CHAPTER-IV

DATA ANALYSIS AND RESULTS

4.1 Analysis of the Data

For an accurate analysis of the dataset and avoid statistical problems later,

certain data checks were completed on the data prior to the analysis. The data were

checked for accuracy of data entry and missing values before analysis. Examination

of the missing data showed that none of the variable items had missing values

exceeding 5%. The pattern of missing values was found to be completely random.

Since the missing data for cases exceeded the recommended 5% limit and the pattern

was found to be completely random, the imputation technique of expectation-

maximization (EM) was employed to replace the missing values. EM procedure offers

the most logical approach to imputation of missing data, as ―it has the advantages of

avoiding impossible matrices, avoiding over fitting and producing realistic estimates

of variance‖ (Tabachnick & Fidell, 2001, p.63)

4.2 Profile of the Respondents

The following discussion describes the demographic profile of the sample.

Socio- Demographic Profile of the Respondents

The majority of the respondents were male (n=108, 54%), and the rest of the

46% of the respondents were females (n= 92). The respondents gender variation Table

4.1 shows the frequency distribution of the respondents by their sex.

80
 Table 4.1
Sex wise distribution of the sample respondents (N=200)

Valid Cumulative
Sex Number Percent
Percent Percent

Male 108 54.0 54.0 54.0

Valid Female 92 46.0 46.0 100.0
Total 200 100.0 100.0

The maximum respondents fall in age group 26 to 40 years (n= 130, 65%)

followed by 41 to 60 Year (n=46, 23%), 10% respondents fall in category of Up to 25

years (n=20), and only 2% respondents were above 60 years (n=4). Thus the majority

of respondents fall in 26 to 60 year of age constituting 88% of the respondents

(n=176). Table 4.2 shows the frequency Distribution of the Respondents by their age

group.

Table 4.2
Age wise distribution of the sample respondents (N=200)

Valid Cumulative
Age Number Percent
Percent Percent

Up to 25 Years 20 10.0 10.0 10.0

Valid 26 to 40 Years 130 65.0 65.0 75.0

41 to 60 Years 46 23.0 23.0 98.0
Above 60 Year 4 2.0 2.0 100.0
Total 200 100.0 100.0

With respect to education level, nearly half of the respondents‘ highest level of

education was PhD. and above (n= 110, 55%), followed by a quarter whose highest

education level was post graduate (n= 50, 25%), and 8% who had a graduate degree

(n=16). The rest of the respondent sample comprised of people with a professional

81
degree (n=10, 5%), people up to High School (n=10, 5%), and two percent people

were having no formal education (n=4, 2%). Table 4.3 display the frequency

distribution of the respondents based on their level of education.

Table 4.3

Level of Education wise distribution of the sample respondents (N=200)

Valid Cumulative
Education Number Percent
Percent Percent

No formal
4 2.0 2.0 2.0
Education

Up to High
10 5.0 5.0 7.0
School
Valid Graduate 16 8.0 8.0 15.0
Post Graduate 50 25.0 25.0 40.0
Professional 10 5.0 5.0 45.0
PhD. and above 110 55.0 55.0 100.0
Total 200 100.0 100.0

Majority of the respondents were married (n=162, 81%), followed by Un-married

(n=36, 18%), and one percent were widowed. Table 4.4 display the frequency

distribution of the respondents based on their marital status.

82
 Table 4.4
Marital Status wise distribution of the sample respondents (N=200)

Valid Cumulative
Marital Status Number Percent
Percent Percent

Un-married 36 18.0 18.0 18.0

Vali Married 162 81.0 81.0 99.0
d Widowed 2 1.0 1.0 100.0
Total 200 100.0 100.0

Majority of the respondents were employed (n=132, 66%), followed by students

(n=46, 23%), 6% were self-employed (n=12), 3% un-employed (n=6) and two percent

were Retired. Table 4.5 display the frequency distribution of the respondents based on

their Occupation.

Table 4.5
Occupation wise distribution of the sample respondents (N=200)

Valid Cumulative
Occupation Number Percent
Percent Percent

Student 46 23.0 23.0 23.0

Un-
6 3.0 3.0 26.0
employed
Employed 132 66.0 66.0 92.0
Valid
Self-
12 6.0 6.0 98.0
employed
Retired 4 2.0 2.0 100.0
Total 200 100.0 100.0

Majority of the respondents had annual income range of Rs. 3 to 5 Lakhs (n=76,

38%), followed by annual income range of Rs. 5 to 10 Lakhs (n=46, 23%), 22% had

annual income range of Rs. 1 to 3 Lakhs (n=44), and 3% had annual income range

above Rs. 10 Lakhs (n=6). Table 4.6 display the frequency distribution of the

respondents based on their annual income.

83
 Table 4.6
Annual Income wise distribution of the sample respondents (N=200)

Valid Cumulativ
Annual Income Number Percent
Percent e Percent

Up to 1,00,000 28 14.0 14.0 14.0

1,00,001 to 3,00,000 44 22.0 22.0 36.0
3,00,001 to 5,00,000 76 38.0 38.0 74.0
Valid 5,00,001 to
46 23.0 23.0 97.0
10,00,000
Above 10,00,000 6 3.0 3.0 100.0
Total 200 100.0 100.0

4.3 ANALYSIS OF DATA

Research Questions 01: What is the potential of Awadhi Cuisine as a tourism

product?

The assessment of this potential has been made as mentioned below:

1a : Assessment of Eye Appeal by Culinary Tourists with regard to 20

dishes of Awadhi Cuisine may measure its potential as tourism

product.

1b : Assessment of Eye Appeal by Culinary tourists with regard to the

Awadhi Cuisine may measure its potential as tourism product.

2a : Assessment of Aroma by Culinary Tourists with regard to 20 dishes

of Awadhi Cuisine may measure its potential as tourism product.

2b : Assessment of Aroma by Culinary tourists with regard to the

Awadhi Cuisine may measure its potential as tourism product.

84
3a : Assessment of Taste by Culinary Tourists with regard to 20 dishes

of Awadhi Cuisine may measure its potential as tourism product.

3b : Assessment of Taste by Culinary tourists with regard to the Awadhi

Cuisine may measure its potential as tourism product.

4a : Assessment of Hygiene by Culinary Tourists with regard to 20

dishes of Awadhi Cuisine may measure its potential as tourism

product.

4b : Assessment of Hygiene by Culinary tourists with regard to the

Awadhi Cuisine may measure its potential as tourism product.

5a : Assessment of Nutrition by Culinary Tourists with regard to 20

dishes of Awadhi Cuisine may measure its potential as tourism

product.

5b : Assessment of Nutrition by Culinary tourists with regard to the

Awadhi Cuisine may measure its potential as tourism product.

6a : Assessment of Uniqueness by Culinary Tourists with regard to 20

dishes of Awadhi Cuisine may measure its potential as tourism

product.

6b : Assessment of Uniqueness of Culinary tourists with regard to the

Awadhi Cuisine may measure its potential as tourism product.

7a : Assessment of Cultural Value by Culinary Tourists with regard to

20 dishes of Awadhi Cuisine may measure its potential as tourism

product.

7b : Assessment of Cultural Value by Culinary tourists with regard to

the Awadhi Cuisine may measure its potential as tourism product.

85
8a : Assessment of Overall culinary Value by Culinary Tourists with

regard to 20 dishes of Awadhi Cuisine may measure its potential as

tourism product.

8b : Assessment of Overall culinary Value by Culinary of Culinary

tourists with regard to the Awadhi Cuisine may measure its

potential as tourism product.

It has been decided to measure the above mentioned sixteen propositions (1a,

1b, 2a, 2b, 3a, 3b, 4a, 4b, 5a, 5b, 6a, 6b, 7a, 7b, 8a, and 8b) by employing the

following procedure:-

1a: On the basis of the responses of Culinary Tourists on ‗Eye appeal‘ with

regard to the 20 dishes of Awadhi cuisine respectively measures its potential as

Tourism Product was made known by computing the values of appropriate

percentages.

1b: On the basis of the responses of Culinary Tourists on ‗Eye appeal‘ with

regard to the Awadhi cuisine its potential as Tourism Product was made known

by computing the values of mean score of the each dish.

2a: On the basis of the responses of Culinary Tourists on ‗Aroma‘ with regard

to the 20 dishes of Awadhi cuisine respectively measures its potential as

Tourism Product was made known by computing the values of appropriate

percentages.

2b: On the basis of the responses of Culinary Tourists on ‗Aroma‘ with regard

to the Awadhi cuisine measures its potential as Tourism Product was made

known by computing the values of mean score of the each dish.

86
3a: On the basis of the responses of Culinary Tourists on ‗Taste‖ with regard to

the 20 dishes of Awadhi cuisine respectively measures its potential as Tourism

Product was made known by computing the values of appropriate percentages.

3b: On the basis of the responses of Culinary Tourists on ‗Taste‘ with regard to

the Awadhi cuisine measures its potential as Tourism Product was made known

by computing the values of mean score of the each dish.

4a: On the basis of the responses of Culinary Tourists on ‗Hygiene‘ with regard

to the 20 dishes of Awadhi cuisine respectively measures its potential as

Tourism Product was made known by computing the values of appropriate

percentages.

4b: On the basis of the responses of Culinary Tourists on ‗Hygiene‘ with regard

to the Awadhi cuisine measures its potential as Tourism Product was made

known by computing the values of mean score of the each dish.

5a: On the basis of the responses of Culinary Tourists on ‗Nutrition‘ with regard

to the 20 dishes of Awadhi cuisine respectively measures its potential as

Tourism Product was made known by computing the values of appropriate

percentages.

5b: On the basis of the responses of Culinary Tourists on ‗Nutrition‘ with

regard to the Awadhi cuisine measures its potential as Tourism Product was

made known by computing the values of mean score of the each dish.

6a: On the basis of the responses of Culinary Tourists on ‗Uniqueness‘ with

regard to the 20 dishes of Awadhi cuisine respectively measures its potential as

87
 Tourism Product was made known by computing the values of appropriate

percentages.

6b: On the basis of the responses of Culinary Tourists on ‗Uniqueness‘ with

regard to the Awadhi cuisine measures its potential as Tourism Product was

made known by computing the values of mean score of the each dish.

7a: On the basis of the responses of Culinary Tourists on ‗Cultural Value‘ with

regard to the 20 dishes of Awadhi cuisine respectively measures its potential as

Tourism Product was made known by computing the values of appropriate

percentages.

7b: On the basis of the responses of Culinary Tourists on ‗Cultural Value‘ with

regard to the Awadhi cuisine measures its potential as Tourism Product was

made known by computing the values of mean score of the each dish.

8a: On the basis of the responses of Culinary Tourists on ‗Total Culinary Value‘

with regard to the 20 dishes of Awadhi cuisine respectively measures its

potential as Tourism Product was made known by computing the values of

appropriate percentages.

8b: On the basis of the responses of Culinary Tourists on ‗Total Culinary

Value‘ with regard to the Awadhi cuisine measures its potential as Tourism

Product was made known by computing the values of mean score of the each

dish.

On the basis of percentage of acceptance the dishes were judged for their potential to

be place as tourism product as under:

88
  Dishes scoring acceptance below 50% were rejected to be placed as tourism

product

 Dishes scoring acceptance above 50% were accepted to be placed as tourism

product

Further it was also decided that on the basis of range of percentage acceptance, the

dishes will be grouped as under:

Range of Acceptance Group of Dish (in terms of likely to be Tourism

Percentage Product)

 50% to 60% Tourism product

 61% to 70% Average Tourism Product

 71% to 80% Moderate Tourism Product

 81% to 90% High Tourism Product

 Above 90% Very High Tourism Product

4.3.1 ANALYSIS OF PROPOSITIONS OF RESEARCH QUESTION ONE:

1a: On the basis of the responses of Culinary Tourists on ‘Eye appeal’ with

regard to the 20 dishes of Awadhi cuisine respectively measures its potential as

Tourism Product was made known by computing the values of appropriate

percentages.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), percentage of liking and disliking for all the twenty dishes of Awadhi

Cuisine was computed with respect to their eye appeal as mentioned below:

All the 122 Culinary Tourists were requested to rate 5 or 4 or 3 or 2 or 1 to

each of the twenty dishes on the basis of their liking for that particular dish with

89
reference to its eye appeal. 5 represented highest liking for eye appeal, 4 represented

liking for eye appeal, 3 represented status of unsure, 2 represented disliking eye

appeal and 1 represented highest disliking eye appeal for each dish. On the basis of

these responses of the respondents for twenty dishes of Awadhi Cuisine regarding

their eye appeal, frequency was computed and converted to percentage. This

computation has been presented in table 4.7 and graphically represented in graph 4.1

below:

Table 4.7
The Potential of Dishes of Awadhi Cuisine as Tourism Product on the
basis of Eye Appeal of Dishes
Highly Dislike

Highly Like
Un-decided

Accepted
Rejected
Dislike

Like
Dishes of Awadhi
SN.
Cuisine

1 Kundan Kaliya 4.1 1.6 5.7 24.6 39.3 30.3 69.6

2 Raan 1.6 1.6 28.7 49.2 20.5 69.7
3 Korma 1.6 1.6 26.2 41 31.1 72.1
4 Nehari 1.6 2.5 4.1 22.1 43.4 30.3 73.7
5 Nargisi Kofta 1.6 4.9 6.5 18 39.3 36.1 75.4
6 Shami Kabab 6.6 6.6 18 36.1 39.3 75.4
7 Kakori Kabab 1.6 1.6 29.5 32.8 36.1 68.9
8 Murg Mussallam 4.9 4.9 12.3 38.5 44.3 82.8
9 Lagan ka Teetar 1.6 4.9 6.5 42.6 35.2 15.6 50.8
10 Zamidoz Macchi 5.7 5.7 45.9 36.1 12.3 48.4
11 Lucknowi Biryani 5.7 5.7 12.3 30.3 51.6 81.9
12 Sultani Dal 4.1 4.1 37.7 32 26.2 58.2
13 Paneer Pasanda 3.3 3.3 18.9 26.2 51.6 77.8
14 Gobhi Mussallam 7.4 7.4 12.3 50 30.3 80.3
15 Kulcha 6.6 6.6 23 30.3 40.2 70.5
16 Sheermaal 4.9 4.9 20.5 49.2 25.4 74.6
17 Zarda 2.5 2.5 19.7 27 50.8 77.8
18 Balai ka Tukda 4.9 4.9 11.5 45.9 37.7 83.6
Sewain ka
19 2.5 2.5 18 38.5 41 79.5
Muzzafar
20 Halwa-e-Badam 0 5.7 16.4 77.9 94.3

90
 Kundan Kaliya Raan Korma
Nehari Nargisi Kofta Shami Kabab
Kakori Kabab Murg Mussallam Lagan ka Teetar
Zamidoz Macchi Lucknowi Biryani Sultani Dal
Paneer Pasanda Gobhi Mussallam Kulcha
Sheermaal Zarda Balai ka Tukda
Sewain ka Muzzafar Halwa-e-Badam
94.3
69.669.7 72.1 73.7 75.475.4 68.9
82.8 81.9 77.8 80.3 70.5 74.6 77.8 83.6 79.5
50.8 48.4 58.2

Acceptance percentage of dishes of Aawadhi Cuisine

Graph 4.1 Acceptance of dishes of Awadhi Cuisine on the basis of Eye Appeal

Entries in Table No. 4.7 (The Potential of Dishes of Awadhi Cuisine as Tourism

Product on the basis of Eye Appeal of Dishes), reveal the following:

 Zamidoz macchi(48.4% acceptance) scored below predetermined acceptance

percentage (50%), thus , was not accepted as tourism product according to

responses of respondents with regard to ‗eye appeal‘ of the dish.

 Lagan ka Teetar (50.8% acceptance) and Sultani Dal(58.2% acceptance) were

among tourism products according to responses of respondents with regard to

‗eye appeal‘ of the dish.

 Kakori Kabab (68.9% acceptance), Kundan kaliya (69.6% acceptance) and

Raan (69.7% acceptance) were among average tourism products according to

responses of respondents with regard to ‗eye appeal‘ of the dish.

 Korma (72.1% acceptance), Nehari (73.7% acceptance), Narigisi kofta (75.4%

acceptance), Shami Kabab (75.4% acceptance), Paneer Pasanda (77.8%

acceptance), Kulcha (70.5% acceptance), Sheermaal (74.6% acceptance),

Zarda (77.8% acceptance), and Sewain ka Muzzafar (79.5% acceptance) were

91
 among moderate tourism products according to responses of respondents with

regard to ‗eye appeal‘ of the dish.

 Murg Mussallam (82.8% acceptance), Lucknowi Biryani (81.9% acceptance),

Gobhi Mussallam (80.3% acceptance) and Balai ka Tukda (83.6% acceptance)

were among high tourism products according to responses of respondents with

regard to ‗eye appeal‘ of the dish.

 Halwa-e-Badam (94.3% acceptance) attained level of being very high tourism

product according to responses of respondents with regard to ‗eye appeal‘ of the

dish.

Thus, it was concluded that from the above mentioned twenty dishes of Awadhi

cuisine, nineteen were found having potential to be placed as tourism product on the

basis of ‗eye appeal‘ of the dish according to responses of culinary tourists among the

total respondents.

1b: On the basis of the responses of Culinary Tourists on ‘Eye appeal’ with

regard to the Awadhi cuisine measures its potential as Tourism Product was

made known by computing the values of mean score of the each dish.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), a score was computed for all the twenty dishes of Awadhi Cuisine as

mentioned below:

All the 122 Culinary Tourists were requested to provide a score of 5 or 4 or 3

or 2 or 1 to each of the twenty dishes on the basis of their liking for that particular

dish with reference to its eye appeal. 5 represented highest eye appeal and 1

represented lowest eye appeal. These scores were added together and the sum was

divided by 122 to find out the mean score of each dish. On the basis of these twenty

92
mean scores, the twenty dishes were ranked 1 to 20. It was decided that dishes scoring

mean value of 3.5 or above would be considered to be having potential to be placed as

‗Tourism Product‘ and further, if out of twenty dishes eleven scores mean value of 3.5

or above the Awadhi Cuisine would be treated as having potential of being placed as

tourism product with respect to ‗Eye Appeal‘ of the dish according to responses of the

sample respondents (N=122 Culinary Tourists out of 200 respondents).This

computation has been presented in table 4.8 below:

Table 4.8

Ranking of Dishes of Awadhi Cuisine by Tourists on the basis of Eye Appeal of

Dishes

S. No Dishes of Awadhi Cuisine N Sum Mean Rank

1 Halwa-e-Badam 122 576 4.72 1
2 Lucknowi Biryani 122 522 4.28 2
3 Paneer Pasanda 122 520 4.26 3
4 Zarda 122 520 4.26 4
5 Murg Mussallam 122 515 4.22 5
6 Sewain ka Muzzafar 122 510 4.18 6
7 Balai ka Tukda 122 508 4.16 7
8 Shami Kabab 122 498 4.08 8
9 Kulcha 122 493 4.04 9
10 Nargisi Kofta 122 492 4.03 10
11 Gobhi Mussallam 122 492 4.03 11
12 Korma 122 490 4.02 12
13 Kakori Kabab 122 490 4.02 13
14 Nehari 122 486 3.98 14
15 Sheermaal 122 482 3.95 15
16 Kundan Kaliya 122 476 3.90 16
17 Raan 122 472 3.87 17
18 Sultani Dal 122 464 3.80 18
19 Lagan ka Teetar 122 437 3.58 19
20 Zamidoz Macchi 122 433 3.55 20

93
Entries in Table No. 4.8 (Ranking of Dishes of Awadhi Cuisine by Tourists on the

basis of Eye Appeal of Dishes), reveal the following:

 On analysing the mean values of attribute of the dishes of Awadhi Cuisine

‗eye appeal‘ of all the culinary dishes holistically, it was inferred that all

culinary dishes, so selected, scored above the acceptable mean culinary value.

It was also inferred that Halwa-e-Badam, Lucknowi Biryani, and Paneer

Pasanda ranked high in terms of eye appeal, hence these three dishes

immensely reflects the traditions of Awadhi cooking which is renowned for its

eye appeal. Moreover, Zarda and Murg Mussallam also have a potential to be

positioned as tourism products as these dishes were among the five top-ranked

rated by the culinary tourists in terms of eye appeal.

 Further, dishes like Sewain ka Muzzafar, Balai ka Tukda, Shami Kabab,

Kulcha, Nargisi Kofta, Gobhi Mussallam, Korma, and Kakori Kabab also

attracted the culinary tourists pertaining to eye appeal as their culinary mean

value are above 4.00 Thus, these dishes also have prospects of catching the

fancy of culinary tourists.

 However, detailed insight of the culinary mean value of the remaining dishes

of Awadhi cuisine reveals that all other dishes have scored above the

acceptable culinary mean value of 3.50, henceforth it can be determined that

these dishes also have potential of considering as tourism product.

Thus, in nutshell, it can be precisely be inferred that Awadhi cuisine has tremendous

potential to be placed as tourism product among the tourists on the basis of ‗Eye

Appeal‘ of dishes.

94
2a: On the basis of the responses of Culinary Tourists on ‘Aroma’ with regard to

the 20 dishes of Awadhi cuisine respectively measures its potential as Tourism

Product was made known by computing the values of appropriate percentages.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), percentage of liking and disliking for all the twenty dishes of Awadhi

Cuisine was computed with respect to their aroma as mentioned below:

All the 122 Culinary Tourists were requested to rate 5 or 4 or 3 or 2 or 1 to

each of the twenty dishes on the basis of their liking for that particular dish with

reference to its aroma. 5 represented highest liking for aroma, 4 represented liking for

aroma, 3 represented status of unsure, 2 represented disliking aroma and 1 represented

highest disliking aroma for each dish. On the basis of these responses of the

respondents for twenty dishes of Awadhi Cuisine regarding their aroma, frequency

was computed and converted to percentage. This computation has been presented in

table 4.9 and graphically represented in graph 4.2 below:

Table 4.9
The Percentage of Acceptance of Dishes of Awadhi Cuisine by Tourists
on the basis of Aroma of Dishes
Highly Dislike

Highly Like
Un-decided

Accepted
Rejected
Dislike

Like

Dishes of Awadhi
SN.
Cuisine

1 Kundan Kaliya 4.9 4.9 31.1 40.2 23.8 64

2 Raan 7.4 7.4 18 54.9 19.7 74.6
3 Korma 5.7 5.7 21.3 28.7 44.3 73
4 Nehari 1.6 1.6 38.5 32.8 27 59.8
5 Nargisi Kofta 6.6 6.6 36.9 38.5 18 56.5
6 Shami kabab 3.3 3.3 25.4 27.9 43.4 71.3

95
 7 Kakori Kabab 1.6 1.6 25.4 41.8 31.1 72.9
8 Murg Mussallam 1.6 5.7 7.3 28.7 18 45.9 63.9
9 Lagan ka Teetar 1.6 11.5 13.1 23.8 41 22.1 63.1
10 Zamidoz Macchi 12.3 12.3 26.2 45.1 16.4 61.5
11 Lucknowi Biryani 1.6 1.6 27 23.8 47.5 71.3
12 Sultani Dal 1.6 1.6 29.5 43.4 25.4 68.8
13 Paneer Pasanda 1.6 1.6 17.2 41 40.2 81.2
14 Gobhi Mussallam 3.3 3.3 26.2 41 29.5 70.5
15 Kulcha 1.6 1.6 32 40.2 26.2 66.4
16 Sheermaal 3.3 3.3 30.3 40.2 26.2 66.4
17 Zarda 1.6 1.6 29.5 26.2 42.6 68.8
18 Balai Ka Tukda 3.3 3.3 36.1 18 42.6 60.6
19 Sewain ka Muzzafar 4.1 4.1 29.5 25.4 41 66.4
20 Halwa-e-Badam 0 10.7 31.1 58.2 89.3

Kundan Kaliya Raan Korma

Nehari Nargisi Kofta Shami kabab
Kakori Kabab Murg Mussallam Lagan ka Teetar
Zamidoz Macchi Lucknowi Biryani Sultani Dal
Paneer Pasanda Gobhi Mussallam Kulcha
Sheermaal Zarda Balai Ka Tukda
Sewain ka Muzzafar Halwa-e-Badam
89.3
81.2
74.6 73 71.3 72.9 71.3 68.8 70.5 66.466.4 68.8
64 59.8 56.5 63.9 63.1 61.5 60.6 66.4

Acceptance Percentage

Graph 4.2 Acceptance of dishes of Awadhi Cuisine on the basis of Aroma

Entries in Table No. 4.9 (The Potential of Dishes of Awadhi Cuisine as Tourism

Product on the basis of aroma of dishes), reveal the following:

96
  Narigisi kofta (56.5% acceptance) and Nehari (59.8% acceptance) were

among tourism products according to responses of respondents with regard to

‗aroma‘ of the dish.

 Kundan Kaliya (64% acceptance), Murg Mussallam (63.9% acceptance),

Lagan ka Teetar(63.1% acceptance), Zamindoz Macchi (61.5% acceptance),

Sultani Dal (68.8% acceptance), Kulcha (66.4% acceptance), Sheermaal

(66.4% acceptance), Zarda (66.8% acceptance), Balai ka Tukda (60.6%

acceptance) and Sewain ka Muzzafar (66.4% acceptance) ) were among

average tourism products according to responses of respondents with regard to

‗aroma‘ of the dish.

 Raan (74.6% acceptance), Korma (73% acceptance), Shami Kabab (71.3%

acceptance), Kakori Kabab (72.9% acceptance), Lucknowi Biryani (71.3%

acceptance), and Gobhi Mussallam (70.5% acceptance) were among moderate

tourism products according to responses of respondents with regard to ‗aroma‘

of the dish.

 Paneer Pasanda (81.2% acceptance) and Halwa-e-Badam (89.3% acceptance)

were among high tourism products according to responses of respondents with

regard to ‗aroma‘ of the dish.

Thus, it was concluded that from above mentioned twenty dishes of Awadhi cuisine

all were found having potential to be placed as tourism product on the basis of

‗aroma‘ of the dish according to responses of culinary tourists among the total

respondents.

97
2b: On the basis of the responses of Culinary Tourists on ‘Aroma’ with regard to

the Awadhi cuisine measures its potential as Tourism Product was made known

by computing the values of mean score of the each dish.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), a score was computed for all the twenty dishes of Awadhi Cuisine as

mentioned below:

All the 122 Culinary Tourists were requested to provide a score of 5 or 4 or 3

or 2 or 1 to each of the twenty dishes on the basis of their liking for that particular

dish with reference to its aroma. 5 represented highest aroma and 1 represented lowest

aroma. These scores were added together and the sum was divided by 122 to find out

the mean score of each dish. On the basis of these twenty mean scores, the twenty

dishes were ranked 1 to 20. It was decided that dishes scoring mean value of 3.5 or

above would be considered to be having potential to be placed as ‗Tourism Product‘

and further, if out of twenty dishes eleven scores mean value of 3.5 or above the

Awadhi Cuisine would be treated as having potential of being placed as tourism

product with respect to ‗Aroma‘ of the dish according to responses of the sample

respondents (N=122 Culinary Tourists out of 200 respondents).This computation has

been presented in table 4.10 below:

Table 4.10
Ranking of Dishes of Awadhi Cuisine by Tourists on the basis of Aroma of
Dishes

S. No Dishes of Awadhi Cuisine N Sum Mean Rank

1 Halwa-e-Badam 122 546 4.48 1
2 Paneer Pasanda 122 512 4.20 2
3 Lucknowi Biryani 122 509 4.17 3
4 Korma 122 502 4.11 4.5
5 Shami Kabab 122 502 4.11 4.5

98
 6 Zarda 122 500 4.10 6
7 Sewain ka Muzzafar 122 492 4.03 7
8 Kakori Kabab 122 489 4.01 8.5
9 Murg Mussallam 122 489 4.01 8.5
10 Balai ka Tukda 122 488 4.00 9
11 Gobhi Mussallam 122 484 3.97 10
12 Sultani Dal 122 479 3.93 11
13 Kulcha 122 477 3.91 12
14 Sheermaal 122 475 3.89 13
15 Raan 122 472 3.87 14
16 Nehari 122 470 3.85 15
17 Kundan Kaliya 122 467 3.83 16
18 Lagan ka Teetar 122 452 3.70 17
19 Nargisi Kofta 122 449 3.68 18
20 Zamidoz Macchi 122 446 3.66 19

Entries in Table No. 4.10 (Ranking of Dishes of Awadhi Cuisine by Tourists

on the basis of Aroma of Dishes), reveal the following:

 On analysing the values of Aroma of all the culinary dishes holistically, it can

be inferred that all culinary dishes, so selected, scored above the acceptable

mean culinary value. it was also inferred that Halwa-e-Badam, Paneer

Pasanda, and Lucknowi Biryani ranked high in terms of aroma, hence these

three dishes immensely reflects the traditions of Awadhi cooking which is

renowned for its aroma. Moreover, Korma and Shami Kabab also have a

potential to be positioned as tourism products as are among the five top-ranked

rated by the culinary tourists in terms of aroma.

 Further, dishes Zarda, Sewain ka Muzzafar, Kakori Kabab, Murg Mussallam

and Balai ka Tukda also attracted the culinary tourists pertaining to aroma as

their culinary mean value are above 3.90. Thus, these dishes also have

prospects of catching the fancy of culinary tourists.

 However, detailed insight of the culinary mean value of the remaining dishes

of Awadhi cuisine reveals that all other dishes have scored above the

99
 acceptable culinary mean value of 3.50, henceforth it can be determined that

these dishes also have potential of considering as tourism product.

Thus, in nutshell, it can precisely be inferred that Awadhi cuisine has tremendous

potential to be placed as tourism product among the tourists on the basis of Aroma of

dishes.

3a: On the basis of the responses of Culinary Tourists on ‘Taste’ with regard to

the 20 dishes of Awadhi cuisine respectively measures its potential as Tourism

Product was made known by computing the values of appropriate percentages.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), percentage of liking and disliking for all the twenty dishes of Awadhi

Cuisine was computed with respect to their aroma as mentioned below:

All the 122 Culinary Tourists were requested to rate 5 or 4 or 3 or 2 or 1 to

each of the twenty dishes on the basis of their liking for that particular dish with

reference to its aroma. 5 represented highest liking for aroma, 4 represented liking for

aroma, 3 represented status of unsure, 2 represented disliking aroma and 1 represented

highest disliking aroma for each dish. On the basis of these responses of the

respondents for twenty dishes of Awadhi Cuisine regarding their aroma, frequency

was computed and converted to percentage. This computation has been presented in

table 4.11 and graphically represented in graph 4.3 below:

Table 4.11
The Percentage of Acceptance of Dishes of Awadhi Cuisine by Tourists
on the basis of Taste of Dishes
Accepted
Rejected

decided
Dislike

Dislike
Highly

Highly
Like

Like
Un-

SN. Dishes of Awadhi Cuisine

1 Kundan Kaliya 4.9 4.9 34.4 34.4 26.2 60.6

100
 2 Raan 0 27 50.8 22.1 72.9
3 Korma 3.3 3.3 38.5 37.7 20.5 58.2
4 Nehari 4.1 4.1 35.2 30.3 30.3 60.6
5 Nargisi Kofta 1.6 1.6 3.2 35.2 44.3 17.2 61.5
6 Shami Kabab 3.3 3.3 23 42.6 31.1 73.7
7 Kakori Kabab 1.6 4.9 6.5 32.8 41.8 18.9 60.7
8 Murg Mussallam 4.9 4.9 24.6 24.6 45.9 70.5
9 Lagan ka Teetar 6.6 6.6 29.5 49.2 14.8 64
10 Zamidoz Macchi 13.1 13.1 34.4 36.1 16.4 52.5
11 Lucknowi Biryani 4.1 4.1 18 36.9 41 77.9
12 Sultani Dal 5.7 5.7 27.9 43.4 23 66.4
13 Paneer Pasanda 7.4 7.4 21.3 32 39.3 71.3
14 Gobhi Mussallam 4.1 4.1 23.8 49.2 23 72.2
15 Kulcha 6.6 6.6 27 27 39.3 66.3
16 Sheermaal 7.4 7.4 27 37.7 27.9 65.6
17 Zarda 7.4 7.4 28.7 29.5 34.4 63.9
18 Balai ka Tukda 6.6 6.6 25.4 43.4 24.6 68
19 Sewain ka Muzzafar 9.8 9.8 17.2 34.4 38.5 72.9
20 Halwa-e-Badam 1.6 1.6 5.7 21.3 71.3 92.6

Kundan Kaliya Raan Korma

Nehari Nargisi Kofta Shami Kabab
Kakori Kabab Murg Mussallam Lagan ka Teetar
Zamidoz Macchi Lucknowi Biryani Sultani Dal
Paneer Pasanda Gobhi Mussallam Kulcha
Sheermaal Zarda Balai ka Tukda
Sewain ka Muzzafar Halwa-e-Badam
92.6
72.9 73.7 77.9 72.9
70.5
64 66.4 71.3 72.2 66.3 65.6 63.9 68
60.6 58.2 60.6 61.5 60.7
52.5

Acceptance percentage of dishes

Graph 4.3 Acceptance of dishes of Awadhi Cuisine on the basis of Taste

101
Entries in Table No. 4.11 (The Potential of Dishes of Awadhi Cuisine as Tourism

Product on the basis of taste of dishes), reveal the following:

 All the dishes were accepted as tourism product according to responses of

respondents with regard to ‗eye appeal‘ of the dish as each dish scored above

50% (pre-determined acceptance percentage).

 Zamidoz Macchi(52.5% acceptance) and Korma(58.2% acceptance) were

among tourism products according to responses of respondents with regard to

‗eye appeal‘ of the dish.

 Kundan Kaliya (60.6% acceptance), Nehari (60.6% acceptance), Narigisi

kofta (61.5% acceptance), Kakori Kabab (60.7% acceptance), Lagan ka

Teetar(64% acceptance), Sultani Dal (66.4% acceptance), Kulcha (66.3%

acceptance), Sheermaal (65.6% acceptance), Zarda(63.9% acceptance), and

Balai-ka-Tukda(68% acceptance) were among average tourism products

according to responses of respondents with regard to ‗eye appeal‘ of the dish.

 Raan (72.9% acceptance), Shami Kabab (73.7% acceptance), Paneer Pasanda

(71.3% acceptance), Murg Mussallam (70.5% acceptance), Gobhi

Mussallam(72.2% acceptance)and Sewain ka Muzzafar(72.9% acceptance)

were among moderate tourism products according to responses of respondents

with regard to ‗eye appeal‘ of the dish.

 Halwa-e-Badam (92.6% acceptance) attained level of being very high tourism

product according to responses of respondents with regard to ‗eye appeal‘ of the

dish.

Thus, it was concluded that from the above mentioned twenty dishes of Awadhi

cuisine, nineteen were found having potential to be placed as tourism product on the

102
basis of ‗eye appeal‘ of the dish according to responses of culinary tourists among the

total respondents.

3b: On the basis of the responses of Culinary Tourists on ‘Taste’ with regard to

the Awadhi cuisine measures its potential as Tourism Product was made known

by computing the values of mean score of the each dish.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), a score was computed for all the twenty dishes of Awadhi Cuisine as

mentioned below:

All the 122 Culinary Tourists were requested to provide a score of 5 or 4 or 3

or 2 or 1 to each of the twenty dishes on the basis of their liking for that particular

dish with reference to its aroma. 5 represented highest aroma and 1 represented lowest

aroma. These scores were added together and the sum was divided by 122 to find out

the mean score of each dish. On the basis of these twenty mean scores, the twenty

dishes were ranked 1 to 20. It was decided that dishes scoring mean value of 3.5 or

above would be considered to be having potential to be placed as ‗Tourism Product‘

and further, if out of twenty dishes eleven scores mean value of 3.5 or above the

Awadhi Cuisine would be treated as having potential of being placed as tourism

product with respect to ‗Taste‘ of the dish according to responses of the sample

respondents (N=122 Culinary Tourists out of 200 respondents).This computation has

been presented in table 4.12 below:

103
 Table 4.12

Ranking of Dishes of Awadhi Cuisine by Tourists on the basis of Taste of

Dishes

S. No Dishes of Awadhi Cuisine N Sum Mean Rank

1 Halwa-e-Badam 122 564 4.62 1
2 Lucknowi Biryani 122 506 4.15 2
3 Murg Mussallam 122 502 4.11 3
4 Paneer Pasanda 122 492 4.03 4
5 Sewain ka Muzzafar 122 490 4.02 5.5
6 Shami Kabab 122 490 4.02 5.5
7 Kulcha 122 487 3.99 7
8 Raan- Taste 122 482 3.95 8
9 Gobhi Mussallam 122 477 3.91 9.5
10 Zarda 122 477 3.91 9.5
11 Nehari 122 472 3.87 11
12 Balai ka Tukda 122 471 3.86 12.5
13 Sheermaal 122 471 3.86 12.5
14 Sultani Dal 122 468 3.84 14
15 Kundan Kaliya 122 466 3.82 15
16 Korma 122 458 3.75 16
17 Nargisi Kofta 122 456 3.74 17
18 Lagan ka Teetar 122 454 3.72 18
19 Kakori Kabab 122 453 3.71 19
20 Zamidoz Macchi 122 434 3.56 20

Entries in Table No. 4.12 (Ranking of Dishes of Awadhi Cuisine by Tourists

on the basis of Taste of Dishes), reveal the following:

 On analysing the values of taste of all the culinary dishes holistically, it can be

inferred that all culinary dishes, so selected, scored above the acceptable mean

culinary value(3.5). it was also inferred that Halwa-e-Badam, Lucknowi

Biryani and Murg Mussallam ranked high in terms of taste, hence these three

dishes immensely reflects the traditions of Awadhi cooking which is renowned

for its taste. Moreover, Paneer Pasanda and Sewain ka muzzafar also have a

104
 potential to be positioned as tourism products as are among the five top-ranked

rated by the culinary tourists in terms of taste.

 Further, dishes Shami Kabab, Kulcha, Raan, Zarda, Nehari, Balai ka Tukda,

Sheermaal, Sultani Dal, Kundan Kaliya and Korma also attracted the culinary

tourists pertaining to taste as their culinary mean value are above 3.75. Thus,

these dishes also have prospects of catching the fancy of culinary tourists.

 However, detailed insight of the culinary mean value of the remaining dishes

of Awadhi cuisine reveals that all other dishes have scored above the

acceptable culinary mean value of 3.50, henceforth it can be determined that

these dishes also have potential of considering as tourism product.

Thus, in nutshell, it can precisely be inferred that Awadhi cuisine has tremendous

potential to be placed as tourism product among the tourists on the basis of taste of

dishes.

4a: On the basis of the responses of Culinary Tourists on ‘Hygiene’ with regard

to the 20 dishes of Awadhi cuisine respectively measures its potential as Tourism

Product was made known by computing the values of appropriate percentages.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), percentage of liking and disliking for all the twenty dishes of Awadhi

Cuisine was computed with respect to their hygiene as mentioned below:

All the 122 Culinary Tourists were requested to rate 5 or 4 or 3 or 2 or 1 to

each of the twenty dishes on the basis of their liking for that particular dish with

reference to its hygiene. 5 represented highest liking for hygiene, 4 represented liking

for hygiene, 3 represented status of unsure, 2 represented disliking hygiene and 1

represented highest disliking hygiene for each dish. On the basis of these responses of

105
the respondents for twenty dishes of Awadhi Cuisine regarding their hygiene,

frequency was computed and converted to percentage. This computation has been

presented in table 4.13 and graphically represented in graph 4.4 below:

Table 4.13
The Percentage of Acceptance of Dishes of Awadhi Cuisine by
Tourists on the basis of Hygiene of Dishes

Accepted
Rejected

decided
Dislike

Dislike
Highly

Highly
Like

Like
Un-
SN. Dishes of Awadhi Cuisine

1 Kundan Kaliya 1.6 7.4 9 27.9 45.9 17.2 63.1

2 Raan 1.6 1.6 50.8 29.5 18 47.5
3 Korma 6.6 6.6 30.3 44.3 18.9 63.2
4 Nehari 2.5 2.5 41.8 29.5 26.2 55.7
5 Nargisi Kofta 1.6 4.1 5.7 18 54.1 22.1 76.2
6 Shami Kabab 1.6 1.6 37.7 36.9 23.8 60.7
7 Kakori Kabab 1.6 5.7 7.3 39.3 27.9 25.4 53.3
8 Murg Mussallam 1.6 1.6 28.7 48.4 21.3 69.7
9 Lagan ka Teetar 6.6 6.6 33.6 42.6 17.2 59.8
10 Zamidoz Macchi 7.4 7.4 45.9 39.3 7.4 46.7
11 Lucknowi Biryani 1.6 1.6 23 41 34.4 75.4
12 Sultani Dal 3.3 3.3 37.7 33.6 25.4 59
13 Paneer Pasanda 8.2 8.2 30.3 29.5 32 61.5
14 Gobhi Mussallam 3.3 3.3 41.8 41 13.9 54.9
15 Kulcha 8.2 8.2 31.1 38.5 22.1 60.6
16 Sheermaal 0 38.5 41.8 19.7 61.5
17 Zarda 4.1 4.1 23.8 36.1 36.1 72.2
18 Balai ka Tukda 10.7 10.7 37.7 25.4 26.2 51.6
19 Sewain ka Muzzafar 4.1 4.1 24.6 48.4 23 71.4
20 Halwa-e-Badam 0 7.4 36.9 55.7 92.6

106
 Kundan Kaliya Raan Korma Nehari
Nargisi Kofta Shami Kabab Kakori Kabab Murg Mussallam
Lagan ka Teetar Zamidoz Macchi Lucknowi Biryani Sultani Dal
Paneer Pasanda Gobhi Mussallam Kulcha Sheermaal
Zarda Balai ka Tukda Sewain ka Muzzafar Halwa-e-Badam

92.6

76.2 75.4
69.7 72.2 71.4
63.1 63.2 60.7 59.8 59 61.5 60.6 61.5
55.7 53.3 54.9
51.6
47.5 46.7

Acceptance percentage of Dishes

Graph 4.4 Acceptance of dishes of Awadhi Cuisine on the basis of Hygiene

Entries in Table No. 4.13 (The Potential of Dishes of Awadhi Cuisine as Tourism

Product on the basis of hygiene of Dishes), reveal the following:

 Raan (47.5% acceptance) and Zamidoz Macchi(46.7% acceptance) scored

below predetermined acceptance percentage (50%) thus, were not accepted as

tourism product according to responses of respondents with regard to ‗hygiene

‘ of the dish.

 Balai-kaTukda (51.6% acceptance), Gobhi Mussallam (54.9% acceptance),

Sultani Dal(59% acceptance), Lagan ka Teetar (59.8% acceptance), Kakori

Kabab (53.3% acceptance) and Nehari (55.7% acceptance) Lagan ka

Teetar(50.8% acceptance) and Sultani dal(58.2% acceptance) were among

tourism products according to responses of respondents with regard to

‗hygiene‘ of the dish.

107
  Kundan Kaliya (63.1% acceptance), Korma (63.2% acceptance), Shami Kabab

(60.7% acceptance), Murg Mussallam (69.7% acceptance), Paneer Pasanda

(61.5% acceptance), Kulcha (60.6% acceptance) and Sheermaal (61.5%

acceptance) were among average tourism products according to responses of

respondents with regard to ‗hygiene‘ of the dish.

 Nargisi Kofta(76.2% acceptance), Lucknowi Biryani (75.4% acceptance),

Zarda (72.2% acceptance) and Sewain ka muzzafar (71.4% acceptance) were

among moderate tourism products according to responses of respondents with

regard to ‗hygiene‘ of the dish.

 Halwa-e-Badam (92.6% acceptance) attained level of being very high tourism

product according to responses of respondents with regard to ‗hygiene‘ of the

dish.

Thus, it was concluded that from the above mentioned twenty dishes of Awadhi

cuisine, nineteen were found having potential to be placed as tourism product on the

basis of ‗hygiene‘ of the dish according to responses of culinary tourists among the

total respondents.

4b: On the basis of the responses of Culinary Tourists on ‘Hygiene’ with regard

to the Awadhi cuisine measures its potential as Tourism Product was made

known by computing the values of mean score of the each dish.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), a score was computed for all the twenty dishes of Awadhi Cuisine as

mentioned below:

All the 122 Culinary Tourists were requested to provide a score of 5 or 4 or 3 or 2 or 1

to each of the twenty dishes on the basis of their liking for that particular dish with

108
reference to its hygiene . 5 represented highest hygiene and 1 represented lowest

hygiene . These scores were added together and the sum was divided by 122 to find

out the mean score of each dish. On the basis of these twenty mean scores, the twenty

dishes were ranked 1 to 20. It was decided that dishes scoring mean value of 3.5 or

above would be considered to be having potential to be placed as ‗Tourism Product‘

and further, if out of twenty dishes eleven scores mean value of 3.5 or above the

Awadhi Cuisine would be treated as having potential of being placed as tourism

product with respect to ‗Hygiene‘ of the dish according to responses of the sample

respondents (N=122 Culinary Tourists out of 200 respondents).This computation has

been presented in table 4.14below:

Table 4.14
Ranking of Dishes of Awadhi Cuisine by Tourists on the basis of Hygiene of
Dishes

S. No Dishes of Awadhi Cuisine N Sum Mean Rank

1 Halwa-e-Badam 122 547 4.48 1
2 Lucknowi Biryani 122 498 4.08 2
3 Zarda 122 493 4.04 3
4 Nargisi Kofta 122 477 3.91 4
5 Sewain ka Muzzafar 122 476 3.90 5
6 Murg Mussallam 122 475 3.89 6
7 Paneer Pasanda 122 470 3.85 7
8 Shami Kabab 122 467 3.83 8
9 Sultani Dal 122 465 3.81 10.5
10 Sheermaal 122 465 3.81 10.5
11 Nehari 122 463 3.80 11
12 Korma 122 458 3.75 12
13 Kulcha 122 457 3.75 13
14 Lagan ka Teetar 122 452 3.70 14
15 Kundan Kaliya 122 451 3.70 15.5
16 Kakori Kabab 122 451 3.70 15.5
17 Balai ka Tukda 122 448 3.67 17
18 Gobhi Mussallam 122 446 3.66 18
19 Raan 122 444 3.64 19
20 Zamidoz Macchi 122 423 3.47 20

109
Entries in Table No. 4.14 (Ranking of Dishes of Awadhi Cuisine by Tourists on the

basis of hygiene of Dishes), reveal the following:

 On analysing the values of hygiene of all the culinary dishes holistically, it can

be inferred that all culinary dishes, so selected, scored above the acceptable

mean culinary value(3.5) except Zamidoz Macchi(3.47) . It was also inferred

that Halwa-e-Badam, Lucknowi Biryani and Zarda ranked high in terms of

hygiene , hence these three dishes immensely reflects the traditions of Awadhi

cooking which is renowned for its hygiene . Moreover, Nargisi Kofta and

Sawain ka Muzzafar also have a potential to be positioned as tourism products

as are among the five top-ranked rated by the culinary tourists in terms of

hygiene .

 Further, dishes Murg Mussallam, Paneer Pasanda, Shami Kabab, Sultani Dal,

Sheermaal, Nehari, Korma, and Kulcha also attracted the culinary tourists

pertaining to hygiene as their culinary mean value are above 3.75. Thus, these

dishes also have prospects of catching the fancy of culinary tourists.

 However, detailed insight of the culinary mean value of the remaining dishes

of Awadhi cuisine (except Zamidoz Macchi) reveals that all other dishes have

scored above the acceptable culinary mean value of 3.50, henceforth it can be

determined that these dishes also have potential of considering as tourism

product.

Thus, in nutshell, it can precisely be inferred that Awadhi cuisine has tremendous

potential to be placed as tourism product among the tourists on the basis of hygiene

of dishes.

110
5a: On the basis of the responses of Culinary Tourists on ‘Nutrition’ with regard

to the 20 dishes of Awadhi cuisine respectively measures its potential as Tourism

Product was made known by computing the values of appropriate percentages.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), percentage of liking and disliking for all the twenty dishes of Awadhi

Cuisine was computed with respect to their nutrition as mentioned below:

All the 122 Culinary Tourists were requested to rate 5 or 4 or 3 or 2 or 1 to

each of the twenty dishes on the basis of their liking for that particular dish with

reference to its nutrition. 5 represented highest liking for nutrition, 4 represented

liking for nutrition, 3 represented status of unsure, 2 represented disliking nutrition

and 1 represented highest disliking nutrition for each dish. On the basis of these

responses of the respondents for twenty dishes of Awadhi Cuisine regarding their

nutrition, frequency was computed and converted to percentage. This computation has

been presented in table 4.15 and graphically represented in graph 4.5 below:

Table 4.15
The Percentage of Acceptance of Dishes of Awadhi Cuisine by Tourists
on the basis of Nutrition of Dishes
Accepted
Rejected

decided
Dislike

Dislike
Highly

Highly
Like

Like
Un-

SN. Dishes of Awadhi Cuisine

1 Kundan Kaliya 1.6 3.3 4.9 26.2 43.4 25.4 68.8

2 Raan 3.3 3.3 23.8 52.5 20.5 73
3 Korma 1.6 4.1 5.7 20.5 43.4 30.3 73.7
4 Nehari 2.5 2.5 27.9 36.1 33.6 69.7
5 Nargisi Kofta 1.6 3.3 4.9 33.6 43.4 18 61.4
6 Shami kabab 0 14.8 41.8 43.4 85.2
7 Kakori Kabab 1.6 3.3 4.9 32 41.8 21.3 63.1
8 Murg Mussallam 3.3 3.3 25.4 33.6 37.7 71.3

111
 9 Lagan ka Teetar 1.6 4.9 6.5 36.9 38.5 18 56.5
10 Zamidoz Macchi 8.2 8.2 26.2 31.1 34.4 65.5
11 Lucknowi Biryani 1.6 1.6 18.9 37.7 41.8 79.5
12 Sultani Dal 8.2 8.2 27.9 38.5 25.4 63.9
13 Paneer Pasanda 3.3 3.3 31.1 37.7 27.9 65.6
14 Gobhi Mussallam 13.1 13.1 27.9 38.5 20.5 59
15 Kulcha 3.3 10.7 14 32.8 36.9 16.4 53.3
16 Sheermaal 10.7 10.7 32 35.2 22.1 57.3
17 Zarda 2.5 4.9 7.4 31.1 32.8 28.7 61.5
18 Balai Ka Tukda 9 9 25.4 42.6 23 65.6
19 Sewain ka Muzzafar 3.3 3.3 27 42.6 27 69.6
20 Halwa-e-Badam 3.3 3.3 9 23.8 63.9 87.7

Kundan Kaliya Raan Korma

Nehari Nargisi Kofta Shami kabab
Kakori Kabab Murg Mussallam Lagan ka Teetar
Zamidoz Macchi Lucknowi Biryani Sultani Dal
Paneer Pasanda Gobhi Mussallam Kulcha
Sheermaal Zarda Balai Ka Tukda
Sewain ka Muzzafar Halwa-e-Badam
85.2 87.7
79.5
68.8 73 73.7 69.7 63.1
71.3 65.5 63.9 65.6 59 65.6 69.6
61.4 61.5
56.5 53.3 57.3

Acceptance percentage of Dishes of Awadhi Cuisine

Graph 4.5 Acceptance of dishes of Awadhi Cuisine on the basis of Nutrition

Entries in Table No. 4.15 (The Potential of Dishes of Awadhi Cuisine as Tourism

Product on the basis of nutrition of dishes), reveal the following:

112
  All the dishes of Awadhi Cuisine scored above predetermined acceptance

percentage (50%), thus, all dishes were accepted as tourism product according

to responses of respondents with regard to ‗nutrition‘ of the dish.

 Lagan ka Teetar(56.5% acceptance) , Gobhi Mussallam (59% acceptance),

Kulcha(53.3% acceptance), and Sheermaal(57.3% acceptance) were among

tourism products according to responses of respondents with regard to

‗nutrition‘ of the dish.

 Kundan Kaliya (68.8% acceptance), Nehari (69.7% acceptance), Narigisi kofta

(61.4% acceptance), Zamindoz Macchi(65.6% acceptance), Sultani Dal(63.9%

acceptance) and Paneer Pasanda(68.9% acceptance), Zarda(61.5%

acceptance), Balai-ka-Tukda(65.6% acceptance), Sewain ka Muzzafar(69.6%

acceptance) and Kakori Kabab(63.1% acceptance) were among average

tourism products according to responses of respondents with regard to

‗nutrition‘ of the dish.

 Raan (73% acceptance), Korma (73.7% acceptance), Murg Mussallam (71.3%

acceptance) and Lucknowi Biryani (81.9% acceptance) were among moderate

tourism products according to responses of respondents with regard to

‗nutrition‘ of the dish.

 Shami Kabab (85.2% acceptance) and Halwa-e-Badam (87.7% acceptance)

were among high tourism products according to responses of respondents with

regard to ‗nutrition‘ of the dish.

Thus, it was concluded that from the above mentioned twenty dishes of Awadhi

cuisine, nineteen were found having potential to be placed as tourism product on the

basis of ‗nutrition‘ of the dish according to responses of culinary tourists among the

total respondents.

113
5b: On the basis of the responses of Culinary Tourists on ‘Nutrition’ with regard

to the Awadhi cuisine measures its potential as Tourism Product was made

known by computing the values of mean score of the each dish.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), a score was computed for all the twenty dishes of Awadhi Cuisine as

mentioned below:

All the 122 Culinary Tourists were requested to provide a score of 5 or 4 or 3

or 2 or 1 to each of the twenty dishes on the basis of their liking for that particular

dish with reference to its nutrition. 5 represented highest nutrition and 1 represented

lowest nutrition. These scores were added together and the sum was divided by 122 to

find out the mean score of each dish. On the basis of these twenty mean scores, the

twenty dishes were ranked 1 to 20. It was decided that dishes scoring mean value of

3.5 or above would be considered to be having potential to be placed as ‗Tourism

Product‘ and further, if out of twenty dishes eleven scores mean value of 3.5 or above

the Awadhi Cuisine would be treated as having potential of being placed as tourism

product with respect to ‗Nutrition‘ of the dish according to responses of the sample

respondents (N=122 Culinary Tourists out of 200 respondents).This computation has

been presented in table 4.16 below:

Table 4.16
Ranking of Dishes of Awadhi Cuisine by Tourists on the basis of Nutrition of
Dishes

S. No Dishes of Awadhi Cuisine N Sum Mean Rank

1 Halwa-e-Badam 122 547 4.48 1
2 Shami Kabab 122 523 4.29 2
3 Lucknowi Biryani 122 512 4.20 3
4 Murg Mussallam 122 495 4.06 4
5 Nehari 122 489 4.01 5
6 Korma 122 484 3.97 6

114
 7 Sewain ka Muzzafar 122 480 3.93 7
8 Zamidoz Macchi 122 478 3.92 8
9 Paneer Pasanda 122 476 3.90 9.5
10 Raan 122 476 3.90 9.5
11 Kundan Kaliya 122 473 3.88 11
12 Sultani Dal 122 465 3.81 12
13 Zarda 122 464 3.80 13
14 Balai ka Tukda 122 463 3.80 14
15 Kakori Kabab 122 461 3.78 15
16 Nargisi Kofta 122 455 3.73 16
17 Sheermaal 122 450 3.69 17
18 Gobhi Mussallam 122 447 3.66 18.5
19 Lagan ka Teetar 122 447 3.66 18.5
20 Kulcha 122 430 3.52 20

Entries in Table No. 4.16 (Ranking of Dishes of Awadhi Cuisine by Tourists on the

basis of nutrition of dishes), reveal the following:

 On analysing the values of Nutrition of all the culinary dishes holistically, it

can be inferred that all culinary dishes, so selected, scored above the

acceptable mean culinary value. It was also inferred that Halwa-e-Badam,

Shami Kabab, and Lucknowi Biryani ranked high in terms of nutrition, hence

these three dishes immensely reflects the traditions of Awadhi cooking which

is renowned for its nutritious dishes. Moreover, Murg Mussallam and Nehari

also have a potential to be positioned as tourism products as are among the

five top-ranked rated by the culinary tourists in terms of nutrition.

 Further, dishes Zarda, Sewain ka Muzzafar, Kakori Kabab, Paneer Pasanda,

Korma, Shami Kabab and Balai ka Tukda also attracted the culinary tourists

pertaining to nutrition as their culinary mean value are above 3.75. Thus, these

dishes also have prospects of catching the fancy of culinary tourists.

 However, detailed insight of the culinary mean value of the remaining dishes

of Awadhi cuisine reveals that all other dishes have scored above the

115
 acceptable culinary mean value of 3.50, henceforth it can be determined that

these dishes also have potential of considering as tourism product.

Thus, in nutshell, it can precisely be inferred that Awadhi cuisine has tremendous

potential to be placed as tourism product among the tourists on the basis of Nutrition

of dishes.

6a: On the basis of the responses of Culinary Tourists on ‘Uniqueness’ with

regard to the 20 dishes of Awadhi cuisine respectively measures its potential as

Tourism Product was made known by computing the values of appropriate

percentages.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), percentage of liking and disliking for all the twenty dishes of Awadhi

Cuisine was computed with respect to their Uniqueness as mentioned below:

All the 122 Culinary Tourists were requested to rate 5 or 4 or 3 or 2 or 1 to

each of the twenty dishes on the basis of their liking for that particular dish with

reference to its Uniqueness. 5 represented highest liking for Uniqueness, 4

represented liking for Uniqueness, 3 represented status of unsure, 2 represented

disliking Uniqueness and 1 represented highest disliking Uniqueness for each dish.

On the basis of these responses of the respondents for twenty dishes of Awadhi

Cuisine regarding their Uniqueness, frequency was computed and converted to

percentage. This computation has been presented in table 4.17 and graphically

represented in graph 4.6 below:

116
 Table 4.17
The Percentage of Acceptance of Dishes of Awadhi Cuisine by Tourists
on the basis of Uniqueness of Dishes

Accepted
Rejected

decided
Dislike

Dislike
Highly

Highly
Like

Like
Un-
SN. Dishes of Awadhi Cuisine

1 Kundan Kaliya 8.2 8.2 22.1 37.7 32 69.7

2 Raan 1.6 1.6 25.4 39.3 33.6 72.9
3 Korma 8.2 8.2 27.9 32 32 64
4 Nehari 4.1 4.1 31.1 34.4 30.3 64.7
5 Nargisi Kofta 3.3 3.3 20.5 52.5 23.8 76.3
6 Shami Kabab 0 15.6 49.2 35.2 84.4
7 Kakori Kabab 1.6 1.6 27.9 43.4 27 70.4
8 Murg Mussallam 4.9 4.9 25.4 39.3 30.3 69.6
9 Lagan Ka Teetar 8.2 8.2 38.5 37.7 15.6 53.3
10 Zamidoz Macchi 2.5 4.9 7.4 19.7 50.8 22.1 72.9
11 Lucknowi Biryani 5.7 5.7 17.2 43.4 33.6 77
12 Sultani Dal 1.6 1.6 39.3 27 32 59
13 Paneer Pasanda 4.9 4.9 24.6 46.7 23.8 70.5
14 Gobhi Mussallam 1.6 1.6 32.8 44.3 21.3 65.6
15 Kulcha 4.9 4.9 37.7 36.1 21.3 57.4
16 Sheermaal 1.6 1.6 37.7 37.7 23 60.7
17 Zarda 5.7 5.7 24.6 30.3 39.3 69.6
18 Balai Ka Tukda 1.6 6.6 8.2 23.8 39.3 28.7 68
19 Sewain Ka Muzzafar 5.7 5.7 21.3 34.4 38.5 72.9
20 Halwa-E-Badam 2.5 2.5 9.8 32 55.7 87.7

Kundan Kaliya Raan Korma Nehari

Nargisi Kofta Shami kabab Kakori Kabab Murg Mussallam
Lagan ka Teetar Zamidoz Macchi Lucknowi Biryani Sultani Dal
Paneer Pasanda Gobhi Mussallam Kulcha Sheermaal
Zarda Balai Ka Tukda Sewain ka Muzzafar Halwa-e-Badam
84.4 87.7
69.7 72.9 64 64.7 76.3 70.4 69.6 72.9 77 70.5 65.6 69.6 68 72.9
53.3 59 57.4 60.7

Acceptance of Dishes of Awadhi Cuisine

Graph 4.6 Acceptance of dishes of Awadhi Cuisine on the basis of Uniqueness

117
Entries in Table No. 4.17 (The Potential of Dishes of Awadhi Cuisine as Tourism

Product on the basis of uniqueness of dishes), reveal the following:

 All the dishes of Awadhi Cuisine scored above the predetermined acceptance

percentage (50%), thus, all the dishes were accepted as tourism product

according to responses of respondents with regard to ‗Uniqueness‘ of the dish.

 Kulcha(57.4% acceptance), Sultani Dal(59% acceptance) and Lagan ka Teetar

(53.3% acceptance) were among tourism products according to responses of

respondents with regard to ‗Uniqueness‘ of the dish.

 Kundan Kaliya (69.7% acceptance), Korma (64% acceptance), Nehari (64.7%

acceptance), Murg Mussallam (69.6% acceptance), Gobhi Mussallam (65.6%

acceptance), Sheermaal (60.7% acceptance), Zarda (69.6% acceptance) and

Balai-ka-Tukda(68% acceptance), were among average tourism products

according to responses of respondents with regard to ‗Uniqueness‘ of the dish.

 Raan (72.9% acceptance), Nargisi Kofta (76.3% acceptance), Kakori Kaabab

(70.4% acceptance), Zamindoz Macchi (72.9% acceptance), Lucknowi

Biryani(77% acceptance), Paneer Pasanda (70.5% acceptance) and Sewain-ka-

Muzzafar (72.9% acceptance), were among moderate tourism products

according to responses of respondents with regard to ‗Uniqueness‘ of the dish.

 Shami Kabab (84.4% acceptance) and Halwa-e-Badam (87.7% acceptance were

among high tourism products according to responses of respondents with regard

to ‗Uniqueness‘ of the dish.

Thus, it was concluded that from the above mentioned twenty dishes of Awadhi

cuisine, nineteen were found having potential to be placed as tourism product on the

basis of ‗Uniqueness‘ of the dish according to responses of culinary tourists among

the total respondents.

118
6b: On the basis of the responses of Culinary Tourists on ‘Uniqueness’ with

regard to the Awadhi cuisine measures its potential as Tourism Product was

made known by computing the values of mean score of the each dish.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), a score was computed for all the twenty dishes of Awadhi Cuisine as

mentioned below:

All the 122 Culinary Tourists were requested to provide a score of 5 or 4 or 3

or 2 or 1 to each of the twenty dishes on the basis of their liking for that particular

dish with reference to its Uniqueness. 5 represented highest Uniqueness and 1

represented lowest Uniqueness. These scores were added together and the sum was

divided by 122 to find out the mean score of each dish. On the basis of these twenty

mean scores, the twenty dishes were ranked 1 to 20. It was decided that dishes scoring

mean value of 3.5 or above would be considered to be having potential to be placed as

‗Tourism Product‘ and further, if out of twenty dishes eleven scores mean value of 3.5

or above the Awadhi Cuisine would be treated as having potential of being placed as

tourism product with respect to ‗Uniqueness‘ of the dish according to responses of the

sample respondents (N=122 Culinary Tourists out of 200 respondents).This

computation has been presented in table 4.18 below:

Table 4.18
Ranking of Dishes of Awadhi Cuisine by Tourists on the basis of Uniqueness of
Dishes

S. No Dishes of Awadhi Cuisine N Sum Mean Rank

1 Halwa-e-Badam 122 538 4.41 1
2 Shami Kabab 122 512 4.20 2
3 Sewain ka Muzzafar 122 495 4.06 3
4 Raan 122 494 4.05 4.5
5 Lucknowi Biryani 122 494 4.05 4.5
6 Zarda 122 492 4.03 6

119
 7 Nargisi Kofta 122 484 3.97 7
8 Murg Mussallam 122 482 3.95 8
9 Kakori Kabab 122 481 3.94 9
10 Kundan Kaliya 122 480 3.93 10
11 Nehari 122 477 3.91 11
12 Sultani Dal 122 475 3.89 12.5
13 Paneer Pasanda 122 475 3.89 12.5
14 Korma 122 473 3.88 14
15 Balai ka Tukda 122 472 3.87 15
16 Zamidoz Macchi 122 470 3.85 16.5
17 Gobhi Mussallam 122 470 3.85 16.5
18 Sheermaal 122 466 3.82 18
19 Kulcha 122 456 3.74 19
20 Lagan ka Teetar 122 440 3.61 20

Entries in Table No. 4.18 (Ranking of Dishes of Awadhi Cuisine by Tourists on the

basis of uniqueness of dishes), reveal the following:

 On analysing the values of Uniqueness of all the culinary dishes holistically, it

can be inferred that all culinary dishes, so selected, scored above the

acceptable mean culinary value. It was also inferred that Halwa-e-Badam,

Shami Kabab, and Sewain-ka-Muzzafar ranked high in terms of Uniqueness,

hence these three dishes immensely reflects the traditions of Awadhi cooking

which is renowned for its Uniqueness. Moreover, Raan and Lucknowi Biryani

also have a potential to be positioned as tourism products as are among the

five top-ranked rated by the culinary tourists in terms of Uniqueness.

 Further, dishes Zarda, Sewain ka Muzzafar, Kakori Kabab, Murg Mussallam

and Balai ka Tukda also attracted the culinary tourists pertaining to

Uniqueness as their culinary mean value are above 3.80. Thus, these dishes

also have prospects of catching the fancy of culinary tourists.

 However, detailed insight of the culinary mean value of the remaining dishes

of Awadhi cuisine reveals that all other dishes have scored above the

120
 acceptable culinary mean value of 3.50, henceforth it can be determined that

these dishes also have potential of considering as tourism product.

Thus, in nutshell, it can precisely be inferred that Awadhi cuisine has tremendous

potential to be placed as tourism product among the tourists on the basis of

Uniqueness of dishes.

7a: On the basis of the responses of Culinary Tourists on ‘Cultural Value’ with

regard to the 20 dishes of Awadhi cuisine respectively measures its potential as

Tourism Product was made known by computing the values of appropriate

percentages.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), percentage of liking and disliking for all the twenty dishes of Awadhi

Cuisine was computed with respect to their cultural value as mentioned below:

All the 122 Culinary Tourists were requested to rate 5 or 4 or 3 or 2 or 1 to

each of the twenty dishes on the basis of their liking for that particular dish with

reference to its cultural value. 5 represented highest liking for cultural value, 4

represented liking for cultural value, 3 represented status of unsure, 2 represented

disliking cultural value and 1 represented highest disliking cultural value for each

dish. On the basis of these responses of the respondents for twenty dishes of Awadhi

Cuisine regarding their cultural value, frequency was computed and converted to

percentage. This computation has been presented in table 4.19 and graphically

represented in graph 4.7 below:

121
 Table 4.19
The Percentage of Acceptance of Dishes of Awadhi Cuisine by Tourists
on the basis of Cultural Value of Dishes

Accepted
Rejected

decided
Dislike

Dislike
Highly

Highly
Like

Like
Un-
SN. Dishes of Awadhi Cuisine

1 Kundan Kaliya 1.6 4.9 6.5 28.7 36.1 28.7 64.8

2 Raan 0 20.5 49.2 30.3 79.5
3 Korma 3.3 4.1 7.4 18 44.3 30.3 74.6
4 Nehari 1.6 4.1 5.7 36.9 27.9 29.5 57.4
5 Nargisi Kofta 3.3 9.8 13.1 22.1 35.2 29.5 64.7
6 Shami kabab 1.6 1.6 31.1 18.9 48.4 67.3
7 Kakori Kabab 3.3 3.3 27 36.9 32.8 69.7
8 Murg Mussallam 2.5 2.5 33.6 32.8 31.1 63.9
9 Lagan ka Teetar 1.6 9 10.6 19.7 31.1 38.5 69.6
10 Zamidoz Macchi 4.9 4.9 26.2 32.8 36.1 68.9
11 Lucknowi Biryani 7.4 7.4 17.2 27.9 47.5 75.4
12 Sultani Dal 8.2 8.2 18 34.4 39.3 73.7
13 Paneer Pasanda 4.1 4.1 18 41 36.9 77.9
14 Gobhi Mussallam 5.7 5.7 36.9 32.8 24.6 57.4
15 Kulcha 3.3 3.3 30.3 40.2 26.2 66.4
16 Sheermaal 3.3 3.3 32.8 22.1 41.8 63.9
17 Zarda 2.5 2.5 29.5 32 36.1 68.1
18 Balai Ka Tukda 1.6 1.6 28.7 29.5 40.2 69.7
19 Sewain ka Muzzafar 2.5 2.5 13.1 50.8 33.6 84.4
20 Halwa-e-Badam 0 7.4 21.3 71.3 92.6
Kundan Kaliya Raan Korma Nehari
Nargisi Kofta Shami kabab Kakori Kabab Murg Mussallam
Lagan ka Teetar Zamidoz Macchi Lucknowi Biryani Sultani Dal
Paneer Pasanda Gobhi Mussallam Kulcha Sheermaal
Zarda Balai Ka Tukda Sewain ka Muzzafar Halwa-e-Badam
92.6
84.4
79.5 75.4 73.7 77.9
74.6
69.7 69.6 68.9 66.4 63.9 68.1 69.7
64.8 64.7 67.3 63.9
57.4 57.4

Acceptance of Dishes of Awadhi Cuisine

Graph 4.7 Acceptance of dishes of Awadhi Cuisine on the basis of Cultural Value
122
Entries in Table No. 4.19 (The Potential of Dishes of Awadhi Cuisine as Tourism

Product on the basis of cultural value of dishes), reveal the following:

 All the dishes of Awadhi Cuisine scored above the predetermined acceptance

percentage (50%) thus; all the dishes were accepted as tourism product

according to responses of respondents with regard to ‗cultural value‘ of the

dish.

 Nehari (57.4% acceptance) and Gobhi Mussallam(57.4% acceptance) were

among tourism products according to responses of respondents with regard to

‗cultural value‘ of the dish.

 Kundan Kaliya (64.8% acceptance), Nargisi Kofta (64.7% acceptance), Shami

Kabab (67.3% acceptance), Kakori Kabab (69.7% acceptance), Murg

Mussallam (69.9% acceptance), Lagan ka Teetar (69.6% acceptance),

Zamindoz Macchi (68.9% acceptance), Kulcha (66.4% acceptance),

Sheermaal (63.9% acceptance), Zarda (68.1% acceptance), and Balai-ka-

Tukda (69.7% acceptance) were among average tourism products according to

responses of respondents with regard to ‗cultural value‘ of the dish.

 Raan (79.5% acceptance), Korma (74.6% acceptance), Lucknowi Biryani

(75.4% acceptance), and Sultani Dal (73.7% acceptance) were among

moderate tourism products according to responses of respondents with regard

to ‗cultural value‘ of the dish.

 Sawain ka Muzzafar (84.4% acceptance) attained the level of being high

tourism products according to responses of respondents with regard to ‗cultural

value‘ of the dish.

123
  Halwa-e-Badam (92.6% acceptance) attained level of being very high tourism

product according to responses of respondents with regard to ‗cultural value‘ of

the dish.

Thus, it was concluded that from the above mentioned twenty dishes of Awadhi

cuisine, nineteen were found having potential to be placed as tourism product on the

basis of ‗cultural value‘ of the dish according to responses of culinary tourists among

the total respondents.

7b: On the basis of the responses of Culinary Tourists on ‘Cultural Value’ with

regard to the Awadhi cuisine measures its potential as Tourism Product was

made known by computing the values of mean score of the each dish.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), a score was computed for all the twenty dishes of Awadhi Cuisine as

mentioned below:

All the 122 Culinary Tourists were requested to provide a score of 5 or 4 or 3

or 2 or 1 to each of the twenty dishes on the basis of their liking for that particular

dish with reference to its cultural value. 5 represented highest cultural value and 1

represented lowest cultural value. These scores were added together and the sum was

divided by 122 to find out the mean score of each dish. On the basis of these twenty

mean scores, the twenty dishes were ranked 1 to 20. It was decided that dishes scoring

mean value of 3.5 or above would be considered to be having potential to be placed as

‗Tourism Product‘ and further, if out of twenty dishes eleven scores mean value of 3.5

or above the Awadhi Cuisine would be treated as having potential of being placed as

tourism product with respect to ‗Cultural Value‘ of the dish according to responses of

124
the sample respondents (N=122 Culinary Tourists out of 200 respondents).This

computation has been presented in table 4.20 below:

Table 4.20
Ranking of Dishes of Awadhi Cuisine by Tourists on the basis of Cultural
Value of Dishes

S. No Dishes of Awadhi Cuisine N Sum Mean Rank

1 Halwa-e-Badam 122 566 4.64 1
2 Lucknowi Biryani 122 507 4.16 2.5
3 Sewain ka Muzzafar 122 507 4.16 2.5
4 Shami Kabab 122 503 4.12 4
5 Paneer Pasanda 122 501 4.11 5
6 Raan 122 500 4.10 6
7 Balai ka Tukda 122 498 4.08 7
8 Sultani Dal 122 494 4.05 8
9 Sheermaal 122 491 4.02 9
10 Zamidoz Macchi 122 488 4.00 10
11 Kakori Kabab 122 487 3.99 11.5
12 Zarda 122 487 3.99 11.5
13 Lagan ka Teetar 122 483 3.96 13
14 Korma 122 481 3.94 14
15 Murg Mussallam 122 479 3.93 15
16 Kulcha 122 475 3.89 16
17 Kundan Kaliya 122 470 3.85 17
18 Nehari 122 463 3.80 18
19 Nargisi Kofta 122 461 3.78 19
20 Gobhi Mussallam 122 459 3.76 20

Entries in Table No. 4.20 (Ranking of Dishes of Awadhi Cuisine by Tourists on the

basis of Cultural Value of Dishes), reveal the following:

 On analysing the values of Cultural value of all the culinary dishes

holistically, it can be inferred that all culinary dishes, so selected, scored

above the acceptable mean culinary value. it was also inferred that Halwa-e-

Badam, Lucknowi Biryani , and Sewain ka Muzzafar ranked high in terms of

cultural value, hence these three dishes immensely reflects the traditions of

125
 Awadhi cooking which is renowned for its cultural value. Moreover, Shami

Kabab and Paneer Pasanda, and also have a potential to be positioned as

tourism products as are among the five top-ranked rated by the culinary

tourists in terms of cultural value.

 Further, dishes Zarda, Sewain ka Muzzafar, Kakori Kabab, Murg Mussallam

and Balai ka Tukda also attracted the culinary tourists pertaining to cultural

value as their culinary mean value are above 3.90. Thus, these dishes also have

prospects of catching the fancy of culinary tourists.

 However, detailed insight of the culinary mean value of the remaining dishes

of Awadhi cuisine reveals that all other dishes have scored above the

acceptable culinary mean value of 3.50, henceforth it can be determined that

these dishes also have potential of considering as tourism product.

Thus, in nutshell, it can precisely be inferred that Awadhi cuisine has tremendous

potential to be placed as tourism product among the tourists on the basis of Cultural

value of dishes.

8a: On the basis of the responses of Culinary Tourists on ‘Total Culinary Value’

with regard to the 20 dishes of Awadhi cuisine respectively measures its potential

as Tourism Product was made known by computing the values of appropriate

percentages.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), percentage of liking and disliking for all the twenty dishes of Awadhi

Cuisine with respect to seven attributes namely eye appeal, aroma, taste, hygiene,

nutrition, uniqueness and cultural value was computed by adding the value of each

126
attribute for all twenty dishes of Awadhi cuisine. This computation has been

presented in table 4.21 and graphically represented in graph 4.8 below:

Table 4.21
The Overall Acceptance of Dishes of Awadhi Cuisine by Tourists on the
basis of Total Culinary Value of Dishes

-
Dishes of Awadhi

CULINARY VALUE)
Acceptance(TOTAL
Cultural Value
- Eye Appeal

Uniqueness
Acceptance

Acceptance
Serial No.

Nutrition
Hygiene
-Aroma
Cuisine

Over all
Taste
Acceptance

Acceptance

Acceptance

Acceptance

Acceptance
1 Kundan Kaliya 69.6 64 60.6 63.1 68.8 69.7 64.8 65.80
2 Raan 69.7 74.6 72.9 47.5 73 72.9 79.5 70.01
3 Korma 72.1 73 58.2 63.2 73.7 64 74.6 68.40
4 Nehari 73.7 59.8 60.6 55.7 69.7 64.7 57.4 63.90
5 Nargisi Kofta 75.4 56.5 61.5 76.2 61.4 76.3 64.7 67.43
6 Shami kabab 75.4 71.3 73.7 60.7 85.2 84.4 67.3 74.00
7 Kakori Kabab 68.9 72.9 60.7 53.3 63.1 70.4 69.7 65.57
8 Murg Mussallam 82.8 63.9 70.5 69.7 71.3 69.6 63.9 70.24
9 Lagan ka Teetar 50.8 63.1 64 59.8 56.5 53.3 69.6 59.57
10 Zamidoz Macchi 48.4 61.5 52.5 46.7 65.5 72.9 68.9 59.49
Lucknowi
76.91
11 Biryani 81.9 71.3 77.9 75.4 79.5 77 75.4
12 Sultani Dal 58.2 68.8 66.4 59 63.9 59 73.7 64.14
13 Paneer Pasanda 77.8 81.2 71.3 61.5 65.6 70.5 77.9 72.26
Gobhi
65.70
14 Mussallam 80.3 70.5 72.2 54.9 59 65.6 57.4
15 Kulcha 70.5 66.4 66.3 60.6 53.3 57.4 66.4 62.99
16 Sheermaal 74.6 66.4 65.6 61.5 57.3 60.7 63.9 64.29
17 Zarda 77.8 68.8 63.9 72.2 61.5 69.6 68.1 68.84
18 Balai Ka Tukda 83.6 60.6 68 51.6 65.6 68 69.7 66.73
Sewain ka
73.86
19 Muzzafar 79.5 66.4 72.9 71.4 69.6 72.9 84.4
20 Halwa-e-Badam 94.3 89.3 92.6 92.6 68.8 87.7 92.6 88.27

127
 Halwa-e-Badam
Sewain ka Muzzafar
Balai Ka Tukda
Zarda
Sheermaal
Kulcha
Dishes of Awadhi Cuisine

Gobhi Mussallam
Paneer Pasanda
Sultani Dal
Lucknowi Biryani
Zamidoz Macchi
Lagan ka Teetar
Murg Mussallam
Kakori Kabab
Shami kabab
Nargisi Kofta
Nehari
Korma
Raan
Kundan Kaliya

0 20 40 60 80 100
Acceptance Percentage

Graph 4.8 Acceptance of dishes of Awadhi Cuisine on the basis of Total Culinary Value

Entries in Table No. 4.21 (The Potential of Dishes of Awadhi Cuisine as Tourism

Product on the basis of Total Culinary Value of Dishes), reveal the following:

 All the dishes of Awadhi Cuisine scored above the predetermined acceptance

percentage (50%), thus, were accepted as tourism product according to

responses of respondents with regard to ‗total culinary value‘ of the dish.

 Lagan ka Teetar (59.7% acceptance) and Zamindoz Macchi(54.49%

acceptance) were among tourism products according to responses of

respondents with regard to ‗total culinary value‘ of the dish.

 Kundan Kaliya (65.8% acceptance) Korma (68.4% acceptance), Nehari

(63.9% acceptance), Kakori Kabab (65.57% acceptance), Sultani Dal(64.29%

acceptance), Gobhi Mussallam (65.7% acceptance) Kulcha (62.99%

acceptance), Sheermaal (64.29% acceptance), Zarda (68.84% acceptance),

128
 Narigisi kofta (67.43% acceptance)and Balai ka Tukda (66.73% acceptance)

were among average tourism products according to responses of respondents

with regard to ‗total culinary value‘ of the dish.

 Shami Kabab (74% acceptance), Murg Mussallam (70.24% acceptance),

Lucknowi Biryani (76.91% acceptance), Paneer Pasanda (72.26% acceptance),

Sewain ka Muzzafar (73.86% acceptance) and Raan (70.01% acceptance)

were among moderate tourism products according to responses of respondents

with regard to ‗total culinary value‘ of the dish.

 Halwa-e-Badam (94.3% acceptance) attained level of being high tourism

product according to responses of respondents with regard to ‗total culinary

value‘ of the dish.

Thus, it was concluded that from the above mentioned twenty dishes of Awadhi

cuisine, nineteen were found having potential to be placed as tourism product on the

basis of ‗total culinary value‘ of the dish according to responses of culinary tourists

among the total respondents.

Further, On the basis of the responses of the 122 Culinary Tourists (out of the total

200 respondents), a score was computed for all the twenty dishes of Awadhi Cuisine

as mentioned below:

All the 122 Culinary Tourists were requested to provide a score of 5 or 4 or 3

or 2 or 1 to each of the twenty dishes on the basis of their liking for that particular

dish with reference to its seven attributes eye appeal, aroma, taste, hygiene, nutrition,

uniqueness and cultural value . 5 represented highest value of each attribute and 1

represented lowest value of each attribute. These scores were added together and the

sum was divided by 122 to find out the mean score of each dish. The mean score of

129
each dish was computed. This computation has been presented in table 4.22. It was

further decided that dishes scoring above mean score (21) would be treated as

accepted dish with regard to total culinary value of dish.

Table 4.22
The Overall Acceptance of Dishes of Awadhi Cuisine by Tourists on the
basis of Total Culinary Value of Dishes
Accepted if
S. Dishes of Awadhi Mean
N Sum Mean score
No Cuisine score
is ≥ 21
1 Halwa-e-Badam 122 3884 31.84 Accepted
2 Lucknowi Biryani 122 3548 29.08 Accepted
3 Shami Kabab 122 3495 28.65 Accepted
4 Sewain ka Muzzafar 122 3450 28.28 Accepted
5 Paneer Pasanda 122 3446 28.25 Accepted
6 Murg Mussallam 122 3437 28.17 Accepted
7 Zarda 122 3433 28.14 Accepted
8 Sultani Dal 122 3427 28.09 Accepted
9 Balai ka Tukda 122 3348 27.44 Accepted
10 Raan 122 3340 27.38 Accepted
11 Nehari 122 3320 27.21 Accepted
12 Kakori Kabab 122 3312 27.15 Accepted
13 Sheermaal 122 3300 27.05 Accepted
14 Kundan Kaliya 122 3283 26.91 Accepted
15 Gobhi Mussallam 122 3275 26.84 Accepted
16 Kulcha 122 3275 26.84 Accepted
17 Nargisi Kofta 122 3274 26.84 Accepted
18 Korma 122 3233 26.50 Accepted
19 Zamidoz Macchi 122 3172 26.00 Accepted
20 Lagan ka Teetar 122 3165 25.94 Accepted

Entries in Table No. 4.22(The Potential of Dishes of Awadhi Cuisine as Tourism

Product on the basis of Total Culinary Value of Dishes), reveal that all the dishes

selected from the Awadhi Cuisine were acceptable to sample respondents with

regards to its total culinary value from the view point of the respondents.

130
8b: On the basis of the responses of Culinary Tourists on ‘Total Culinary Value’

with regard to the Awadhi cuisine measures its potential as Tourism Product

was made known by computing the values of mean score of the each dish.

On the basis of the responses of the 122 Culinary Tourists (out of the total 200

respondents), a score was computed for all the twenty dishes of Awadhi Cuisine as

mentioned below:

All the 122 Culinary Tourists were requested to provide a score of 5 or 4 or 3

or 2 or 1 to each of the twenty dishes on the basis of their liking for that particular

dish with reference to its seven attributes eye appeal, aroma, taste, hygiene, nutrition,

uniqueness and cultural value . 5 represented highest value of each attribute and 1

represented lowest value of each attribute. These scores were added together and the

sum was divided by 122 to find out the mean score of each dish. On the basis of these

twenty mean scores, the twenty dishes were ranked 1 to 20. It was decided that dishes

scoring mean value of 3.5 or above would be considered to be having potential to be

placed as ‗Tourism Product‘ and further, if out of twenty dishes eleven scores mean

value of 3.5 or above the Awadhi Cuisine would be treated as having potential of

being placed as tourism product with respect to ‗Total Culinary Value‘ of the dish

according to responses of the sample respondents (N=122 Culinary Tourists out of

200 respondents).This computation has been presented in table 4.23 below:

131
 Table 4.23
Ranking of Dishes of Awadhi Cuisine by Tourists on the basis of Total
Culinary Value of Dishes

S.
No Dishes of Awadhi Cuisine N Sum Mean Rank
1 Halwa-e-Badam 122 3884 31.84 1
2 Lucknowi Biryani 122 3548 29.08 2
3 Shami Kabab 122 3495 28.65 3
4 Sewain ka Muzzafar 122 3450 28.28 4
5 Paneer Pasanda 122 3446 28.25 5
6 Murg Mussallam 122 3437 28.17 6
7 Zarda 122 3433 28.14 7
8 Sultani Dal 122 3427 28.09 8
9 Balai ka Tukda 122 3348 27.44 9
10 Raan 122 3340 27.38 10
11 Nehari 122 3320 27.21 11
12 Kakori Kabab 122 3312 27.15 12
13 Sheermaal 122 3300 27.05 13
14 Kundan Kaliya 122 3283 26.91 14
15 Gobhi Mussallam 122 3275 26.84 15.5
16 Kulcha 122 3275 26.84 15.5
17 Nargisi Kofta 122 3274 26.84 17
18 Korma 122 3233 26.50 18
19 Zamidoz Macchi 122 3172 26.00 19
20 Lagan ka Teetar 122 3165 25.94 20

Entries in Table No. 4.23 (Ranking of Dishes of Awadhi Cuisine by Tourists on the

basis of Total Culinary Value of Dishes), reveal the following:

 On analysing the values of Total culinary value of all the culinary dishes

holistically, it can be inferred that all culinary dishes, so selected, scored

above the acceptable mean culinary value. it was also inferred that Halwa-e-

Badam, Lucknowi Biryani and Shami Kabab, and ranked high in terms of total

culinary value, hence these three dishes immensely reflects the traditions of

Awadhi cooking which is renowned for its total culinary value. Moreover,

Sewain ka Muzzafar and Paneer Pasanda also have a potential to be positioned

132
 as tourism products as are among the five top-ranked rated by the culinary

tourists in terms of total culinary value.

 Further, dishes Zarda, Sultani Dal, Balai ka Tukda, Raan, Nehari, Kakori

Kabab and Sheermaal also attracted the culinary tourists pertaining to total

culinary value as their culinary mean value are above 27. Thus, these dishes

also have prospects of catching the fancy of culinary tourists.

 However, detailed insight of the culinary mean value of the remaining dishes

of Awadhi cuisine reveals that all other dishes have scored above the

acceptable culinary mean value of 21, henceforth it can be determined that

these dishes also have potential of considering as tourism product.

Thus, in nutshell, it can precisely be inferred that Awadhi cuisine has tremendous

potential to be placed as tourism product among the tourists on the basis of Total

culinary value of dishes.

The assessment of potential of Awadhi Cuisine has been made known from analysis

of above mentioned eight a and b propositions. The analysis of these sixteen

propositions reveal that Awadhi Cuisine has tremendous potential to be placed as

‗Tourism Product‘ on the basis of responses of 122 culinary tourists among 200

sample respondents, with respect to attributes of dishes like eye appeal, aroma, taste,

hygiene, nutrition, uniqueness, cultural value and Total culinary value.

133
4.3.2 ANALYSIS OF PROPOSITIONS OF RESEARCH QUESTION TWO:

Research Questions 02: What is the extent of acceptability of Awadhi Cuisine

among tourists?

The extent of acceptability of Awadhi Cuisine among the tourists has been determined

as mentioned below:

The part c of the research tool which is named as cuisine-o-phillous meter was

utilized to measure the acceptability of Awadhi Cuisine among tourist. The tool was

constructed considering the various attributes of dishes that affect the consumer

decision regarding consumption of a particular dish. The literature review of

(Chowdhury et. al., 1998), (Jain and Etgar, 1997), (Letarte et.al., 1997), (Rozin&

Vollmecke, 2001), (Tewari, J.R., 2011,) and (Tewari, J.R. & Gangotia, A., 2013)

identifies several most common attributes of food like eye appeal, aroma, taste, flavor,

freshness, nutritional value, uniqueness, spiciness, hygienic preparation of food and

value for money. Out of these only seven attributes of food namely Eye Appeal,

Aroma, Taste, Hygiene, Nutrition, Uniqueness, and Cultural value were chosen to

measure the acceptability of dishes of Awadhi Cuisine among tourist. The instrument

contains twenty representative dishes of Awadhi Cuisine and each respondent had

rated their preferences for attributes (eye appeal, aroma, taste, hygiene, nutrition,

uniqueness, and Cultural value) of each dish. The total score of each dish with respect

to their attribute was calculated. It was decided to compare the score of each

individual respondent with mean score, and cuisine would be supposed to be

acceptable if individual score exceeds mean score and not acceptable if score fond

less than mean value. The respondents were asked to rate each dishes for their seven

attributes. Each dish can obtain a minimum score seven and maximum score thirty

134
five and cumulative score for twenty dishes for each respondent may range from 140

to 700. Thus, the mean value calculated for the score of entire twenty dishes of

Awadhi Cuisine was found to be 420. It was decided that if the value of score of

entire dishes of Awadhi Cuisine for an individual respondent were greater than or

equal to the mean value of score, results to acceptance of Awadhi cuisine and vice-

versa.

The calculated mean value of entire dishes of Awadhi Cuisine for each respondent is

tabulated in table 4.23 and graphically represented as graph 4.9 below:

Table 4.24 Acceptability of Dishes of Awadhi Cuisine among Tourists

No. of Valid Cumulative

Dish Score Percent
Respondents Percent Percent
Up to 420 Not Acceptable 6 3 3 3
421 to 588 Acceptable 180 90 90 93
Above 14 7 7 100
588 Highly Acceptable
Total 200 100.0 100.0

200
180
160
140
120 Less than Mean
100 Score Dishes are
80 not acceptable
60 More than Mean
40 Score Dishes are
20 acceptable
0
Dishes are not acceptable Dishes are acceptable

Less than Mean Score More than Mean Score

Graph 4.9 Acceptability of Awadhi Cuisine among Tourists

The entries in table 4.23, reveals that:

135
  There were six respondents among the sample of 200 respondents who have

scored mean vale less than 420; means the dishes of Awadhi Cuisine were not

acceptable among sample respondents.

 There were 3% respondents who did not accepted Awadhi cuisine.

 There were 194 respondents among the sample of 200 respondents who scored

above the mean. This indicates that the dishes of Awadhi Cuisine were

acceptable among sample respondents.

 The dishes of Awadhi Cuisine were acceptable to 97% of respondents.

 On further analysis, it was found that 90% of the total respondents scored

ranged 50% to 84% were grouped as respondents to whom dishes of Awadhi

cuisine were acceptable.

 There were 7% among total respondents who have scored above 84% and

were those respondents who have highly liked the dishes of Awadhi Cuisine.

Therefore, it was inferred that dishes of Awadhi Cuisine are acceptable among

the tourist.

4.3.3 ANALYSIS OF PROPOSITIONS OF RESEARCH QUESTION THREE:

Research Questions 03: What is the process of development of culinary tour for

tourists?

The procedure has been explained as mentioned below:

A tour itinerary was proposed amalgamating visit of monumental heritage of

Lucknow along with culinary delight of place. There were various tour operators

providing culinary tour like Kipling India Travels from Delhi; Culinary walk by

Tornos, Lucknow etc. Interestingly a large number of adventurous travellers are

136
participating in these tours. These tours were ranging from few hours to several days.

Culinary walks are of shorter durations ranging from few hours to a day where as

culinary tour ranged from one day to several days. Few itineraries of culinary

tour/culinary walks are suggested below:

One Day Culinary Tour of Lucknow:

9.45 am The culinary guide will be waiting for tourist at convenient location

(Exact location with detailed map will be emailed upon confirmation)

10.00 am Commencement of delicious adventure!

10.15 am Arrive at the 1st tasting location (Sharma Tea Corner, Lalbagh, established

1948). Enjoy samples of Chai, Bun-Makhan (home made butter) and

Samosa. Sharma Tea Corner continues to be one of the most famous tea

corner of Lucknow !

10.35 am After a short walk, explore a 200-year-old shopping market in Lucknow,

Hazratganj earlier known as 'Munnawar Baksh' , credit to single out the

place to make it a city hub goes to the first nawab of Lucknow, Nawab

Saadat Ali Khan.

10.55 am Arrive at the 2nd tasting location (Bajpai Poori-kachori Bhandar, Near

Leela Cinema, Naval Kishore Road, Lucknow,established 1970). Enjoy

North Indian vegetarian break fast delight- Poori-Kachories. One still may

find a long queue waiting for their turn to come.

11.20 am Arrive at the 3rd tasting location (Raheem ke Kulche Nehari, Tahseen

Masjid, Chowk, Lucknow,established 1890). Enjoy traditional non-

vegetarian Lucknowi break fast speciality— Nehari and Kulcha

11.40 am Visit several oldest and most beautiful monuments of Lucknow. It

includes Bara Imambara, Bhulbhulya, Bawari, Rumi Darwaza, and

137
 Satkhand palace.

01.45 pm Arrive at the 4th tasting location (Ali Hussain Nakkhas,established 1830).

Enjoy the most famous bread from Lucknow-Sheermaal

2.25 pm Arrive at the 5th tasting location (Idirish ke biryani,established 1968).

Enjoy the most famous biryani from Lucknow.

2:45 pm Arrive at the 6th tasting location (Haji Sweet Shop,established about 50

years back). Enjoy the most famous sweets after meals.

3:00 pm Visit several oldest and most beautiful monuments of Lucknow. It

includes Chota Imambara, Picture Art Gallery, and Clock tower.

5:00 pm Arrive at the 7th tasting location (Tunde Kababi, Aminabad,established

1905). Enjoy the most famous kababs from lucknow along with paratha.

5:30 pm Arrive at the last tasting location (Azhar Paan, ,established about 80 years

back). Enjoy the numerous varieties of pan.

6:00 pm Visit another 200-year-old shopping market in Lucknow, Aminabad

established by minister Imdad Hussain Khan alias Ameendaullah of

Nawab Saadat Ali Khan.

Two Day Culinary Tour of Lucknow (During Summer/Mango Season):

Day One

9.45 am The culinary guide will be waiting for tourist at convenient location

(Exact location with detailed map will be emailed upon confirmation)

10.00 am Commencement of delicious adventure!

10.15 am Arrive at the 1st tasting location (Sharma Tea Corner, Lalbagh,

138
 established 1948). Enjoy samples of Chai, Bun-Makhan (home made

butter) and Samosa. Sharma Tea Corner continues to be one of the

most famous tea corner of Lucknow !

10.35 am After a short walk, explore a 200-year-old shopping market in

Lucknow, Hazratganj earlier known as 'Munnawar Baksh' , credit to

single out the place to make it a city hub goes to the first nawab of

Lucknow, Nawab Saadat Ali Khan.

10.55 am Arrive at the 2nd tasting location (Bajpai Poori-kachori Bhandar, Near

Leela Cinema, Naval Kishore Road, Lucknow,established 1970).

Enjoy North Indian vegetarian break fast delight- Poori-Kachories.

One still may find a long queue waiting for their turn to come.

11.20 am Arrive at the 3rd tasting location (Raheem ke Kulche Nehari, Tahseen

Masjid, Chowk, Lucknow,established 1890). Enjoy traditional non-

vegetarian Lucknowi break fast speciality— Nehari and Kulcha

11.40 am Visit several oldest and most beautiful monuments of Lucknow. It

includes Bara Imambara, Bhulbhulya, Bawari, Rumi Darwaza, and

Satkhand palace.

01.45 pm Arrive at the 4th tasting location (Ali Hussain Nakkhas,established

1830). Enjoy the most famous bread from Lucknow-Sheermaal

2.25 pm Arrive at the 5th tasting location (Idirish ke biryani,established 1968).

Enjoy the most famous biryani from Lucknow.

2:45 pm Arrive at the 6th tasting location (Haji Sweet Shop,established about

50 years back). Enjoy the most famous sweets after meals.

3:00 pm Visit several oldest and most beautiful monuments of Lucknow. It

includes Chota Imambara, Picture Art Gallery, and Clock tower.

139
5:00 pm Arrive at the 7th tasting location (Tunde Kababi, Aminabad,

established 1905). Enjoy the most famous kababs from lucknow along

with paratha.

5:30 pm Arrive at the last tasting location (Azhar Paan, ,established about 80

years back). Enjoy the numerous varieties of pan.

6:00 pm Visit another 200-year-old shopping market in Lucknow, Aminabad

established by minister Imdad Hussain Khan alias Ameendaullah of

Nawab Saadat Ali Khan.

Day Two

9.45 am The culinary guide will be waiting for tourist at convenient location

(Exact location with detailed map will be emailed upon

confirmation)

10.00 am Commencement of delicious adventure!

11.45 am Arrive at Malihabad.

12:00 pm Meeting with Padma Shri Haji Kalimullah Khan, the man behind

the world famous dashari aam of Lucknow

12:300 pm Enjoy the various available varieties of mangoes in mango garden

and play various games.

4:30 pm Return back to city

140
4.3.4 ANALYSIS OF PROPOSITIONS OF RESEARCH QUESTION FOUR:

Research Questions 04: What is the role of Awadhi Cuisine in sustainable rural

development?

This role has been ascertained as mentioned below:

By sustainable development, we generally mean development which meets our

needs of today without compromising the ability of people in the future to meet their

needs. It is thus about taking a longer term prospective than in usual in human

decision-making and implies a need for intervention and planning. The concept of

sustainability clearly embraces the environment, people and economic systems

(Swarbrooke, 1999). On the basis of review of literature, the semi structured interview

of food vendors selling Awadhi Cuisine located in research area and personal

observation of researcher the contribution of Awadhi Cuisine in sustainable rural

development will be established.

Food in tourism can support local producers and local providers as well as it

provides high quality and fresh food to tourists (Long, 2004). This suggest that food

in tourism can result in benefits for both hosts and guests (Nummedal and Hall, 2006;

Okumus et al., 2007; Sims, 2009). It is recognised that the kind of foods and drinks on

offer for tourists confront us as a significant potential source in providing for the

economic, cultural and environmental sustainability of tourism destinations. In other

words, food could be a great medium for differentiating destinations (H. Ridvan

Yurtseven & Ozan Kaya, 2011).

Local food as a tourism product is offered to tourists in many ways during

their holiday, such as; in direct purchases from farms and in the restaurants, which

141
allow for local products in their menus. Therefore, we can argue that food preparation

and related services contribute substantially to tourism employment (Nummedal and

Hall, 2006). The maximization of relationship between host and tourist by mean of

locally produced food will increase the potential contribution of tourism to regional

development (Hall, 2004).

In recent years, there has been an increasing amount of literature on food

products of a destination can be most important of cultural expressions (Handszuh,

2000; Rand et al., 2003; Cohen and Avieli, 2004; Selwood, 2003; Brownlie et al.,

2005; Rand and Heath, 2006). Moreover, importance of food and eating out on trips

and holidays is supported by many researchers (Telfer and Wall, 2000; Hjalager and

Richards 2002; Hall and Sharples 2003; Kivela and Crotts, 2006; Okumus et al.,

2007; Sims 2009). Telfer and Wall (2000) suggested that spending on eating out

during a holiday constitutes approximately one-third of all tourist expenditures. Local

foods in the restaurants menus contribute about 47% of total sales of menu items (H.

Ridvan Yurtseven & Ozan Kaya, 2011).

This suggests if local food is promoted can lead to development of the area.

Tourism is intimately linked to local food production. Tourists like other local people,

need to eat. If their demands can be met from local resources this can provide an

important boost to the local economy. If not, tourism can add to the demand for

imported foods, harming local agriculture, increasing imports and reducing the

economic benefit of tourism(Richards, G., 2001). He further adds that, local food

production depends on agriculture; hunting and fishing, the appropriate development

of linkages with tourism can aid the stimulation of indigenous entrepreneurial activity

and stimulate the ‗bottom-up‘ development of community-based tourism initiatives.

142
Figure 4.1 Culinary Tourism and sustainable rural development

143
4.3.5 ANALYSIS OF PROPOSITIONS OF RESEARCH QUESTION FIVE:

Research Questions 05: Are there any differences in participation in culinary tourism

with respect to age, gender, marital status, occupation, education, annual income?

Following hypotheses have been framed to attain the fifth objective of study:

H5: 1a : There is no significant association between culinary tourist and age

of tourist.

H5: 1b : There is significant association between culinary tourist and age of

tourist.

H5: 2a : There is no significant association between culinary tourist and sex

of tourist.

H5: 2b : There is significant association between culinary tourist and sex of

tourist.

H5: 3a : There is no significant association between culinary tourist and

marital status of tourist.

H5: 3b : There is significant association between culinary tourist and marital

Status of tourist.

H5: 4a : There is no significant association between culinary tourist and

Occupation of tourist.

H5: 4b : There is significant association between culinary tourist and

Occupation of tourist.

H5: 5a : There is no significant association between culinary tourist and

Education of tourist.

H5: 5b : There is significant association between culinary tourist and

144
 Education of tourist.

H5: 6a : There is no significant association between culinary tourist and

Annual income of tourist.

H5: 6b : There is significant association between culinary tourist and Annual

income of tourist.

It has been decided to test the above mentioned six statistical hypotheses (H5: 1a,

H5:1b, H5:2a, H2:2b, H5:3a, H5:3b, H5:4a, H5:4b, H5:5a, H5:5b, H5:6a and H5:6b)

by employing Chi-square test of association.

Analysis of H5: 1a & 1b:

The association between Culinary tourist and their Age was measured by employing

Chi-squire test of association to calculate the value of Chi-square between age of

tourist and total score of items of part A and B of research tool (containing twenty

five items) measuring Culinary Tourism.

The vale of Chi-square (χ2) was measured on the basis of scores obtained by each

respondent from part A and B of survey instrument. A respondent may score

minimum 25 to maximum 125, mean being 75. The respondents who scored below

mean score were regarded as general tourist and those who scored 75 or above were

treated as culinary tourist. There were 122 respondents who scored 75 or above score

in section A and B of survey tool containing 25 items to measure the extent of

culinary interest of the respondents.

The 122 respondents who scored 75 or above scored were grouped into three sub

groups on the basis of score obtained as under:

 High Culinary Tourist : Respondents obtained score above 96 and above

145
 Moderate Culinary Tourist : Respondents obtained score between 86 to 95

 Culinary Tourist : Respondents obtained score up to 85

The value of Chi-square was computed and data was compiled in Table No. 4.25 and

graphically represented in graph 4.10 below:

Table 4.25
Computation of the Value of Chi-square for determining the nature and extant
of association between culinary tourist and their age (N=122)

Age Group wise number of Total

respondents

41 Years to 60 Years
26 Years to 40 Year

Above 60 Years
Up to 25 Years

Number of respondents
grouped on the basis of extent
of being Culinary Tourist

High Culinary Tourist 0 6 6 0 12

Moderate Culinary 8 18 12 4 42
Culinary Tourist 6 48 14 0 68
Total 14 72 32 4 122

Chi-square = 18.67 Degree of Freedom= 6 Significant at .05 level of

significance

Entries in Table No. 4.25 (Computation of the Value of Chi-square for determining

the nature and extant of association between culinary tourist and their age (N=122),

reveal the following:

1. The calculated value of Chi-square (χ2) (18.67) is higher than table value

(12.592) of Chi-square (χ2) therefore; there exist significant association

between culinary tourist and their age.

2. On analysing the extent of being culinary tourist with respect to each age

group it was found that:

a. Among category of High Culinary Tourist, there were 50% in age

group of 26 years to 40 years and 50% in age group of 41 years to 60

146
 year. This indicates that being High Culinary Tourist is strongly

associated with the age group of 26 years to 60 years, as this age group

in respondents constitutes 100% respondents to be High Culinary

Tourist.

140 High Culinary Tourist

120 Moderate Culinary

100 Culinary Tourist

80 Total

60

40

20

0
Up to 25 26 Years to 40 41 Years to 60 Above 60 Total
Years Years Years Years

Graph 4.10 Extant of association between Culinary Tourist and their Age
(N=122)

b. Among category of Moderate culinary tourist, there were 19.05% in

age group of Up to 25 Years, 42.68% in age group 26 years to 40

years, 28.57% in age group of 41 years to 60 year and 9.52% were in

age group above 60 years. This indicates that being moderate culinary

tourist is associated with the age group and it was found that it

increases with age, reaches to highest point and than decreases with

age.

c. Among category of culinary tourist, there were 8.82% in age group of

Up to 25 Years, 70.59% in age group 26 years to 40 years, 20.59% in

147
 age group of 41 years to 60 year and none were in age group above 60

years. This indicates that being culinary tourist is associated with the

age group and it was found that it increases with age, reaches to

highest point and than decreases with age.

3. On analysing culinary tourist with respect to each age group it was found that:

a. In category of age group up to 25 years, it was found that there were no

High Culinary Tourists among respondents, 57.14% were moderate

culinary tourist among respondents, 42.87% were culinary tourist

among respondents.

b. In category of age group 26 years to 40 years, it was found that there

were 8.33% High Culinary Tourists among respondents, 25% were

moderate culinary tourist among respondents, 66.67% were culinary

tourist among respondents.

c. In category of age group up to 41 years to 60 years, it was found that

there were 18.75% High Culinary Tourists among respondents, 37.5%

were moderate culinary tourist among respondents, 43.75% were

culinary tourist among respondents.

d. In category of age group up above 60 years, it was found that there

were no High Culinary Tourists among respondents, 100% were

moderate culinary tourist among respondents, and there were no

culinary tourist among respondents.

4. On analysing entire data of culinary tourist with respect to each age group it

was found that:

a. In category of age group up to 25 years there were 11.48% culinary

tourists.

148
 b. In category of age group up to 26 years to 40 years there were 59.02%

culinary tourists.

c. In category of age group up to 41 years to 60 years there were 26.23%

culinary tourists.

d. In category of age group above 60 years there were only 3.28%

culinary tourists.

Thus, it was concluded that extent of being culinary tourist is associated with the age

of the tourist.

Analysis of H5: 2a & H5: 2b: The association between Culinary tourist and their sex

was measured by employing Chi-squire test of association to calculate the value of

Chi-square between gender of tourist and total score of items of part A and B of

research tool (containing twenty five items) measuring Culinary Tourism.

The vale of Chi-square (χ2) was measured on the basis of scores obtained by each

respondent from part A and B of survey instrument. A respondent may score

minimum 25 to maximum 125, mean being 75. The respondents who scored below

mean score were regarded as general tourist and those who scored 75 or above were

treated as culinary tourist. There were 122 respondents who scored 75 or above score

in section A and B of survey tool containing 25 items to measure the extent of

culinary interest of the respondents.

The 122 respondents who scored 75 or above scored were grouped into three sub

groups on the basis of score obtained as under:

 High Culinary Tourist : Respondents obtained score above 96 and above

 Moderate Culinary Tourist : Respondents obtained score between 86 to 95

149
 Culinary Tourist : Respondents obtained score up to 85

The value of Chi-square was computed and data was compiled in Table No. 4.26 and

graphically represented in graph 4.11.

Table 4.26
Computation of the Value of Chi-square for determining the nature and extant
of association between culinary tourist and their Sex (N=122)

Sex wise number of respondents Male Female Total

Number of respondents
grouped on the basis of extent of
being Culinary Tourist

High Culinary Tourist 10 2 12

Moderate Culinary 24 18 42
Culinary Tourist 32 36 68
Total 66 56 122

Chi-square = 6.02 Degree of Freedom= 2

Significant at .05 level of significance

140

120

100

80
Male
60
Female
40 Total
20

0
Culinary Moderate Highe Culinary Total
Tourist Culinary Tourist
Tourist

Graph 4.11 Extant of Association between Culinary Tourist with their Sex
(N=122)

150
Entries in Table No. 4.26 (Computation of the Value of Chi-square for determining

the nature and extant of association between culinary tourist and their sex (N=122),

reveal the following:

1. The calculated value of Chi-square (χ2) (6.02) is higher than table value of

Chi-square (χ2) (5.991) therefore; there exist significant association between

culinary tourist and their gender.

2. On analysing the extent of being culinary tourist with respect to sex of tourist

it was found that:

a. Among category of High Culinary Tourist, there were 83.33% males

and 16.67% were females. This indicates that being High Culinary

Tourist is strongly associated with the gender of tourist and males were

more High Culinary Tourist than females.

b. Among category of Moderate culinary tourist, there were there were

57.14% males and 42.86% were females. This indicates that being

moderate culinary tourist is less associated with the gender of tourist as

the difference in percentage is very less being 14.28%.

c. Among category of culinary tourist, there were there were there were

47.06% males and 52.94% were females. This indicates that being

culinary tourist as the difference in percentage is very less being

5.88%.

3. On analysing culinary tourist with respect to sex it was found that:

a. In category of males, it was found that there were 15.15% High

Culinary Tourists among respondents, 3.36% were moderate culinary

tourist among respondents, 47.06% were culinary tourist among

respondents.

151
 b. In category of females, it was found that there were 3.37% High

Culinary Tourists among respondents, 32.12% were moderate culinary

tourist among respondents, 64.29% were culinary tourist among

respondents.

4. On analysing entire data of culinary tourist with respect to their sex it was

found that:

a. In category of males there were 54.09% culinary tourists.

b. In category of females there were 45.91% culinary tourists.

Thus, it was concluded that extent of being culinary tourist is associated with the sex

of the tourist.

Analysis of H5: 3a & H5: 3b: The association between Culinary tourist and their

Marital Status was measured by employing Chi-squire test of association to calculate

the value of Chi-square between Marital Status of tourist and total score of items of

part A and B of research tool (containing twenty five items) measuring Culinary

Tourism.

The vale of Chi-square (χ2) was measured on the basis of scores obtained by each

respondent from part A and B of survey instrument. A respondent may score

minimum 25 to maximum 125, mean being 75. The respondents who scored below

mean score were regarded as general tourist and those who scored 75 or above were

treated as culinary tourist. There were 122 respondents who scored 75 or above score

in section A and B of survey tool containing 25 items to measure the extent of

culinary interest of the respondents.

152
The 122 respondents who scored 75 or above scored were grouped into three sub

groups on the basis of score obtained as under:

 High Culinary Tourist : Respondents obtained score above 96 and above

 Moderate Culinary Tourist : Respondents obtained score between 86 to 95

 Culinary Tourist : Respondents obtained score up to 85

The value of Chi-square was computed and data was compiled in Table No. 4.27 and

graphically represented in graph 4.12.

Table 4.27
Computation of the Value of Chi-square for determining the nature and extant
of association between culinary tourist and their Marital Status (N=122)

Marital Status wise number of Un-married and Married Total

respondents Divorced

Number of respondents
grouped on the basis of extent
of being Culinary Tourist

High Culinary Tourist 0 12 12

Moderate Culinary 12 30 42
Culinary Tourist 10 58 68
Total 22 100 122
Chi-square = 6.3 Degree of freedom= 2
Significant at .05 level of significance

Entries in Table No. 4.27 (Computation of the Value of Chi-square for determining

the nature and extant of association between culinary tourist and their Marital Status

(N=122), reveal the following:

1. The calculated value of Chi-square (χ2) (6.3) is higher than table value of Chi-

square (χ2) (5.991) therefore; there exist significant association between

culinary tourist and their Marital Status.

153
 140
Un-married and Divorced

120
Married

100 Total

80

60

40

20

0
Culinary Tourist Moderate High Culinary Total
Culinary Tourist Tourist

Graph 4.12 Extant of Association between Culinary Tourist with their Marital
Status (N=122)

2. On analysing the extent of being culinary tourist with respect to Marital

Status of tourist it was found that:

a. Among category of High Culinary Tourist, there were 100% married

respondents among culinary tourist and there were no respondent

among other categories. This indicates that being High Culinary

Tourist is strongly associated with the marital status of tourist and

married were more High Culinary Tourist than other categories.

b. Among category of Moderate culinary tourist, there were there were

28.57% Un-married and 71.43% were married respondents. This

indicates that being moderate culinary tourist is associated with the

154
 marital status of tourist as the difference in percentage is sizable being

42.86%.

c. Among category of culinary tourist, there were 14.70% Un-married

and 85.3%% were married respondents. This indicates that being

culinary tourist is associated with marital status of tourist as the

difference in percentage is sizable being 70.6%.

3. On analysing culinary tourist with respect to marital status it was found that:

a. In category of married, it was found that there were 12% High

Culinary Tourists among respondents, 30% were moderate culinary

tourist among respondents, 58% were culinary tourist among

respondents.

b. In category of un-married, it was found that there were no High

Culinary Tourists among respondents, 54.55% were moderate culinary

tourist among respondents, 45.45% were culinary tourist among

respondents.

4. On analysing entire data of culinary tourist with respect to their Marital Status

it was found that:

a. In category of Un-married and divorced there were 18.03% culinary

tourists.

b. In category of Married there were 81.97% culinary tourists.

Thus, it was concluded that extent of being culinary tourist is associated with the

Marital status of the tourist.

155
Analysis of H5: 4a & H5: 4b: The association between Culinary tourist and their

Occupation was measured by employing Chi-squire test of association to calculate the

value of Chi-square between Occupation of tourist and total score of items of part A

and B of research tool (containing twenty five items) measuring Culinary Tourism.

The vale of Chi-square (χ2) was measured on the basis of scores obtained by each

respondent from part A and B of survey instrument. A respondent may score

minimum 25 to maximum 125, mean being 75. The respondents who scored below

mean score were regarded as general tourist and those who scored 75 or above were

treated as culinary tourist. There were 122 respondents who scored 75 or above score

in section A and B of survey tool containing 25 items to measure the extent of

culinary interest of the respondents.

The 122 respondents who scored 75 or above scored were grouped into three sub

groups on the basis of score obtained as under:

 High Culinary Tourist : Respondents obtained score above 96 and above

 Moderate Culinary Tourist : Respondents obtained score between 86 to 95

 Culinary Tourist : Respondents obtained score up to 85

The value of Chi-square was computed and data was compiled in Table No. 4.28 and

graphically represented in Graph 4.13.

156
 Table 4.28
Computation of the Value of Chi-square for determining the nature and extant
of association between culinary tourist and their Occupation (N=122)

Occupation wise number of Total

and

Employed and Self

respondents

Un-employed

Employed
Number of respondents

Student

Retired
grouped on the basis of extent
of being Culinary Tourist

High Culinary Tourist 0 12 0 12

Moderate Culinary 20 18 4 42
Culinary Tourist 10 58 0 68
Total 30 88 4 122
Chi-square = 31.99 Degree of Freedom= 4 Significant at .05 level of
significance

140 Culinary Tourist

120 Moderate Culinary Tourist

100 High Culinary Tourist

80 Total

60

40

20

0
Student and Un- Employed and Retired Total
employed Self-employed

Graph 4.13 Extant of Association between Culinary Tourist with Occupation

(N=122)

157
Entries in Table No. 4.28 (Computation of the Value of Chi-square for determining

the nature and extant of association between culinary tourist and their Occupation

(N=122), reveal the following:

1. The calculated value of Chi-square (χ2) (31.99) is higher than table value

(9.488) of Chi-square (χ2) therefore; there exist significant association

between culinary tourist and their Occupation.

2. On analysing the extent of being culinary tourist with respect to their

occupation it was found that:

a. Among category of High Culinary Tourist, there were 100% employed

/self-employed respondents. This indicates that being High Culinary

Tourist is strongly associated with the status of employment of tourist.

b. Among category of Moderate culinary tourist, there were 47.62%

students or un-employed, 42.86% employed/self-employed and 9.52%

respondents constituted retired people. This indicates that being High

Culinary Tourist is strongly associated with the status of employment

of tourist.

c. Among category of culinary tourist, there were 14.7% student/Un-

employed and 85.29% employed. This indicates that being High

Culinary Tourist is strongly associated with the status of employment

of tourist.

3. On analysing culinary tourist with respect their occupation it was found that:

a. In category of students/un-employed, it was found that there were no

High Culinary Tourists among respondents, 66.67% were moderate

culinary tourist among respondents, 33.33% were culinary tourist

among respondents.

158
 b. In category of employed/self employed, it was found that there were

13.64% High Culinary Tourists among respondents, 20.45% were

moderate culinary tourist among respondents, 65.91% were culinary

tourist among respondents.

c. In category of retired, it was found that there were no High Culinary

Tourists among respondents, 100% were moderate culinary tourist

among respondents, and there were no culinary tourist among

respondents.

4. On analysing entire data of culinary tourist with respect to each occupation it

was found that:

a. In category of students/un-employed there were 24.49% culinary

tourists.

b. In category of employed and self employed there were 72.13%

culinary tourists.

c. In category of retired there were 3.28% culinary tourists.

Thus, it was concluded that extent of being culinary tourist is associated with the

occupation of the tourist.

Analysis of H5: 5a & H5: 5b: The association between Culinary tourist and their

level of Education was measured by employing Chi-squire test of association to

calculate the value of Chi-square between Level of Education of tourist and total

score of items of part A and B of research tool (containing twenty five items)

measuring Culinary Tourism.

The vale of Chi-square (χ2) was measured on the basis of scores obtained by each

respondent from part A and B of survey instrument. A respondent may score

159
minimum 25 to maximum 125, mean being 75. The respondents who scored below

mean score were regarded as general tourist and those who scored 75 or above were

treated as culinary tourist. There were 122 respondents who scored 75 or above score

in section A and B of survey tool containing 25 items to measure the extent of

culinary interest of the respondents.

The 122 respondents who scored 75 or above scored were grouped into three sub

groups on the basis of score obtained as under:

 High Culinary Tourist : Respondents obtained score above 96 and above

 Moderate Culinary Tourist : Respondents obtained score between 86 to 95

 Culinary Tourist : Respondents obtained score up to 85

The value of Chi-square was computed and data was compiled in Table No. 4.29 and

graphically represented in graph 4.14 below:

Table 4.29
Computation of the Value of Chi-square for determining the nature and extant
of association between culinary tourist and their Level of Education (N=122)

Level of Education wise number of Up to Post PhD. And Total

respondents Graduation Above

Number of respondents
grouped on the basis of extent
of being Culinary Tourist

High Culinary Tourist 6 6 12

Moderate Culinary 24 18 42
Culinary Tourist 20 48 68
Total 50 72 122
Chi-square = 8.80 Degree of Freedom= 2 Significant at .05 level of
significance

160
 140

120
Up to Post
Graduation
100 PhD and Above

80 Total

60

40

20

0
Culinary Tourist Moderate High Culinary Total
Culinary Tourist Tourist

Graph 4.14 Extant of Association between Culinary Tourist and their Level of
Education (N=122)

Entries in Table No. 4.28 (Computation of the Value of Chi-square for determining

the nature and extant of association between culinary tourist and their Level of

Education (N=122), reveal the following:

1. The calculated value of Chi-square (8.80) is higher than table value (5.991) of

χ2 therefore; there exist significant association between culinary tourist and

their Level of Education.

161
2. On analysing the extent of being culinary tourist with respect to their

Education it was found that:

a. Among category of High Culinary Tourist, there were 50%

respondents were up to post graduation level of education and

remaining 50% were PhD and above in educational qualification. This

indicates that being High Culinary Tourist is strongly associated with

the level of education of tourist.

b. Among category of Moderate culinary tourist, there were 57.14%

respondents were up to post graduation level of education and

remaining 42.86% were PhD and above in educational qualification.

This indicates that moderate culinary tourist is strongly associated with

the level of education of tourist.

c. Among category of culinary tourist, there were 29.41% respondents

were up to post graduation level of education and remaining 70.59%

were PhD and above in educational qualification. This indicates that

moderate culinary tourist is strongly associated with the level of

education of tourist.

3. On analysing culinary tourist with respect their level of education it was found

that:

a. In category of up to Post graduation, it was found that there were 12%

High Culinary Tourists among respondents, 48% were moderate

culinary tourist among respondents, 40% were culinary tourist among

respondents.

b. In category of PhD and above, it was found that there were 8.33%

High Culinary Tourists among respondents, 25% were moderate

162
 culinary tourist among respondents, 66.67% were culinary tourist

among respondents.

4. On analysing entire data of culinary tourist with respect to education it was

found that:

a. In category of up to Post graduation there were 40.98% culinary

tourists.

b. In category of PhD and above there were 59.02% culinary tourists.

Thus, it was concluded that extent of being culinary tourist is associated with the

education of the tourist.

Analysis of H5: 6a & H5: 6b: The association between Culinary tourist and their

Annual Income was measured by employing Chi-squire test of association to calculate

the value of Chi-square between annual income of tourist and total score of items of

part A and B of research tool (containing twenty five items) measuring Culinary

Tourism.

The vale of Chi-square (χ2) was measured on the basis of scores obtained by each

respondent from part A and B of survey instrument. A respondent may score

minimum 25 to maximum 125, mean being 75. The respondents who scored below

mean score were regarded as general tourist and those who scored 75 or above were

treated as culinary tourist. There were 122 respondents who scored 75 or above score

in section A and B of survey tool containing 25 items to measure the extent of

culinary interest of the respondents.

The 122 respondents who scored 75 or above scored were grouped into three sub

groups on the basis of score obtained as under:

163
 High Culinary Tourist : Respondents obtained score above 96 and above

 Moderate Culinary Tourist : Respondents obtained score between 86 to 95

 Culinary Tourist : Respondents obtained score up to 85

The value of Chi-square was computed and data was compiled in Table No. 4.30 and

graphically represented in Graph 4.15 below:

Table 4.30
Computation of the Value of Chi-square for determining the nature and extant
of association between culinary tourist and their Annual Income (N=122)
Annual Income wise number of

to
respondents

Above Rs. 5 Lakhs

Up to Rs. 3 Lakhs

Rs. 3 Lakhs
Rs. 5 Lakhs
Number of respondents
grouped on the basis of extent

Total
of being Culinary Tourist

High Culinary Tourist 2 10 0 12

Moderate Culinary 18 22 2 42
Culinary Tourist 18 28 22 68
Total 38 60 24 122
Chi-square = 18.14 Degree of Freedom= 4 Significant at .05 level of
significance

140 Culinary Tourist

120 Moderate Culinary Tourist

100 High Culinary Tourist

80 Total
60

40

20

0
Annual Income up Income from Rs. Annual Income Total
to Rs. 3,00,000.00 3,00,000.00 to Rs. above Rs.
5,00,000.00 5,00,000.00

Graph 4.15 Extant of Association between Culinary Tourist with Annual Income
(N=122)

164
Entries in Table No. 4.30 (Computation of the Value of Chi-square for determining

the nature and extant of association between culinary tourist and their Annual income

of the tourists N=122), reveal the following:

1. The calculated value of Chi-square (18.14) is higher than table value (9.488)

of χ2 therefore; there exist significant association between culinary tourist and

their Annual Income.

2. On analysing the extent of being culinary tourist with respect to their Annual

Income it was found that:

a. Among category of High Culinary Tourist, there were 16.67%

respondents of Annual Income up to Rs. 3,00,000.00. This indicates

that being High Culinary Tourist is associated with the annual income

of tourist.

b. Among category of Moderate culinary tourist, there were 83.33%

respondents of Annual Income range of Rs. 3,00,000 to Rs. 5,00,000.

This indicates that being moderate culinary tourist is associated with

the annual income of tourist.

c. Among category of culinary tourist, there were no respondents of

Annual Income above Rs. 5,00,000. This indicates that being culinary

tourist is associated with the annual income of tourist.

3. On analysing culinary tourist with respect their Annual income it was found

that:

a. In category of annual income up to Rs 3,00,000, it was found that there

were 5.26% High Culinary Tourists among respondents, 47.37% were

moderate culinary tourist among respondents, 47.37% were culinary

tourist among respondents.

165
 b. In category of Annual Income range of Rs. 3,00,000 to Rs. 5,00,000, it

was found that there were 16.67% High Culinary Tourists among

respondents, 36.67% were moderate culinary tourist among

respondents, 46.67% were culinary tourist among respondents.

c. In category of Annual Income above Rs. 5,00,000, it was found that

there were no High Culinary Tourists among respondents, 8.33% were

moderate culinary tourist among respondents, and there were 91.67%

culinary tourist among respondents.

4. On analysing entire data of culinary tourist with respect to annual income it

was found that:

a. In category of annual income up to Rs 3,00,000 there were 31.15%

culinary tourists.

b. In category of Annual Income range of Rs. 3,00,000 to Rs.

5,00,000there were 49.18% culinary tourists.

c. In category of Annual Income above Rs. 5,00,000 there were 19.67%

culinary tourists.

Thus, it was concluded that extent of being culinary tourist is associated with the

occupation of the tourist.

4.4 Results of the Study

On the basis of the statistical analysis of the data several important results were

obtained. These have been mentioned below:

1. Sex wise, age wise, educational status, marital status, occupation and annual

income wise distributions respectively of the sample respondents(N=200)

have been presented in tables 4.1 to 4.6.

166
2. Halwa-e-Badam was found to be having a very high potential to become a

tourism product of very high acceptance and it has been accepted by 94.3% of

the respondents (122 culinary tourist out of 200 respondents) and not a single

respondent either rejected or disliked it, on the basis of ‗eye appeal‘ of the

dish(Tables 4.7 and 4.8).

3. On the basis of entries in Table 4.8 the following five dishes were ranked from

Rank 1 to Rank 5 respectively by the respondents with regard to their

acceptance on the basis of ‗eye appeal‘ of the dishes—

a. Rank 1 : Halwa-e-Badam

b. Rank 2 : Lucknowi Biryani

c. Rank 3 : Paneer Pasanda

d. Rank 4 : Zarda

e. Rank 5 : Murg Mussallam

4. On the basis of entries in Tables 4.9 and 4.10, Halwa-e-Badam was found to

be having a very high potential to become a tourism product of very high

acceptance and it has been accepted by 89.3% of the respondents (122

culinary tourist out of 200 respondents) and not a single respondent either

rejected or disliked it, on the basis of ‗aroma‘ of the dish. Dishes like Kundan

Kaliya, Nehari, Shami Kabab, Kakori Kabab, Lucknowi Biryani, Sultani Dal,

Paneer Pasanda, Gobhi Mussallam, Kulcha, Sheermaal, Zarda, Balai ka tukda

and Sewain ka Muzzafar were having rejection percentage less than 5%, thus,

these dishes of Awadhi cuisine also have potential to be placed as tourism

product on the basis of ‗aroma‘ of the dish.

167
5. On the basis of entries in Tables 4.10 shows that the following five dishes

were ranked from Rank 1 to Rank 5 respectively by the respondents with

regard to their acceptance on the basis of ‗aroma‘ of the dishes—

a. Rank 1 : Halwa-e-Badam

b. Rank 2 : Paneer Pasanda

c. Rank 3 : Lucknowi Biryani

d. Rank 4 : Korma

e. Rank 5 : Shami Kabab

6. On the basis of entries in Tables 4.11 and 4.12 reveals that, Halwa-e-Badam

was found to be having a very high potential to become a tourism product of

very high acceptance and it has been accepted by 89.3% of the respondents

(122 culinary tourist out of 200 respondents) and only 1.6% respondent either

rejected or disliked it, on the basis of ‗taste‘ of the dish. Raan was another dish

found to be having a very high potential to become a tourism product of very

high acceptance and it has been accepted by 72.9% of the respondents (122

culinary tourist out of 200 respondents) and not a single respondent either

rejected or disliked it, on the basis of ‗taste‘ of the dish. Dishes like Kundan

Kaliya, Korma, Nehari, Nargisi Kofta, Shami Kabab, Murg Mussallam,

Lucknowi Biryani, and Gobhi Mussallam were having rejection percentage

less than 5%, thus, these dishes of Awadhi cuisine also have potential to be

placed as tourism product on the basis of ‗taste‘ of the dish.

7. On the basis of entries in Tables 4.12 shows that the following five dishes

were ranked from Rank 1 to Rank 5 respectively by the respondents with

regard to their acceptance on the basis of ‗taste‘ of the dishes—

a. Rank 1 : Halwa-e-Badam

168
 b. Rank 2 : Lucknowi Biryani

c. Rank 3 : Murg Mussallam

d. Rank 4 : Paneer Pasanda

e. Rank 5 : Sewain ka Muzzafar

8. On the basis of entries in Tables 4.13 and 4.14 reveals that, Halwa-e-Badam

and Sheermaal were found to be having a very high potential to become a

tourism product of very high acceptance and it has been accepted by 92.6%

and 61.5% respectively by the respondents (122 culinary tourist out of 200

respondents) and not a single respondent either rejected or disliked it, on the

basis of ‗hygiene‘ of the dish. Dishes like Raan, Nehari, Shami Kabab, Murg

Mussallam, Lucknowi Biryani, Sultani Dal, Gobhi Mussallam, Zarda and

Sewain ka Muzzafar were having rejection percentage less than 5%, thus,

these dishes of Awadhi cuisine also have potential to be placed as tourism

product on the basis of ‗hygiene‘ of the dish.

9. On the basis of entries in Tables 4.14 shows that the following five dishes

were ranked from Rank 1 to Rank 5 respectively by the respondents with

regard to their acceptance on the basis of ‗hygiene‘ of the dishes—

a. Rank 1 : Halwa-e-Badam

b. Rank 2 : Lucknowi Biryani

c. Rank 3 : Zarda

d. Rank 4 : Nargisi Kofta

e. Rank 5 : Sewain ka Muzzafar

10. On the basis of entries in Tables 4.15 and 4.16 reveals that, Halwa-e-Badam

was found to be having a very high potential to become a tourism product of

very high acceptance and it has been accepted by 87.7% of the respondents

169
 (122 culinary tourist out of 200 respondents) and only 3.3% respondent either

rejected or disliked it, on the basis of ‗nutrition‘ of the dish. Dishes like

Kundan Kaliya, Raan, Nehari, Nargisi Kofta, Kakori Kabab, Murg Mussallam,

Lucknowi Biryani, Paneer Pasanda, and Sewain ka Muzzafar were having

rejection percentage less than 5%, thus, these dishes of Awadhi cuisine also

have potential to be placed as tourism product on the basis of ‗nutrition‘ of the

dish.

11. On the basis of entries in Tables 4.16 shows that the following five dishes

were ranked from Rank 1 to Rank 5 respectively by the respondents with

regard to their acceptance on the basis of ‗nutrition‘ of the dishes—

a. Rank 1 : Halwa-e-Badam

b. Rank 2 : Shami Kabab

c. Rank 3 : Lucknowi Biryani

d. Rank 4 : Murg Mussallam

e. Rank 5 : Nehari

12. On the basis of entries in Tables 4.17 and 4.18 reveals that, Halwa-e-Badam

and Shami Kabab were found to be having a very high potential to become a

tourism product of very high acceptance and it has been accepted by 87.7%

and 84.4% of the respondents (122 culinary tourist out of 200 respondents)

respectively and not a single respondent either rejected or disliked it, on the

basis of ‗uniqueness‘ of the dish. Dishes like Raan, Nehari, Nargisi Kofta,

Kakori Kabab, Murg Mussallam, Sultani Dal, Gobhi Mussallam, Kulcha and

Sheermaal were having rejection percentage less than 5%, thus, these dishes of

Awadhi cuisine also have potential to be placed as tourism product on the

basis of ‗uniqueness‘ of the dish.

170
13. On the basis of entries in Tables 4.18 shows that the following five dishes

were ranked from Rank 1 to Rank 5 respectively by the respondents with

regard to their acceptance on the basis of ‗uniqueness‘ of the dishes—

a. Rank 1 : Halwa-e-Badam

b. Rank 2 : Shami Kabab

c. Rank 3 : Sewain ka Muzzafar

d. Rank 4 : Raan

e. Rank 5 : Lucknowi Biryani

14. On the basis of entries in Tables 4.19 and 4.20 reveals that, Halwa-e-Badam

and Raan were found to be having a very high potential to become a tourism

product of very high acceptance and it has been accepted by 92.6% and 79.5%

of the respondents (122 culinary tourist out of 200 respondents) respectively

and not a single respondent either rejected or disliked it, on the basis of

‗cultural value‘ of the dish. Dishes like Shami Kabab, Kakori Kabab, Murg

Mussallam, Zamidoz Macchi, Paneer Pasanda, Kulcha, Sheermaal, Zarda,

Balai ka tukda and Sewain ka muzzafar were having rejection percentage less

than 5%, thus, these dishes of Awadhi cuisine also have potential to be placed

as tourism product on the basis of ‗cultural value‘ of the dish.

15. On the basis of entries in Tables 4.20 shows that the following five dishes

were ranked from Rank 1 to Rank 5 respectively by the respondents with

regard to their acceptance on the basis of ‗cultural value‘ of the dishes—

a. Rank 1 : Halwa-e-Badam

b. Rank 2 : Lucknowi Biryani

c. Rank 3 : Sewain ka Muzzafar

d. Rank 4 : Shami Kabab

171
 e. Rank 5 : Paneer Pasanda

16. On the basis of entries in Tables 4.21 , 4.22 and 4.23 reveals that, Halwa-e-

Badam was found to be having a very high potential to become a tourism

product of very high acceptance and it has been accepted by 88.27% of the

respondents (122 culinary tourist out of 200 respondents), on the basis of ‗total

culinary value‘ of the dish. Dishes like Raan, Shami Kabab, Murg Mussallam,

Lucknowi Biryani, Paneer Pasanda, and Seawin ka Muzzafar were having

acceptance percentage above 70% hence, these dishes were also having fair

high acceptance to be considered as tourism product on the basis of ‗total

culinary value‘ of the dish.

17. On the basis of entries in Tables 4.23 shows that the following five dishes

were ranked from Rank 1 to Rank 5 respectively by the respondents with

regard to their acceptance on the basis of ‗total culinary value of the dishes—

a. Rank 1 : Halwa-e-Badam

b. Rank 2 : Lucknowi Biryani

c. Rank 3 : Shami Kabab

d. Rank 4 : Sewain ka Muzzafar

e. Rank 5 : Paneer Pasanda

18. On the basis of entries in Tables 4.24 reveals that dishes of Awadhi Cuisine

were acceptable among sample respondent. The dishes of Awadhi cuisine

were acceptable among 194 sample respondent (N=200), constituting 97%

respondents.

19. It has been found that culinary tourism (by promoting regional food to

tourists) leads in sustainable rural development.

172
20. Entries in Table 4.25 reveal that there was significant association between

culinary tourist and their age. All the High Culinary Tourists were in the age

group 26 years to 60 years and none of them was less than 25 years and more

than 60 years.

21. Entries in Table 4.26 reveal that there was significant association between

culinary tourist and their sex. 83.33% High Culinary Tourists were males and

only 16.67% High Culinary Tourists were females.

22. Entries in Table 4.27 reveal that there was significant association between

culinary tourist and their marital status. All the High Culinary Tourists were

married and none of the un-married tourist was a High Culinary Tourist.

23. Entries in Table 4.28 reveal that there was significant association between

culinary tourist and their occupation. All the High Culinary Tourists were

either employer or self-employed and none of them was student or un-

employed or retired.

24. Entries in Table 4.29 reveal that there was significant association between

culinary tourist and their level of education. In the category of culinary tourist,

there were 29.41% respondents having education up to post graduation level

and remaining 70.59% respondents were having education PhD and above .

25. Entries in Table 4.30 reveal that there was significant association between

culinary tourist and their annual income. None of High Culinary Tourist was

earning more than rupees five lakhs per annum. 83.33% Moderate Culinary

Tourists were earning rupees five lakhs per annum.

173
4.4 Findings of the Study

The major findings of the study were:

 Halwa-e-Badam was put in rank one by the respondents on the basis of

attributes of dish like eye appeal, aroma, taste, hygiene, nutrition, uniqueness,

cultural value and total culinary value of the dish.

 Lucknowi Biryani has been put in rank two on the basis of eye appeal, taste,

hygiene and cultural value of the dish respectively.

 The dish ‗Raan‘ was ranked at the fourth place with respect to uniqueness of

dishes and it had not been included in rank one to five with respect to other

attributes like eye appeal, aroma, taste, hygiene, nutrition and cultural value of

the dish.

 Dishes like Raan, Shami Kabab, Murg Mussallam, Lucknowi Biryani,

Paneer Pasanda, and Seawin ka Muzzafar were having acceptance

percentage above 70% hence, these dishes were also having fair high

acceptance to be considered as tourism product on the basis of ‗total culinary

value‘ of the dish.

 On the basis of total culinary value of the dishes following dishes have been

ranked as rank one to rank five :

1. Halwa-e-Badam

2. Lucknowi Biryani

3. Shami Kabab

4. Sewain ka Muzzafar

5. Paneer Pasanda

174
 On the basis of total culinary value of dishes the following three dishes were

ranked as rank one, four and five all these dishes were vegetarian

 Halwa-e-Badam - Rank-1

 Sewain ka Muzzafar – Rank-4

 Paneer pasanda – Rank-5

 On the basis of total culinary value of dishes the following two dishes were

ranked as rank two and rank three both the dishes were non-vegetarian

 Lucknowi Biryani– Rank-2

 Shami Kabab– Rank-3

 On further grouping the dishes according to main course vegetarian, main

course non-vegetarian, bread, and sweet dish; the dishes on the basis of total

culinary value were ranked as under:

 Main Course Vegetarian

 Paneer Pasanda- Category Rank-1 (over all rank- 5)

 Sultani Dal- Category Rank-2 (over all Rank- 8)

 Gobhi Mussallam- Category Rank-3 (over all Rank - 15)

 Main Course Non-vegetarian

 Lucknowi Biryani- Category Rank-1 (over all Rank - 2)

 Shami Kabab- Category Rank-2 (over all Rank - 3)

 Murg Mussallam- Category Rank-3 (over all Rank - 6)

 Raan- Category Rank-4 (over all Rank - 10)

 Nehari- Category Rank-5 (over all Rank - 11)

 Kakori Kabab- Category Rank-6 (over all Rank - 12)

 Kundan Kaliya- Category Rank-7 (over all Rank - 14)

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  Nargisi Kofta- Category Rank-8 (over all Rank - 17)

 Korma- Category Rank-9 (over all Rank - 18)

 Zamidoz Macchi- Category Rank-10 (over all Rank - 19)

 Lagan ka Teetar- Category Rank-11 (over all Rank - 20)

 Breads

 Sheermaal- Category Rank-1 (over all Rank - 13)

 Kulch- Category Rank-2 (over all Rank - 15)

 Sweet Dishes

 Halwa-e-Badam- Category Rank-1 (over all Rank - 1)

 Sewain ka Muzzafar- Category Rank-2 (over all Rank - 4)

 Zarda- Category Rank-3 (over all Rank - 7)

 Balai ka Tukda- Category Rank-4 (over all Rank - 9)

 The dishes of Awadhi Cuisine were acceptable to 97% respondents (N=200).

 Culinary tourism by promoting local food leads to sustainable rural

development.

 Culinary tourism has been found to be significantly associated with age, sex,

marital status, education, occupation and annual income of tourists.

 83.33% High Culinary Tourists were males and only 16.67% High Culinary

Tourists were females.

 All the High Culinary tourists were married and none of the un-married was a

High Culinary Tourist.

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  All the High Culinary Tourists were in the age group of 26 years to 60 years

and none of the was less than 25 years and more than 60 years.

A summary of study‘s findings are listed in the Table 4.31 below:

Table 4.31
Summary of the Study’s Findings

OBJECTIVE FINDINGS
To examine the potential of Awadhi Awadhi cuisine has tremendous
cuisine to be placed as tourism product. potential to be developed as tourism
product
To find the acceptability of Awadhi Awadhi cuisine was found to be
cuisine among tourists. highly accepted among tourists
To develop culinary tour for tourists. Two culinary tours were developed:
1. One day tour of Lucknow
2. Two day tour of Lucknow
To assess the role of Awadhi cuisine in The role of Awadhi cuisine in
sustainable rural development. sustainable rural development was
established.
To study the association between The demographical variables like age,
culinary tourist and their Age, sex, sex, marital status, education,
Occupation, Education, and annual occupation and Annual income were
income. significantly associated with tourists
being culinary tourist

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