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Project Description:

Name of the project – Indian Culture: A perspective for Tourism

Subject Code PTS4

1. Introduction:
Tourism is travel for pleasure or business; also the theory and practice of touring, the business of
attracting, accommodating, and entertaining tourists, and the business of operating tours. Tourism
may be international, or within the traveler’s country. The World Tourism Organization defines
tourism more generally, in terms which go "beyond the common perception of tourism as being
limited to holiday activity only", as people "traveling to and staying in places outside their usual
environment for not more than one consecutive year for leisure and not less than 24 hours, business
and other purposes" (Collection of Tourism Expenditure Statistics 1995- WTO). By the definition
we could understand that how the tourism works in our daily lives. We go for business tours or to
meet someone or to visit any place within our area or outside of the country. It is obvious that we
would visit any place for many reasons for example to visit our friend house who is living in other
country or place, for education or to learn archeology etc. But we would discuss here for a very
old and famous type of tourism, it is called culinary tourism or food tourism. Food tourism is the
act of traveling for a taste of place in order to get a sense of place. While many cities, regions or
countries are known for their food, culinary tourism is not limited by food culture. Every tourist
eats about three times a day, making food one of the fundamental economic drivers of tourism.
Countries like Ireland, Peru and Canada are making significant investment in culinary tourism
development and are seeing results with visitor spending and overnight stays rising as a result of
food tourism promotion and product development.

The World Food Travel Association offers the following clarification and definition:

We say "food tourism", but drinking beverages is an implied and associated activity. It is also
cumbersome to say "food and drink tourism". We need to clarify "far and near". In addition to
traveling across country or the world to eat or drink, we can also be food travelers in our own
regions, cities and neighborhoods. If you rarely leave your neighborhood and travel across town
to a new neighborhood to go to a special grocery store or to eat out, you're a "food traveler" in
your own backyard! The act of traveling is implied because most people travel at least across their
own town, if not the region, the country and even the planet. The distance covered is not as
important as the fact that we are always on the move. We are all "travelers" of a sort and we are
all "eaters". Therefore, we can also all be regarded as "food travelers". Previously the World Food
Travel Association had used the phrase "culinary tourism" to describe our industry. We stopped
using that phrase in 2012 because our research indicated that it gave a misleading impression.
While "culinary" technically can be used for anything relating to food and drink and initially seems
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to make good sense, the perception among the majority of English-speakers we interviewed is that
the word "culinary" is elitist. Nothing could be further from the truth about what our industry is all
about. "Food Tourism" includes [sic] the food carts and street vendors as much as the locals-only
(gastro) pubs, dramatic wineries, or one-of-a-kind restaurants. There is something for everyone in
the food tourism industry (Have Fork Will Travel: A Practical Handbook for Food & Drink
Tourism Professionals by Erik Wolf).
We have discussed about the definition of food tourism and how it impacts on tourism. Now, we
are going to understand food tourism in India. Therefore, we need to understand that how Indian
food impacts tourism of India. Let us discuss on it.
How India is becoming the perfect culinary tourism destination? India is tough to package.
Especially when it comes to food. Break it down State-wise for a broad introduction. Delve into
regions within the State, different communities that inhabit these regions and interpretations of
local dishes that change every 100 kilometers; and you have a complex, dynamic menu that makes
the thrill of discovery, for even the most non-experimental diner, intense. It’s an ideal setting for
food tourism, a genre that is burgeoning as people travel the world inspired by culinary shows,
world’s top-restaurant lists, influencers and Instagram. It helps that India’s culinary ambassadors,
like Gaggan Anand, Manish Mehrotra and Vikas Khanna, are packaging regional flavors
innovatively, resulting in Indian food breaking free from the greasy butter chicken and fiery
roughen josh stereotype. Kolkata-born and Bangkok-based chef Gaggan’s restaurant ranked
number five on the recently announced ‘World’s 50 Best Restaurants’ list in Bilbao, Spain. “Most
Indian diplomats will tell you that there are some brilliant Indian restaurants abroad,” says Shiv
Shankar Mukherjee, India’s former High Commissioner to the UK, “However, there are also
several Pakistani and Bangladeshi-owned Indian restaurants, and it is these that define Indian food
for thousands of international diners. The onus then should ideally be to promote the right concept
of Indian food.” “The marketing of India as a culinary destination lies in the answer of how to
brand Indian cuisine,” says Sunil Alagh, Founder, SKA Advisors, and TV commentator. “We
should work towards an ideal that reads — have you tasted food at all if you have not eaten in
India?” (The Hindu- Article by RUTH DSOUZA PRABHU JUNE 28, 2018). When we talk about
Indian food, we cannot neglect North Indian food as well. In India, every cities has a dominant
place for food- A place where a tourist can understand the food variety of a country. Therefore, if
we understand the food variety of whole India, especially North India, Chandani Chowk is a better
place to reach out. Here we could find different types of foods and it motivates food tourism to
reach out India.

Chandani Chowk: Like many other landmarks of Delhi and her adjoining areas, Chandani Chowk
too owes its origin to the Mughal rulers. The foundation stone for this vibrant bazaar was laid by
Jahanara, Shah Jahan's favorite daughter. Today, the largest trading center of northern India, it is
also known as the Moonlit Square. Situated in the Red Fort, the erstwhile capital of the Mughal
dynasty, Chandani Chowk is characterized by its many lanes and by-lanes that are filled with all
the hustle and bustle associated with vibrant market places. Each of these lanes is famous for a
specialty that is particular to itself. These can range from glittering jewelry to mouthwatering
foodstuff. Chandani Chowk is famous not just for its markets but also for the various places of
worship that the region has. These includes: Sri Digamber Jain lal Mandir, Jama Masjid,
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Gurudwara Shish Ganj, Gauri Shankar Temple, Sunehri Masjid, Chandani Chowk perhaps
symbolizes the vibrant feel that characterizes India and her way of life. Besides this, it also
symbolizes the unity in diversity that is present amongst Indians all around the country. It is, on a
lighter note also a symbol of the versatile eating habits of the Indians, housing eateries like: The
Ghantewala Halwai, Natraj's Dahi Bhalle, Kanwarji Bhagirathmal Dalbhajiwallah, Chaatwallah,
Bikaner Sweet Shop, Haldiram’s, Gianiji ka Falooda.

2. Objectives:
a) To provide information about food tourism.
b) To provide information regarding Chandani Chowk.
c) To provide information regarding Chandani Chowk cuisine.
d) To provide information regarding its impact on tourism.

3. Research Method:
i. From relevant data sources of Tourism portals.
ii. From food and Travel websites or Channels to understand the cuisine.
iii. From best seller books related to Chandani Chowk and Food.
iv. Having conversation with Tourists who visited Chandani chowk and had cuisines.
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Chapters:

1. Culinary or Food Tourism.

2. Chandani Chowk.

3. Cuisine of Chandani Chowk.

4. Food impact on tourism.

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Chapter 1: Culinary or Food Tourism

Culinary tourism or food tourism is the exploration of food as the purpose of tourism. It is now
considered a vital component of the tourism experience. Dining out is common among tourists and
"food is believed to rank alongside climate, accommodation, and scenery" in importance to
tourists. We're still using the term food tourism (and food travel). However, the time has come to
offer a simpler definition of "food travel." What do we really mean when we say "food travel" or
"food tourism"?

"Food tourism is the act of traveling for a taste of place in order to get a sense of place."

As our industry is rapidly evolving, professionals, academics and others continue to put forward
their own definitions of food tourism, culinary tourism and gastronomy tourism (these phrases are
synonyms, as we explain below). Also as explained below, traveling a certain distance or
overnighting in a lodging property is often required by some organizations for the activity to be
regarded as "tourism." But that ignores any locals who travel across a city for a new food or
beverage product or experience. Some people don't believe beverages should be included in "food
tourism." Some people find the use of "food" too banal, and prefer culinary tourism or gastronomy
tourism. For others, they think of gourmet or agricultural offerings, when they hear the word
"food." These are overly complicated attempts to explain the simplest concept, "Food tourism is
the act of traveling for a taste of place in order to get a sense of place." You can always dissect the
definition further, but there is simply no easier way to explain the act of traveling to experience
unique food and beverage products and experiences. Simple is always best.

2012-2018
We stopped using "culinary tourism" to describe our industry in 2012 because our research
indicated that it gave a misleading impression. While "culinary" technically can be used for
anything relating to food and drink and initially seemed to make good sense, the perception among
the majority of English-speakers we interviewed is that the word "culinary" is elitist. Nothing could
be further from the truth about what our industry and our Association are all about. So we
introduced the term "food tourism," which is still the overarching term we use today. "Food
Tourism" includes the full range of experiences, from food carts and street vendors, to the locals-
only (gastro) pubs, dramatic wineries, or one-of-a-kind restaurants. There is something for
everyone in the food tourism industry.
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We say "food tourism," but drinking beverages is an implied and associated activity. It is also
cumbersome to say "food and drink tourism."

2001-2012
In the earliest days of our industry, we defined food tourism as "The pursuit and enjoyment of
unique and memorable food and drink experiences, both far and near." (Ref. Erik Wolf, Executive
Director, Culinary Tourism: A Tasty Economic Proposition, 2001). This was our industry's
first white paper that explained what food tourism is and how it can benefit industry stakeholders.
We need to clarify "far and near." In addition to traveling across country or the world to eat or
drink, we can also be food travelers in our own regions, cities and neighborhoods. If you rarely
leave your neighborhood and travel across town to a new neighborhood to go to a specialty grocery
store or to eat out, we would also consider you a "food traveler". The act of traveling is implied
because most people travel at least across their own town, if not the region, the country and even
the planet. To us, the distance covered is not as important as the fact that we are always on the
move. We are all "travelers" of a sort and we are all "eaters." Therefore, we can also all be regarded
as "food travelers." For many organizations and tourism offices, the definition of "tourism" needs
to include traveling a certain distance (often 80 km/50 mi) or spending at least one night in a
lodging property. For us, this approach presents a serious limitation to how we view and define
food tourism.
After the above-mentioned white paper was published and while our industry was still young, we
used the phrase "culinary tourism" to describe our industry.

Food Tourism, Culinary Tourism or Gastronomy Tourism?

The official position of our Association is that these three phrases are functionally equivalent. The
phrase you prefer to use to name our industry really depends on your perspective, and your mother
tongue. Let's discuss each phrase separately.
Food Tourism: We've stated before that our definition of this phrase automatically includes
beverages because "food and beverage tourism" is cumbersome to say. Also, it is implied that if
people are eating, they are probably drinking as well. For some, "food" sounds too common.
Perhaps, but the meaning is clear and it is easy to say. Also, "food tourism" avoids the slightly
elitist reputation of the two phrases that follow. We use "food travel" and "food tourism"
interchangeably, depending on how the term sounds in a particular situation, although we are sure
that there are a few professionals and probably even more academics who will be happy to point
out the minute differences between the two phrases.
Culinary Tourism: We began with this phrase when our industry was young, but we realized after
10 years, that native English speakers found the phrase a bit pretentious. That came as a surprise,
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as this was never our intent. Still, the elitist perception remains. "Culinary" echoes time spent in
professional culinary training to become a chef. While it may not be the best phrase, it does already
include "beverages" without further explanation. And in certain circumstances, such as discussing
"culinary culture," to our ears, this phrase simply sounds better than "food culture", although again,
the terms are interchangeable.

Gastronomy Tourism: We find this phrase used mostly in Europe, and mostly among speakers
of romance languages. For them, "food travel" sounds very basic and banal - almost like cavemen
hunting for food. "Gastronomy" is the term used to explain an area's culinary culture, and for them,
it follows that "gastronomy tourism" makes the most sense. To native English speakers, the phrase
does sound a bit "elitist," but in context, we understand why this term is used. In these markets, it
is perfectly acceptable to us to use the term "gastronomy tourism".
Culinary tours and travel packages can include a wide range of activities related to cooking, food
sampling, food trends, wine making and baking. In addition to restaurant weeks in different cities,
dining events and cooking competitions, culinary tourism encompasses culinary experiences, such
as winery and brewery tours, tours of restaurants and food manufacturing plants, conferences and
events with culinary professionals and cookbook authors, and ethnic food tastings.

Types
Travelers interested in eating, sampling wine and beer, cooking, baking and learning about the
history of certain foods can choose from a variety of culinary tourism packages at renowned
destinations and sites around the globe.
French food lovers may consider cooking classes in Paris or attending a French cooking school as
a guest. Italy, Spain and other countries in the Mediterranean offer farmhouse cooking vacations,
where visitors can live in a farmhouse or villa for an extended period of time and learn about local
and regional cuisine. Some destinations offer culinary tours and specialty dining experiences,
where travelers visit various restaurants, cafes and bistros, meet with chefs and take part in food
seminars or events. Culinary institutes and chef training schools, such as The Culinary Institute of
America, the United States' premier culinary college, also offer programs and events for food
lovers who want to learn about the local restaurant industry, emerging food trends and food
preparation techniques.

Considerations
Consumers interested in booking a culinary tour or culinary vacation can work with a travel agent
that specializes in specialty travel. They can also turn to the Internet to research local cooking
schools and cooking vacation packages in their preferred destination.
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Travel agents and tour operators that specialize in culinary tourism may offer insider tips and
recommendations for creating a custom itinerary based on the traveler's goals and budget.
Travelers can choose from self-guided tours, food demonstration events and cooking-lesson
packages based on their budget and destination.

Food tourism– Delhi and the food it offers:

Do you know why Indians travel? Or, how Indians actually pick their travel destination? You
would think it is done by the virtue of the destination’s landscape, its history, and beauty, but the
truth is quite different. A recent study has shown that Indians mainly travel in search for taste,
which means that Indians pick their travel destinations in accordance to the cuisine of the
destination. Social status, and not any other interest like discovering a new locale, is the over-
riding factor that drives a vast majority of Indians (75 percent of those polled) who undertake a
leisure travel, says a report. A majority of Indians (88 percent) also travel to 'give themselves some
time to relax,' says a study by (Ref. Booking.com). So, most Indian holidays are basically food
tourism, and this got us thrilled about food. So, here we are with a list of Indian cities and the
delicacies that they serve; it might just help you plan your next holiday accordingly. The National
Capital Region is on everyone’s bucket list for travel, mainly because of its cosmopolitan vibe and
Mughal-era architecture.
Here, in Delhi, you will find food luring you from all corners, whether you are in Old Delhi or
New Delhi. Head over to Old Delhi if you want a taste of the Mughal era, at restaurants such as
Karim’s and Al Jawahar. Kebabs and biryanis galore, this is a paradise for food lovers. New Delhi,
too, has numerous options for world cuisine, and you pretty much get any Indian cuisine that you
can think of. You must head to Delhi Haat to get a culinary insight into other Indian states. Delhi
is a truly a foodie’s paradise and Old Delhi just proves this point with its numerous and variety of
street food joints to a variety of high end restaurants catering to every taste bud of the world. Full
of a thousand culinary secrets, a walk through the by-lanes of Old Delhi is likely to lead you to
countless food joints. The aromas of good food in each and every corner is irresistible. Since the
time it was the seat of Mughal authority, Old Delhi has had a long and intimate relationship with
food. However, if one is in Old Delhi then one must indulge in the variety of street food available.
We would discuss soon about how chandani chowk realted to food tourism?
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Chapter 2: Chandani Chowk

The Chandni Chowk (Moonlight Square) is one of the oldest and busiest markets in Old Delhi,
India. Chandni Chowk is located close to Old Delhi Railway Station. The Red Fort monument is
located within the market. It was built in the 17th century by Mughal Emperor of India Shah Jahan
and designed by his daughter Jahanara. The market was once divided by canals (now closed) to
reflect moonlight and remains one of India's largest wholesale markets.
History
The market's history dates to the founding of the capital city of Shahjahanabad when Emperor
Shah Jahan established the Red Fort on the banks of the Yamuna River beside his new capital.
Original Chandani Chowk
The original Chandni Chowk, half moon-shaped square, itself was located in front of Municipal
Town hall and its reflection use to shine in the moonlit water pool located in front of it. A shallow
water channel was built from Yamuna, which ran through the middle of the straight road currently
known as the Chandani Chowk Bazaar, with road and shops on either side of the channel. This
road had three Bazaars. Chandni Chowk, or the Moonlight Square, and its three Bazaar were
designed and established by Princess Jahanara Begum, Shah Jahan’s favourite daughter, in 1650
CE. Originally containing 1,560 shops, the bazaar was 40 yards wide by 1,520 yards long. The
bazaar shaped as a square was given elegance by the presence of a pool in the centre of the
complex. The pool shimmered in the moonlight, a feature which was responsible for its name.
Shops were originally built in a half-moon shaped pattern, now lost. The bazaar was famous for
its silver merchants, which also have contributed to the name of "Silver Street" as silver is referred
to as Chandi in Hindi, a slight variation of which forms Chandni. The pool in the chowk was
replaced by a clock tower (Ghantaghar) until the 1950s. The center of the market is still referred
to as Ghantaghar. Chandni Chowk was once the grandest Indian market. Mughal imperial
processions passed through Chandni Chowk. The tradition was continued when Delhi Durbar was
held in 1903. Delhi Town Hall was built in 1863 by the British.
Original three bazaars:
he term Chandni Chowk originally referred only to the square that had a reflecting pool. Now the
whole straight road which runs through the middle of the walled city, from the Lahori Gate of the
Red Fort to Fatehpuri Masjid is called Chandani Chowk. The road was then divided into three
following bazaars:
• Urdu Bazar: Lahori Gate of the mughal royal palace to Chowk Kotwali near Gurudwara
Sis Ganj Sahib was called Urdu Bazaar, i.e., the encampment market. The Urdu language
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received its name from this encampment. Ghalib noted the destruction of this market during
the disturbances of the Indian Rebellion of 1857 and its aftermath.
• Johri Bazar: Chowk Kotwali to Chandni Chowk (location of now demolished
Ghantaghar, presently in front of Municipal/Town Hall) section of the straight road was
originally called Johri Bazar.
• Fatehpuri Bazar: 'Chandni Chowk' to Fatehpuri Masjid section of the straight road was
originally called the Fatehpuri Bazar.
Kucha, katra and havelis
Begum Samru's Palace at Chandni Chowk, Delhi, 1857, after Indian Rebellion of 1857
A haveli on Chandni Chowk in 1858 (picture by Felice Beato): The road now called Chandni
Chowk had several streets running off it which were called kuchas (streets / wings). Each kucha
usually had several katras (cul de sac or guild houses), which in turn had several haveli's. The
following terms are generally used to describe the buildings and the streets.
Mohalla (neighborhood): is a residential neighborhood with Kuchas and Kartras within Kuchas.
Kucha or Gali (street): Kucha in persian language is synonymous with "gali" or street in hindi
language. It a street or a zone with houses whose owners shared some common attribute, usually
their occupation. Hence the names Kucha Maliwara (the gardeners' street) and Kucha Ballimaran
(the oarsmen’s street). Kuchas either had rows of large havelis or gated cul de sac (dead end)
"Katra" marketplaces along them. Katra (gated cul-de-sac courtyard market-cum-residential
complex in a street): are one-room quarters around a court with a single narrow entrance and
inhabited by people of the same caste or occupation i.e. a zone with houses whose owners shared
some common attribute, usually their occupation, hence the name.
Katra refers to a separate wing of tradesmen and craftsmen belonging to the same trade. They
usually lived and worked together in a gated cul de sac, the doors of which could be closed at night
for the protection of the merchandise, equipments, workers and their families. It is a system similar
to the guild housing in Amsterdam such as Handboogdoelen and Voetboogdoelen.
Haveli (mansion}: A normal haveli has a big courtyard (atrium) surrounded on four sides by
spacious rooms and often another walled courtyard around the exterior. Historic havelis include:
Begum Samru's palace built in 1806, now called Bhagirath Palace, Dharampura Haveli, Gali
Guliyan, designed in late Mughal style although parts show the influence of 20 Century
architecture. During Mughal and late Mughal Period, a large numbers of havelis were built by
courtiers. With increasing interest in Old Delhi by Tourist, and to revive the old world charm of
Purani Dilli, Haveli Dharmpura houses an Indian restaurant serving specialities of Mughal era with
a contemporary touch, which you can enjoy with classical dance.
Chunnamal haveli in Katra Neel
Ghalib ki Haveli of Mirza Ghalib, Gali Qasim Jan (Gali Ballimaran)
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Haksar Haveli in Sita Ram Bazar, where Jawaharlal Nehru was married on 8 February 1916 to
Kamla Nehru. She was born here, and her family sold it in 1960s. Haveli use to host mushairas.
Haveli Banarsi Bhawan with a water well is situated near to Shree Digambar Meru Jain Temple in
Masjid khajoor area.
Haveli Naharwali, Kucha Sadullah Khan, where Pervez Musharraf, former president of Pakistan
was born and his grandfather sold it to Prem Chand Gola after whom this area is now called Gola
Market.[16] This was originally owned by the Raja Nahar Khan a Hindu convert of Mewat who
converted to islam during the era of Firuz Shah Tughlaq in 1355, hence the name.
Khazanchi haveli, the Khajanchi were the accountants of Shah Jahan. A street is named after them
called "Gali Khajanchi", a long underground tunnel connects the haveli and the Red Fort, so that
money could be transferred safely. It is close to the entrance of Chandni Chowk, from the Red Fort
walk towards Fatehpuri, turn left on road to Dariba and the haveli is at the end of the road that
connects Dariba and Esplanade Road.
Naughara Mansions in Naughara Gali off Kinari Bazaar has 18th century Jain mansions. It is a
street with nine (nau) continuous havelies with beautifully brightly painted floral designs on
facade. Each one of the haveli use to have a gharha (water pot) placed at door for the thirsty
passerbys. There is a white marble Jain Svetambara Temple at the end of the street with stone
elephant heads at the door, intricate carvings on walls and pillars, museum on ground floor with
rare manuscripts embroidered in pure gold and silver threads, a black image of Lord Parasanath in
the rare kasauti stone on the first floor. Office of Atma Prakash Aggrawal at the beginning of the
street houses numerous antiques and should not be mistaken as an antique shop.[18][19]
Zeenat Mahal Haveli, Lal Kuan Bazar
Some other commonly used terms are Chatta (the upper floor which arches over the street below),
phatak (door, usually to a kar=tra or street which could be locked at night), mahal (a palace, as in
Taj Mahal), karma (a room), kuan is waterwell, etc.
Historic religious buildings
• Delhi's most famous mosque, Jama Masjid, built in 1650 in the
vicinity, is near famous religious shrines, belonging to multiple
religions. Starting from the Red Fort, the buildings include.
• Lal Jain Mandir and Gauri Shankar temple in the background.
• Gurudwara Sisganj.
• The Sri Digambar Jain Lal Mandir, established in 1656 with a bird hospital established in
1929. A Naya Mandir was built in 1807 in Dharampura, as the first temple with a shikhar.
• The Gauri Shankar Temple was built by a Maratha general Appa Gangadhar in 1761.

• The Shri Shiv Navgrah Mandir Dham is dedicated to Navagraha with the presence of Shiva.
The temple's main dham is dedicated to Shri Shani Maharaj Ji. Shri Surya Dev is placed at
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the top of the main entrance. Shri Sankatmochan Hanuman Mandir and Shri Shakti Mandir
are also attached to this temple.
• The Central Baptist Church, built in 1814.
• The Gurdwara Sis Ganj Sahib. The 9th Sikh Guru, Guru Tegh Bahadur and his followers
Bhai Mati Das, Bhai Dyal Das and Bhai Sati Das were executed nearby by the Mughals in
1675. The Gurudwaras in the form of memorials were built in 1783 after Delhi, the then
Mughal capital, was captured by the Khalsa (the corporate body of Sikhs) under the
command of Baghel Singh.
• The Sunehri Masjid was built in 1721 by Roshan-ud-Daula Zafar Khan in the reign of
Mohammad Shah. Persian invader Nader Shah spent several hours on the top of the mosque
on 11 March 1739 to observe the Katl-e-Aam (the killing of everyone in sight) that he had
ordered, which resulted in 30,000 deaths.
• The Fatehpuri Masjid was built by Fatehpuri Begum in 1650, one of the queens of Shah
Jahan.

Redevelopment
Chandini Chowk is undergoing redevelopment to promote more tourism. Included in the
redevelopment plan are footpaths in order to make the area more pedestrian friendly for the large
amount of shoppers who come to the area every day. Roads are also planned to be decongested
and will be barricaded; people who want to come there will have to use the Ebus. The project was
supposed to be completed before the 2010 Commonwealth Games but was nothing was ever built.
This is the first time the government has taken this seriously and the project has been started by
Deputy Chief Minister Manish Sisodia. There will also be an electric tram in the newly developed
area. The Dangal Ground will also be made for parking of around 1,500 cars.
Phase one will start with all overhead electrical wiring being moved underground. In phase, 2
streets would be repaired and made pedestrian friendly while highlighting the heritage of this
Mughal-era theme.
At the end, Chandani chowk is called real Delhi. It shows the entire India at one place. We can
find North Indian markets to South Indian markets as well. We would discuss in the next chapter
What kind of cuisne it serves?
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Chapter 2: Cuisine of Chandani Chowk

Chandani Chowk refers to real Delhi. It has different vairtey of cultures and foods. Because of
many type of rulers ruled in Delhi, it is the reason Chandani chowk have varites of food. It has
Iranian food such as SheerKhorma, it has Mughlai Food such as Mughlai chicken. We may find
South Indian food as well. If we talk about on both sides of the wide Chandni Chowk are historical
residential areas served by narrow lanes (gali), several of which are teeming with the peddlers,
street vendors, street food and bazaaria.

Shops
Chandni Chowk's speciality is its variety and authenticity: food, delicacies and sweets of more
than 1,000 kinds, sarees with chikan and zari. Narrow lanes host shops that sell books, clothing,
electronic, consumer goods, shoes and leather goods. It is the location of the original Haldiram's
and brands such as Gianis. A particular local delicacy are the jalebis, which are fried in pure ghee
(clarified butter). The Cloth Market, supplies home furnishing fabrics, including ready-made items
as well as design services. Nai Sarak is the wholesale market of stationery, books, paper and
decorative materials. Lal Kuan is a wholesale market for hardware and hotel kitchen equipment.
It is adjacent to Tilak Market which is a wholesale market for industrial chemicals. Located at the
western end of Chandni Chowk, Khari Baoli is a street entirely dedicated to all kinds of spices,
dried fruits, nuts, and herbs. Dariba is the market for silver and gold jewelry. This market also
offers trophies, shields, mementos and related items.

Restaurants and eateries

Food shop on Khari Baoli Road
Chandni Chowk is home to several famous restaurants and halwais
(confectioners), most well known among them is Gali paranthe walee.
• Paranthewali Gali with paratha shops from 1875–1886.
• Ghantewala Halwai, established in 1790.
• Annapurna Bhandar established in 1929 by Late Mr.Purna Chander
Modak is popular for Bengali sweets.
• Bikaner Sweet Shop, famous for rasmalai.
• Chaatwallah, established in 1923, famous for fruit chaat.
• Chainaram Halwai, established in 1948 serves famous ghee patisa in winter season like
none in the city.
• Gianiji ka Falooda, famous for Rabri Falooda, established around 1947.
• Gol Hatti, established in 1954, serves famous kullhad wale chhole chawal.
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• Kanwarji Bhagirathmal Dalbijiwallah established in the mid-19th century.

• Meghraj and Sons, since the 1950s
• Natraj’s Dahi Bhalle, established in 1940.
• Tewari Brothers Confectioners, (famous for Motichoor Laddoo, Samosa) established in
1987
• The Jalebi Wala serves city's crispiest jalebis.

The Old Delhi food walk will start from the Chandni Chowk metro station as soon the guide greets
you and gives you a synopsis of all that you will be savoring in the culinary trail at the foodies
paradise. Given below are the places you will visit according to the route that is followed. Old
Famous Jalebi Wala- the Old Famous Jalebi Wala in Chandni Chowk is famous for hot, soft and
juicy jalebis. Paranthe Wali Gali- The lane has around three shops selling deep fried stuffed breads
locally known as Parathas so popular in much of north India. JB Kachori Wala- aka JUNG
BAHADUR Kachori Wala is one of the most popular street food stalls in the by-lanes of Chandni
Chowk in Old Delhi. It is very famous for its Kachoris & Aloo ki subzi (Potato dish). Kedarnath
Premchand Halwai- Kedarnath Prem Chand Halwai offers flavorsome Indian sweets garnished
with saffron, pistachio and Almonds. Kanwarji’s: Kanwarji’s, as it’s known today is an age old
tradition which began in Old Delhi in Chandni Chowk in 18th century.
Natraj Café - Natraj Dahi Bhalle wala is probably the most famous Dahi bhalle wale in all of Delhi.
It was started in 1940 and it only serves two things-Dahi Bhalla (Cooling Yogurt based savory
snack) and Aloo tikki (Fried Potato Dumplings in different flavors). Pt. Ved Prakash Lemon Wale-
Located in the foodie heaven of Chandni Chowk, another outlet that has stood the test of time is
Ved Prakash Lemon Wale, having been around for more than a century famous for its Indian style
lemonade. Chaina Ram Halwai- Practically next to Fatehpuri Mosque stands a landmark for lovers
of good old fashioned north Indian vegetarian food: Chaina Ram. Original Giani Rabri Faluda-
Established in 1951 as Giani Di Hatti is most famous for its Rabri Faluda. Karim’s Restaurant-
Karim is place to go for the best Mughlai food in town, established by a chef who claimed to trace
his ancestry from the chefs who cooked for the Mughal emperors. The ambience is functional but
where Karim scores is in the food: in rich, fragrant curries and kebabs, delicately perfumed biryani,
and more unusual delicacies. Butter Chicken is one of the most delightful dishes of the country. It
originated in the 1950s in Moti Mahal Restaurant in Delhi. The restaurant was originally known
for its tandoori chicken. The cooks there accidentally tossed the sauce consisting of butter, tomato
and chicken juices with tandoori chicken pieces which led to the creation of this amazing dish.
Today, butter chicken is found in almost all the restaurants and Dhabas.
 15

Mango Kulfi Rabdi Faluda Lassi

The Best Places for Food in Old Delhi:

Turkish rulers founded Delhi Sultanate by the end of 12th century and its safe to say that our
voyage to the beloved capital was extraordinary as theirs. From the land of India Gate, Red Fort,
Humayun’s Tomb, Qutab Minar, Nizzamuddin Dargah and Chandni Chowk, we bring you the list
of the most enticing culinary experience of Old Delhi. So buckle up and don’t forget to carry a
bottle of antacids.

1) Qureshi Kabab Corner

Jama Masjid is known for catering hungry non-

vegetarians for more than 70 years now. Staying
true to this fact is the iconic Qureshi Kabab
Corner, famous for succulent Kebabs and
authentic recipe for almost 72 years. Haji Abdul
Ghani Qureshi started this legendary corner and
recreated the family recipe for Kebabs that was
initiated by his grandfather. Juicy kebabs are
served with a drizzle of lemon and explodes like
flavourful bomb, packed with rich aromatic spices.

2) Karim’s

The Mughlai food at Karim’s stands undefeated when it comes to drool-worthy flavours, perfectly
cooked meat and jammed Jama Masjid settings. This
historic landmark for food walks was established in
1913 by Haji Karimuddin, son of Mohammed Aziz
who was a cook in the royal court of Mughal
Emperor. Their generous and savoury kebabs,
Mutton Burra and Mutton Raan form the perfect
starter pack. You can choose your favourite main
course dish ranging from Chicken and Mutton stew
 16

to Badam Pasanda or famous Nihari and pair it with Khamiri roti or naan. If you’re looking for an
extraordinary food indulgence, order their Tandoori Bakra. An entire goat, stuffed with meat, rice,
spices and dry fruits, is enough to put a whole clan into food coma (you will have to pre-order this
dish).

3) Bishan Swaroop Chaat Bhandar

As our economy climbed the growth ladder rapidly, the fast food
chains from the foreign land continued to dominate the urban
food circle. In times when pizza pockets are available thanks to
McDonalds on every corner, Bishan Swaroop Chaat Bhandar
continues to serve its famous fruit chaat from 11am onwards,
everyday since 1923. Guava, watermelon, cucumber, beetroot,
apple, orange, chickpeas, tomato and other seasonal fruits are
mixed together and sprinkled with chaat masala, black pepper and special spicy-lemon dressing.
Their simple menu resonates with every Indian tongue and reminds you of those golden days when
even the spicy fruit chaat from the streets felt like an extravagant food treat. Also try their aloo
chaat, sweet potato chaat and aloo kachalu.

4) Paranthe Wali Gali

Paranthe Wali Gali gained international recognition for its
insane atmosphere, decade old cuisine and delicious
paranthas. A series of restaurants line up to form the
Paranthe Wali Gali. From sweet to savoury combinations,
these deep-fried, doughy breads are paired with mouth-
watering kaddu (pumpkin) and aloo- matar curries and
chutneys. Besides the scrumptious food, the vibe here
crackles with the noisy streets and busy shoppers that
make for a perfect Old Delhi picture. All the restaurants
serve vegetarian food and are usually full, so be ready to wait for a while. Pandit Gaya Prasad Shiv
Charan, Babu Ram Paranthe Wala and Pandit Kanhaiyalal Durgaprasad Dixit are our top picks from
this lane.
So, Chandani Chowk is a heart of Delhi cusine. People always prefer to go Chandani Chowk for
having variety of foods. There is a saying in Delhi “ if you did not go to Chandani Chowk, you have
not visited Delhi”.

In the next chapter we are going to disucus about how the cusine have an impact on Tourism?
 17

Chapter 4: Food impact on tourism.

Cuisine is integral to culture. Cuisine is a prism that absorbs and reflects a host of cultural
phenomena. The study of Cuisine thus sheds light on many areas of working-class life such as
domesticity, financial practice, aspiration, class and gender relationships, the uses of public and
private space, and the transmission of knowledge. It is a good medium through which to study the
way a culture operates and expresses itself.

Food Choice: Shepherd (2001) divides food choice factors into three main groups; first, it is the
product or food related factors which rely on the physical or chemical properties of the food,
sensory attributes, functional factors and nutrient content. Second, there are the consumer related
factors including personality, social psychological factors, and physiological factors. Third, there
are environmentally related factors including economic, cultural and social issues (Shepherd,
2001; Wądołowskaet al., 2008). Many of the aforementioned factors are mediated by beliefs and
attitudes held by the individual. For instance, the beliefs about the nutritional quality of a food
product may be more important than the actual nutritional value of the food when consumers
determine their food choice. Marketing, economic, social, cultural, religious or demographic
factors might also act through attitudes or beliefs held by the person (Shepherd, 2001). Frenchie
(2012) argued that the division of food choice factors outlined by Shepherd (2001) does not
prioritize culture as an important factor. According to her we must not overlook the importance of
the “feeling” consumers have that makes some foods seem “better” than other foods
(Franchi,2012).

Food Preferences: Dietary patterns evolve and change over time (Saba, 2001) and are a part of
societal development. People’s diets are multidimensional and shaped by several factors, society
being one of them (Drewnowski, 1997; Naskaet al., 2006), and differences in food preferences
across cultures can be observed (Risviket al., 2006). Food preferences have been closely linked to
cultural development throughout history (Wrightet al., 2001; Montanari, 2006). The cultural group
we belong to is of great importance when it comes to food preferences. The choice of food is more
complex than just liking or disliking a food product. Several circumstantial factors such as habits,
beliefs, attitudes and values influence our choices (Mela, 1999; Palojoki&Tuomi-Gröhn, 2001).
Culture can be seen as a sort of collective memory that influences individual behaviours (Franchi,
2012), and the influence of culture is rooted in a combination of several factors. One factor is the
environment; that is geography, climate and availability of different plant and animal species.
Another is ritual and belief systems, both religious and otherwise. Community and family structure
is also a factor as well as the degree of innovation, mechanization and experimentation in the
society. The degree of mobility in a society is also important since the trading with, and import
from, other populations or consumer groups may impact the food culture. Finally, the historical,
economic and political context within a culture also affects consumers’ food choices and
preferences (Mela, 1999; Wright et al., 2000).
 18

Relationship between Food Preferences and Food Choice Several factors influence our food
choice:

One of which is biological reactions towards the food consumed by us it is related to the perception
of sensory modalities and physiological post- digestive effects. It can help us in predetermining
the basic taste as per our preferences (Drewnowski, 1997). Our chemosensory perception is more
or less the same all over the world, and the psychophysical response to sensory qualities may not
be much different in different cultures (Prescott & Bell, 1995). However, the preference for these
qualities may depend on the context they are experienced in. Hence, different factors in our
surroundings affect our preferences (King et al.2007; Rozin, 1996). We can see distinct differences
in food traditions and cuisines of people in different societies all over the world (Montanari, 2006).
Different demographic, sociocultural and economic factors modulate the connection between taste
responsiveness to food and our choices of food (Drewnowski, 1997). This gives the assumption
that people from the same culture or region of the world would have been affected in the same way
culturally and therefore has similar food preferences compared to people from other parts of the
world. Further, in the contemporary world it is common for people to eat the same food, or
ingredients, all over the world. However, in the current scenario due to differences in weather and
soil conditions, it does not necessarily mean that foods are prepared in the same way or that they
taste the same across geographical regions (Risviket al., 2006). Asit makes clear from the
preceding discussion; several factors affect our food choices. Therefore, the process connection
food choice and food preference is not straight forward and explicable. According to
Wądołowskaet al.(2008) food preferences interact with different food choice factors (such as
advertising, functional, health, price, sensory and socio-cultural) and sociodemographic features
of the consumer (such as age, economic condition, education, gender, region of residence and size
of the place of residence), which again interacts with the frequency of food intake (Wądołowskaet
al.,2008).

Tourism Products.
As for the cuisine tourism products
that exists in their destination, the
organization consulted underlined in
the first place the importance of food
events (expressed by 79% of
respondents).This is followed by
gastronomic routes and cooking
classes and workshops, with 62%
answering affirmatively, food fairs
featuring local products (59%) and visits to markets and producers (53%). Having less weight
among gastronomic tourism product offerings are museums (cited by only 12% of respondents),
and presentations with 6% of positive answers.
 19

Marketing and Promotions:

68% of the organizations consulted carry out
marketing activities or promotion based on
Food Tourism. The marketing and promotional
tools most used by these entities are: organizing
events (91%), producing brochures and
advertising (82%) and dedicated websites on
food tourism (78 %). At a lower level are
promotional tools such as tourism guides
(61%), blogs (43%), and familiarization trips
for journalists and tour operators (13%). And
lastly, only 4% of the organizations surveyed said they used social networks for the promotion of
food tourism. Currently food tourism is still a regional phenomenon. According to the results of
the survey, the marketing of gastronomic tourism products gives top priority to the regional
market. At a second level are the local and national markets. And in last place is the international
market.

Economic Impact

Finally, the survey asked respondents for an estimate of the economic impact of food tourism on
their destination. In general, most of the organizations surveyed indicated that there is still no
systematic analysis of the economic impact of food tourism. However, they consider that the
weight of gastronomy in tourism revenue in destinations is very significant, at around 30% have a
large margin to work with in this respect.

Food experiences can also stimulate local development, because food tourism is high yield tourism
that can extend the tourist season and diversify rural economies. Food experiences are labor
intensive and create jobs while creating backward linkages that stimulate agriculture, and they
generally do not require major new investment. Food can contribute to regional attractiveness,
sustain the local environment and cultural heritage and strengthen local identities and sense of
community. Food and gastronomy can also in themselves be considered as creative industries,
helping to stimulate innovation by involving the consumer in co-creation, stimulating links
between global and local cultures (e.g. Fusion foods, food ways that link cultures) and creating
narratives around food. In this sense, gastronomic tourism can be seen as a form of ‘creative
tourism’ (Richards, 2011), which allows tourists to develop their creativity though contact with
local people and their creative lives. Major areas of innovation currently taking place around food,
gastronomy and tourism include creative tourism experiences (such as cooking and food
appreciation courses), food events, food trails, new cuisines (e.g. New Asian Cuisine in Singapore)
and building narratives around food.

Food can also provide the basis of branding and marketing activities, including: Partnerships
between food producers, restaurants and the tourism industry Setting standards for local foods
Lifestyle positioning, emphasizing the attractiveness of lifestyles related to gastronomy
 20

Identifying niches Theming and packaging Developing specialty restaurants Communicating the
national or regional brand through gastronomy (such as the Prove Portugal program).

The numerous case studies in the OECD study indicate that the critical success factors for food
experiences in tourism include:
• Providing a good culinary offer at home, that stimulate appreciation of food and support
gastronomy that is also attractive to visitors.
• Developing a network of good quality restaurants abroad that help to profile national and
regional cuisine.
• Developing food and wine exportation. Education and training and attracting talent
Positioning chefs in world rankings (for example ‘Gastro stars’ such as Ferron Adria).
• Linking food experiences to tourist needs providing ‘localized’ foods that link to tourist
needs as well as showcasing authentic local cuisine.

Alluring Tourists to Chandani Chowk cusine.

After completing research over cusine of Chandani Chowk and studied about Relationship
between Food Preferences and Food Choice Several factors influence our food choice. I have
discussed with many tourists that what does captivates to Chandani chowk and what kind of food
they like here? I had made a questionnaire, so that I could asked them related to Tourism and Food
Tourism. Here I would mention all the questions and there selctive answers replied by tourists who
visited Chandani Chowk.
Before asking question to any tourist, I introduce my self and asked about them. Common
Introduction questionnaire was What is your name?, why did you come India or especiallay Delhi?,
What is your profession etc. Apart from it I introduced my self as well.

Here the main questionnaire which helped me to understand how food or cusisne tourism brings
opportunities?

Q1. How did you find Chandani chowk for tourists?

Ans. They find a better place to understand old India, they could come here and understand the
ancient places to study especially markets. They are most interested in the perfumes and jewelry
at Dariba Kalan, fabrics, and saris at Katra Neel, shawls and peals at Moti Bazaar, sunglasses and
shoes at Ballimaran Market, brass and copper antiques at Gali Guliyan, and Asia's largest spice
market at Khari Baoli. Other popular items include all the trimmings for an Indian wedding
(including plenty of bling) at Kinari Bazaar, books and stationery at Nai Sarak, electronics around
Bhagirath Palace, cameras at Kucha Choudhary Market, chemicals at Tilak Bazaar, and hardware
and paper products at Chawri Bazaar.
 21

Q2. Do you think Chandani chowk cuisine can attract tourists?

Ans. I had discussed with two kind of tourists who gave feedback about Chandani Chowk food.
First that gave some interested but negetive feedback as They said “whenever we come out of our
home to roam around the world, whethere we come out of because we want peace or for entertain
ourselves, good or different types of food always become priorty. Because, nobody could be happy
or get peace, if they are not getting good food and willing food. We think that Chandani chowk
has spicy food more. Sometimes, some tourist would not like it to have because they come from a
country where people do not like to have more spicy. But we think that India is always known for
its spices. So, we could not help.”
Second kind of tourists gave affirmative feedback as they said “Oh !! We believe that Chandani
chowk is not only heart of Delhi but it is our heart also, whenever we come Delhi or India, we
must come here. Here, we love to have different types of cuisines, here we could find all types of
spicy vegiterian or Non Vegiterian foods. We always suggest my friends to come Chandani Chowk
and have food as much as they can. It is a treasure of food, could not become less”.

Conclusion:

Whenever any tourist wants to roam the world whether they want peace, a break from work,
for business trip, to vist releatives etc. they do not think only to stay there peacfuly but they
also think about having good food. After having reasearch about Chandani Chowk and food,
I am surprised that Delhi has a complete India at one place, that is called Chandani Chowk.
 22

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in 1992. New Delhi, Bookwise, 1999.
• https://food.ndtv.com/lists/best-street-foods-in-old-delhi.
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2002
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2321.html
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(Chef Prem Ram , Dr Sonia Sharma Asst. Professor BCIHMCT, New Delhi School of
Tourism and Hospitality Service Management (SOTHSM), IGNOU, New Delhi).
23