Ubud Market & Cooking Class

Market first, kitchen second. You buy what you cook — shallots, turmeric, a chicken that is still warm — and the guide translates the haggling so you pay the local price, not the tourist price.

Then an open-air kitchen outside town: eight dishes, a spice paste you pound yourself, and a long table with the family who owns the place.

Vegetarian and halal are both easy — say so when you book, not on the day, so the market list is right.