The Government of Telangana, in partnership with The Culinary Lounge, has launched India’s first Culinary and Experiential Tourism Accelerator, targeting the fast-growing USD 1 trillion global culinary tourism market. The initiative was unveiled at The August Fest and marks a significant step in merging food, culture, and entrepreneurship to drive sustainable tourism.
Led by The Culinary Lounge in collaboration with the Telangana Innovation Cell (TGIC) and the Network of Indian Cultural Enterprises (NICE), the accelerator will support culinary and cultural startups with mentorship, incubation facilities, market access, funding channels, and strategies for regional inclusion. Gopi Byluppala, Founder & CEO of The Culinary Lounge, described the initiative as a way to reimagine food as an innovation infrastructure beyond its cultural and commercial value.
TGIC CEO Meraj Faheem confirmed plans to integrate the program into Telangana’s innovation ecosystem, with a dedicated fellowship in partnership with Hyderabad Central University for academic and research support.
A highlight of the launch event was a fireside chat between actress-playwright Jhansi Laxmi and Gopi Byluppala, exploring the links between food, language, textiles, and heritage, and how storytelling through cuisine can be a powerful tourism tool.
The state also introduced the concept of a “Culinary & Cultural Passport” for Telangana, curating experiences from UNESCO-listed sites like the Ramappa Temple to regional delicacies such as Sakinalu, enabling tourists to enjoy immersive cultural and gastronomic journeys.
With this pioneering initiative, Telangana aims to position itself as a leader in culinary tourism innovation, creating sustainable models that blend entrepreneurship, heritage preservation, and global market appeal.
