Review of Tourist Experiences on Cuisine as Heritage Tourism: A Case Study of Pahari Cuisine

Abstract

Uttarakhand State was carved out of the state of Uttar Pradesh on November 9, 2000. It is divided into two broad regions-Garhwal and Kumaon. The state is comprised of 13 districts, namely, Chamoli, Pauri, Tehri, Uttarkashi, Dehradun, Haridwar and Rudraprayag in the Garhwal region while Nainital, Almora, Pithoragarh, Udham Singh Nagar, Champawat and Bageshwar falls in the Kumaon region. Of these 13 districts, four districts (Nainital, Haridwar, Dehradun and Udham Singh Nagar) have large areas in the plains, whereas the other nine districts comprise the hill region of the state. The positive features of these hill districts are that they have enormous potential for tourism, a suitable climate for high-value agriculture, and a pleasant environment due to 60 percent forest cover. These have to be harnessed for a development strategy. Heritage is something which is inherited from our ancestors. It reflects the way of life they lived and the same thing getting transferred from generation in the same form or with modification. The input was given continuously with aim to follow and communicate to our next generation. The high attitude mountain gifted five major rivers as Ganga, Yamuna, Western Ganga and Kali apart from smaller ones. This is a place where tourist like everything, the only demand left is the sea. The empirical objectives of the study is to find out the tourist perceptions on status of Pahari Cuisine in Uttarakhand, who are visiting in various tourist sites. The studies also analyze the government and local community participation in promotion of local food. The findings also suggest and recommend various measure can be practiced to improve the awareness about the Pahari Cuisine.

Keywords: Heritage Tourism, Pahari Cuisine, Potential for Tourism, Inherited

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