Muzaffarnagar also has the largest jaggery market in the world.
n Gur Ki Kheer
n Tilkut
l Sweets from Jaggery
n Gazak
n Makhan Malai
Some of the other speciality desserts includes
l Sweets from Dairy
Makhan Mishri: The story of Sweets will be not complete without mentioning the most famous and ancient tales of Makhan Mishri, the most favorite all time liked of Lord Krishna. It is specially prepared for bhog of Lord Krishna on the festival of Janamashtmi. Makhan Mishri is a mixture of fresh white butter with sprinkle of coarsely grinded mishri. Makhan Mishri is first offered to Lord Krishna and then distributed it to others as prasad.
n Gulab Jamun
n Balushahi
n Ghevar
n Imarti
n Kalakand
n Barfi
n Chhena
n Gujia
n Chandra Kala
n Kulfi
n Laddu
n Jalebi
n Kheer
Traditional Cuisines
The traditional cuisines of Uttar Pradesh comprises of
street food, finger food, Home cooked food for festivals
or Teohars. These food are often sold in road side, rail
stations and several tourist locations of Uttar Pradesh.
Starting from Petha & Bedhai of Agra , Pedha of Mathura
& Vrindavan, Ladoo in Sandila, there are several finger
licking delicious cuisines. The famous festival food and
drink includes thandai & bhang lassi during Holi , Uttar
Pradesh thali during Diwali, Ghevar during Shravan. No
talk on cuisines can be rounded off without mentioning
the traditional Paan of Benaras. Banarsi Paan is famous all
over India for its taste and ingredients, which at times
touch 50 in counts.
Fig 4.2: Famous Traditional Food of Uttar Pradesh
1 Bedhai It is a famous dish in the areas of Agra, Firozabad, and Mathura. The crispy,
deep-fried wheat chapattis (puri), with spicy curry based potato sabzi. It's
the favorite lip smacking breakfast choice for many people living in these
towns. Your trip to Agra will not be complete without visiting Taj Mahal
and tasting Bedhai.
4 Bedmi Puri & Sabji Bedmi is the deep fried maida puri stuffed with urad dal and masala. The
bedmi can be enjoyed with chutney or with any curry based dish. It makes
a great combination with both. It is a must try dish.
8 Chappan Bhog Chappan' means 56 in Hindi. And therefore this special Bhog is consists of
56 different dishes. The Chappan Bhog is said to be a tradition that locals
continue to this day, to express gratitude to Govindji for having saved them
from the torrential rain and sheltering them under the Govardhan
Mountain. While Krishna stood seven days without his eight meals a day,
villagers made 56 dishes to make up for the meals he had missed! The
special bhog is prepared on special days like on Ekadashi, Janamashtmi and
on the next day of Diwali.
2 Petha It is another famous delicacy of Agra. It is made of pumpkin. The white
pumpkin is soaked in water for two to three days and then cooked in
flavored sugar syrup. A wide range of flavors are available for this delicacy
like chocolate, kesar, paan, etc.
S.No. Dishes Description
3 Tehri It is also known as vegetable pulao. The finest of all basmati rice is used to
make this dish. Varieties of vegetables are cooked with the rice with
different spices which provides it the taste and aroma. The dish is usually
paired up with green chutney which enhances its taste. It is a simple dish
and can be prepared at home too.
6 Rewari This is a sweet delicacy. It is made out of white til. The white til is mixed in
cardamom flavored sugar or jaggery syrup and set to cool down. Then it is
chisel out in different shapes and sizes. It is a small and healthy sweet. It is
usually available in winters.
7 Chaat This is a favorite street food of Uttar Pradesh. It consists of an enormous
variety of flavors, with various toppings and masala. The samosa chaat, aloo
tikki chaat, matar chaat are the most known among the wide variety.
11 Banarasi Paan The Banarasi paan come in different flavours and colours. Traditionally,
paan is simply maraschino cherries, gulkand and tutti fruiti all wrapped up
in a betel nut leaf. Sometimes it is coated with silver leaf and best served
cold. It is an absolute delight after a heavy meal.
12 Sandila Laddu Very famous laddu , found in a place called Sandila a town at Hardoi near
Lucknow
S.No. Dishes Description
9 Pedha The city of Mathura and Vrindavan, is just not known for its Radha &
Krishna temples, but also for this sweet delicacy. They are made of mawa
with cardamom or saffron. They are decorated with chandi vark or dry
fruits.
10 Zamindosh Machli It is a fish dish made from the sole fish. The whole fish is packed with spices
like ginger garlic paste, cloves, poppy seeds, chilli powder and
peppercorns. It is cooked in the traditional way i.e in a handi which is
buried underground and cooked by placing a cow dung cake fire on the
ground above
30 31
Unl
ocki
ng t
he C
ulin
ary
&
Gas
tron
omy
Tour
ism
Pot
enti
al o
f
Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
Natural Markers
The natural markers refer to the eatable food products which are direct from the nature including dairy products, agri or farm products and orchards. Uttar Pradesh is the home of world famous mango varieties which includes Chausa, Gulab Khas, Daseri, Bombay Green, Langra, Amrapali and many more. The others include Jaggery (Gur) and Dairy products. Similarly Mahoba is for Paan (beetle leaf) produce, Prayagraj for its Guavas.
n Meetha Bhaat
Some of the special Gur - Dessert preparation includes dishes like
n Gulgule
Uttar Pradesh is one of the largest producer of Jaggery (Gur) in the world. Muzaffarnagar is the third largest sugarcane growing district of UP. It is preceded by Lakhimpur Kheri and Bijnor. Muzaffarnagar also has the largest jaggery market in the world.
n Gur Ki Kheer
n Tilkut
l Sweets from Jaggery
n Gazak
n Makhan Malai
Some of the other speciality desserts includes
l Sweets from Dairy
Makhan Mishri: The story of Sweets will be not complete without mentioning the most famous and ancient tales of Makhan Mishri, the most favorite all time liked of Lord Krishna. It is specially prepared for bhog of Lord Krishna on the festival of Janamashtmi. Makhan Mishri is a mixture of fresh white butter with sprinkle of coarsely grinded mishri. Makhan Mishri is first offered to Lord Krishna and then distributed it to others as prasad.
n Gulab Jamun
n Balushahi
n Ghevar
n Imarti
n Kalakand
n Barfi
n Chhena
n Gujia
n Chandra Kala
n Kulfi
n Laddu
n Jalebi
n Kheer
Traditional Cuisines
The traditional cuisines of Uttar Pradesh comprises of
street food, finger food, Home cooked food for festivals
or Teohars. These food are often sold in road side, rail
stations and several tourist locations of Uttar Pradesh.
Starting from Petha & Bedhai of Agra , Pedha of Mathura
& Vrindavan, Ladoo in Sandila, there are several finger
licking delicious cuisines. The famous festival food and
drink includes thandai & bhang lassi during Holi , Uttar
Pradesh thali during Diwali, Ghevar during Shravan. No
talk on cuisines can be rounded off without mentioning
the traditional Paan of Benaras. Banarsi Paan is famous all
over India for its taste and ingredients, which at times
touch 50 in counts.
Fig 4.2: Famous Traditional Food of Uttar Pradesh
1 Bedhai It is a famous dish in the areas of Agra, Firozabad, and Mathura. The crispy,
deep-fried wheat chapattis (puri), with spicy curry based potato sabzi. It's
the favorite lip smacking breakfast choice for many people living in these
towns. Your trip to Agra will not be complete without visiting Taj Mahal
and tasting Bedhai.
4 Bedmi Puri & Sabji Bedmi is the deep fried maida puri stuffed with urad dal and masala. The
bedmi can be enjoyed with chutney or with any curry based dish. It makes
a great combination with both. It is a must try dish.
8 Chappan Bhog Chappan' means 56 in Hindi. And therefore this special Bhog is consists of
56 different dishes. The Chappan Bhog is said to be a tradition that locals
continue to this day, to express gratitude to Govindji for having saved them
from the torrential rain and sheltering them under the Govardhan
Mountain. While Krishna stood seven days without his eight meals a day,
villagers made 56 dishes to make up for the meals he had missed! The
special bhog is prepared on special days like on Ekadashi, Janamashtmi and
on the next day of Diwali.
2 Petha It is another famous delicacy of Agra. It is made of pumpkin. The white
pumpkin is soaked in water for two to three days and then cooked in
flavored sugar syrup. A wide range of flavors are available for this delicacy
like chocolate, kesar, paan, etc.
S.No. Dishes Description
3 Tehri It is also known as vegetable pulao. The finest of all basmati rice is used to
make this dish. Varieties of vegetables are cooked with the rice with
different spices which provides it the taste and aroma. The dish is usually
paired up with green chutney which enhances its taste. It is a simple dish
and can be prepared at home too.
6 Rewari This is a sweet delicacy. It is made out of white til. The white til is mixed in
cardamom flavored sugar or jaggery syrup and set to cool down. Then it is
chisel out in different shapes and sizes. It is a small and healthy sweet. It is
usually available in winters.
7 Chaat This is a favorite street food of Uttar Pradesh. It consists of an enormous
variety of flavors, with various toppings and masala. The samosa chaat, aloo
tikki chaat, matar chaat are the most known among the wide variety.
11 Banarasi Paan The Banarasi paan come in different flavours and colours. Traditionally,
paan is simply maraschino cherries, gulkand and tutti fruiti all wrapped up
in a betel nut leaf. Sometimes it is coated with silver leaf and best served
cold. It is an absolute delight after a heavy meal.
12 Sandila Laddu Very famous laddu , found in a place called Sandila a town at Hardoi near
Lucknow
S.No. Dishes Description
9 Pedha The city of Mathura and Vrindavan, is just not known for its Radha &
Krishna temples, but also for this sweet delicacy. They are made of mawa
with cardamom or saffron. They are decorated with chandi vark or dry
fruits.
10 Zamindosh Machli It is a fish dish made from the sole fish. The whole fish is packed with spices
like ginger garlic paste, cloves, poppy seeds, chilli powder and
peppercorns. It is cooked in the traditional way i.e in a handi which is
buried underground and cooked by placing a cow dung cake fire on the
ground above
30 31
Unl
ocki
ng t
he C
ulin
ary
&
Gas
tron
omy
Tour
ism
Pot
enti
al o
f
Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
n Laung Latta
n Malpua
n Peda
n Petha
n Rabadi
n Raj Bhog
n Ras Malai
n Taasmai
Mango the "King of fruits is grown widely in Uttar Pradesh (fig. 2.7). Besides there general use for fresh consumption, mango fruits have been traditionally processed into various home made products like Acchar , Amchur, Aam ka Chilka, Chutney, aam ka panna, sirka, khatai, gurmitthi and many more. The ripe fruit is made into a delicacy locally called Amawat. Aam Ka Paana, a refreshing drink used in summer months is made and sold by local vendors.
l Mango Products of Uttar Pradesh
Fig 4.3: Ingredients and methods of preparation of traditional mango products
S.No. Product Ingredients Method
1 Achar A j w a i n ( t h y m e ) , m e t h i
(fenugreek), mirch (red chilli
powder), hing (asafoetida), haldi
(turmeric powder), mustard oil
and table salt.
Fruits are washed and dried under shade; cut into
4-8 pieces; turmeric powder and salt are added
and the mixture is kept under sun for one day.
Next day, about 10 gm each of ajwain, methi,
mirch, hing, haldi and table salt and 1 L of mustard
oil are added to 1 kg fruit and the mixture is kept
under sun for 2-3 days.
2 Sirka S u g a r c a n e j u i c e , l a h s u n ,
panchforan, mirch (red chilli),
mustard oil and table salt.
Six-month sugar cane juice is kept for about 6
months for fermentation (usually kept in
February and used in July). For 1 kg fruit, 1 L juice
is used. The juice is boiled in fryer till half amount
remains. In a separate fryer, condiments are fried
with mustard oil for a few minutes. Now, mango
slices are added and fried for a few more minutes.
In next step, sugar cane juice and salt are added
and boiled for about 10 minutes.
3 Khatai Lahsun, haldi, dhaniya, mirch,
hing, panchforan, mustard oil and
table salt.
Fruits are washed, dried and cut in half. The slices
are dried under sun for 3-4 days. The dried slices
are dipped in water and again dried under sun.
Condiments, oil and salt are added and the
mixture is kept under sun for a day
4 Aamchur Kalaunji masala, haldi, mirch,
garlic paste, mustard oil and table
salt.
Fruits are washed, dried, cut in small pieces and
dried under sun for 3-4 days. The dry pieces are
now ground in khal-batta (traditional, iron
grinder). The powder obtained is mixed with
ingredients and stored for use.
5 Chutney Pudina (mint), lahsun (garlic
cloves), mirch (green chilli) and
table salt.
Fruit pulp is mixed with ingredients and water
and the mixture is grind. Only a little water is
added to obtain a thick consistency
S.No. Product Ingredients Method
6 Shakkar Amba Hald i , mirc h, sugar, smal l
cardamom and table salt.
Fruits are washed, dried and peeled for extracting
the pulp. The pulp is grated and excess water is
drained of by straining in white cloth. The pulp
and sugar (in equal amounts) are cooked in fryer
for few minutes. In next step, other ingredients
are added and the product is ready for use.
7 Aam Ka Paanna Pudina, kala namak, jeera and
water
Roast the fruits on light fire for about 10 minutes.
Alternatively, fruits can be boiled but roasted
fruits give better quality. Pulp is extracted from
the boiled fruits. The pulp is mixed with
ingredients to prepare the refreshing drink.
8 Amawat Mustard oil, mirch, lahsun and
haldi
The juice of ripe fruits is spread on white cloth.
After the first layer dries, another layer is spread
over it and allowed to dry under sun. The process
is repeated for about 15 days until the desired
thickness is reached. At end, the thick layer is
separated from the cloth and a paste of ingredients
is applied both the sides. Now, it is kept under sun
for a day and stored for use.
9 Galka Gur, mirch, jeera, mangrail,
methi, lahsun, dhaniya, haldi,
mustard oil and table salt.
Fruits are washed and cut in small pieces. The
ingredients (jeera, mangrail, methi, lahsun) are
fried with mustard oil till light brown colour
appears. In next step, fruits and condiments
(dhaniya, haldi and salt) are added and fried for a
few minutes till the fruit pulp is fully mixed with
other ingredients. Now add gud and cook for a
few more minutes. Cool down the product and
store for use. This product keeps well only for 4-5
days.
10 Gulamma Gur/sugar, wheat flour, jeera and
mustard oil.
Fruits are washed and cut in small pieces. Take
one table spoon mustard oil in fryer and add jeera.
In next step, mix mango pieces and cook for about
15 minutes. Now add gur, roasted wheat flour and
a little water and cook for a few minutes. Cool
down the product and use in a day or two.
(Source: Indian Journal of Traditional Knowledge Vol. 14(2), April 2015, pp. 258-264)
32 33
Unl
ocki
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he C
ulin
ary
&
Gas
tron
omy
Tour
ism
Pot
enti
al o
f
Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
n Laung Latta
n Malpua
n Peda
n Petha
n Rabadi
n Raj Bhog
n Ras Malai
n Taasmai
Mango the "King of fruits is grown widely in Uttar Pradesh (fig. 2.7). Besides there general use for fresh consumption, mango fruits have been traditionally processed into various home made products like Acchar , Amchur, Aam ka Chilka, Chutney, aam ka panna, sirka, khatai, gurmitthi and many more. The ripe fruit is made into a delicacy locally called Amawat. Aam Ka Paana, a refreshing drink used in summer months is made and sold by local vendors.
l Mango Products of Uttar Pradesh
Fig 4.3: Ingredients and methods of preparation of traditional mango products
S.No. Product Ingredients Method
1 Achar A j w a i n ( t h y m e ) , m e t h i
(fenugreek), mirch (red chilli
powder), hing (asafoetida), haldi
(turmeric powder), mustard oil
and table salt.
Fruits are washed and dried under shade; cut into
4-8 pieces; turmeric powder and salt are added
and the mixture is kept under sun for one day.
Next day, about 10 gm each of ajwain, methi,
mirch, hing, haldi and table salt and 1 L of mustard
oil are added to 1 kg fruit and the mixture is kept
under sun for 2-3 days.
2 Sirka S u g a r c a n e j u i c e , l a h s u n ,
panchforan, mirch (red chilli),
mustard oil and table salt.
Six-month sugar cane juice is kept for about 6
months for fermentation (usually kept in
February and used in July). For 1 kg fruit, 1 L juice
is used. The juice is boiled in fryer till half amount
remains. In a separate fryer, condiments are fried
with mustard oil for a few minutes. Now, mango
slices are added and fried for a few more minutes.
In next step, sugar cane juice and salt are added
and boiled for about 10 minutes.
3 Khatai Lahsun, haldi, dhaniya, mirch,
hing, panchforan, mustard oil and
table salt.
Fruits are washed, dried and cut in half. The slices
are dried under sun for 3-4 days. The dried slices
are dipped in water and again dried under sun.
Condiments, oil and salt are added and the
mixture is kept under sun for a day
4 Aamchur Kalaunji masala, haldi, mirch,
garlic paste, mustard oil and table
salt.
Fruits are washed, dried, cut in small pieces and
dried under sun for 3-4 days. The dry pieces are
now ground in khal-batta (traditional, iron
grinder). The powder obtained is mixed with
ingredients and stored for use.
5 Chutney Pudina (mint), lahsun (garlic
cloves), mirch (green chilli) and
table salt.
Fruit pulp is mixed with ingredients and water
and the mixture is grind. Only a little water is
added to obtain a thick consistency
S.No. Product Ingredients Method
6 Shakkar Amba Hald i , mirc h, sugar, smal l
cardamom and table salt.
Fruits are washed, dried and peeled for extracting
the pulp. The pulp is grated and excess water is
drained of by straining in white cloth. The pulp
and sugar (in equal amounts) are cooked in fryer
for few minutes. In next step, other ingredients
are added and the product is ready for use.
7 Aam Ka Paanna Pudina, kala namak, jeera and
water
Roast the fruits on light fire for about 10 minutes.
Alternatively, fruits can be boiled but roasted
fruits give better quality. Pulp is extracted from
the boiled fruits. The pulp is mixed with
ingredients to prepare the refreshing drink.
8 Amawat Mustard oil, mirch, lahsun and
haldi
The juice of ripe fruits is spread on white cloth.
After the first layer dries, another layer is spread
over it and allowed to dry under sun. The process
is repeated for about 15 days until the desired
thickness is reached. At end, the thick layer is
separated from the cloth and a paste of ingredients
is applied both the sides. Now, it is kept under sun
for a day and stored for use.
9 Galka Gur, mirch, jeera, mangrail,
methi, lahsun, dhaniya, haldi,
mustard oil and table salt.
Fruits are washed and cut in small pieces. The
ingredients (jeera, mangrail, methi, lahsun) are
fried with mustard oil till light brown colour
appears. In next step, fruits and condiments
(dhaniya, haldi and salt) are added and fried for a
few minutes till the fruit pulp is fully mixed with
other ingredients. Now add gud and cook for a
few more minutes. Cool down the product and
store for use. This product keeps well only for 4-5
days.
10 Gulamma Gur/sugar, wheat flour, jeera and
mustard oil.
Fruits are washed and cut in small pieces. Take
one table spoon mustard oil in fryer and add jeera.
In next step, mix mango pieces and cook for about
15 minutes. Now add gur, roasted wheat flour and
a little water and cook for a few minutes. Cool
down the product and use in a day or two.
(Source: Indian Journal of Traditional Knowledge Vol. 14(2), April 2015, pp. 258-264)
32 33
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One District One Product Mapping Of Uttar PradeshUttar Pradesh, with 75 districts, is definitely one of the most vibrant of Indian States. In a land where the dialect differs
and the soil changes its character every few kilometers, the food and cuisines, too, throw up an interesting burst of
flavours.
Famous Petha Shops of Agra
Panchi Petha, Sadar Bazaar
Munna Lal Pethawale
Gopal Das Pethe Wale
Prachin Petha
Bhagwat Halwai
Famous Mathura Peda Shops
Brijwasi Mithai Wala
Gusai Peda wala
Shankar Mithai Wala
34 35
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Unlocking the C
ulinary &
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y Tourism P
otential of
One District One Product Mapping Of Uttar PradeshUttar Pradesh, with 75 districts, is definitely one of the most vibrant of Indian States. In a land where the dialect differs
and the soil changes its character every few kilometers, the food and cuisines, too, throw up an interesting burst of
flavours.
Famous Petha Shops of Agra
Panchi Petha, Sadar Bazaar
Munna Lal Pethawale
Gopal Das Pethe Wale
Prachin Petha
Bhagwat Halwai
Famous Mathura Peda Shops
Brijwasi Mithai Wala
Gusai Peda wala
Shankar Mithai Wala
34 35
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Famous Lucknow Kebabs & Biriyani Food Joints Paan Varieties of Banaras
DastarkhwanTunday Kababi
Idrees Biriyani
Wahid BiriyaniLalla Biriyani
Naushijaan
Banarasi Sada
Banarasi Zarda
Banarasi Gulab
Banarasi Amavat
Banarasi Bengal
Banarasi Meetha
Banarasi Navratan
Banarasi Gujiya
Banarasi Panchmeva
Banarasi Mukut
36 37
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Famous Lucknow Kebabs & Biriyani Food Joints Paan Varieties of Banaras
DastarkhwanTunday Kababi
Idrees Biriyani
Wahid BiriyaniLalla Biriyani
Naushijaan
Banarasi Sada
Banarasi Zarda
Banarasi Gulab
Banarasi Amavat
Banarasi Bengal
Banarasi Meetha
Banarasi Navratan
Banarasi Gujiya
Banarasi Panchmeva
Banarasi Mukut
36 37
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City Wise Speciality Cuisines of Uttar Pradesh Agra
Bedhai puri is a special puri having black gram or urad
dal stuffing. It is served with spicy watery gravy of
potato. Immensely tasty. After eating bedhais with spicy
gravy, your tongue will be on fire and a glass of cool
creamy Lassi or a plate of crisp Jalebis would be very
welcome.
Type of Petha
l Devi Ram Sweets & Restaurants
l Panchi Petha
Address : 6/127, Belanganj Rd, Nala Bharon, Gopal Bazar,
Belanganj, Civil Lines, Agra, Uttar Pradesh 282004 Agra,
Uttar Pradesh, India 282004
Address : Ground Floor Heritage Tower, 1, Mahatma Gandhi Rd,
Near ANJANA CINEMA, Nehru Nagar, Agra
Address : Noori Gate Road, Bagh Muzaffar Khan, Mantola,
Agra, Uttar Pradesh 282002
Ram Babu Paratha Bhandar is one of the most famous
Paratha shop in Agra. Known as the “King of parathas”
this shop was established in 1930 and is serving several
varieties of Paratha since 90 years.
Apart from serving more than twenty varieties of
paratha including Aloo Paratha, Mirchi Paratha, Ajwain
Paratha, Muli Paratha, Sev Paratha, Dal Paratha, Paneer
Paratha etc it also serves sabji, rice and raita
l Ram Babu Paratha Bhandar
Devi Ram's is the best place for its traditional breakfast.
Primarily one comes here for Bedhai puri and Jalebis or
Bedhai puri and Lassi.
One of the most famous Petha store of Agra which was
established 70 years ago.
Ø Plain Petha
Ø Kancha Petha
Ø Kesar Petha
Ø Anguri Petha
Ø Chocolate Petha
Ø Paan Petha
Ø Coconut Petha
Sadar Bazaar is the place crowded by local street food
stalls and vendors as the light begins to fade. Being more
specific, if you want to take a tour of the best of the
famous street food in Agra, head to Chaat Gali. This place
is thronged with plenty of street food shops. And there in
the crammed bylanes of Sadar Bazaar are the famous
Agra Chat House and Shri Agrawal Chat House
recognized for gol-gappas and chats. The thick and
creamy yogurt here in the stalls of the chat gali is worth a
mention.
v Chaat Gali , Sadar Bazar
Ø Laal Petha
l Chimman Lal Puri Wale
Address: 16, 3, Daresi Rd, Jama Masjid, Sheb Bazar, Mantola,
Agra, Uttar Pradesh 282003
Chimman Lal Poori Wale is one of the oldest eatery
points you will find in Agra. The shop was established in
1840 and since then the aroma of the food remains the
same. They started as a 'Poori Wala'. Eventually
additionally started selling Samosa, Kachori, sweets
such as Agra's famous Petha as well.
Address : Ground Floor Rajeev Plaza, Opposite,
Mahatma Gandhi Rd, Shah Market, Civil Lines, Agra
Petha is soft and chewy with a candy-like texture. It is
made of ash gourd or white pumpkin and is often
devoured in dried form or dipped in sugar syrup. Long
ago, petha was also used as a form of medicine and was
considered beneficial for blood pressure and hydration.
Bedhai or Bedmi poori is a special kind of Poori filled
with ingredients like black and green lentils (Urad and
moong), served with a vegetable curry. It feels very
crispy when you take a bite. The famous breakfast of Agra
and can be easily found in the lanes of the old city in the
mornings.
l Gopal Das Petha Wale
Laddoo of Sandila
Muradabadi Biriyani
Lassi/ Thandai of Varanasi
Rampur Zamindoz fish
Ghewar of Deoband
Kanji Vada of Gorakhpur
Bedhai of Agra
Rewari Gazak of Meerut
Kachori Sabzi of Mathura & Varansai
Allahabad Ki Tehri
Rampuri Korma
Dal Sultani of Kanpur
38 39
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Unlocking the C
ulinary &
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otential of
City Wise Speciality Cuisines of Uttar Pradesh Agra
Bedhai puri is a special puri having black gram or urad
dal stuffing. It is served with spicy watery gravy of
potato. Immensely tasty. After eating bedhais with spicy
gravy, your tongue will be on fire and a glass of cool
creamy Lassi or a plate of crisp Jalebis would be very
welcome.
Type of Petha
l Devi Ram Sweets & Restaurants
l Panchi Petha
Address : 6/127, Belanganj Rd, Nala Bharon, Gopal Bazar,
Belanganj, Civil Lines, Agra, Uttar Pradesh 282004 Agra,
Uttar Pradesh, India 282004
Address : Ground Floor Heritage Tower, 1, Mahatma Gandhi Rd,
Near ANJANA CINEMA, Nehru Nagar, Agra
Address : Noori Gate Road, Bagh Muzaffar Khan, Mantola,
Agra, Uttar Pradesh 282002
Ram Babu Paratha Bhandar is one of the most famous
Paratha shop in Agra. Known as the “King of parathas”
this shop was established in 1930 and is serving several
varieties of Paratha since 90 years.
Apart from serving more than twenty varieties of
paratha including Aloo Paratha, Mirchi Paratha, Ajwain
Paratha, Muli Paratha, Sev Paratha, Dal Paratha, Paneer
Paratha etc it also serves sabji, rice and raita
l Ram Babu Paratha Bhandar
Devi Ram's is the best place for its traditional breakfast.
Primarily one comes here for Bedhai puri and Jalebis or
Bedhai puri and Lassi.
One of the most famous Petha store of Agra which was
established 70 years ago.
Ø Plain Petha
Ø Kancha Petha
Ø Kesar Petha
Ø Anguri Petha
Ø Chocolate Petha
Ø Paan Petha
Ø Coconut Petha
Sadar Bazaar is the place crowded by local street food
stalls and vendors as the light begins to fade. Being more
specific, if you want to take a tour of the best of the
famous street food in Agra, head to Chaat Gali. This place
is thronged with plenty of street food shops. And there in
the crammed bylanes of Sadar Bazaar are the famous
Agra Chat House and Shri Agrawal Chat House
recognized for gol-gappas and chats. The thick and
creamy yogurt here in the stalls of the chat gali is worth a
mention.
v Chaat Gali , Sadar Bazar
Ø Laal Petha
l Chimman Lal Puri Wale
Address: 16, 3, Daresi Rd, Jama Masjid, Sheb Bazar, Mantola,
Agra, Uttar Pradesh 282003
Chimman Lal Poori Wale is one of the oldest eatery
points you will find in Agra. The shop was established in
1840 and since then the aroma of the food remains the
same. They started as a 'Poori Wala'. Eventually
additionally started selling Samosa, Kachori, sweets
such as Agra's famous Petha as well.
Address : Ground Floor Rajeev Plaza, Opposite,
Mahatma Gandhi Rd, Shah Market, Civil Lines, Agra
Petha is soft and chewy with a candy-like texture. It is
made of ash gourd or white pumpkin and is often
devoured in dried form or dipped in sugar syrup. Long
ago, petha was also used as a form of medicine and was
considered beneficial for blood pressure and hydration.
Bedhai or Bedmi poori is a special kind of Poori filled
with ingredients like black and green lentils (Urad and
moong), served with a vegetable curry. It feels very
crispy when you take a bite. The famous breakfast of Agra
and can be easily found in the lanes of the old city in the
mornings.
l Gopal Das Petha Wale
Laddoo of Sandila
Muradabadi Biriyani
Lassi/ Thandai of Varanasi
Rampur Zamindoz fish
Ghewar of Deoband
Kanji Vada of Gorakhpur
Bedhai of Agra
Rewari Gazak of Meerut
Kachori Sabzi of Mathura & Varansai
Allahabad Ki Tehri
Rampuri Korma
Dal Sultani of Kanpur
38 39
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Started by Mohd. Mubeen in 1973, Mubeen's is a
popular stop for people visiting Chowk for authentic
Mughlai food. Mubeen's sells everything ranging from
Biryani to all types of Kormas and Kababs . However, it is
his Pasanda kababs and Kulcha, that he is really famous
for.
l Mubeen's
Address : DM Compound Colony, Kaiserbagh Ofcer's Colony,
Qaisar Bagh, Lucknow, Uttar Pradesh 226001
l Naushijaan
l Raheem Ki Nihari
Address : Akbari Gate, opposite Tehseen Masjid, Chowk, Lucknow
The nihari, which is traditionally a breakfast dish, is
available all day at Raheem's. The Mughlai delicacy has
always been the bestselling item at this restaurant, which
was started by Haji Abdul Ghani in around 1920. The
restaurant started selling the nihari and kulcha in the
1940s under Haji Abdul Ghani's son Haji Abdul Raheem,
after whom the restaurant is named. He invented the
special ghilaf kulcha which is served with the nihari. The
word ghilaf means a cover. The ghilaf kulcha has two
layers which makes it so special. The upper layer has
flour, ghee and creamy milk, while the lower layer has
flour and yeast which makes the kulcha rise.
Address : Opposite Ek Minara Masjid, Akbari Gate, Chowk,
Lucknow, Uttar Pradesh India.
l Lalla Biriyani
Address : Bal Mukund Bajpai Marg, Tambaque Mandi,
Chaupatiyan, Chowk, Lucknow, Uttar Pradesh 226003
Lalla Biryani, a small eatery in Chowk that serves the
most delectable biryanis in Lucknow, is on everyone's
list of favourites. The 32-year-old shop, started by Vijay
Shekhar Verma. The biryani is made with pure basmati
rice, with succulent pieces of mutton in the traditional
dum style. The mutton is cooked to perfection, so that it
seems to melt in your mouth. A plate of biryani is enough
for a single a person.
Naushijaan has been around for decades, serving the
universally liked kakori kebabs. But it is another Awadhi
offering that has defined its popularity in recent times,
the majlisi kebab. Majlisi kebab, in its most common
form, is minced meat marinated with spices and
Address : Behind KD Singh Babu Stadium, Subhash Chandra
Bose Crossing, Lucknow
Chanakya ki kulfi is sinfully rich with a blend of milk,
malai, dry fruits and kesar. It is closer to rabri in texture
and consistency than to ice cream. And that's because the
kulfi here is set not in a freezer, but by churning the
ingredients in a cylindrical steel utensil – a modern day
version of the matka – insulated with crushed ice. The
kulfi is available only in the evening.
l Chanakya Kulfi
The sweets shop , was started in 1865 by Roshan Ali. Ali
was a chef of Awadh Wajid Ali Shah but after the
dethronement in 1856 he was without a job. It was then
he opened this shop. He was an expert at making sweets,
especially, different kinds of halwa, The famous “habshi
halwa”, of this shop called so because of its dark brown
colour. The dark colour comes from cooking it on low
heat for six-seven hours. It is made with milk, dried-
fruits and wheat sprouts soaked in water.
Address : Akbari Gate, opposite Tehseen Masjid, Chowk, Lucknow,
Uttar Pradesh 226003
l Prakash Ki Mashoor Kulfi
Address: 12, 13, 1st Ln, Mohan Market, Khayali Ganj,
Aminabad, Lucknow, Uttar Pradesh 226018
Faluda is added to increase the taste of dessert and it
makes sweetness of Kulfi neutral which is good for
health. This shop was started by Late Shree Prakash
Chandara Arora in 1965 with view workers and he used
his own formula to make this desi dessert delicious.
aromatics that is fried till it loses moisture and then
cooked using the dum technique. Shameel Shamsi, the
owner of Naushijaan, says majlisi kebab was born of the
need to serve food to large congregations of people. Best
to b e eaten with sheermal or khameeri roti.
l Rehmat Ali SweetsServed in the earthen pot, here the lassi is little different
from what you get to taste in other places. The rich and
thick layer of malai on top and a heavy dose of dry fruits
at the bottom makes this lassi a sinful affair.
l Radhe Radhe Pede Wale
unique delicacy which any visitor to the city is unlikely
to miss.
Address : Prem Mandir , Chaupati ,V rindavan
Address : Surya Nagar, Mathura
Address : Bake Bihari Temple street,V rindavan
Ø Aloo chaat
l Prem Mandir, Chaupati
Ø Dahi Balle
l Lassi Near Bake Bihari Temple
Ø Papri ChaatBrijwasi Group is a Mathura based enterprise with
business interests in the food & beverages and hospitality
sector. With over six decades of experience, the Brijwasi
Group has the distinction of making Mathura Pedas, a
Address : Brijwasi, Katra Kaserat, Chowk Bazar Mathura -
281001 UP India
l Shri Brijwasi Pede Wale
Mathura & Vrindavan
Lucknow
Address : Akbari Gate & Aminabad Chowk Lucknow
Tunday Kababi was established in 1905, but the story of
its origin dates back to the 17th century. It was during
the reign of Nawab Asaf-ud-Daula when kebabs
underwent a change. Until 17th century, kebabs used to
be chewy and course in texture. Age was catching up and
he began to lose his teeth. But by no means he wanted to
stop eating kebabs and apparently, this was when a
contest was set-up. It was declared that the maker of the
l Tunday Kebabi
The recipe for these kebabs continues to be a well-kept
secret. It is believed that around 160 spices are
combined in a unique ratio to give these renowned
kebabs their matchless flavour and texture. The recipe is
passed down from generation to generation.
Mohammad Idris started the shop in 1968 and he
inherited the special recipe from his father who was an
expert biryani cook. Presently owned by Mohammad
Abu Bakr & Mohammad Abu Hamza, who are the proud
sons of Mohammas Idris.
Address : Jauhari Mohalla, Raja Bazar, Chowk, Lucknow,
softest and most tender kebabs would enjoy royal
patronage henceforth. This contest gave birth to the
world famous galouti kebabs.
Haji Murad Ali had only one arm. When he was young,
he fell from the terrace while flying a kite and lost his left
arm. In vernacular, any person with a hand disability is
referred to as a 'tunday'. Thus, the kebabs he made were
called Tunday ke kebabs.
l Idris Biriyani
40 41
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Unlocking the C
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Gastronom
y Tourism P
otential of
Started by Mohd. Mubeen in 1973, Mubeen's is a
popular stop for people visiting Chowk for authentic
Mughlai food. Mubeen's sells everything ranging from
Biryani to all types of Kormas and Kababs . However, it is
his Pasanda kababs and Kulcha, that he is really famous
for.
l Mubeen's
Address : DM Compound Colony, Kaiserbagh Ofcer's Colony,
Qaisar Bagh, Lucknow, Uttar Pradesh 226001
l Naushijaan
l Raheem Ki Nihari
Address : Akbari Gate, opposite Tehseen Masjid, Chowk, Lucknow
The nihari, which is traditionally a breakfast dish, is
available all day at Raheem's. The Mughlai delicacy has
always been the bestselling item at this restaurant, which
was started by Haji Abdul Ghani in around 1920. The
restaurant started selling the nihari and kulcha in the
1940s under Haji Abdul Ghani's son Haji Abdul Raheem,
after whom the restaurant is named. He invented the
special ghilaf kulcha which is served with the nihari. The
word ghilaf means a cover. The ghilaf kulcha has two
layers which makes it so special. The upper layer has
flour, ghee and creamy milk, while the lower layer has
flour and yeast which makes the kulcha rise.
Address : Opposite Ek Minara Masjid, Akbari Gate, Chowk,
Lucknow, Uttar Pradesh India.
l Lalla Biriyani
Address : Bal Mukund Bajpai Marg, Tambaque Mandi,
Chaupatiyan, Chowk, Lucknow, Uttar Pradesh 226003
Lalla Biryani, a small eatery in Chowk that serves the
most delectable biryanis in Lucknow, is on everyone's
list of favourites. The 32-year-old shop, started by Vijay
Shekhar Verma. The biryani is made with pure basmati
rice, with succulent pieces of mutton in the traditional
dum style. The mutton is cooked to perfection, so that it
seems to melt in your mouth. A plate of biryani is enough
for a single a person.
Naushijaan has been around for decades, serving the
universally liked kakori kebabs. But it is another Awadhi
offering that has defined its popularity in recent times,
the majlisi kebab. Majlisi kebab, in its most common
form, is minced meat marinated with spices and
Address : Behind KD Singh Babu Stadium, Subhash Chandra
Bose Crossing, Lucknow
Chanakya ki kulfi is sinfully rich with a blend of milk,
malai, dry fruits and kesar. It is closer to rabri in texture
and consistency than to ice cream. And that's because the
kulfi here is set not in a freezer, but by churning the
ingredients in a cylindrical steel utensil – a modern day
version of the matka – insulated with crushed ice. The
kulfi is available only in the evening.
l Chanakya Kulfi
The sweets shop , was started in 1865 by Roshan Ali. Ali
was a chef of Awadh Wajid Ali Shah but after the
dethronement in 1856 he was without a job. It was then
he opened this shop. He was an expert at making sweets,
especially, different kinds of halwa, The famous “habshi
halwa”, of this shop called so because of its dark brown
colour. The dark colour comes from cooking it on low
heat for six-seven hours. It is made with milk, dried-
fruits and wheat sprouts soaked in water.
Address : Akbari Gate, opposite Tehseen Masjid, Chowk, Lucknow,
Uttar Pradesh 226003
l Prakash Ki Mashoor Kulfi
Address: 12, 13, 1st Ln, Mohan Market, Khayali Ganj,
Aminabad, Lucknow, Uttar Pradesh 226018
Faluda is added to increase the taste of dessert and it
makes sweetness of Kulfi neutral which is good for
health. This shop was started by Late Shree Prakash
Chandara Arora in 1965 with view workers and he used
his own formula to make this desi dessert delicious.
aromatics that is fried till it loses moisture and then
cooked using the dum technique. Shameel Shamsi, the
owner of Naushijaan, says majlisi kebab was born of the
need to serve food to large congregations of people. Best
to b e eaten with sheermal or khameeri roti.
l Rehmat Ali SweetsServed in the earthen pot, here the lassi is little different
from what you get to taste in other places. The rich and
thick layer of malai on top and a heavy dose of dry fruits
at the bottom makes this lassi a sinful affair.
l Radhe Radhe Pede Wale
unique delicacy which any visitor to the city is unlikely
to miss.
Address : Prem Mandir , Chaupati ,V rindavan
Address : Surya Nagar, Mathura
Address : Bake Bihari Temple street,V rindavan
Ø Aloo chaat
l Prem Mandir, Chaupati
Ø Dahi Balle
l Lassi Near Bake Bihari Temple
Ø Papri ChaatBrijwasi Group is a Mathura based enterprise with
business interests in the food & beverages and hospitality
sector. With over six decades of experience, the Brijwasi
Group has the distinction of making Mathura Pedas, a
Address : Brijwasi, Katra Kaserat, Chowk Bazar Mathura -
281001 UP India
l Shri Brijwasi Pede Wale
Mathura & Vrindavan
Lucknow
Address : Akbari Gate & Aminabad Chowk Lucknow
Tunday Kababi was established in 1905, but the story of
its origin dates back to the 17th century. It was during
the reign of Nawab Asaf-ud-Daula when kebabs
underwent a change. Until 17th century, kebabs used to
be chewy and course in texture. Age was catching up and
he began to lose his teeth. But by no means he wanted to
stop eating kebabs and apparently, this was when a
contest was set-up. It was declared that the maker of the
l Tunday Kebabi
The recipe for these kebabs continues to be a well-kept
secret. It is believed that around 160 spices are
combined in a unique ratio to give these renowned
kebabs their matchless flavour and texture. The recipe is
passed down from generation to generation.
Mohammad Idris started the shop in 1968 and he
inherited the special recipe from his father who was an
expert biryani cook. Presently owned by Mohammad
Abu Bakr & Mohammad Abu Hamza, who are the proud
sons of Mohammas Idris.
Address : Jauhari Mohalla, Raja Bazar, Chowk, Lucknow,
softest and most tender kebabs would enjoy royal
patronage henceforth. This contest gave birth to the
world famous galouti kebabs.
Haji Murad Ali had only one arm. When he was young,
he fell from the terrace while flying a kite and lost his left
arm. In vernacular, any person with a hand disability is
referred to as a 'tunday'. Thus, the kebabs he made were
called Tunday ke kebabs.
l Idris Biriyani
40 41
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ng t
he C
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&
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omy
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ism
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Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
Malaiyo is a seasonal famous Varanasi dessert, it's
available throughout the state of Uttar Pradesh but
normally only in the winter. It's a milk dairy based
dessert, almost like a pudding that's been fluffed with air.
Shree ji Sweets is one of the best place to have this
authentic sweet dish of Varanasi.
There's no better way to cool off in Varanasi than having a
big glass of thandai. The chilled delicious mixture of
milk, baadam, sugar and pistachios. The thandai at Baba
Thandai is considered the best in town.
l Baba Thandai
l Shreeji Sweets & Milk, Markandey
sardar
Address: k 26, 17, choukhamba, Uttar Pradesh 221001
Address: D-38/28 Houz Katora Bhansphtak, Godowlia Rd,
near Hotel Shri Ram, Godowlia, Varanasi, Uttar Pradesh
221001
Kanpur
The sweet shop is popular for selling only two items -
Ladoos and Badnaam Kulfi . The shop gained popularity
because our ladoos are not like any other normal ladoo.
A secret recipe that distinguishes the laddo from the
others. The ladoos are made with the right blend of pure
khoya and suji and come in two variants. One is plain and
the other is infused with dry fruits like kaju, pista and
l Thaggu Ke Laddoo
badaam.
l Baba Chaat Bhandar
Allahabad
l Baba Biriyani
Give your mornings a boost of sugar and churned milk
with the best Malai-Makkhan in town at Shukla Ji
Makhan Bhandar.
Address : 11/64, Suther Ganj, Gwaltoli, Permat, Kanpur, Uttar
Pradesh 208001
Address : Opposite Maheswari dharmshala, Chawal Mandi,
Collectorganj, Kanpur, Uttar Pradesh 208001
Address : Rave Moti Mall, 2Nd Floor, Rawatpur Main Road,
Kanpur, Uttar Pradesh 208016
l Shukla Ji Makhhan Bhandar
Address : 60/1, Birhana Rd, Purani Dhal Mandi, Kahoo Kothi,
Naya Ganj, Kanpur, Uttar Pradesh 208001
Kanpur biryani has its own taste, too. At Baba's, the
chicken biryani is somewhat light - even though it's
cooked in desi ghee. The rice is not yellow, as biryani
often is, but is an appetising cream and brown affair. The
biryani is also cooked with whole spices - cardamom,
cinnamon, black pepper and cloves.
l Ram Narayan Khaste wale
Address : 259, Netram Chouraha, Katra, Prayagraj, Uttar
Pradesh 211002
l Netram Moolchand Sweet Shop
destination where the locals lineup to get Benaras's
authentic kachori-sabzi. The kachoris are prepared in
desi ghee and coupled with flavourful and spicy aloo
sabzi. A great place for breakfast and evening snacks with
family and friends.
Walk up the famous Assi Ghat and you cannot miss
Pappu ki chai ki dukaan, said to be Varanasi's oldest and
most popular.
l Pappu Chai Wala & Restaurant
Address : Sankat Mochan Rd, Near Sankat Mochan Tiraha,
Anandbagh, Bhelupur,V aranasi, Uttar Pradesh 221005
Address: Sankat Mochan Rd, Saket Nagar Colony, Lanka,
Varanasi, Uttar Pradesh 221005
l Lakshmi Chai Wala
Address : Near, CK 56/34 chowk, Govindpura, thana, Uttar
Pradesh 221001
Chachi ki dukan at Lanka is famous for the very motherly
old lady who was fondly called Chachi (aunty). It is said
that this chachi used to make delicious kachori-sabzi and
jalebis and serve it hot and fresh to the customers,
straight from the utensils to the plate. As the story of the
past says, while serving the food to people she used to
scold and use some harsh words but it used to have love
and blessings in abundance like that from a mother.
People used to get reminded of "Chachi ki kachori"
whenever they used to miss the love and food of home.
Coming back to present, this shop is all about a small
team of Chachi's family members who are carrying forth
the legacy that she made. They are now running this
family business after chachi has left for an heavenly
abode. Her family members churn out mouth watering
subzi and hot crisp kachoris on one side and hot crisp,
syrup dripping jalebis on the other side of a small
cramped shop. They serve it with the same love and the
'kachori-sabzi' is made with the same recipe that chachi
used to use many years ago.
The Lakshmi Chai Wala has been in business for several
generations now at Chowk, Varanasi. The speciality of
this place is that it gives Tea in real porcelain cups and
dishes. The other snacks that the shop offers are pav bhaji
where the bread is either lathered with butter or topped
with sugar and yoghurt.
l Chachi Kachori Shop
l Keshav Tambul Bhandar
Address: Pandit Madan Mohan Malviya Rd, Ravidas Gate,
Saket Nagar Colony, Lanka,V aranasi, Uttar Pradesh 221005
Address: C.K 15/29 Katra Ratanlal, Thatheri Bazar,
Govindpura,V aranasi, Uttar Pradesh 221001
Address : Swastik Plaza, Lanka Rd, Near Ravidas Gate,
Anandbagh, Lanka,V aranasi, Uttar Pradesh 221005
Benarasi Paan is famous across the world for its
distinctive and flavorful taste. Though paan is eaten after
a meal as a mouth freshener, but when it comes to
benarasi paan, it can be eaten at any time of the day.
Keshav Tambul Bhandar is one of the famous paan shops
in Varanasi. Every ingredient in the paan served here,
melts in the mouth flavor by flavor, giving a delightful
experience. Chocolate paan, Ice paan and Meetha paan
are worth giving a shot when in Benaras.
l Pehalwan Lassi
Panna Sardar was a small time wrestler or pehlewan
during the pre-Independence days, and had a local fan
following. To further his lassi business, he tweaked it
with ingredients like, malai, rabdi and almonds. Not
only did people like the taste, but they also believed that
the wrestler was selling what he himself consumed for
his strength. Customers started calling it pehelwan lassi,
and the tiny eight-foot-by-12-foot shop at Malviya
Chauraha on Lanka Road got its name. Over the years,
the pehelwan lassi transformed into a brand and the six
sons of Panna Sardar expanded their business.
l The Ram Bhandar
Ram Bhandar, is an old and legendary breakfast
Varanasi
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ulinary &
Gastronom
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otential of
Malaiyo is a seasonal famous Varanasi dessert, it's
available throughout the state of Uttar Pradesh but
normally only in the winter. It's a milk dairy based
dessert, almost like a pudding that's been fluffed with air.
Shree ji Sweets is one of the best place to have this
authentic sweet dish of Varanasi.
There's no better way to cool off in Varanasi than having a
big glass of thandai. The chilled delicious mixture of
milk, baadam, sugar and pistachios. The thandai at Baba
Thandai is considered the best in town.
l Baba Thandai
l Shreeji Sweets & Milk, Markandey
sardar
Address: k 26, 17, choukhamba, Uttar Pradesh 221001
Address: D-38/28 Houz Katora Bhansphtak, Godowlia Rd,
near Hotel Shri Ram, Godowlia, Varanasi, Uttar Pradesh
221001
Kanpur
The sweet shop is popular for selling only two items -
Ladoos and Badnaam Kulfi . The shop gained popularity
because our ladoos are not like any other normal ladoo.
A secret recipe that distinguishes the laddo from the
others. The ladoos are made with the right blend of pure
khoya and suji and come in two variants. One is plain and
the other is infused with dry fruits like kaju, pista and
l Thaggu Ke Laddoo
badaam.
l Baba Chaat Bhandar
Allahabad
l Baba Biriyani
Give your mornings a boost of sugar and churned milk
with the best Malai-Makkhan in town at Shukla Ji
Makhan Bhandar.
Address : 11/64, Suther Ganj, Gwaltoli, Permat, Kanpur, Uttar
Pradesh 208001
Address : Opposite Maheswari dharmshala, Chawal Mandi,
Collectorganj, Kanpur, Uttar Pradesh 208001
Address : Rave Moti Mall, 2Nd Floor, Rawatpur Main Road,
Kanpur, Uttar Pradesh 208016
l Shukla Ji Makhhan Bhandar
Address : 60/1, Birhana Rd, Purani Dhal Mandi, Kahoo Kothi,
Naya Ganj, Kanpur, Uttar Pradesh 208001
Kanpur biryani has its own taste, too. At Baba's, the
chicken biryani is somewhat light - even though it's
cooked in desi ghee. The rice is not yellow, as biryani
often is, but is an appetising cream and brown affair. The
biryani is also cooked with whole spices - cardamom,
cinnamon, black pepper and cloves.
l Ram Narayan Khaste wale
Address : 259, Netram Chouraha, Katra, Prayagraj, Uttar
Pradesh 211002
l Netram Moolchand Sweet Shop
destination where the locals lineup to get Benaras's
authentic kachori-sabzi. The kachoris are prepared in
desi ghee and coupled with flavourful and spicy aloo
sabzi. A great place for breakfast and evening snacks with
family and friends.
Walk up the famous Assi Ghat and you cannot miss
Pappu ki chai ki dukaan, said to be Varanasi's oldest and
most popular.
l Pappu Chai Wala & Restaurant
Address : Sankat Mochan Rd, Near Sankat Mochan Tiraha,
Anandbagh, Bhelupur,V aranasi, Uttar Pradesh 221005
Address: Sankat Mochan Rd, Saket Nagar Colony, Lanka,
Varanasi, Uttar Pradesh 221005
l Lakshmi Chai Wala
Address : Near, CK 56/34 chowk, Govindpura, thana, Uttar
Pradesh 221001
Chachi ki dukan at Lanka is famous for the very motherly
old lady who was fondly called Chachi (aunty). It is said
that this chachi used to make delicious kachori-sabzi and
jalebis and serve it hot and fresh to the customers,
straight from the utensils to the plate. As the story of the
past says, while serving the food to people she used to
scold and use some harsh words but it used to have love
and blessings in abundance like that from a mother.
People used to get reminded of "Chachi ki kachori"
whenever they used to miss the love and food of home.
Coming back to present, this shop is all about a small
team of Chachi's family members who are carrying forth
the legacy that she made. They are now running this
family business after chachi has left for an heavenly
abode. Her family members churn out mouth watering
subzi and hot crisp kachoris on one side and hot crisp,
syrup dripping jalebis on the other side of a small
cramped shop. They serve it with the same love and the
'kachori-sabzi' is made with the same recipe that chachi
used to use many years ago.
The Lakshmi Chai Wala has been in business for several
generations now at Chowk, Varanasi. The speciality of
this place is that it gives Tea in real porcelain cups and
dishes. The other snacks that the shop offers are pav bhaji
where the bread is either lathered with butter or topped
with sugar and yoghurt.
l Chachi Kachori Shop
l Keshav Tambul Bhandar
Address: Pandit Madan Mohan Malviya Rd, Ravidas Gate,
Saket Nagar Colony, Lanka,V aranasi, Uttar Pradesh 221005
Address: C.K 15/29 Katra Ratanlal, Thatheri Bazar,
Govindpura,V aranasi, Uttar Pradesh 221001
Address : Swastik Plaza, Lanka Rd, Near Ravidas Gate,
Anandbagh, Lanka,V aranasi, Uttar Pradesh 221005
Benarasi Paan is famous across the world for its
distinctive and flavorful taste. Though paan is eaten after
a meal as a mouth freshener, but when it comes to
benarasi paan, it can be eaten at any time of the day.
Keshav Tambul Bhandar is one of the famous paan shops
in Varanasi. Every ingredient in the paan served here,
melts in the mouth flavor by flavor, giving a delightful
experience. Chocolate paan, Ice paan and Meetha paan
are worth giving a shot when in Benaras.
l Pehalwan Lassi
Panna Sardar was a small time wrestler or pehlewan
during the pre-Independence days, and had a local fan
following. To further his lassi business, he tweaked it
with ingredients like, malai, rabdi and almonds. Not
only did people like the taste, but they also believed that
the wrestler was selling what he himself consumed for
his strength. Customers started calling it pehelwan lassi,
and the tiny eight-foot-by-12-foot shop at Malviya
Chauraha on Lanka Road got its name. Over the years,
the pehelwan lassi transformed into a brand and the six
sons of Panna Sardar expanded their business.
l The Ram Bhandar
Ram Bhandar, is an old and legendary breakfast
Varanasi
42 43
Unl
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&
Gas
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Tour
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Pot
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Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
Jhansi
Address : Clive Rd, Civil Lines, Prayagraj, Uttar Pradesh
211001
l Sophia Lawrence Betel (Paan) shop
l Jai Bhole dudhwala
Address : Nagar Nigam Road, Jhansi, Uttar Pradesh 284001
Address : Sadar Bazar - Jhansi Rd, Civil Lines, Cantt, Jhansi,
Uttar Pradesh 284001
The place is know for its sweets specially Rabri
On your way to Jhansi fort, it is hardly 500 metres from
Elite square. The place is known for its special Bundeli
Veg Thali
l Haveli Restaurant
Address : 22-A, Sardar Patel Marg, Civil Lines, Prayagraj, Uttar
Pradesh 211001
l Hari Ram & Sons
Address : 18/36, Loknath Ln, Chowk, Malviyanagar, Prayagraj,
Uttar Pradesh 211003
Address : Thornhill Rd, Colnel Ganj, George Town, Prayagraj,
Uttar Pradesh 211002
l Raja Ram Lassi Wale
If you want to taste the samosa without the potato filling,
then stop by at Hari Ram and Sons. This cozy place is
more than 100 years old and has an inconspicuous
ambience. Some of the famous snacks available at this
place are Samosas, Palak Bhajiya, Pakodas, Khaate
Channe and more.
Netram Moolchand Sweet Shop is a popular place
among locals as well as regular visitors of Prayagraj. It is
a renowned sweet shop having a history of a few decades,
famous for its breakfasts and lunch of poori and dahi
jalebi.
If you are at Chowk in Allahabad, then this is the best
place to visit. Along with the thick and cold lassi, try
Rabri Kulfi too, at this eatery. Also, try Malaidaar lassi
prepared at this simple and unpretentious place.
Address : 389/329, Mahatma Gandhi Marg Madhwapur Sabji
Mandi, Bairhana, Prayagraj, Uttar Pradesh 211001
l Pandit Ji Ki Chaat
l Nirale Chaat Wale
Made of desi ghee (and this makes a big difference), the
'aloo tikki', 'dahi-sonth ke batashe', 'papdi chaat' and of
course the 'gol gappe' have maintained the deliciousness
quotient over the years.
Address : Loknath, 16, Chowk, Prayagraj, Uttar Pradesh
211003
l Dehati Rasgulla
Other Locations
Moradabad Babu Ram Dal Jalebi Dal wali Jalebi Bartan Bazaar, Moradabad
Rampur Anish Biryani Rampuri Biryani Nazrulla Khan Bazar
City Name of Food Joint Specialty Dish Location
Katra Mohalla Rampur Kebabs Near Quila , Jama Masjid
Kanhaiya Chat Chat Hazaripur, Gorakhpur
Kanhai ki Jalebi Jalebi Ghosh company chauraha Gorakhpur,
Ridhi-Siddhi ki Lassi Lassi GF-2 , DUBEY COMPLEX -2, Hanuman Mandir Rd, Betiahata, Gorakhpur
Chitrakoot Chai Tapari chitrakoot Tea Rawatpura, Janki Kund, Chitrakoot
Shivam Chole Bhature Chole Bhature Railway Station Road, Bhauri, Jagadishganj, Chitrakoot
Gorakhpur Agarwal Parlor Ice Cream NH 29, Golghar, Gorakhpur
Nadeem Tea Tea Nawabpura, near Nagphani Thana, Moradabad
Multani Chole Chawal Chole Chawal Gurhatti Chauraha, Moradabad
Alam Biryani Moradabadi Biryani Galshaheed Road, Seedhi Sarai Rd, Mandi Chowk, Moradabad
Vijay Kumar Gupta Paan Bus Adda , near Highway, Paan Bhandar Moradabad
Pandit ji ki Dal chole Daal Muradabadi Chandaushi near Moradabad
Ganesh ke Laddu Laddu Ganesh Chowk, Park Rd, Golghar, Gorakhpur
Chowdhari ke Chole Bhature Town Hall, opposite Petrol Chole Bhature Pump, Miyan Baza, Gorakhpur
Gol Ghar Chhola Chawal Chola Golghar, Gorakhpur
Pappu ki Chat Chat own Hall, Miyan Baza, Gorakhpur
Shama Dhaba Muradabadi Biryani A84, Prince Rd, Gandhi Nagar, Moradabad
Vindhyavasini Park Litti Chokha Vindhyavasini Park , infornt of ke Litti Chokhka Railway Museum
Lale Bhaiya Lassi Wale Lassi Bhediyagarh, Gorakhpur
Panchvati Restaurant Vegatarian Food
Deoband Nadeem Biryani Deoband Deobandi Biryani Darul Uloom Rd, near Jami atush shekh Badi Khanqah, Mohalla Badi Khanka, Matkota, Deoband
44 45
Unl
ocki
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&
Gas
tron
omy
Tour
ism
Pot
enti
al o
f
Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
Jhansi
Address : Clive Rd, Civil Lines, Prayagraj, Uttar Pradesh
211001
l Sophia Lawrence Betel (Paan) shop
l Jai Bhole dudhwala
Address : Nagar Nigam Road, Jhansi, Uttar Pradesh 284001
Address : Sadar Bazar - Jhansi Rd, Civil Lines, Cantt, Jhansi,
Uttar Pradesh 284001
The place is know for its sweets specially Rabri
On your way to Jhansi fort, it is hardly 500 metres from
Elite square. The place is known for its special Bundeli
Veg Thali
l Haveli Restaurant
Address : 22-A, Sardar Patel Marg, Civil Lines, Prayagraj, Uttar
Pradesh 211001
l Hari Ram & Sons
Address : 18/36, Loknath Ln, Chowk, Malviyanagar, Prayagraj,
Uttar Pradesh 211003
Address : Thornhill Rd, Colnel Ganj, George Town, Prayagraj,
Uttar Pradesh 211002
l Raja Ram Lassi Wale
If you want to taste the samosa without the potato filling,
then stop by at Hari Ram and Sons. This cozy place is
more than 100 years old and has an inconspicuous
ambience. Some of the famous snacks available at this
place are Samosas, Palak Bhajiya, Pakodas, Khaate
Channe and more.
Netram Moolchand Sweet Shop is a popular place
among locals as well as regular visitors of Prayagraj. It is
a renowned sweet shop having a history of a few decades,
famous for its breakfasts and lunch of poori and dahi
jalebi.
If you are at Chowk in Allahabad, then this is the best
place to visit. Along with the thick and cold lassi, try
Rabri Kulfi too, at this eatery. Also, try Malaidaar lassi
prepared at this simple and unpretentious place.
Address : 389/329, Mahatma Gandhi Marg Madhwapur Sabji
Mandi, Bairhana, Prayagraj, Uttar Pradesh 211001
l Pandit Ji Ki Chaat
l Nirale Chaat Wale
Made of desi ghee (and this makes a big difference), the
'aloo tikki', 'dahi-sonth ke batashe', 'papdi chaat' and of
course the 'gol gappe' have maintained the deliciousness
quotient over the years.
Address : Loknath, 16, Chowk, Prayagraj, Uttar Pradesh
211003
l Dehati Rasgulla
Other Locations
Moradabad Babu Ram Dal Jalebi Dal wali Jalebi Bartan Bazaar, Moradabad
Rampur Anish Biryani Rampuri Biryani Nazrulla Khan Bazar
City Name of Food Joint Specialty Dish Location
Katra Mohalla Rampur Kebabs Near Quila , Jama Masjid
Kanhaiya Chat Chat Hazaripur, Gorakhpur
Kanhai ki Jalebi Jalebi Ghosh company chauraha Gorakhpur,
Ridhi-Siddhi ki Lassi Lassi GF-2 , DUBEY COMPLEX -2, Hanuman Mandir Rd, Betiahata, Gorakhpur
Chitrakoot Chai Tapari chitrakoot Tea Rawatpura, Janki Kund, Chitrakoot
Shivam Chole Bhature Chole Bhature Railway Station Road, Bhauri, Jagadishganj, Chitrakoot
Gorakhpur Agarwal Parlor Ice Cream NH 29, Golghar, Gorakhpur
Nadeem Tea Tea Nawabpura, near Nagphani Thana, Moradabad
Multani Chole Chawal Chole Chawal Gurhatti Chauraha, Moradabad
Alam Biryani Moradabadi Biryani Galshaheed Road, Seedhi Sarai Rd, Mandi Chowk, Moradabad
Vijay Kumar Gupta Paan Bus Adda , near Highway, Paan Bhandar Moradabad
Pandit ji ki Dal chole Daal Muradabadi Chandaushi near Moradabad
Ganesh ke Laddu Laddu Ganesh Chowk, Park Rd, Golghar, Gorakhpur
Chowdhari ke Chole Bhature Town Hall, opposite Petrol Chole Bhature Pump, Miyan Baza, Gorakhpur
Gol Ghar Chhola Chawal Chola Golghar, Gorakhpur
Pappu ki Chat Chat own Hall, Miyan Baza, Gorakhpur
Shama Dhaba Muradabadi Biryani A84, Prince Rd, Gandhi Nagar, Moradabad
Vindhyavasini Park Litti Chokha Vindhyavasini Park , infornt of ke Litti Chokhka Railway Museum
Lale Bhaiya Lassi Wale Lassi Bhediyagarh, Gorakhpur
Panchvati Restaurant Vegatarian Food
Deoband Nadeem Biryani Deoband Deobandi Biryani Darul Uloom Rd, near Jami atush shekh Badi Khanqah, Mohalla Badi Khanka, Matkota, Deoband
44 45
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Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
Recommendation & Way ForwardHow to make Uttar Pradesh a
culinary tourism destination?
Diversify the cultural tourism attractions:
Culinary Tourism plays a fundamental role in
diversifying the tourism offer through new cultural
products and enhancing the visitor experience.
Use this in making India an all-weather
destination: Unlike other market segments with high
seasonality Culinary tourism can be developed
throughout the year and may also play a key role in
attracting demand during low season.
Connect with Sustainable Development Goals
(SDG) and Track them: Culinary tourism
embraces the 3 dimensions of sustainable
development – it is a tool for economic development,
cul tura l preser vat ion and loca l community
empowerment. Efficient modes of tracking need to be
set up.
Use this mode to boosting local economies:
Culinary tourism can become an essential tool for the
revitalization of local businesses and economies through
the promotion of tourism services provided by
residents.
Promote public-private partnerships at
different levels and across the value chain:
Professionals from accommodation, tour operators,
travel agencies, and many other stakeholders of the value
chain need to work closely and together with public
sector in order to develop tourism policies and
successful products.
Integrate in State Policy – Culinary Tourism should
be integrated in State Tourism policy in order to provide
effective thrust to the sector. Government should
support industry initiatives
Strengthen collaboration - Both intra and inter
amongst stakeholders: Culinary tourism management
requires defining strategies beyond the tourism sector,
therefore, a holistic vision for development may be
achieved among different areas of government
(Tour i sm, Ag r icu l ture, In ter nat iona l Trade,
Environment, Natural Resources, among others).
l Step 3: Keep tracking consumer preference and
design experiences for them
Based on expert interactions, the following tourism
themes can be leveraged with culinary tourism to make
it a winning combination.
This can be accomplished by the following steps: -
Encourage the active participation of local
communities: Culinary tourism is based on the
traditions and customs of local people, and therefore,
their participation as well as their gradual adaptation to
tourism through awareness and capacity building
activities is a key area.
l Step 1: Plan effectively and comprehensively to
integrate private and public sector organizations
l Step 2: Find modes to integrate the entire culinary
value chain and activities
l Step 4: Track and provide support to the value
chain from time to time. Consider this to be a
dynamic industry.
l Farm/ Agriculture Tourism – This refers to
visit to the firms to understand the various aspects
of agriculture starting from preparation of land to
sowing of seeds and harvesting of crops.
l Wilderness and Forest Tourism – This is a form
of tourism in which a person visits the rural set up in
the buffer zones of national parks and sanctuaries.
The major aspects include exploration of
wilderness and forest-based tourism, exploring and
collection of forest produce (fruits/ vegetables/
food habits), understanding forest based lifestyle.
etc. This is meant for travellers with an affinity for a
dash of adventure.
l Green Tourism / Ecotourism -It is a form of
nature tourism which aims at achieving the SDG
objectives by directly impacting lives of Tourists,
Community and the Environment in general.
Benefits to the Society
Food experiences can also stimulate local development,
because food tourism is high yield tourism, that can
extend the tourist season and diversify rural economies.
Food experiences are labour intensive and create jobs
while creating backward linkages that stimulate
agriculture, and they generally do not require major
new investment. Food can contribute to regional
attractiveness, sustain the local environment and
cultural heritage and strengthen local identities and
sense of community. Food and gastronomy can also in
themselves be considered as creative industries, helping
to stimulate innovation by involving the consumer in co-
creation, stimulating links between global and local
cultures (e.g. Fusion foods, foodways that link cultures)
and creating narratives around food. In this sense,
gastronomic tourism can be seen as a form of 'creative
tourism' which allows tourists to develop their
creativity though contact with local people and their
creative lives. Culinary tourism is based on the traditions
and customs of local people, and therefore, their
participation as well as their gradual adaptation to
tourism through awareness and capacity building
activities is a key area.
Way Forward
v Culinary Circuits – Based on the mapping several culinary circuits across the state
can be created, which can be further promoted as a package with other tourism circuits
v State tourism Policy- Culinary Tourism should be integrated in State Tourism policy
in order to provide effective thrust to this sector
v Skill Development – A special skill set is required to become a Culinary Tourist
guide. Hence proper training module should be created taking inputs from experts to
train the local guides
v Integration and customisation – The culinary sector is highly fragmented and
unorganised. It is a need of the hour to integrate all direct and indirect stakeholders of
this sector under a common platform. Technology can play a crucial role for such
integration
v Marketing & Promotion – A special task force comprising of experts can play
advisory role to suggest various ways to promote Uttar Pradesh as a culinary tourism
destination Globally , Nationally & Locally
v Mapping for ODOP – The diverse Culinary potential of Uttar Pradesh should be
mapped to create a district wise product.
46 47
Unl
ocki
ng t
he C
ulin
ary
&
Gas
tron
omy
Tour
ism
Pot
enti
al o
f
Unlocking the C
ulinary &
Gastronom
y Tourism P
otential of
Recommendation & Way ForwardHow to make Uttar Pradesh a
culinary tourism destination?
Diversify the cultural tourism attractions:
Culinary Tourism plays a fundamental role in
diversifying the tourism offer through new cultural
products and enhancing the visitor experience.
Use this in making India an all-weather
destination: Unlike other market segments with high
seasonality Culinary tourism can be developed
throughout the year and may also play a key role in
attracting demand during low season.
Connect with Sustainable Development Goals
(SDG) and Track them: Culinary tourism
embraces the 3 dimensions of sustainable
development – it is a tool for economic development,
cul tura l preser vat ion and loca l community
empowerment. Efficient modes of tracking need to be
set up.
Use this mode to boosting local economies:
Culinary tourism can become an essential tool for the
revitalization of local businesses and economies through
the promotion of tourism services provided by
residents.
Promote public-private partnerships at
different levels and across the value chain:
Professionals from accommodation, tour operators,
travel agencies, and many other stakeholders of the value
chain need to work closely and together with public
sector in order to develop tourism policies and
successful products.
Integrate in State Policy – Culinary Tourism should
be integrated in State Tourism policy in order to provide
effective thrust to the sector. Government should
support industry initiatives
Strengthen collaboration - Both intra and inter
amongst stakeholders: Culinary tourism management
requires defining strategies beyond the tourism sector,
therefore, a holistic vision for development may be
achieved among different areas of government
(Tour i sm, Ag r icu l ture, In ter nat iona l Trade,
Environment, Natural Resources, among others).
l Step 3: Keep tracking consumer preference and
design experiences for them
Based on expert interactions, the following tourism
themes can be leveraged with culinary tourism to make
it a winning combination.
This can be accomplished by the following steps: -
Encourage the active participation of local
communities: Culinary tourism is based on the
traditions and customs of local people, and therefore,
their participation as well as their gradual adaptation to
tourism through awareness and capacity building
activities is a key area.
l Step 1: Plan effectively and comprehensively to
integrate private and public sector organizations
l Step 2: Find modes to integrate the entire culinary
value chain and activities
l Step 4: Track and provide support to the value
chain from time to time. Consider this to be a
dynamic industry.
l Farm/ Agriculture Tourism – This refers to
visit to the firms to understand the various aspects
of agriculture starting from preparation of land to
sowing of seeds and harvesting of crops.
l Wilderness and Forest Tourism – This is a form
of tourism in which a person visits the rural set up in
the buffer zones of national parks and sanctuaries.
The major aspects include exploration of
wilderness and forest-based tourism, exploring and
collection of forest produce (fruits/ vegetables/
food habits), understanding forest based lifestyle.
etc. This is meant for travellers with an affinity for a
dash of adventure.
l Green Tourism / Ecotourism -It is a form of
nature tourism which aims at achieving the SDG
objectives by directly impacting lives of Tourists,
Community and the Environment in general.
Benefits to the Society
Food experiences can also stimulate local development,
because food tourism is high yield tourism, that can
extend the tourist season and diversify rural economies.
Food experiences are labour intensive and create jobs
while creating backward linkages that stimulate
agriculture, and they generally do not require major
new investment. Food can contribute to regional
attractiveness, sustain the local environment and
cultural heritage and strengthen local identities and
sense of community. Food and gastronomy can also in
themselves be considered as creative industries, helping
to stimulate innovation by involving the consumer in co-
creation, stimulating links between global and local
cultures (e.g. Fusion foods, foodways that link cultures)
and creating narratives around food. In this sense,
gastronomic tourism can be seen as a form of 'creative
tourism' which allows tourists to develop their
creativity though contact with local people and their
creative lives. Culinary tourism is based on the traditions
and customs of local people, and therefore, their
participation as well as their gradual adaptation to
tourism through awareness and capacity building
activities is a key area.
Way Forward
v Culinary Circuits – Based on the mapping several culinary circuits across the state
can be created, which can be further promoted as a package with other tourism circuits
v State tourism Policy- Culinary Tourism should be integrated in State Tourism policy
in order to provide effective thrust to this sector
v Skill Development – A special skill set is required to become a Culinary Tourist
guide. Hence proper training module should be created taking inputs from experts to
train the local guides
v Integration and customisation – The culinary sector is highly fragmented and
unorganised. It is a need of the hour to integrate all direct and indirect stakeholders of
this sector under a common platform. Technology can play a crucial role for such
integration
v Marketing & Promotion – A special task force comprising of experts can play
advisory role to suggest various ways to promote Uttar Pradesh as a culinary tourism
destination Globally , Nationally & Locally
v Mapping for ODOP – The diverse Culinary potential of Uttar Pradesh should be
mapped to create a district wise product.
46 47
Unl
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ulin
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&
Gas
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Tour
ism
Pot
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f Anirban Chatterjee, Additional Director- Tourism, FICCIManish Ahuja, Director & Head - Tourism, FICCI
Website : www.ficci.in
Federation of Indian Chambers & Industry (FICCI)
Email :
Prateek Hira - Member, FICCI Tourism Committee
1 Tansen MargNew Delhi - 110001
[email protected]@ficci.com
4948
Unl
ocki
ng t
he C
ulin
ary
&
Gas
tron
omy
Tour
ism
Pot
enti
al o
f Anirban Chatterjee, Additional Director- Tourism, FICCIManish Ahuja, Director & Head - Tourism, FICCI
Website : www.ficci.in
Federation of Indian Chambers & Industry (FICCI)
Email :
Prateek Hira - Member, FICCI Tourism Committee
1 Tansen MargNew Delhi - 110001
[email protected]@ficci.com
4948
1 Tansen Marg, New Delhi - 110001Federation of Indian Chambers & Industry (FICCI)
Email : [email protected]/[email protected] : www.ficci.in
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