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Music all the way
Go East
Fusion: British cooking style
Cup that cheers
Taslima releases 'The Reporter' at book fair
Jazz and Salsa together
Folk opera on London blasts to rock rural Bengal
Bula-di bends it like Beckham to fight AIDS
Wales University accreditated B-school opens campus in Kolkata
Olympic historian hopes an Indian turnaround in 2010 Commonwealth Games
Buildings as living heritage

It is well-documented that tourism today is the fastest growing industry in the world and is projected to grow faster in the next decade. Yet, India with its stupendous variety, be its architecture, wildlife, or arts and crafts, attract only 0.4 per cent of global tourists and of that, only 5 percent is garnered by Eastern India . Which is a shame because the diversity in this region from West Bengal to Sikkim to the North-East is enough to attract tourists of different interests- pristine natural beauty to cater to the adventure tourist, multifaceted ethnic cultures to entice anthropology and heritage lovers, and biodiversity to attract eco-tourists and wildlife lovers which can indeed prove to be a tourist's paradise. Unfortunately, the potential has not been explored even half-way. Add to that perceptions about the north-eastern states, its infrastructural problems, its image as a hotbed of insurgency – and for foreigners, restrictions like Inner Line Permit in many states- all have dammed the flow of eager tourists.

However, of late some of the perceptions have been changing and domestic tourists flock to the North-East especially during the festive season. Yet, an image makeover is still very much the need of the day as also better co-operation among the states so that a tourist destination circuit becomes viable which can attract budget and cost-conscious tourist.

To explore these possibilities the Indian Chamber of Commerce in collaboration with North East Tourism Development Council and Department of Tourism (NETDC), Government of West Bengal recently held a two-day summit, Tourism@ Resurgent East at Kolkata's ITC Sonar Bangla Sheraton Hotel. Eastern states Assam , Arunachal Pradesh, Nagaland, Mizoram and Tripura not only made their presentations showcasing their attractions but also put up an exhibition to display their beautiful handmade artefacts.

The West Bengal Chief minister Buddhadeb Bhattacharjee while inaugurating the summit emphasised how the state is gearing up to attract more tourists by concentrating on sectors like tea tourism, eco-tourism , and heritage tourism. Neighbouring Orissa, and particularly Chattisgarh, a new state which also grapples with the image of an extremist-infested land, made their presence felt. The latter especially tried to prove forcefully how the ‘unsafe' image is more a creation of the media than the real scenario.

Clearly, strategies of individual states have to be defined and worked on if east India 's tourism sector has to achieve its potential and resurge as was the aim of the meet. To learn from the ‘success' stories, Dubai Tourism, UK Tourism Authority (Visitbritain), Singapore Tourism Board, Thailand Tourism Authority were also invited to elaborate on how their tourism strategies have been planned to make them click. Dubai especially is a case in point. A place long known more for shopping and nothing much, now attracts a high number of tourists from across the globe by working on concepts like desert tourism, festival tourism, etc. Visitbritain looks at ‘consumer branding' to define areas for promotion - from student tourism to Scotch Whiskey promotion, and not forgetting Bollywood film inspired tourism, etc. and then plans likewise.

Summits such as these tend to end up a date in the diary unless the lessons learnt are carried forward. Meanwhile, a good beginning to better opening –up of the East was initiated during the summit as Kingfisher Airlines, a sponsor, announced a strategic tie-up with NETDC to initiate package tours to the region.


Fusion: British cooking style

Fusion music, fusion fashion, fusion cooking – the globalised world has moved on to mix and match. While purists deride that there’s much confusion about all this fusion, pragmatists point out that cultural inflow and outflow have been a part of human history. So there’s nothing surprising that a group from Bangladesh, now residents of Britain, should hold a “British” Fusion Food Festival in Kolkata’s ITC Sonar Bangla Sheraton recently (1-4 September), whereas one would have thought it would be called Bangladesh or Indian Fusion Food Festival. But then it is well-known that by now the Chicken Tikka Masala, a version of kebab and curry combo, has almost become a national dish for the British taking the place of the traditional fish & chips. Largescale immigration from South Asia and their accompanying cooking skill have hooked the taste-buds of one-time colonialists. Organisers of the festival, Syed Nahas Pasha and his brother Syed Belal Ahmed, both originally from Bangladesh, also publish a specialised magazine, Curry Life , which showcases the industry in Britain and is circulated free among the cooking fraternity. About how popular Indian restaurants have become in Britain is illustrative of the fact that there are more than 15,000 Indian restaurants, as the South Asian cuisine outlets are known, according to Pasha. The magazine is also a source for information on the latest happenings in the curry scenario, job-opportunities and even discussions on books like Brick Lane- more known as the curry-house lane in England. He informs that though this is the first time that the city has hosted this festival, this has been a great success for the last three years in Dhaka.

Chefs who have been specially flown in from some of the most well-known Indian restaurants in England were chosen for their culinary presentations after a competition among the chefs for their innovative dishes and overall hygiene standards. They have combined traditional dishes with a twist to claim its fusion status. For example, Oli Khan of Surma Tandoori, Hertfordshire, informs how they have used lemon grass in curries or basil in rice to make herb pulao adopting to local taste. Syed Zohorul Islam, executive chef and owner of The Capital, County Durham, is much in demand as a ‘wedding cook.’ His specialisation is North Indian food with a strong Bengali influence. Young Jamal Uddin Ahmed of Rochester started peeling onions and potatoes on a large upturned drum but has moved a long way since, winning competition and owning his own outlet Shozna Indian Cuisine. Leading the team is Partha Mittra, a Kolkata boy whose five-star kitchen training has seen him trying some ‘spicy’ twists in British Indian cooking , if it can be called that.

The world is getting smaller by the day and this effort is just another example of how small it has become – and at the same time, how vastly the global community has expanded.

 

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