Tourism is a significant service industry in Nepal which generates revenue for locals. Tourism has evolved from a focus on sight-seeing to a more holistic approach, incorporating taste, touch, sound, and smell. Food tourism is a new form of travel that values diverse experiences and appearances, transforming the way people travel and creating new identities. Researchers study the connection between tourism and food, examining topics like caterers' use of local foods, competition for land and workers, and tourists' food choices. Food tourism promotes cultural awareness and understanding of place and identity through the consumption of food, protecting natural resources, improving people's lives, and preserving traditional foods and methods. Food tourism strategies are crucial for regional growth, as they can work together to improve both sectors (Hall, 2004). Gastronomy tourism involves traveling to destinations primarily for the purpose of experiencing local cuisine and beverages. Gastronomy tourists can be classified into gourmet tourists, gastronomic and culinary tourists, and gastronomic tourists. Postmodern tourists increasingly prioritize food and cooking as a means of self-definition, with locally sourced cuisine allowing travellers to directly experience and immerse themselves in a particular area and its cultural heritage. Whatever may be the attraction, food remains the key factor in selecting a destination, as it reflects the culture and traditions of a community. Native cuisine attracts foreigners due to its native resources and presentation. Food serves not only as a source of revenue but also as a tool to safeguard tourism in certain countries. The presence of food as a tangible manifestation of cultural and traditional identity is a major draw for tourists worldwide.