Ganderbal, Oct 1: The Department of Tourism Studies (DTS) at the Central University of Kashmir (CUKashmir), in collaboration with the Design Innovation Centre (DIC), organized a regional cuisine and handicraft display at the university’s Green Campus as part of World Tourism Day 2026 celebrations.
The event was held under the theme “Digital Agenda and Artificial Intelligence to Redesign Tourism.”
Prof. Davinder Kumar Madaan, dean of the School of Social Sciences, encouraged the students and appreciated the department for organizing the event. He said Kashmir’s tourism was not limited to its landscapes but also included its culture, hospitality, traditional cuisine and handicrafts.
Dr. Mehraj-ud-Din Shah, director of the Green Campus and head of the Commerce Department, highlighted the role of regional cuisine and handicrafts in promoting tourism in Jammu and Kashmir.
Chief Proctor and Associate Professor in the Department of Management Studies, Dr. Zia-Ul-Haq, said the stalls reflected students’ creativity, teamwork and understanding of the region’s food and cultural heritage.
Earlier, DTS Coordinator Dr. Shahnaz Akhter said regional cuisine and handicrafts were important expressions of a destination’s culture, identity and traditions.
She said promoting local food and handicrafts provides tourists an opportunity to experience the heritage of a region while supporting local artisans, communities and livelihoods.
Sr. Assistant Professor Dr. Ashaq Hussain Najar highlighted employment and career opportunities in gastronomy and culinary fields. He said promoting local cuisine could support local communities while strengthening the cultural identity and attractiveness of a destination.
Students of MBA-TTM and B.Voc-THM, along with employees of DIC, participated in the event and showcased traditional food items and handicrafts representing different trades and regions.
Dr. Abid Suhail Nika, assistant professor, moderated the session and proposed the vote of thanks.
