In a significant move for India’s tourism sector, the Telangana government, in collaboration with Hyderabad-based The Culinary Lounge, has launched the country’s first Culinary and Experiential Tourism Accelerator. The initiative aims to tap into the global culinary tourism market, valued at more than USD 1 trillion, and support the growth of businesses in food tourism and experiential travel. Introduced at The August Fest, the program focuses on building the next generation of culinary and cultural entrepreneurs, with an emphasis on innovation, sustainability, and heritage preservation. It is backed by Telangana Innovation Cell (TGIC) and NICE Org, with The Culinary Lounge serving as the knowledge partner.
The accelerator will provide startups in culinary and experiential tourism with access to industry experts, mentorship, incubation facilities, opportunities for cross-sector collaboration, market access for scaling up, and funding options. The project aims to position food and hospitality not just as cultural attractions but as economic drivers that can create lasting community impact.
“This is about reimagining food not just as culture or commerce, but as critical innovation infrastructure, with both social and economic impact,” said Gopi Byluppala, Founder & CEO, The Culinary Lounge. His approach blends culinary heritage with modern business strategies to create a more inclusive and sustainable tourism model.
Meraj Faheem, CEO, TGIC, said the accelerator will identify and support startups capable of preserving and promoting Telangana’s cultural heritage, adding, “We are committed not just to sustaining our legacy within Telangana, but also to taking it beyond state borders.”
The program aligns with Telangana’s broader vision of becoming a leader in experiential tourism. Special Chief Secretary for Tourism & Culture Jayesh Ranjan noted that it will help convert cultural assets into economic opportunities. By supporting entrepreneurs in food and tourism, the initiative is expected to generate employment, attract investments, and drive economic development in the region.
At the launch event, the organisers also announced plans for a Culinary & Cultural Passport for Telangana. Tourists will be able to collect stamps from culinary and cultural destinations such as Oragallu, Ramappa Temple, Sakinalu, Sarvapindi, Gussadi, Perni Natyam, and Ananthagiri Hills. The passport is designed to encourage visitors to explore local heritage while experiencing regional food. According to Byluppala, work on the passport is underway, with the official launch expected soon.
The accelerator will also focus on involving local communities and supporting artisans. The promotion of Adire, a traditional indigo-dyed fabric, has already created business opportunities for women artisans, improving their visibility and income security. Such initiatives aim to ensure that traditional crafts and cultural practices continue to thrive as part of the tourism value chain.
With this program, Telangana is building a framework for culinary and experiential tourism that integrates sustainability, cultural preservation, and business innovation. The initiative has the potential to strengthen India’s position in global tourism while offering authentic, region-specific hospitality experiences.