Ganderbal, Oct 1: In connection with the ongoing weeklong World Tourism Day-2026 celebrations, under the theme "Digital Agenda and Artificial Intelligence to Redesign Tourism" Department of Tourism Studies (DTS), Central University of Kashmir (CUKashmir) with the support of Design Innovation Centre (DIC), organized "Regional Cuisine and Handicraft display" at the varsity’s Green Campus here on Wednesday.
Prof. Davinder Kumar Madaan, Dean, School of Social Sciences, encouraged the students and appreciated the DTS in organizing this event. He said, Kashmir’s tourism is not only about its breathtaking landscapes, but also about its rich culture, warm hospitality, traditional cuisine, and vibrant handicrafts.
Dr. Mehraj-ud-Din Shah, Director Green Campus/HoD Commerce Department highlighted the role of regional cuisines and handicraft items in the promotion of tourism industry of Jammu and Kashmir.
Chief Proctor/Associate Prof. Department of Management Studies, Dr. Zia-Ul-Haq said the stalls reflected creativity, teamwork, and understanding of our rich regional food and cultural heritage. The students should keep up the excellent efforts and continue exploring new ideas with confidence and enthusiasm, he said.
Earlier, in her welcome address, Coordinator, DTS, Dr. Shahnaz Akhter, emphasized upon how regional cuisine and handicrafts are important expressions of a destination’s culture, identity, and traditions. “They enrich the tourist experience by offering visitors an opportunity to taste, see, and experience the unique heritage of a region. Promoting local food and handicrafts also supports local artisans, communities, and livelihoods, making tourism more inclusive and sustainable. Therefore, preserving and promoting our regional cuisine and handicrafts is essential for strengthening cultural tourism and creating a distinctive identity for the destination.” she said.
In his, Sr. Asst Prof. Dr. Ashaq Hussain Najar, highlighted the employment opportunities and career possibilities in the gastronomy and culinary field, by giving visitors an authentic taste of the destination’s culture and traditions. “Promoting local cuisine also supports local communities and strengthens the cultural identity and attractiveness of the destination.”
During the event, the students of MBA-TTM, B.Voc-THM and employees of DIC actively participated in showcasing different food items of the region and handicraft items of different trades.
Dr. Abid Suhail Nika, Asst. Prof moderated the session and proposed the vote of thanks
