Culinary Heritage of Rajasthan State: an Analysis of the Satisfaction Level

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 8881 - 8891

Culinary Heritage of Rajasthan State: An Analysis of the Satisfaction Level

Chef. (Dr.) Saurabh Sharma, Associate Prof. Amity University Dr. Durgesh Batra, Associate Prof. Amity University Dr. Sushil Kumar, Assistant Prof. Amity University

Abstract Culinary tourism has emerged as a central facet to any tourist experience encompassing cultural practices, the landscape, the sea, local history, values and cultural heritage. The paper attempts to explore the knowledge about culinary heritage of Rajasthan state and explore out the forgotten recipes of royal kitchen and to analyze the satisfaction level of tourist towards royal culinary legacy of Rajasthan. The study includes the collection of data from tourists and employees of various categories of hotels thus Non-Probabilistic (Judgmental Sampling) is used. The Sample Size is 450 tourists Indian and foreigners and 50 Hoteliers from various categories of hotels. The responses were taken on scale of 1-5 and the scores were calculated. These sores were then checked for normality to apply further tests. The normality was checked using one sample KS Test. The paper concludes the impact of various factors on satisfaction.

Keywords – Culinary Tourism, Heritage, Satisfaction, Rajasthan State.

Introduction Culinary tourism has emerged as a central facet to any tourist experience. It encompasses cultural practices, the landscape, the sea, local history, values and cultural heritage. Food serves to connect us with the land, our heritage and the people around us. It is a diverse and dynamic channel for sharing stories, forming relationships and building communities. By combining travel with these edible experiences, food tourism offers both locals and tourists alike an authentic “taste of 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. It is about what is unique, authentic and memorable about the food stories our regions have to tell. This includes our farmers, our cheese mongers, fishermen, brewers, winemakers and everyone in between.

Food Tourism may sound like a great idea, but what tangible, measurable benefits can your involvement with our industry bring to you? Here's our short list of what you and the various players in your area can realize as you become more engaged in a sustainable food and drink tourism strategy: • More visitor arrivals • More sales (rooms/airplane seats/restaurant meals/wine/beer/car rentals/etc.) • More media coverage • A new competitive advantage or unique selling proposition (i.e. unique food and drink) • More tax revenue to government authorities • Increased community awareness about tourism in general • Increased community pride about, and awareness of, the area's food and drink resources

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 8881 - 8891

Review of Literature P. K Manoj Dr. (2016) in his paper titled “Impact of Rural Tourism on the Environment and Society: Evidence from Kumbalangi in Kerala, India” published in “International Journal of Advance Research in Computer Science and Management Studies”, Vol. 4, Feb. 2016 uncovers unlimited prospects of provincial tourism for job creation and monetary improvement with regards to Kumbalangi, a rustic tourism goal in focal Kerala. This study makes an observational study on the impacts of provincial tourism on the earth and nearby group. The concentrate likewise proposes procedures for maintainable advancement of country tourism. This study is scientific and in addition exploratory. Both essential and optional information is utilized. Essential information is gathered through a specimen overview at Kumbalangi. An agent test of 60 individuals from the neighborhood group is chosen for this study. Random sampling technique is used. Data is collected through a well- structured questionnaire. It has been called attention to in the paper that there are clear advantages to the nearby group due to country tourism and the conduct of the travelers with the nearby individuals has been very promising. Be that as it may, there are additionally some antagonistic impacts of provincial tourism on the general public and environment which thus may antagonistically influence the manageability of the tourism ventures over the long haul. Albeit provincial tourism benefits the general public socio-financially, there are sure burdens that the nearby individuals need to confront due to country tourism. These bothers incorporate waste transfer issues, commotion and water contamination. Creator opined that conscious endeavors through the legislature are needed for advancement in provincial tourism by exhibiting customs, conventions, foods and celebrations. Vacationer’s spots ought to be kept perfect and hygienic dependably. Singh Jitendra & Narban J.S Dr (2015) written the report titled Rural Tourism in India-A Model of Rural Culture & Heritage, 1. In the report they present a report on country tourism development and advancement in India through this paper. This paper accentuates the requirement for feasible types of provincial tourism. The paper first investigates the significance of terms country, rurality and rural tourism and later spotlights on the beginning and development of provincial tourism, its effects and the requirement for practical provincial tourism. The five wide goals of this paper are capacity building at neighborhood level, trying out different things with area particular models of group tourism venture, construct group private organization, support inventive country tourism activities and give contributions to national and state tourism strategy. Milena Viassone1, Martin Grimmer in their contribution “Ethical food as a differentiation factor for tourist destinations (2015)” has assimilated thoughts from moral behavior, managing destination and various strategies for development of tourism. In their paper author emphasizes the crucial function that food could have in the future in developing the destination as attractive and sustainable. Singh Ashok and Tiwari Ranjana (2014) concentrate on feasible country advancement through tourism rehearses. The primary goal of the paper was to illuminate the idea of rustic tourism and its criticalness. Creators investigate the commitment of tourism in rustic regions through contextual investigation examination of Ranakpur. Essential information was gathered through meeting and perception techniques. The respondents included the tourism authorities, villagers and sightseers. Nagaraju L.G and B. Chandrashekara (2014) concentrate in their paper titled “Rural Tourism and Development

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 8881 - 8891 in India” published in, International Journal of Interdisciplinary and Multidisciplinary Studies, 1 (6) on how provincial tourism can help rustic culture. Creator says that provincial tourism can have both positive and also negative effects on both country and urban groups. The targets of the study that are examined in this paper are to break down country tourism items in India, assessing provincial tourism for rustic advancement and to give proposal to change of provincial tourism in India. Creator has talked about specific advantagcs to rustic advancement like employment maintenance, work creation, new business opportunities, and latest job ventures for youth, administration maintenance, group broadening, upgrades and renews group pride, increases arts and crafts sale, landscape conservation, environmental improvements. Sharma Neha and Tiwari Amar Kumar (2014) endeavors to discover the advancement of the provincial regions foundation furthermore the upgrade in the way of life of the general population in country territories. The scientists are of the assessment that there is a need to advance Rural Tourism deliberately as India has a ton to offer to the world as far as society, craftsmanship, create, custom, music, celebrations and so forth. This paper additionally concentrates on two towns Mawlynnong and Hodka as a win for any Rural Tourism venture regarding group inclusion. The analysts needed to get a genuine understanding into the instrument of country tourism furthermore needed to see if the respondents know about Rural Tourism or not. Jaswinder Singh in his contribution “Punjabi cuisine as a culinary tourism product: a study through a researcher’s lens (2014)”. Not only for tourism the food tourism is becoming an upcoming, blossoming niche for academics also. There is a pristine appreciation and demand for high food with a heritage and a story. Further many are willing to travel to experience it. Cuisine(Punjabi) has a strong base in the market but it has harvested to a great extent on its own. It is time now when a developed strategy has to be planned to develop it as a product. Punjab an agrarian society can encase and even promote its food through farm tourism. Shalni D. and Duggal S. in their contribution “A review on Food Tourism quality and its associated forms around the world (2014)” discussed that the food is one of chief reasons for travelers. Tourists use to consume various cultural products during eating at any place. The Researchers have discussed about various forms of food tourism such as culinary, Cuisine and Gourmet Tourism to discuss in detail about the food tourism. The study has also focus upon the tourist’s consideration of food as motivation while choosing a destination to visit. Dr. Anukrati Sharma in her contribution “A swot analysis of Rajasthan tourism (2013)” highlights that state has a prosperous legacy of castles and palaces, culture and people. She discussed that the more flawlessly we protect the monuments and traditions with natural environment it will attract more visitors and thus generating profits. Dr. Laveena T. Dharamwani in her contribution “Tourism in Rajasthan: Challenges and Opportunities (2013)” Tourism is a triadic composition of social, natural and the cultural phenomenon, which is emerging as the world’s largest employment generating industry. Indian tourism offers many unique products that make India as an ultimate tourism place in world map. Roselyne N. Okech in her contribution “Developing Culinary Tourism: The Role of Food as a Cultura Heritage in Kenya (2013)” discussed that food tourism has an enormous impact and can accelerate the overall economy of any country. Paper also says that tourists have an inclination to traditional foods which allow being in contact with cultural tradition. Indolia Umakant Dr. (2013), A new mantra for a Rural Development: Rural

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 8881 - 8891

Tourism published in International Journal of Education discusses country’s tourism as another mantra for provincial improvement. This paper talks about the idea and essential of rural tourism, advantages of provincial tourism. The fundamental targets of this paper are to comprehend the capability of provincial tourism, create systems for rustic tourism, study government ventures identified with country tourism and recognize challenges in country tourism and offer recommendations for the same. Commitments of country tourism industry are additionally talked about in the paper.

Methodology The paper attempts to achieve the following objectives: 1. To explore the knowledge about culinary heritage of Rajasthan state and explore out the forgotten recipes of royal kitchen. 2. To analyze the satisfaction level of tourist towards royal culinary legacy of Rajasthan.

The research design of study is Descriptive research design to achieve the objectives. For this purpose, two categories of Questionnaires will be prepared i.e. one questionnaire for the domestic tourist and foreign tourist and the second questionnaire for the focused groups including chefs, manager, employees of hotels of different categories, govt. and non govt. organizations of Rajasthan. The study includes the collection of data from tourists and employees of various categories of hotels thus Non-Probabilistic (Judgmental Sampling) is used. The Sample Size is 450 tourists Indian and foreigners and 50 Hoteliers from following categories of hotels: • Luxury • Budget • Heritage and resorts • Others

“To analyse the satisfaction level of tourist towards royal culinary legacy of Rajasthan i.e. there is no difference in the Satisfaction among tourists among different demographics”. The main hypothesis is further broken down into various sub-hypothesis: a. Ho1.1.: “There is no difference in the Satisfaction among tourists among different age”. b. Ho1.2.: “There is no difference in the Satisfaction among tourists among different gender”. c. Ho1.3.: “There is no difference in the Satisfaction among tourists among different nationality”. d. Ho1.4.: “There is no difference in the Satisfaction among tourists according to the purpose of visit”.

Data Analysis and Interpretation The value of Cronbach alpha is 0.952 which indicates that the questionnaire is reliable and may be used for analysis. The Sample profile of customer is as follows:

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 8881 - 8891

Table-4.1: Demographic Variables Demographic Variables Number Percentages Age 20-25 105 23.3 26-35 243 54 36-45 77 17.1 46-55 25 5.6 Gender Female 105 23.3 Male 345 76.7 The above data depicts the demographics of the respondents; it is clear from the above that most of the respondents are Indian Male and belongs to the Age group of 20-25, 26-35. The only reason for keep the profile of sample is that it represents the fair picture of population as most of the tourists belong to similar age group and gender.

Table-4.2: Culinary preferences of foreign and domestic tourists in Rajasthan

Parameters of Culinary preferences of foreign and domestic N

tourists in Rajasthan

Minimum Maximum Mean Std. Deviation Quality of the food 450 1 5 4.66 .704 Food preparation 450 1 5 4.51 .801 Hygiene 450 1 5 4.64 .781 Spices and condiments used 450 1 5 4.40 .847 Taste and Palatability of food 450 1 5 4.69 .602 Garnishes used 450 1 5 4.09 .957 Presentation style 450 1 5 4.34 .795 Methods of cooking applied 450 1 5 4.32 .906 Dining ambiance 450 1 5 4.29 .899 Use of locally available ingredients 450 1 5 4.32 .821 Visibility of food preparation area 450 1 5 4.06 .987 Value for money 450 1 5 4.52 .790 Dining etiquette followed by diners 450 1 5 4.04 1.026 Provision of regional drinks 450 1 5 4.00 1.012 Portion size of food 450 1 5 4.29 .881 Nutritional aspects of food 450 1 5 4.28 .911 Dishes with historical connection 450 1 5 4.26 .977 Traditions associated with food 450 1 5 4.22 .934 Grooming and cleanliness of prepared food 450 1 5 4.55 .789 Flavor and aroma of food 450 1 5 4.59 .692 Warmth of the server’s attention 450 1 5 4.41 .813 Cleanliness of the crockery and Cutlery served 450 1 5 4.64 .734

HOTELIERS

The another set of inventories is generated by the collection of data from hoteliers. The sample profile is as follows:

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 8881 - 8891

Table-4.3: Demographic Variables Demographic Variables Number Percentages Age 20-25 11 22 26-35 29 58 36-45 7 14 46-55 3 6 Gender Female 8 16 Male 42 84 The sample indicates that most of the hoteliers are in the age bracket of 20-35 which indicates that they are young and hence are oriented towards the experimentation. This is indicating the real situation of hotels in Rajasthan.

Table-4.4: The Sum of score of three aspects under study Parameters of Importance of Culinary Mean Std. preferences of Hoteliers Deviation Quality of the food 0.85 0.73 Food preparation 0.97 0.95 Hygiene 0.81 0.66 Spices and condiments used 0.93 0.87 Taste and Palatability of food 0.73 0.53 Garnishes used 1.01 1.01 Presentation style 0.85 0.72 Methods of cooking applied 0.89 0.78 Dining ambiance 1.03 1.06 Use of locally available ingredients 0.84 0.70 Visibility of food preparation area 1.06 1.13 Value for money 0.95 0.90 Dining etiquette followed by diners 1.18 1.39 Provision of regional drinks 1.03 1.06 Portion size of food 0.93 0.87 Nutritional aspects of food 0.89 0.80 Dishes with historical connection 0.97 0.95 Traditions associated with food 1.00 1.00 Grooming and cleanliness of prepared food 0.78 0.60 Flavor and aroma of food 0.69 0.47 Warmth of the server’s attention 0.79 0.62 Cleanliness of the crockery and Cutlery served 0.75 0.56

The study has an objective to analyze the satisfaction level of tourist towards royal culinary legacy of Rajasthan. To fulfill the following objective various following hypothesis have been developed.

Ho1: “There is no significant difference in the Satisfaction level of tourists of different demographics”. The main hypothesis is further broken down into various sub-hypothesis:

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 8881 - 8891

Ho1.1: “There is no significant difference in the Satisfaction level of tourists of different age”. Ho1.2: “There is no significant difference in the Satisfaction level of tourists of different gender”. Ho1.3: “There is no significant difference in the Satisfaction level of tourists of different nationality”. Ho1.4: “There is no significant difference in the Satisfaction level of tourists of different purpose of visit”.

To apply the test the data collected through questionnaire grouped into four parts: 1. Satisfaction level of customers 2. Socio Economic Impact as perceived by customers 3. Social and cultural Impact as perceived by customers 4. Economic Impact as perceived by customer The responses were taken on scale of 1-5 and the scores were calculated as discussed above. These sores were then checked for normality to apply further tests. The normality was checked using one sample KS Test. The results are as follows:

Table-4.4: One-Sample Kolmogorov-Smirnov Test Score on factors of (For Customers) Satisfaction Socio-economic Social and economic cultural N 450 450 450 450 Normal Mean 96.16 21.92 55.54 61.28 Parametersa,b Std. 12.4 3.394 9.414 9.219 Deviation Test Statistic 0.132 0.182 0.1 0.117 Asymp. Sig. (2-tailed) .000c .000c .000c .000c Since the significant values of all the scores are less than .05(p=0.05) it can be concluded that scores are non normal and we may apply the non-parametric tests (KW Test) for understanding the difference in the satisfaction level across the various demographic dimensions. To Test the following hypothesis:

Ho1.1.: There is no significant difference in the Satisfaction level of tourists of different age (KW Test) Table-4.5: Kruskal-Wallis Test Age (Years) N Mean Rank 20-25 105 216.66 26-35 246 232.26 36-45 75 235.47 46-55 22 137.77 Total 448 Significant Value (Asymp. Sig.) 0.008 Since the Significant value (.008) is less than p (where p is 5% i.e. 0.05) thus we may reject the null hypothesis and may conclude that the difference in the satisfaction towards various recipes among different age groups is significant. Thus, it is statistically evident that

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 8881 - 8891 various age group have difference in the satisfaction level. Now to check further which group amongst the 4 differ significantly among each other, as a post hoc, Man Whitenney is applied among various groups.

Table-4.6: Mann-Whitney Test Age N Mean Sum of Mann- Wilcoxon Z Asymp. Sig. Significance (years) Rank Ranks Whitney U W (2-tailed) 20-25 105 167.66 17604.5 26-35 246 179.56 44171.5 12039.5 17604.5 -1.007 0.314 In-significant 20-25 105 86.83 9117 36-45 75 95.64 7173 3552 9117 -1.12 0.263 In-signific ant 20-25 105 68.17 7158 46-55 22 44.09 970 3552.000 9117.000 -1.120 .263 In-significant 20-25 105 68.17 7158 46-55 22 44.09 970 717 970 -2.794 0.005 Significant 26-35 246 160.69 39529.5 36-45 75 162.02 12151.5 9148.5 39529.5 -0.109 0.913 In-signi ficant 26-35 246 139.01 34196.5 46-55 22 84.07 1849.5 1596.5 1849.5 -3.189 0.001 Significant 36-45 75 53.81 4035.5 46-55 22 32.61 717.5 464.5 717.5 -3.111 0.002 Significant

Summary of MW Test From the pair wise comparisons, it is evident that the significant values are less than p(0.05) only in cases where one age group is 46-55. Thus, it may be concluded that only this age group have different satisfaction parameters as compared to rest of the groups. Thus, it may be concluded that higher age group has different parameters for satisfaction.

The next sub hypothesis - Ho1.2:“There is no significant difference in the Satisfaction level of tourists of different gender” To test the sub hypothesis Mann Whitney test is applied as follows: Table-4.7: Summary of MW Test Gender N Mean Sum of Mann- Wilcoxon W Z Asymp. Significance Rank Ranks Whitney U Sig. (2- tailed) Male 345 227.61 78527.00 Female 105 218.55 22948.00 17383.000 22948.000 -.626 .531 In-significant On applying the Mann Whitney U test it is found that the sig value is 0.531 which is greater than p(where p is 5% i.e. 0.05) thus it may be concluded that the level of perceived satisfaction among different genders is not significantly different. Thus we may statistically accept the null hypothesis

Ho1.3: “There is no significant difference in the Satisfaction level of tourists of different nationality”.

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 8881 - 8891

Mann-Whitney Test On applying the Mann Whitney U test it is found that the sig value is 0.367 which is greater than p(=5%) thus it may be inferred that there is no significant difference in the level of satisfaction among different nationality. Thus, we may statistically accept the null hypothesis Table-4.8: Mann-Whitney Test Nationality N Mean Sum of Mann- Wilcoxon Z Asymp. Significance Rank Ranks Whitney W Sig. (2- U tailed) Indian 448 225.87 101190 Others 2 142.75 285.5 282.500 285.500 -.903 .367 In-significant

Ho1.4: “There is no significant difference in the Satisfaction level of tourists of different purpose of visit”. Table-4.9: Kruskal-Wallis Test Purpose of Visit N Mean Chi- Degree of Significant Rank Square freedom Value (Asymp. Sig.) Business 44 198.36 Sampling Rajasthani cuisine 29 278.62 Vacations 56 263.48 Visiting friends and relatives 106 236.89 Others 215 208.38 Total 450 16.108 4 0.003 Since the Significant value (.003) is less than p(level of significance=5%) thus we may reject the null hypothesis and conclude that there is significant difference in the satisfaction towards various recipes for different purpose of visit. Thus, it is statistically evident that various age group have difference in the satisfaction level. Now to check further which group amongst the 5 differ significantly among each other, as a post hoc, Man Whitenney is applied among various groups.

Table-4.10: Purpose of Visit Purpose of Visit N Mean Sum of Mann- Wilcoxon W Z Asymp. Rank Ranks Whitney U Sig. (2- tailed) Business 44 31.42 1382.50 Sampling Rajasthani 45.47 1318.50 392.500 1382.500 -2.773 .006 cuisine 29 Business 44 43.18 1900.00 Vacations 56 56.25 3150.00 910.000 1900.000 -2.244 .025 Business 44 65.22 2869.50 Visiting friends and 106 79.77 8455.50 1879.500 2869.500 -1.870 .061 relatives Business 44 126.05 5546.00 Others 215 130.81 28124.00 4556.000 5546.000 -.385 .700 Sampling Rajasthani 29 44.17 1281.00 cuisine Vacations 56 42.39 2374.00 778.000 2374.000 -.321 .749

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 8881 - 8891

Purpose of Visit N Mean Sum of Mann- Wilcoxon W Z Asymp. Rank Ranks Whitney U Sig. (2- tailed) Sampling Rajasthani 29 79.12 2294.50 cuisine Visiting friends and 106 64.96 6885.50 1214.500 6885.500 -1.731 .083 relatives Vacations 56 88.40 4950.50 Visiting friends and 106 77.85 8252.50 2581.500 8252.500 -1.365 .172 relatives Others 215 118.13 25399.00 Sampling Rajasthani 29 154.86 4491.00 2179.000 25399.000 -2.633 .008 cuisine Others 215 129.24 27787.50 Vacations 56 161.94 9068.50 4567.500 27787.500 -2.785 .005 Others 215 154.19 33151.50 Visiting friends and 106 174.81 18529.50 9931.500 33151.500 -1.873 .061 relatives

Table-4.11: Comparison of Groups Test Comparing Groups Sig value Remarks KW Test All 0.003 H0 Rejected MWU Test for various groups Business- Sampling Rajasthani cuisine 0.006 H0 Rejected Business- Vacations 0.025 H0 Rejected Business- Visiting friends and relatives 0.06 H0 Accepted Business-Others 0.7 H0 Accepted Sampling Rajasthani cuisine- Vacations 0.74 H0 Accepted Sampling Rajasthani cuisine- Visiting friends and relatives 0.083 H0 Accepted Sampling Rajasthani cuisine -Others 0.008 H0 Rejected Vacations- Visiting friends and relatives 0.172 H0 Accepted Vacations –Others 0.005 H0 Rejected Visiting friends and relatives -Others 0.061 H0 Accepted

The above tests indicate that the significant values come when the group Business is compared with Sampling Rajasthani cuisine and Vacations and further when Others is compared with Vacations, whereas when group Others and Sampling Rajasthani cuisine is compared the significant values are at boundary values. Thus, it may be concluded that when a visitor is visiting a country with following two purposes that is a) Sampling Rajasthani cuisine and b) Vacations, then the perception towards satisfaction is totally different as compared to others. Thus, finally it may be concluded that the satisfaction level of tourists towards the royal culinary of Rajasthan gets affected by age groups and purpose of visit whereas it does not get affected by the gender and nationality.

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 8881 - 8891

Results and Conclusion

The various age groups have difference in the satisfaction level. From the pair wise comparisons, it is evident that the significant values are less than p(0.05) only in cases where one age group is 46-55. Thus, it may be concluded that only this age group have different satisfaction parameters as compared to rest of the groups. Thus, it may be concluded that higher age group has different parameters for satisfaction. There is no significant difference in the satisfaction level among different genders. Thus, both the genders have almost same factors of satisfaction. There is no difference in the satisfaction level among different nationality. Thus, it may be concluded that factors are same for satisfaction.

Thus, finally it may be concluded that the satisfaction level of tourists towards the royal culinary of Rajasthan gets affected by age groups and purpose of visit whereas it does not get affected by the gender and nationality. Study also shows that there is no significant difference in the perception of hoteliers about the Socio-economic, Cultural and social and economic impact of culinary among the various categories of hotels (Luxury, Budget, Heritage and resorts, Others.)

References -

1. P. K Manoj Dr. (2016) Volume 4, Issue 2, February 2016 International Journal of Advance Research in Computer Science and Management Studies Research Article / Survey Paper / Case Study Available online at: www.ijarcsms.com Impact of Rural Tourism on the Environment and Society: Evidence from Kumbalangi in Kerala, India Dr. Manoj P K Assistant Professor, Dept. of Applied Economics, Cochin University of Science and Technology (CUSAT) Kochi, Kerala – 682022 – India (APA Manoj, P. K. (2016). Impact of Rural Tourism on the Environment and Society: Evidence from Kumbalangi in Kerala, India. International Journal, 4(2).) 2. Singh Jitendra and Narban J.S Dr (2015) Singh Jitendra and Narban J.S Dr (2015) Rural Tourism in India-A Model of Rural Culture & Heritage, 1 (5). 3. Ahuja Bharti and Cooper Malcolm (2014) Ahuja Bharti and Cooper Malcolm (2014) Women’s Role in Indian Rural Tourism: Towards a Social-Infrastructure Model for Rural Development. 4. Singh Ashok and Tiwari Ranjana (2014) 5. Nagaraju L.G and B. Chandrashekara (2014) Nagaraju L.G and B. Chandrashekara (2014) Rural Tourism and Development in India, International Journal of Interdisciplinary and Multidisciplinary Studies, 1 (6). 6. Sharma Neha and Tiwari Amar Kumar (2014) Sharma Neha and Tiwari Amar Kumar (2014) Rural Tourism: A Prominent Niche for Indian Tourism, 3 (1). 7. Singh Jitendra and Narban J.S Dr (2015) Singh Jitendra and Narban J.S Dr (2015) Rural Tourism in India-A Model of Rural Culture & Heritage, 1 (5).4 8. Shalini, D., & Duggal, S. (2015). A review on food tourism quality and its associated forms around the world. African Journal of Hospitality, Tourism and Leisure, 4(2), 1-12. 9. Sharma, A. (2013). A Swot Analysis of Rajasthan Tourism. Spectrum: A Journal of Multidisciplinary Research, 2. 10. Dharmwani, L., & Laveena, T. (2013). Tourism in Rajasthan: Challenges and Opportunities. Indian Journal of Applied Research, 3(11), 63-64. 11. Okech, R. N. (2014, July). Developing culinary tourism: The role of food as a cultural heritage in Kenya. In Proceedings of the Second International Conference on Global Business, Economics, Finance and Social Sciences (GB14Chennai Conference) (pp. 11-13). 12. Indolia, U. (2014). A new mantra for a Rural Development: Rural Tourism