India Must Center Its Global Tourism Strategy on Its Cuisine
The article argues that India should place its diverse and rich cuisine at the forefront of its tourism marketing. Celebrated Indian chefs and global recognition are boosting Indian gastronomy's prestige. By promoting culinary tourism and food experiences linked to India's regional flavors, the country can attract travelers who seek authentic cultural and gastronomic experiences, much like other nations have successfully done.
The article emphasizes that food is a core element of tourism identity worldwide, as seen in countries like Japan, Italy, Spain, and Thailand. India’s cuisine, with its vast regional diversity and cultural depth, has not yet been fully leveraged as a central tourism asset. Recent international acclaim for Indian chefs and restaurants—such as Michelin stars awarded to Indian eateries in New York and Dubai—demonstrate the rising global prestige of Indian gastronomy. Indian cuisine now encapsulates innovation, heritage, and storytelling, appealing to global travelers’ growing interest in authentic and immersive experiences. Given the global trend favoring vegetarianism and sustainable diets, India’s centuries-old vegetarian traditions and regional specialties provide a natural advantage. The article proposes culinary circuits across India—such as kebab trails, spice routes, and seafood odysseys—as effective tourism drivers. India's current tourism marketing, often focused on historical sites, misses the opportunity to connect travelers’ senses and emotions through food. Elevating cuisine as a tourism centerpiece can position India as a premier food destination, attracting flavor-seeking visitors worldwide and fostering cultural connection through its stories and culinary heritage.
