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@article{190193,
        author = {N.RAMESH and U.VIJAYASHANKAR and S.Bharathi},
        title = {Taste and Satisfaction: A Study of Madurai’s Traditional Cuisine},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {8},
        pages = {1575-1580},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=190193},
        abstract = {This research examines the relationship between the heritage food culture and customer satisfaction in the rich backdrop of Madurai, Tamil Nadu. Tourism is now increasingly becoming globalized; therefore, travelers are looking for authentic experiences with cultural deepness. Authenticity in taste and quality becomes imperative not only for local identity but also regarding the tourism attractiveness of traditional food, Madurai, renowned for its unique dishes like Kari Dosa, Jigarthanda, and Kudal Kari, offers a fascinating environment to investigate how flavor contributes to customer satisfaction. This study looks at how heritage food enhances the dining experience and reinforces cultural identity while boosting culinary tourism. The findings reveal a strong relationship between authentic taste and customer satisfaction, highlighting the importance of preserving traditional cooking methods to craft memorable culinary experiences for both locals and tourists.},
        keywords = {traditional food, customer satisfaction, taste, culinary tourism, cultural identity, Madurai},
        month = {January},
        }