Discovering Traditional Bangli Cuisine

Exploring Traditional Bangli Cuisine overview

The Gianyar edition of the COMO Culinary Odyssey celebrates traditional Balinese cuisine from Bangli, featuring dishes like Sambal Nyuh and Nasi Sela, inspired by Chef Kadek Sugiantara's childhood in this quiet highland region.

Top points from the source

• The COMO Culinary Odyssey is a year-long culinary journey taking place at COMO Uma Canggu, celebrating traditional food from six Balinese regions.
• We speak to Chef Kadek Sugiantara, who was inspired by his childhood in Bangli.
• Chef Kadek Sugiantara is Executive Chef at COMO Uma Canggu.
• He was born and raised in Bangli and has a deep-rooted passion for authentic Balinese cuisine.
• He has over twenty years’ experience in the culinary industry, including ten years at COMO Parrot Cay in the Turks and Caicos and two years at COMO Cocoa Island in the Maldives.
• Bangli is one of Bali’s quieter regions, landlocked, and centred by Mount Batur — among the island’s most sacred mountains.
• I spent most of my childhood in Bangli, in a traditional highland village surrounded by rivers, lakes and hot springs.
• It was idyllic growing up snacking on wild gung gung berries — a little like raspberries — and drinking clear, fresh water straight from the spring.
• Each day, I’d gather firewood and rice and coconut husks with my uncle, bringing them back to my mother’s kitchen where she’d cook over an open fire.
• The husks and firewood gave every dish a soft, smoky flavour which I loved.

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