International Journal For Multidisciplinary Research

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Culinary Tourism in Mumbai: Linking Local Food Heritage with Visitor Preferences, Dining Innovations, and Economic Outcomes

Author(s) Mr. Manoj Narayan Patkar, Prof. Dr. Gurdip Harbans Singh
Country India
Abstract This study explores the relationship between culinary tourism and Mumbai’s regional food culture by looking at three main aspects: what tourists prefer, how restaurants respond, and the broader economic impact. The central aim was to identify what visitors enjoy and dislike about food in Mumbai, how interested they are in Maharashtrian cuisine, whether local restaurants include regional dishes on their menus, and the challenges these establishments face in promoting traditional foods.
A mixed-methods approach was applied. Data came from surveys with 200 tourists, interviews with 15 restaurant managers, and content analysis of 50 restaurant menus. The quantitative data was analyzed using SPSS v27 with chi-square tests, t-tests, ANOVA, correlations, and regressions, while qualitative findings were interpreted through thematic analysis in NVivo 14.
The results showed that 70% of tourists favored Indian vegetarian dishes, and enthusiasm for local cuisine was relatively high (mean score = 7.6). However, only 34% of dishes on menus represented Maharashtrian cuisine, and about 60% of restaurants reported that inadequate chef training was a major barrier to promoting regional food. Importantly, the findings also revealed a strong economic implication: tourist enthusiasm for local food significantly predicted repeat visitation (β = 0.58, R² = 0.37, p < 0.01), highlighting the potential of culinary tourism as a driver of sustained economic benefits.
Keywords Culinary tourism, Maharashtrian cuisine, tourist preferences, local food heritage, Mumbai restaurants
Field Business Administration
Published In Volume 7, Issue 5, September-October 2025
Published On 2025-10-04
DOI https://doi.org/10.36948/ijfmr.2025.v07i05.57183
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