Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with fresh vegetables, meat, and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisines, Chinese and Indian. The island’s inhabitants are predominantly Hindu and culinary traditions are somewhat distinct from the rest of Indonesia, with festivals and religious celebrations including many special foods prepared as offerings for the deities, as well as other dishes consumed communally during the celebrations.
Rice, the primary grain is almost always consumed as a staple accompanied by vegetables, meat, and seafood. Pork, chicken, fruit, vegetables, and seafood are widely utilized, however, as in most Hindu communities, beef is never or rarely consumed.
Bali is a popular tourist destination, and the area has many cooking schools with daily courses in Balinese cuisine. Night markets, warungs (food stands), and fruit vendors sell local delicacies. Festivals include ornately prepared foods as part of the celebrations. As a popular tourist area, many Westernized foods are also available as well.