The New Nation - Internet Edition

Mohammad Shahidul Islam

Coarse rice for food, water to drink, and the bended arm for a pillow - happiness may be enjoyed even in these." - Confucius

Yes! Food & Beverage could be the all source of attraction to the tourist in their all way of tours and travels. In tourism food and beverage occupies an alluring part in all fascinated activities done by the tourist. People move from one place to another not to enjoy beauties but to taste foods. Naturally food is always next to tourism. In tourism, the role and experience of Food & Beverage is popular as Culinary Tourism. A unique food and drink experience has the power to lure tourists like museums - recreation and shopping. Culinary tourism is the newest slot to come into sight within the travel industry in years because dining is one of the best ways visitors can get to know a new and exotic locale.

The history of culinary tourism is romantic. Thousands of years ago, merchants traveled the seven seas, looking for foodstuffs to trade. Spices, wine, fruits and olive oil were the currencies of the ancient time. Today, we unconsciously do much the same. However, modern travelers tend to prefer restaurants and wineries in place of pirate-infested trade routes. Culinary tourism is not new. It is a subset of agri-tourism that focuses specifically on the search for, and enjoyment of, prepared food and drink. Culinary tourism promotes all distinguishing and impressive cookery experiences, not just those that have earned 4 stars or better. Previously overlooked, "culinary tourism" is an important new niche that fosters economic and community development and new intercultural insights. Culinary tourism can be found in rural or urban areas and should be available to visit all year 'round.

Culinary tourism sounds nothing special for which we need not to have much preparation, as it continues automatically till the confirmation of the tourists' arrival is ok. Even though, we have to see it under greater consideration to lift the country' image; at the same time to promote economy. Culinary tourism should be looked important for following easy reasons:

Nearly 100% of tourists dine out when they are away from home

Dining is consistently one of the top 3 favorite tourist activities [transportation, accommodation and F & B]

The higher the total bill, the more likely the patrons are tourists

High correlation between tourists who are interested in wine/cuisine, museums, shows, shopping, music and film festivals

Culinary tourists are highly likely to participate in outdoor recreation

Interest in culinary tourism spans to all age groups

Cuisine is the only art form that speaks to all five senses

Culinary tourists are "explorers"

Culinary "attractions" remain available year-round

Culinary tourism offers relief to tourists from fatigue

Local cuisine is the number 1 motivating factor in choosing a destination

In the Bangladesh context, we have a very silent culinary tourism as it is not officially thought; what is not really in grammar or do not think in formal way as well. We can easily develop our culinary tourism formally. We have to see the thing first of all commercially though the thing is automatic in the condition of tourists' arrival. Otherwise the authority and the concerned would not show their concentration. National Hotel and Tourism Training Institute of Bangladesh Parjatan Corporation is sincerely producing resourceful food and Beverage force to feedback culinary tourism in Bangladesh. The present scenario is very prospective.

We are really proud of having a remarkable legacy of food and beverage since the origin of our land. The taste haunts tourists. Tantalizing blend of wonderful and fragrant spices keeps anyone coming back again and again. Many non-Bangladeshis have probably eaten Bangladeshi food without knowing them. Now it is imperative to champion our food throughout the culinary tourism in the world. Over 80 percent of the "Indian" restaurants in the UK serve Bangladeshi food. When it is tasteful and loved, it is confidently Bangladeshi.

Many tourists fail to taste Bangladeshi food as being the same as Indian food. But, it does not taste so. Bangladeshi food has its distinct taste and character. Especially the variety of our curry dishes is significant. The many different meats, poultry and fish curries are a culinary delight. We have a variety of seasonal vegetable dishes also. One of the main characteristics of Bangladeshi curry is that it is not as hot as its counterparts in the other parts of the Indian subcontinent. Our cook is like a painter; has the talent to combine different smelling spices to add to taste as a painter does with different hues to stand a splendid fervor in his painting.

To the tourist, Bangladeshi local dishes rank top and more exotic. Curries of many kinds abound, cooked with scented spices and taste provoking curry powders looking colorful, including Korma, Rezala, Bhoona and Masala Gosht, Chicken, mutton, beef, fish and prawns, Chicken Afghani, Chicken Baghdadi, Chicken Kashmiri, Chicken Tikka, boti kabab, shutli kabab and a variety of fish curries may easily electrify any tourist. Plain rice and rice in the form of pulao biriani and mutton or chicken and khichuri are available everywhere in Bangladesh. Those who do not care for rice dishes can try mughlai parata, plain parata or naan, which go very well with curries. Seafood and sweet-water fish are available in most of the towns and villages. Fish-lovers should not miss smoked hilsa, fresh bhetki and chingri (lobster/king prawns) malakari, prawn dopyaza. Bengali cooking is also known for it's wide collection of sweets made from milk. Rasho-gollah, kalo-jam, shandesh, mishti doi, shemai, chamcham t the names are endless.

To foster culinary tourism, food or beverage experience must be unique and memorable. Culinary tourism is much more than just restaurants and wineries. Cooking is of course a matter of maintaining food hygiene and presentation. Every house in towns and villages could be the center of culinary tourism. They may entertain tourists homely.

It will play double roles in generating money and reviving culture and heritage. In Bangladesh we have examples to produce real culinary tourism in most tribal families in Rangamati, Khagrachari, Bandarban and Sylhet. They celebrate culinary tourism for tourists in their own setting. National food carnival for local and traditional cuisines may promote culinary tourism. Eventually it will outshine internationally.

(The writer is a freelance travel writer and Faculty member of National Hotel and Tourism Training Institute, Dhaka, Bangladesh.)