📷 Image: Wikimedia Commons / VIBHORSHARM
Travel
Mayura Ruchi on Wheels to Serve KSTDC Cuisine at Karnataka Tourist Spots
✍️ Inshorts
🗓 05 Oct 2026, 08:45 AM
👁 8
The mobile initiative 'Mayura Ruchi on Wheels' will deliver Karnataka State Tourism Development Corporation meals to popular tourist destinations across the state.
The Karnataka State Tourism Development Corporation (KSTDC) has partnered with a mobile service called Mayura Ruchi on Wheels to extend its food offerings beyond traditional outlets. The venture aims to provide freshly prepared regional dishes at key tourist hotspots, ensuring visitors can enjoy authentic cuisine without leaving the sites.
Mayura Ruchi on Wheels will operate a fleet of specially equipped vehicles that travel to locations such as heritage sites, hill stations and beach resorts. The service is scheduled to commence in the coming weeks, with initial stops planned at popular destinations like Mysore Palace, Coorg's coffee estates and Gokarna beach.
Officials said the initiative is part of a broader effort to enhance the overall visitor experience and promote Karnataka's culinary heritage. By bringing KSTDC meals directly to tourists, the program hopes to increase footfall at lesser‑known attractions while supporting local food vendors.
The rollout will be monitored closely, with feedback from travelers used to fine‑tune menu selections and service timings. If successful, the model could be replicated in other states seeking to combine tourism promotion with regional gastronomy.
Mayura Ruchi on Wheels will operate a fleet of specially equipped vehicles that travel to locations such as heritage sites, hill stations and beach resorts. The service is scheduled to commence in the coming weeks, with initial stops planned at popular destinations like Mysore Palace, Coorg's coffee estates and Gokarna beach.
Officials said the initiative is part of a broader effort to enhance the overall visitor experience and promote Karnataka's culinary heritage. By bringing KSTDC meals directly to tourists, the program hopes to increase footfall at lesser‑known attractions while supporting local food vendors.
The rollout will be monitored closely, with feedback from travelers used to fine‑tune menu selections and service timings. If successful, the model could be replicated in other states seeking to combine tourism promotion with regional gastronomy.