Thai Cuisine
Thai cuisine is vibrant and knows no boundaries. Different flavours merge in a dish to bring out delicious delicacies, one better than the other. Thai meals are a culinary treat for the senses. A perfect blend of different textures, tender, fine, moist and crunchy, Thai food has to look good and appetising. Elaborate garnishes make Thai food appetising and palatable. Ingredients like chillies (Chilly peppers), lime, Coriander, Lemon grass, Coconut flesh or milk are widely used in Thailand. Most meals are distinctly flavoured by the Thai ginger – Galangal, Thai basil and mint. Dried shrimps are very popular in Thai cooking and are used to prepare a lot of sauces and dips. Other spices and flavourings used are ginger, tamarind and cumin.
Classic Thai Meal
Traditional Thai food mainly consists of baked, stewed or grilled food. Foreign influences have promoted frying (stir frying & deep frying). Buddhist influence in Thailand has barred the use of meat of large animals as well as big meat chunks. Big chunks were further shredded and cut to smaller versions. Rice is the most widely consumed main course in Thailand. Thai people love their meats and seafood. Rice gets accompanied by all kinds of meats; chicken, fish, seafood and pork. The list of favourite Thai vegetables is never ending. Mouth watering delicacies are made from cabbages, carrots, Bean Sprouts, radishes, Bamboo Shoots, Spring onions, Water chestnuts, Lotus roots, etc. Salads flavoured with peanuts hold a lot of importance.
Breakfast
The Thais believe in keeping the first meal of the day light, so breakfast often comprises of soup or a bowl of noodles. Rice Congee is as popular in Thailand as it is in China. Half cooked or raw eggs, minced pork, spring onions, garlic and even spicy pickles are added to add flavours to it. The chicken and rice soup (Khao Tom) is a local favourite. If you are touring the breathtaking North Eastern (Isaan) region of the country, try their heavenly breakfast delicacy Khai Katha (pan eggs)- 2 eggs fried on an aluminium pan sprinkled with sliced Vietnamese sausage, spring onions and black pepper. Pancakes with mouth watering add-ons ( Maple syrup, Vegan butter, blueberries, bananas, scrambles, tofu and Soy bacon) are also extremely popular.
Lunch & Dinner
Thai lunches and dinners are a unique balance of spicy and bland dishes. An ideal Thai meal consists of a soup, fish and vegetables accompanied by a dip, a curry dish, a salad and a dessert. Either the soup or the salad is spicy. Thailand lives on Som Tam! Green papaya salad eaten with sticky rice is a local favourite. Saeng Wa (Grilled Shrimp Salad) is another favourite. The Thais snack on different preparations of dried squid. Starters include Miang Thot (spring rolls) filled with ground vegetables and pork, satay, puffed rice cakes, etc. Main course is mostly rice. The fascinating palette of Thai curries never lack colours. Red, Green and Yellow are the most popular curries here. Unlike curries from other parts of the world where powdered and dried spices are used, Thai curries are made out of fresh herbs. Single rice and noodle dishes such as Khao Phat (Thai fried rice) and Phat Thai (Thai fried noodles) are also popular for lunch and dinner. Local beers play the beverage for any meal.
Dessert
The Thais also have a major sweet tooth. No meal in Thailand is considered to be complete without desserts. The not so good looking but delicious tasting mango sticky rice pudding with coconut sauce is a must have. Other popular Thai desserts include Goreng Pisang (fried bananas), Roti sai mai (silky strands of cotton candy wrapped in a pancake) and colourful cakes and jellies made of coconut milk complete the meal.