When the taste of Indian tradition meets culinary tourism 

With its diverse regional cuisines, immersive food experiences and Government-backed initiatives, India is fast transforming its gastronomic heritage into a powerful tool for attracting travellers worldwide. The World Travel & Tourism Council (WTTC) reports that India’s tourism sector contributed over Rs 19.13 trillion to the economy in 2023, with a notable emphasis on culinary tourism driving domestic and international interest. 

According to a report by the World Food Travel Association, culinary tourism represents a significant portion of the global travel industry, with over 50 per cent of travellers indicating that food experiences are a primary motivator for their trips. As India positions itself as a leader in this global trend, its food story is not just about flavours but a celebration of culture, innovation, and sustainable growth.

Vast culinary heritage

India’s culinary diversity is unmatched, rooted in centuries-old traditions, regional variations and a blend of cultural influences. From the robust spices of Kerala’s Malabar cuisine to the delicate flavours of Lucknow’s Awadhi dishes, Indian cuisine offers an unparalleled gastronomic journey. The country features over 2,000 distinct dishes and uses an array of spices and ingredients, many indigenous to specific regions.

Festivals and cultural celebrations also highlight this diversity. For instance, dishes like pongal in Tamil Nadu, bhog khichdi in Bengal and modaks in Maharashtra symbolise the role of food in cultural identity. Culinary trails, such as Punjab’s Amritsari food tours or Goa’s seafood experiences, have gained popularity among domestic and international tourists, adding to India’s appeal.

The country’s food reflects its history, shaped by invasions, trade routes and cultural exchanges. Ingredients like saffron, introduced by Persian traders and chillies, brought by the Portuguese, have been seamlessly integrated into local cuisines. UNESCO’s recognition of practices like the langar (community kitchen) at Amritsar’s Golden Temple highlights the cultural and communal aspects of Indian food. This immense variety creates an attractive map that appeals to travellers seeking authenticity and depth in their culinary adventures.

The growing global appeal

Indian food has secured a prominent place on the global culinary stage. A report by the TasteAtlas reveals that Indian cuisine consistently ranks among the top 15 globally in 2024, appreciated for its bold and intricate flavours. The influence of chefs like Gaggan Anand, who redefined Indian food through molecular gastronomy and Vikas Khanna, whose Michelin-starred ventures showcase Indian traditions, has elevated the country’s gastronomic profile.

The global fascination with Indian food has grown exponentially. While international tourism spending is recovering post-pandemic, India’s focus on its culinary tourism offerings has amplified its international appeal. International travellers are increasingly drawn to experiences like cooking classes, spice plantation tours and traditional dining setups. Food festivals, such as the International Mango Festival in Delhi or the Goa Food & Cultural Festival, attract global participation, further promoting India’s culinary identity.

International food festivals and events featuring Indian cuisine have also fuelled its popularity. For instance, the annual Goa Food and Cultural Festival and the International Mango Festival attract tourists from around the world, turning regional specialties into global sensations. According to Incredible India, the government-backed initiative for travel and tourism, around 25 per cent of inbound travellers cite culinary experiences as a primary motivator, reflecting the growing global allure of India’s food culture. Efforts to modernise and present Indian cuisine globally, as evidenced by Michelin-starred Indian restaurants worldwide, have also bolstered its reputation. Dishes like butter chicken and masala dosa have become staples in international dining.

Impact on Indian tourism

Culinary tourism has a significant economic impact, driving growth in hospitality, retail and local economies. WTTC’s 2024 Economic Impact Research notes that domestic visitor spending in India increased by 15 per cent compared to 2019, reaching Rs 14.64 trillion. This spending reflects the increasing interest in food-centric travel, with tourists exploring regional cuisines and indigenous culinary practices. The reports even show that the country’s travel and tourism sector generated Rs 15.9 trillion ($215 billion) in 2022, recovering strongly post-pandemic. 

Moreover, food tourism creates employment opportunities, especially in rural areas. Culinary trails and farm-to-table initiatives provide livelihoods while showcasing authentic experiences. As part of its centenary vision, the Indian Government has set ambitious goals to welcome 100 million inbound tourists by 2047. This includes developing infrastructure, marketing campaigns, and sustainable tourism practices that leverage India’s culinary strengths. The states like Rajasthan and Kerala have pioneered gastronomic tourism projects, with initiatives focussing on local food markets, farm-to-table experiences and sustainable dining.

Challenges and opportunities

Despite its successes, culinary tourism in India faces numerous challenges. Food safety concerns, varying hygiene standards and the lack of standardised culinary tourism frameworks hinder growth. Additionally, the international audience may sometimes perceive Indian food as overly spicy or complex, requiring more effort in education and presentation. However, opportunities abound. With the rise of digital platforms, culinary tourism can be marketed more effectively to global audiences. Virtual food tours and online cooking classes during the pandemic have shown the potential of integrating technology with traditional tourism models. Standardising experiences across diverse regions is difficult, and infrastructure in rural gastronomic hubs often falls short. Additionally, over-tourism in popular areas risks diluting the authenticity of experiences.

Government initiatives, such as the Incredible India campaign, are increasingly emphasising food tourism, collaborating with private players to promote India’s culinary heritage. Efforts to integrate sustainability, such as zero-waste cooking and organic farming, align with global trends and enhance India’s appeal.

Future outlook

On the positive side, culinary tourism has a promising future. The WTTC projects that India’s travel and tourism sector could contribute Rs 43.25 trillion to GDP annually by 2034 and employ nearly 63 million people. Culinary tourism will likely play a significant role in this growth, with increased emphasis on authenticity, innovation, and inclusivity. The rise of experiential travel also works in India’s favour, with tourists seeking immersive experiences like foraging tours in the Himalayas or learning the art of Bengali sweets in Kolkata. 

As the global appetite for Indian food continues to grow, the country’s culinary tourism is poised to thrive, driving economic growth and fostering cultural exchange. Initiatives like Dekho Apna Desh and regional campaigns to promote local cuisines will further enhance appeal. Collaborations with international culinary organisations will ensure that Indian food maintains its global relevance while staying rooted in tradition.