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Religious and Regional Gastronomy of Varanasi: A Sustainable Tourism Product
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Author(s): Suprabhat Banerjee (Amity University, Noida, India), Rajnish Shukla (Amity University, Noida, India)and Aruditya Jasrotia (Amity University, Noida, India)
Copyright: 2025
Pages: 10
Source title:
Global Sustainable Practices in Gastronomic Tourism
Source Author(s)/Editor(s): Varinder Singh Rana (City University, Ajman, UAE), Ashish Raina (CT University, India)and Gaurav Bathla (CT University, India)
DOI: 10.4018/979-8-3693-7096-4.ch026
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Abstract
Varanasi has observed an upsurge in temple, cuisine and cultural tourism, mostly because of city's rich cultural heritage and its organic growth of tourism products. However, a thorough understanding of the connection between tourism and gastronomy with public involvement is lacking. Purpose of this article is to investigate the connection between Varanasi's religious and regional gastronomy and the current growth of tourism. This article uses new approaches like, enlisting places of gastronomical importance, improving knowledge of the socio-historical context, promoting the use of digital tools, working with pertinent stakeholders, and identifying the sustainable gastronomic tourism products of Varanasi. It reveals that there are several management challenges related to religious and regional gastronomy development with community involvement and sustainability in Varanasi. Major findings highlight to the necessity of a creative, vibrant, and systemic foundation for religious and regional gastronomic tourism that is both highly significant and sustainable in Varanasi.
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