Traditional food heritage is now a key factor in destination competitiveness and cultural tourism. Gastronomic tourism helps destinations stand out by showcasing indigenous cuisine and authentic experiences. This study examines Bore Basi, a traditional fermented rice dish from Chhattisgarh, and its role in promoting gastronomic tourism and sustainable food culture. Using a quantitative approach with data from 200 respondents, Structural Equation Modelling (SEM) in AMOS tested the relationships among traditional food awareness, heritage significance, perceived authenticity, culinary experiences, and tourism growth. The results show that heritage perception and authenticity significantly influence tourists' culinary experiences and destination attractiveness. The findings highlight the importance of integrating indigenous cuisine into tourism marketing to strengthen regional identity and support sustainable tourism development.
George et al. (2026) studied this question.