Gastronomy as a Tourist Attraction: Authenticity, Cultural Identity, and Memorable Experiences in Himachal Pradesh, India

Gastronomic tourism has emerged as a significant dimension of destination experience, yet its role in Himalayan hill stations remains underexplored. This study examines the contribution of regional cuisine to memorable tourist experiences in Himachal Pradesh, India, with particular emphasis on the roles of authenticity, cultural identity, and sensory satisfaction. Employing a mixed-methods design, data were collected from 400 tourists across four major destinations: Shimla, Manali, Kullu, and Dharamshala. The quantitative analysis utilized multiple linear regression, onesample t-tests, chi-square analysis, and analysis of variance. Results demonstrate that gastronomy significantly influences overall travel experience (R² = 0.493, p < 0.001), with cultural identity and authenticity as the strongest predictor (β = 0.352). Tourist awareness and favorable perceptions significantly increase intention to engage in gastronomic activities (R² = 0.411, p < 0.001), with culinary awareness (β = 0.319) and favorable perceptions (β = 0.276) as leading predictors. Foreign tourists (72.73%) were significantly more likely to actively seek Himachali cuisine compared to Indian tourists (53.09%), χ²(1) = 6.108, p = 0.013. Dham, Siddu, and Madra emerged as the most recognized traditional dishes, while local dhabas and homestays served as primary points of culinary contact. The findings establish that gastronomy functions as an integrated tourism product when food is experienced as culturally meaningful, sensorially satisfying, and accessible. The study contributes to gastronomic tourism theory by demonstrating that authenticity operates as both a cultural and experiential construct, and provides evidence-based recommendations for destination marketing organizations seeking to develop cuisine-based tourism products in mountain destinations.