Indigenous Foods and Gastronomy Tourism: Livelihood Opportunities through Buckwheat and Sea Buckthorn in the Warwan Valley

Gastronomy tourism offers a sustainable and inclusive approach to tourism development, particularly in remote rural regions. The Warwan Valley of the Kashmir Himalaya possesses rich indigenous food resources that can effectively support this form of tourism. This study examines the role of traditional buckwheat (Fagopyrum esculentum) and sea buckthorn (Hippophae rhamnoides) as key gastronomic resources contributing to local livelihood generation. Buckwheat, locally known as “Tromba”, and sea buckthorn, known as Kend Kuil, hold significant cultural, nutritional, and medicinal value and are organically cultivated in the region. The increasing interest of tourists in authentic local cuisines has enhanced the demand for these traditional food products. The study concludes that promoting indigenous gastronomy can strengthen community participation, preserve cultural heritage, and foster sustainable economic development in the Warwan Valley.