“A STUDY ON INDIAN CUISIN WITH SPECIAL
REFERENCE TO TAMILNADU CUISINE”
A PROJECT REPORT SUBMITTEDW IN PARTIAL FULFILMENT OF THE
REQUIREMENTS FOR THE AWARD OF
BACHELOR OF TOURISM AND HOSPITALITY
MANAGEMENT (BTH)
UNIVERSITY OF MYSORE
Submitted by
MUTHU RAJ
VI SEMESTER BTH
Roll No : TH150030
Under the guidance of
ROOPESH KUMAR
ASSISTANT PROFESSOR
BTH
Department of Tourism and Hospitality Management
(Unit of SBRR Mahajana First Grade College)
Affiliated to University of Mysore
Pooja Bhagavat Memorial Mahajana P.G. Center
K.R.S. Road, Metagalli, Mysore - 16
DECLARATION
I hereby declare that the dissertation entitled ‘A STUDY ON INDIAN
CUISIN WITH SPECIAL REFERENCE TO TAMILNADU CUISINE’
submitted to UNIVERSITY OF MYSORE for the award of the degree of
bachelor of tourism and hospitality management for the academics year
2017-18 is my original work done under the guidance and supervision of
ROOPESH KUMAR, tourism development institute and that it has not
previously formed the basis for the award of any degree / diploma / associate
ship/ fellow ship or any other similar of any university or institution.
Place: Mysore
Date: Signature of the student
UNIVERSITY OF MYSORE
DEPARTMENTS OF BTH
MAHAJANA TOURISM DEVELOPMENT INSTITUTE
KRS ROAD, METAGALLI, MYSORE
CERTIFICATE
This is to certify that the dissertation entitled ‘A STUDY ON INDIAN
CUISIN WITH SPECIAL REFERENCE TO TAMILNADU CUISINE’
submitted to UNIVERSITY OF MYSORE by with Reg No : for the award
of the degree of bachelor of tourism and hospitality management for the
academics year 2017-18 is his original work done under the guidance and
supervision of ROOPESH KUMA,R Department of Tourism and Hospitality
Management, Mysore.
PROF. H.N. SATISH
DIRECTOR
Department of Tourism and Hospitality Management
Place: Mysore
Date:
UNIVERSITY OF MYSORE
DEPARTMENTS OF BTH
MAHAJANA TOURISM DEVELOPMENT INSTITUTE
KRS ROAD, METAGALLI, MYSORE
CERTIFICATE
This is to certify that the dissertation entitled ‘A STUDY ON INDIAN
CUISIN WITH SPECIAL REFERENCE TO TAMILNADU CUISINE’
submitted to UNIVERSITY OF MYSORE by with Reg No : for the award
of the degree of bachelor of tourism and hospitality management for the
academics year 2017-18 is his original work done under the guidance and
supervision of ROOPESH KUMAR, Department of Tourism and Hospitality
Management, Mysore.
MR. GEORGE JAISON
HOD, MSC (HM), MTM, DHCM
Department of Tourism and Hospitality Management
Place: Mysore
Date:
UNIVERSITY OF MYSORE
DEPARTMENTS OF BTH
MAHAJANA TOURISM DEVELOPMENT INSTITUTE
KRS ROAD, METAGALLI, MYSORE
CERTIFICATE
This is to certify that the dissertation entitled ‘A STUDY ON INDIAN
CUISIN WITH SPECIAL REFERENCE TO TAMILNADU CUISINE’
submitted to UNIVERSITY OF MYSORE by with Reg No : for the award
of the degree of bachelor of tourism and hospitality management for the
academics year 2017-18 is his original work done under the guidance and
supervision of ROOPESH KUMAR, Department of Tourism and Hospitality
Management, Mysore.
MR. GEORGE JAISON
HOD, MSC (HM), MTM, DHCM
Department of Tourism and Hospitality Management
Place: Mysore
Date:
ACKNOWLEDGEMENT
I Would like to take this opportunity to thank the people who helped
and supported me for the successful completion of this dissertation.
I wish to express my profound gratitude to our honorable Director
PROF. SYED RAFI ULLA SHAH KHADRI or his constant encouragement
and extending his support in completing this dissertation.
I would like to express my thanks to our head of the department and guide
ROOPESH KUMAR whose support was indispensable to me during my
dissertation.
I extend my heart full thanks to all my all teaching staffs and non-
teaching staffs of department of BTH, Mahajana tourism development
institute, Mysore for their kind support for this dissertation.
I would like to express my appreciation and thanks to all those who
have helped in successful completion of this dissertation.
I also extend our heart full thanks to our family and friends without
who this dissertation would have been a distant reality.
Place: Mysore
Date:
SYNOPSIS
Today every very well-known Indian dish is the product of a long history of
invasion and the fusion of different food traditions. The food that we Indians have
been eating has been, over the millennia, steadily evolving both in variety and
taste. The food habits and preferences of Indians have changed in stages over the
last 4000 years, from the Indus Valley days through the Vedic times and after the
influence of Buddhist and Jain thought, and their impact on the Dharma Sutras and
Arthasastra of around 300 BC, to Mughals, Europeans and British.
Indians love their food as much as foreigners do. Three meals a day is
standard, although some parts of the country are so poor that they can barely afford
one. More than 400 million Indians out of the 1.2 billion strong population live on
under $1.25 per day. Yet, whoever can, will celebrate their three main meals and
stick as many tiffins (snacks) into the daily diet as they can fit without sabotaging
their appetite.
Equally popular to home-cooked food, are the Indian wayside eateries
called dhaba, which is more of a way of life – an oasis to truck drivers, bus
passengers and travellers going anywhere by road in India’s vast, beautiful and
often challenging landscape.
International Cuisine provides comprehensive coverage of cuisines found
throughout the world not only through recipes and techniques, but also through
coverage of the history, culture, geography, religion, and locally grown ingredients
that influence these various cuisines.
Tamil cuisine is generally famous for its different dishes and also for spices.
Tamil Nadu cuisine is of wide range of mouthwatering dishes and offers good
choices for both vegetarian and non-vegetarian varieties.
In order to meet a country's sanitary requirements, food must comply with
the local laws and regulations to gain market access. These laws ensure the safety
and suitability of food for consumers. Each country regulates food differently and
has its own food regulatory framework.
The mixture of fat flour, salt and water is known as pastry. Optional
ingredients like sugar, flavour, milk solids may be added. The method of mixing is
differ for different pastries.
The thesis has been organised in six chapters which include both
“Introduction” and “Conclusion”. The first chapter entitled “Introduction”,
presents an introduction to Tourism and a survey of the meanings and definitions
of tourism as given by scholars and practitioners. The evolution, growth and
development of tourism in the world, tourism in India through the ages and tourism
in Tamil Nadu in historical perspective have been dealt with elaborately. The need
to promote tourism, highlighting the fairs and festivals organised and celebrated
with assistance of Union Ministry of Tourism and the Government of Tamil nadu
have been dealt with. Since the basis of all tourist activity is cultural history, the
inter-relationship between tourism and culture has been dealt with. The study is
focused on 14 districts of Tamil nadu where several festivals and fairs are
conducted and celebrated regularly. The diversity in Tamil nadu which forms the
source of Cultural Tourism and Religious Tourism has been ornately described.
The introduction also presents the
Tamil Nadu, one of the safest travel destinations in the world, has a highly
advanced Tamil culture. The professional and caring attitude of tour operators,
availability of trained staff has become the advertisement for the commercial
tourism in Tamil Nadu.
CONTENTS
CHAPTER 1 INTRODUCTION 1-43
CHAPTER 2 INTERNATIONAL CUISIENE 44-56
CHAPTER – 3 TAMIL NADU CUISIENE 57-65
CHAPTER-4 KITCHEN HYGIENE AND SANITATION 66-87
CHAPTER – 5 ADVANCED BAKERY 88-106
CONCLUSION 107-109
BIBLIOGRAPHY 110
