Preference of International and Domestic Tourists Towards Rajasthani Cuisine with Special Reference to Food Tourism in Rajasthan

Umang Bhartwal (), Monika Rani, Riddhi Tambi and Neha Sahrma
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Umang Bhartwal: Suresh GyanVihar University, Assistant Professor
Monika Rani: Chandigarh University, Associate Professor
Riddhi Tambi: Taxila Business School, Associate Professor
Neha Sahrma: Indian Institute of Management, Assistant Professor

A chapter in Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024), 2024, pp 308-316 from Springer

Abstract: Abstract Rajasthan is known for its majestic forts, vibrant festivals, and mouth-watering cuisine. It is a land rich in history and culture. Rajasthan’s gastronomic scene has become a major attraction point for both domestic and foreign travelers in recent years, contributing substantially to the state’s booming tourism industry. With an emphasis on the distinctive Rajasthani Cuisine, this study investigates the gastronomic choices of both domestic and foreign visitors to the culturally vibrant state of Rajasthan, India. As a developing segment of the travel industry, food tourism plays a very important role in determining the experiences and preferences of tourists. This Study purposeful on present support the taste perception on food preferences among international and local tourists towards Rajasthan cuisine, so that proper suggestive measures could be given to culinary tourism stakeholders to attract more tourists. The study adopts a mixed-methods approach, incorporating both qualitative and quantitative methods to gather extensive knowledge about the culinary preferences of travelers. Surveys, interviews, and observations conducted at different Rajasthani tourist attractions are some of the methods used to collect data. Results prove that it is not just the gustatory properties of food that impact the taste perception on food choice for Rajasthani cuisine but also two elements constitute at major are appearance and flavour. The scores of these extracted factors were finally compared among domestic and international tourists to know whether different weightages were given by them to these factors. The study underscores the importance of culinary infrastructure development, including the establishment of food trails, food festivals, and culinary museums, in enhancing the overall food tourism ecosystem of Rajasthan. The study offers views in-depth at how tourist’ overall satisfaction and inclination to return to Rajasthan are influenced by their culinary experiences. The study aims to demonstrate the potential impact of culinary attractions on destination loyalty by examining the relationship between meals that satisfy the overall trip satisfaction.

Keywords: Tourist; Flavour; Food tourism; Regional food; Cuisine; Rajasthani cuisine (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:spr:advbcp:978-94-6463-437-2_21

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DOI: 10.2991/978-94-6463-437-2_21

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