Affiliation:
1. Amity University, Haryana, India
2. GLA University, Mathura, India
Abstract
The chapter explores the theoretical and conceptual foundations of regional cuisine, specifically focusing on Indian food offered domestically and internationally. It draws from an earlier study conducted by various experts in the hospitality sector. The cuisine of India is a reflection of the region's rich cultural heritage and diverse geography. It is renowned for its wide range of flavours, ingredients, and cooking techniques. This chapter was completed by studying and referencing a total of 96 research studies. Additionally, the chapter explores the necessity of the current investigation based on previous literature and establishes the conceptual framework for the research.