Addressing Culinary Challenges with Indian Cuisine: An In-Depth Evaluation of their Impact on Foreign Tourists’ Satisfaction

DOI

10.2991/978-94-6463-682-6_18How to use a DOI?

Keywords

Indian Cuisine; Foreign Tourists; Culinary Challenges; Tourist Satisfaction; Multiple Regression Analysis

Abstract

This study investigated the culinary challenges faced by foreign tourists in India and their impact on overall satisfaction with Indian cuisine. Conducted in Delhi, the research utilized a close-ended questionnaire and surveyed 240 foreign tourists, employing the Snowball sampling approach. Data analysis involved multiple regression to assess the significance of various culinary challenges. The findings revealed that unfamiliar food combinations, excessive use of oil/butter, lack of taste and aroma, and difficulty in pronouncing food names significantly reduced satisfaction levels. Conversely, factors like very hot and spicy food and service staff language barriers had a lesser impact. The study concluded that addressing these challenges through detailed menu descriptions, personalized service, and maintaining high standards of food quality and hygiene could enhance the dining experiences of foreign tourists. The research underscored the need for the Indian hospitality industry to focus on these areas to improve tourist satisfaction. Limitations included geographic confinement to Delhi, reliance on self-reported data, and the use of a close-ended questionnaire. Future research should expand geographically and employ mixed methods for deeper insights.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Ishan Bakshi
AU  - Deepak Kumar
AU  - Sumant Sharma
PY  - 2025
DA  - 2025/04/17
TI  - Addressing Culinary Challenges with Indian Cuisine: An In-Depth Evaluation of their Impact on Foreign Tourists’ Satisfaction
BT  - Proceedings of the 9th International Conference on Synergizing Sustainable Technologies and Management Practices (STAMP 2024)
PB  - Atlantis Press
SP  - 269
EP  - 281
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-682-6_18
DO  - 10.2991/978-94-6463-682-6_18
ID  - Bakshi2025
ER  -