Uzbekistan and India Expand Cooperation in Gastronomic Tourism

Tashkent, Uzbekistan (UzDaily.uz) — A festival dedicated to the development of gastronomic tourism was held in Tashkent, organized with the support of the Embassy of India in the Republic of Uzbekistan in cooperation with the Tourism Committee of the Republic of Uzbekistan.

The event brought together representatives of the tourism industry, hotel and restaurant businesses, healthy nutrition experts, and individuals interested in developing modern culinary trends.

Opening the festival, Deputy Chairman of the Tourism Committee of the Republic of Uzbekistan Sanjar Tajiev noted that gastronomic tourism is becoming a key factor in boosting the country's tourist attractiveness. According to him, expanding gastronomic offerings to accommodate diverse dietary preferences will make Uzbekistan a more comfortable and appealing destination for foreign visitors.

The central event of the program was a masterclass by Nikhila, Director of Lifestyle & Wellness, healthy lifestyle and nutrition expert, and PhD holder in Ayurveda.

The expert presented the concept of six tastes, which she noted was described in detail by the physician Abu Ali ibn Sina (Avicenna) in his medical works. According to Ayurvedic principles, a balanced diet should include all six tastes in moderation to help maintain internal body balance and foster healthy eating habits.

The practical session focused on adapting traditional Uzbek dishes to plant-based nutrition principles. Participants were presented with a menu specially developed in collaboration with the physician, where classic recipes were modernized with minimal adjustments. Eliminating animal fats preserved the traditional taste of national cuisine while rendering the dishes completely vegan and compliant with Ayurvedic principles.

According to Nikhila, Ayurvedic gastronomy is currently one of the fastest-growing sectors in the global food industry and wellness tourism. In this regard, Uzbek restaurants and catering enterprises were recommended to gradually expand their plant-based menu options, starting with a few items and increasing them as consumer demand grows.

Participants paid special attention to the prospects of developing gastronomic tourism. It was noted that as tourist inflow to Uzbekistan grows, there is an increasing demand for diverse menus catering to various cultural, religious, and dietary preferences. Expanding such offerings enhances service quality, strengthens the competitiveness of the tourism sector, and builds the country's modern image as a welcoming destination for global travelers.

The festival concluded with a tasting of dishes prepared from local seasonal ingredients. Guests evaluated the potential of Uzbek cuisine to create modern, balanced, and popular plant-based gastronomic offerings.

The festival marked another step in expanding cooperation between Uzbekistan and India in tourism, gastronomy, and sustainable development, while serving as a platform for exchanging experience and introducing international best practices into the hospitality industry.