DIMENSIONS OF CULINARY TOURISM AND HOSPITALITY IN GOLDEN TRIANGLE OF INDIA

Rekha MAITRA; Tarun BANSAL; Ansted Iype  JOSEPH

doi:10.24193/subbnegotia.2021.3.01

Authors

Rekha MAITRA B.Voc. in Travel and Tourism Management, Jai hind college, Mumbai, India, rekhavmaitra@gmail.com https://orcid.org/0000-0001-9293-1969
Tarun BANSAL IHM, Lucknow, India, tarun_bansal_1965@rediffmail.com
Ansted Iype JOSEPH Amity Global Business School, Kochi, India, ansted2000@gmail.com https://orcid.org/0000-0002-8295-4451

DOI:

https://doi.org/10.24193/subbnegotia.2021.3.01

Keywords:

Culinary tourism, hospitality, traditional food, secret recipes, niche segment.

Abstract

Purpose: Delhi, Agra and Jaipur form the golden triangle of India. This tourist triangle is designed to up-sell in the market with lucrative offers. “Palace on Wheels” is a luxury train that runs on this route and is targeted for foreign clientele with its extravagance segment. These three destinations have their significance due to the presence of historical monuments and UNESCO world heritage sites i.e., Qutub Minar, India Gate, Tajmahal, and many more. These places also offer an enormous variety of food and beverage with warm hospitality to relieve the tired tourists. The gourmet dishes of Golden Triangle are a must to try as it dates to the traditional cooking combined with a spicy aroma and soothing beverages. The paper is structured to judge the culinary facet and warm hospitality of the Golden Triangle. The main objective is to find out the impact of traditional food in attracting travellers. It will also identify the food trail experiences in enhancing a niche segment of buyers for culinary tourism. Design/methodology/approach: The research is exploratory and draws on food and beverage culinary experience delivery in the Golden Triangle. The exploratory research will judge the effectiveness of food tours and the warm hospitality extended to food tourists. Findings: The research will examine how Culinary Tourism and Hospitality in the Golden Triangle of India can form a niche segment of food and beverage buyers. How it enhances the customer experience with hospitable conduct. The study will highlight the benefits of culinary tourism and hospitality. Practical implications: The paper recommends the concepts of food and beverage culinary tourism experience for creating a niche segment of buyers as well as attracting potential buyers with its approach. The research will synthesize the factors to improve customer interest in taking food and beverage tourism. Originality/value: The research sought to address the advantages of curating food and beverage tourists in the golden triangle of India. It will also address how food and beverage tours can influence culinary tourism.

JEL Classification: L83, Z31

References

Baldwin, W. (2018). Chef’s sabbatical: An analysis of chef’s gastronomic research through culinary tourism. International Journal of Gastronomy and Food Science, 13, 65-72.

Boswijk, A., Thijssen, T., & Peelen, E. (2007). The Experience Economy: A New Perspective. London: Pearson

Choe, J. Y. J., & Kim, S. S. (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioural intention. International Journal of Hospitality Management, 71, 1-10.

Clegg, M. (2018). Travel and Destinations. Retrieved from https://www.travelanddestinations.com/: https://www.travelanddestinations.com/india-the-golden-triangle/

Dixit, S. K. (2019). Gastronomic Tourism: A Theoretical Construct. In Dixit, S. K. (ed.) The Routledge Handbook of Gastronomic Tourism (pp. 13-23.). London: Routledge. DOI: https://doi.org/10.4324/9781315147628

Dixit, S. K. (2020), Marketing Gastronomic Tourism Experiences. In Dixit, S. K. (ed.) The Routledge Handbook of Tourism Experience Management and Marketing (pp. 322-335). London: Routledge. DOI: https://doi.org/10.4324/9780429203916

Duttagupta S. (2013). Foreign travellers’ recommendation of culinary tourism in India based on cuisine image and satisfaction with experiences at culinary establishments: an exploratory study.Waterloo, Ontario, Canada.

Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263.

Hall, C. M. (2020). Improving the recipe for culinary and food tourism? The need for a new menu. Tourism Recreation Research, 45(2), 284-287.

Hall, C. M., & Prayag, G. (Eds.). (2019). The Routledge handbook of halal hospitality and Islamic tourism. London: Routledge.

Hall, C.M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (2003). Food tourism around the world. London: Routledge.

Hall, C. M., Mitchell, R., and Sharples, L. (2003). Consuming places: The role of food, wine and tourism in regional development. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food Tourism Around the World (pp. 25–59). Oxford, UK: Elsevier Butterworth-Heinemann. DOI: https://doi.org/10.1016/B978-0-7506-5503-3.50005-1

Henderson, J. C. (2009). Food tourism reviewed. British Food Journal, 111(4), 317-332.

Kesimoğlu, A. (2015). A reconceptualization of gastronomy as relational and reflexive. Hospitality & Society, 5(1), 71-91.

Kim, Y. G., & Eves, A. (2012). Construction and validation of a scale to measure tourist motivation to consume local food. Tourism Management, 33(6), 1458-1467.

Kivela, J., and Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3): 354–377. DOI: https://doi.org/10.1177/1096348006286797

Pratt, S., Suntikul, W., & Agyeiwaah, E. (2020). Determining the attributes of gastronomic tourism experience: Applying impact‐range performance and asymmetry analyses. International Journal of Tourism Research. https://doi.org/10.1002/jtr.2356

Rathor, A. & Parkash, G. (2019). Culinary study and Cultural Heritage of Delhi: Tourist’s perspective

Richards, G. (2015). Evolving gastronomic experiences: From food to foodies to foodscapes. Journal of Gastronomy and Tourism, 1(1), 5-17.

Robinson, R.N.S., Getz, D., & Dolincar, S. (2018). Food tourism subsegments: A data‐driven analysis. International Journal of Tourism Research, 20, 367-377.

Sengar, R. (2018, September 7). Explore South India’s Golden Triangle with 3 states and 3 cities. Retrieved from https://timesofindia.indiatimes.com: https://timesofindia.indiatimes.com/travel/destinations/explore-south-indias-golden-triangle-with-3-states-and-3-cities/as65024108.cms

Statista. (2019). Several domestic visitors to ticketed monuments India FY 2019. Retrieved from https://www.statista.com: https://www.statista.com/statistics/1021991/india-number-of-domestic-visitors-ticketed-monuments/