If you’re one of those people who view a city on the merits of its food, then there’s reason to be happy. It’s still a niche market, but one that’s growing in popularity: food or culinary tourism — where aficionados travel near and far to sample everything from street food to gourmet cuisine — is something the city is getting a taste of.
From island fishing and eating the catch on a beach in Thailand to sampling Rajasthani cuisine, taking a street-food tour in Delhi or visiting the vineyards in Australia, culinary tourism is on offer for a variety of palates.
City-based Kway Travels has been offering food tours since 2005, says John Francis, of the firm. Singapore, Malaysia, China and Japan are some of the destinations they offer and the number of inquiries for such packages has been on the rise, he says, adding that mostly single travellers went for food tours.
In general, eating out forms just one part of these tours; cooking classes with locals, home-stays to experience home-cooked food, shopping for local produce and classes with chefs, too, are provided, says Shibani Phadkar, senior vice-president at Thomas Cook.
“There has been a 20 per cent upswing in interest for cuisine-based travel from across the country. In Chennai, there has been an increase in this segment from women-only groups, corporates and even in cases where one spouse is attending a conference and the other samples the local cuisine,” she says.
Domestic destinations are not far behind: the Sula Vineyards in Nashik, Kerala, Rajasthan and Delhi are also sought-after for the food and wine on offer, says a representative of Yatra.com.
Michelin-star restaurants and food festivals, too, are a major draw. Amit Varma, a Mumbai-based writer, went to Thailand last month, where ‘Thaifex’, a food and hospitality trade fair was on. He sampled lots of street food, and had an amazing Japanese Sunday brunch, he says, adding that he and his friends are now planning a food trip to Japan.
For travellers from abroad, Gujarati thalis, Goan seafood as well as food on a banana leaf in south India are attractive options. “There’s been a 15-18 per cent growth in such preferences, and these are largely requested by second-time travellers,” says Prashant Narayan of Thomas Cook.
Chennai, however, has yet to draw in large numbers, says K. Pandian of Tiruchy-based Indian Panorama, a travel firm that organises a culinary trip of south India for foreigners. “The potential is huge. But there just aren’t enough people as yet offering hands-on culinary experiences, food tours and home-stays with options to cook and eat,” he says.
