Pramana Eperience Launches Rasayatra

UBUD, Bali (BPN) – Pramana Experience launched the Rasayatra brand program, a culinary celebration that embodies Pramana Experience’s commitment to adding unforgettable culinary experiences for guests.

The inaugural Rasayatra is inspired by Bali’s manuscript Lontar Dharma Caruban as the basis for culinary practices on the island.

This ancient manuscript contains guidance on the traditional Balinese culinary practices that dive deep into food processing techniques, spices, offerings, mantras, comprehensive significance, and function of food. 

The event held at The Hava Ubud, on Wednesday (8 May), began with the reading of the manuscript by Ida Bagus Made Gunawan from the Samsara Living Museum.

Ida Bagus Agung Gunarthawa expressed his enthusiasm for being part of Rasayatra for the same principle of grounding and actualizing local values, ancient values that have been tested on a long journey to reach the conclusions of a unified literacy that relates to today’s life. 

The event continued with Rasayatra Talk by presenting speakers; Pramana Experience CEO I Wayan Suarsa, Ida Bagus Made Gunawan, Ida Bagus Alit Sugiarta (Chef Alit) Pramana Experience’s Chef who started his career in 1993, and hosted by T. Cilik Pamungkas a cultural researcher who also serves as Assistant Marketing Director for Pramana Experience.

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The event continued with a chef’s cooking demo and dinner.

I Wayan Suarsa, the CEO of Pramana Experience, explained that the company is committed to continuing to experiment in culinary through cultural studies. 

“This is a form of active participation to introduce genuine hospitality to the world while adding to Indonesia’s special gastronomic tourism repertoire,” he concluded.

Meanwhile, Tjok Bagus Pemayun, Head of the Bali Tourism Office, said that he is very happy and proud that Pramana Experience has started using local ingredients for culinary delights. 

“Rasayatra adds to Bali’s gastronomy, while also proving that Bali as a world-class destination is always committed to developing cultural authenticity,” he said.

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