Tourism Committee of the Republic of Uzbekistan

Sandjar Tadjiyev, Deputy Chairman of the Tourism Committee of the Republic of Uzbekistan, delivered the welcoming remarks. He emphasized that the development of gastronomic tourism is one of the key priorities for enhancing the country's tourism appeal. According to him, expanding gastronomic offerings to meet the diverse preferences of travelers will make Uzbekistan an even more comfortable and attractive destination for international visitors.

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

The expert paid particular attention to the concept of the six tastes, which, according to her, was described centuries ago by Abu Ali ibn Sina (Avicenna) in his medical treatises. According to Ayurvedic principles, a balanced diet should include all six tastes in moderate proportions. A harmonious combination of these tastes helps maintain the body's internal balance and promotes healthy eating habits.

The practical part of the masterclass focused on adapting traditional Uzbek cuisine to the principles of plant-based nutrition. Participants were presented with a specially developed menu created in collaboration with a medical doctor. By making only minimal adjustments to traditional recipes and eliminating animal fats, the familiar taste of national dishes was preserved while making them fully vegan and consistent with Ayurvedic principles.

According to Nikhila, Ayurvedic gastronomy is currently one of the fastest-growing segments of the global food and wellness tourism industry. In this regard, restaurants and food service establishments in Uzbekistan were encouraged to gradually expand their selection of plant-based dishes, starting with one or two menu items and increasing their variety as consumer demand grows.

Special attention was also given to the prospects for developing gastronomic tourism. As the number of international visitors to Uzbekistan continues to grow, expanding culinary offerings for guests with diverse dietary preferences is becoming an additional competitive advantage for the country's tourism infrastructure. The development of gastronomic tourism helps improve service quality, makes travel across Uzbekistan more comfortable for international visitors, and strengthens the competitiveness of the national tourism product.

The festival concluded with a tasting of dishes prepared from locally sourced seasonal ingredients. Participants experienced firsthand how the rich diversity of Uzbek produce can be used to create modern, balanced, and appealing dishes without the use of animal products.

The event became another example of successful cooperation between Uzbekistan and India in the fields of tourism, gastronomy, and sustainable development, promoting the exchange of expertise and the introduction of international best practices into the hospitality industry.