The tourism industry has always played a vital role in India’s economy ever since covid era, however, there’s more to this industry. Every trip is incomplete without its food expeditions and hence culinary tourism is there to serve people. Reynolds (2004) asserts that food, like other elements of travel transportation, accommodation, activities, and attractions plays an essential role in the travel experience. The ultimate motive for people who travel is the rush for the exposure and exploration they would find throughout their outing WE (2013). And one of the exciting expeditions is about the food industry and the specialty of the cuisines that tourists love to try out. The term “culinary tourism” was developed by Lucy Long in 1998 (Wolf, 2002). Long (2004) defined culinary tourism as experiencing and participating in the foodways of other people which include but are not limited to consumption, preparation, and presentation of food items. They make recommendations and suggestions when it comes to food venues, hence it is important to mark a valuable image in the minds of the potential tourist who would do the publicity to the substantial customers or even for their revisit (Gentile et al.,2007). More importantly, food has been recognized as an effective promotional and positioning tool for a destination (Hjalager & Richards, 2002). Tourists are pretty eager to try the local cuisines of the destinations they pay a visit to, it tells them about the taste of the place. Richards (1996) claimed that cultural tourism may include experiencing the cultural attractions as well as sampling the local food. The culinary industry is the quest for exceptional and unforgettable local and international dining and drinking experiences that adds flavor to people’s travel (Gentile et al., 2007). Hence, culinary tourism should not be considered as a niche product but as a complete and satisfying experience led by cultural heritage (Ignatov and Smith, 2006). However, there are certain setbacks that businesses need to focus on which would act as an aid to improve their progress in the culinary industry which would be studied in this research paper.

Purpose: The food industry of Punjab seems to attract end numbers of tourist attractions every year but there are several setbacks that the state is dealing with. The ultimate purpose of this study is to explicitly state the problems being faced by the culinary industry of Amritsar and what are the relevant prospects of the gastronomy industry in the following time.

Methodology: The study is conceptual in nature and is review based. The study is review based on secondary data which was extracted and understood by some esteemed journals. The statistical data has also been referred from the same esteemed source which has been used to support the study in an absolute manner

Findings: Certain findings have been gathered based on the study of the culinary industry that points towards issues like, eateries lagging behind due to sanitation issues, issues related to customer management, the chaotic culture of the street foods, security problems, and many others.

Practical implications: Although this study is majorly based on academic study, however, it still corroborates with some implications that could be used in future. Statutory protection towards the authentication of the food could be given to save the local business so that no duplication could take place in the market. Warm gestures including customization of food according to the need of the customer, inroducting them while serving the food so that they get familiar with the heritage could be used as a marketing tool. A government initiative for protecting the local eatery owners (dhabas) and introducing training programs for them could improve the image of it, providing them with free technical services would add to the consequent assistance.

Social implications: The study has the potential to raise awareness among the members of the society to be more responsible towards the food and heritage of the Punjab.