Food Tourism

Exploring Street Food: Delhi-cious Journey

Members

Mentor
Asani Bhaduri
The Project

● Delhi: A multi-ethnic culture. From memorable

culinary experiences of fine dining to savoury
food experience at a roadside cafe in the middle
of nowhere.

● To bring street food vendors in the mainstream

food scene so that they get their deserved space
in the cities and respect by people.

● Stand in need of to tap the huge potential of the

street food vending sector in our capital for
growth of tourism and bequest to our economy. Ram Laddu Wala at Bangla sahib, CP
Aim and Objectives
The main aim of this project is to explore the food culture of Delhi and
enhance its tourism potential. We have following objectives in order to
complete the aim of project:

● To identify the diverse multi-ethnic food culture in national capital

(hidden-jewel).
● To promote travelers and citi-dwellers about the local Mouth
Watering Food and beverages (through food walk and food passport)
● To preserve & celebrate food and beverage cultures (Cuisine
specific & experiences) (Booklet)
● Suggest possible solutions to concerns of Street food and beverage
vendors of Old Delhi.
Methodology
● The project was initiated with surveying various type of literature: Food Blogs, News Articles, Research Papers and
Social Media Handles.

● Based on the data collected we prepared three different datasets and analyzed them further to get following
information:

○ Variety of Street Foods in Delhi

○ Street Food Clusters in Delhi

○ Types of Street Food Vendors

● We are using Mixed Method Approach of Research in this project which will include quantitative analysis of market
survey for proposed module and qualitative methods of semi-structured interview with food vendors, tourists and
food walk experts.

● Some of us will be documenting oral narratives to prepare an ethnographic monograph on cultural fusion of specific
foods in culture of Delhi.
Literature Review

We surveyed following type of literature

available in form of literary and journalistic

work:

● Food and Cuisine Tourism

● Street Food Vending

● Tourism and Vendor Policy

● Safety of Street Food

Literature Review: Food Tourism/ Culinary Tourism
● Food tourism is quite simply the exploration of food as the purpose of travel. Food already ranks with climate,
accommodation, and environment as being important to tourists. (Al-Naama)

● Food tourists are often attracted to the locally grown produce of a destination, which they see as deeply connecting
them to its origins. Each destination becomes unique because of its offerings, which are appealing to the tourists
who want to become part of the local community.

● Food a reflection of local culture: Food images can be utilized to exhibit the cultural aspects of a country. As such,
destinations can use food to represent its “cultural experience, status, cultural identity, and communicating” Frochot
(2003)

● Food streets and street food is often regarded as a celebration of Malaysian local culture and a tourist attraction by
itself. While Asian tourists joined locals to dive into steaming hot local delicacies, western tourists often choose to
sit in awe of the festival-like atmosphere and quietly absorb the sights, sounds and smells of food and people, and
always with their cameras ready. (Global Report on Food Tourism, 2012)

● Culinary Tourism Alliance says, “Culinary Tourism includes any tourism experience in which a person learns about,
appreciates, consumes or–dare we say–indulges in food and drink that reflects the local cuisine, heritage, or culture
of a place. Culinary tourism is not limited to gourmet food. In fact, we like to use the term ‘food tourism’ more often
than not just to keep it from feeling elitist.”
Literature Review: Food Tourism/Gastronomy Tourism

● According to Gillespie, “Gastronomy is about the

recognition of a variety of factors relevant to the
foods and beverages ate and consumed by a group,
in a locality,region or even a nation”

● Gastronomic tourism is rather a new form of

tourism (Chaney & Ryan, 2012) and there are many
different terms used for food-based tourism such
as culinary tourism, tasting tourism, gastronomy
tourism, and food tourism (Hall & Sharples, 2003).

Food tourism as special interest tourism Hall &

Sharples- Food Tourism Around the World
(2003).
Street Food: Importance
● The importance of street food vending lies on the fact that besides
offering business opportunities for developing entrepreneurs, the
sale of street foods can make a sizeable contribution to the
economies of developing countries like India.

● Street food is for a quick, inexpensive bite on the run, to sample

flavorful local or exotic food in a social setting, to experience new
ethnic cuisines.

● The chief characteristics of street food is that street foods are

reasonably priced and flavored and easily available.

● Nothing represents the rich tapestry of India & multicultural

fabric better than the street food. The cuisine of a place speaks
Kulfi, Chandni Chowk
volumes about the weather, culture , lifestyle and habits of the
people.
Street Food: About
● Street Food isn’t just a passing fashion, it’s a new way of experiencing
the age-old relationship between a society and its food; it has its own
roots and is reinvented every day in new ways that are innovative,
surprising, practical and, above all, delicious.

● Street food is tasty, ready-to-eat food or drink sold on the street, in a

market, fair, park or other public place. It is sold by a hawker or
vendor from a portable stall, cart or food truck.

● Street food often reflects traditional local cultures and exists in an

endless variety. There is much diversity in the raw materials as well as
in the preparation of street food beverages, snacks and meals.

● Vendors’ stalls are usually located outdoors or under a roof which is

easily accessible from the street.Their marketing success depends
exclusively on location and word-of-mouth promotion.
Three Data Sets

3 8 X
Types of Street Food Street Food Clusters Variety of Street
Vendors in Delhi (Till Now) Foods in Delhi
Types of Street Food Vendors in Delhi
Prof. Alice Escalante de Cruz, gave three categories of street food vendors in the article "The Street Food Sector in
Asia and the Pacific". Using this categorization we classified our data.

Mobile Vendors Semi-Mobile Stationary

Example :- Fried Rice, Example :- Gol Example :- Burger,

Noodles, Pizza, Rajma Gappe, Kachori, Rolls, Chinese Food,
Chawal Chaat, Kulfi Momos
Street Food Clusters in Delhi

● Food clusters are the zones where one can find variety
of street food vendors.

● Based on the literature review and analysis of collected

data we came to know following street food clusters in
Delhi:

○ Chandni Chowk
○ Jama Masjid
○ Majnu Ka Tilla
○ Delhi Haat
○ Green Park
○ Nizamuddin
○ Paharganj
○ Kamla Nagar
○ To be identified……
State Street Food in Delhi

● Litti Chokha- Bihar

● Siddu- Himachal Pradesh

● Vada Pav- Mumbai

● Momos

● Idli Vada, Dosa, Appam - Southern states of

Indian

● Dhokla- Gujarati
Identifying Tourism Potential of Street Food Market

● By using the three datasets we draw a Venn diagram to

identify the street food site having potential of tourism.
● The sites which have semi-mobile or stationary vendors
along with multiple food stalls i.e. food cluster.
● Presence of other factors is value addition to tourism
potential of street food site. We have following value
additions:
○ Location value- Presence of any historical site
increases the potential of street food destination as
in the Jama Masjid area.
○ Identity Value- Some food are very popular with
their name and tourist visit the destination to have
that particular food like Daulat Ki Chaat in
Daryaganj area.
○ Cultural/ Regional Value- The migrants from
different parts of country have brought their culture
of food to Delhi. People who want to have taste of
particular regional food like Litti Chokha visit such
destination sites.
The Tourism Model Proposed by us to identify Potential
Street Food site
Proposed Work

● Developing Modules for enhancing street food tourism in Delhi

○ Identify hidden jewels
○ Food Passport
○ Food Walks
○ Narrativizing Food Stories
● Understanding legal, social and economic features and concerns of street food vending in Delhi.
○ Analyzing Role of government policy for street food vending and inclusion of food tourism
in tourism policy.
○ Vendor-Consumer Survey to recognize their concerns and attitudes towards street food.
Hidden Jewels We have visited old Delhi and Majnu ka tilla to search for locally
popular food and we termed them as hidden jewels.

Majnu
Ka
Tila

Laping
Thenthuk It’s a cold bean noodle dish in tibetan
Noodle soup in tibetan cuisine. and nepalese cuisine.
Hidden Jewels

Purani
Dilli

Daulat Ki Chaat, Chandni Chowk

Shahi Tukda- Jama Masjid
It’s a sweet dish.
It’s a bread pudding Indian sweet.
Food Passport (In Collaboration with DIC)

● A Tasting Passport is a document that offers a tasting course of

quality food products as well as information about a specific
neighborhood.

● Food Passport, In collaboration with Design Innovation Centre

(DIC) we are creating a physical platform on which we can keep
remembrance of our heritage food experience. We are making the
old food joints available to people those are unaware and in search
of their stories and legends.

● Discover the city at your own pace while being welcomed by

artisans in their lovely shops.
Street Food Walk

● Food Walks are very popular in certain parts of Delhi.

We also have selected following two locations for food
walks.

○ North Campus

○ Old Delhi

● We will conduct food walk for street foods of North

Campus area in upcoming month.

● The Food Walk will include street food points of north

campus with little component of historicity of the north
campus colleges.
Street Food Walk: North Campus
Tourism Policy in food tourism and legal aspect
● A draft tourism policy on 2015 introduced had many measures to develop the
market for culinary development.

● Union ministry of tourism is establishing 2 ICI i.e. Indian Culinary Institute (in
NOIDA and Tirupati)

● The IFCA (Indian Federation Culinary Association) has been entrusted with the
task of recording Indian Cuisine

● Electrification and installation of modern electric equipment (such as

mixer,grinder, juicer)

● Waste management system with the collaboration with local municipal corporation

● Provide with training to food vendors leading to improved skills

● Hygiene awareness among them and giving them incentives and easy EMI loans if
they are arranging some hygiene related stuff

● Provide them with health insurance and health checkups and for their family too
Legal aspects for Street Food Vendors

To give vendors legal status by amending, enacting, repealing and implementing appropriate laws and
providing legitimate hawking zones in urban development/ zoning plans.

Rehabilitation of Child Vendors legally taking measures for promoting a better future for child vendors by
making appropriate interventions for their rehabilitation and schooling.

To facilitate/ promote social security (pension, insurance, etc.,) and access to credit for Street vendors
through promotion of SHGs/co-operatives/Federations/Micro Finance Institutions (MFIs) etc.

Legal policies by government helps abling different institutions such as Municipal corporation,Traffic
police,Public land owning authority,Any nationalized bank working together making work easier.

All these provision are provided in FSSA 2011 (Food Safety Standard Act )
Hygiene Issues

● We've always known street food isn't exactly hygienic.

● A new study conducted by Institute of Hotel Management, Pusa (IHM) tested samples from
popular street food joints across Delhi and reportedly found traces of faecal matter in golgappas,
momos and a few other snacks! Along with this, they also found an extremely high volume of
E.coli bacteria.
● For countering this we can engage vendors in developing their own technique for hygienic food
for example they can make modifications in their kiosks by increasing size upto national policy
leading to more hygienic space.
● We make them aware of the government policy which allows upto 25% grants if some means for
hygiene improvement is installed.
● Better to serve in disposal or in paper cup instead of steel utensils.
Social Intervention

● Our project aims at a particular section i.e., street food

and street vendors and different cuisines, so in a way,
it highlights the different cuisines of india present in
delhi.

● It indirectly advertises food vendors which are not able

to promote their shops due to lack of funds.

● It helps the tourists to know about the hidden jewels of

delhi.

● It showcases the legal problems faced by the street

vendors.
Bibliography
● Al-Naama, A. (n.d.). FOOD TOURISM: WHERE ARE WE HEADING? Retrieved Feb 2018, from

https://newyorkstreetfood.com/food-travel/food-tourism-future/

● Banerjee, M. (2015). FOOD TOURISM: AN EFFECTIVE MARKETING TOOL FOR INDIAN TOURISM INDUSTRY.

International Journal of Science Technology & Management .

● Chaney, S., & Ryan, C. (2012). Analyzing the evolution of Singapore's World Gourmet Summit: An example of

gastronomic tourism. International Journal of Hospitality Management , 309-318.

● Frochot, I. (2003). An analysis of regional positioning and its associated food images in French tourism regional

brochures. Journal of Travel & Tourism Marketing .

● (2012). Global Report on Food Tourism. Madrid: UNWTO.

● Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (2011). Food Tourism Around The World. Taylor &

Francis.
Bibliography

● (2002). National Tourism policy. New Delhi : Union Ministry of Tourism.

● Navchoo, I. A., & Buth, G. M. (1990). Ethnobotany of Ladakh, India: Beverages, Narcotics, Foods. Economic Botany , 318-321.

● Pannu, P., Kataria, D., & Aggarwal, S. (2016). Consumer Perspective towards Safety of Street Food. DU Journal of Undergraduate

Research and Innovation , 80-90.

● Schluter, R. G. (2002). Food and Culture: A New Sustainable Tourism Product. Retrieved from

https://revista.drclas.harvard.edu/book/food-and-culture-new-sustainable-tourism-product

● Singh, C. (2010). Commonwealth Games Guide to DELHI. New Delhi: Delhi Tourism & Transportation Development Corporation

Ltd.

● Updhyay, Y., & Sharma, D. (2014). Culinary preferences of foreign tourists in India. Journal of Vacation Marketing , 29-39.
 THANK YOU
We welcome your warm suggestions
and remarks
Bibliography -Supporting Slides

Researchers from Jiwaji University and IMS Ghaziabad conducted study on

culinary preferences of foreign tourists in India and they found- ‘the majority
of the surveyed tourists, that is, localization seekers and experience seekers,
who constitute 67.44% of the respondents, prefer elicacies of localization or
traditional relevance.’