It has always been seen that the cuisine of a respective place has always been considered by a vacationer. Local food has always been considered as an important & a distinct element for a destination. The study focuses on different factors taken into consideration by a vacationer during the local cuisine experimentation. The literature also indicates the different factors like flavor, money value etc. which actually directs the consumption of cuisine of the respective place. The impact of COVID has also been analyzed to get an insight into the effect on an international perspective. At the same time, various policies have also been discussed with respect to various secondary resources.