Thailand's cuisine is regarded by many people as one of the best in the world. And, if variety is the spice of life, you can literally have a different meal every day of the year.
Almost all Thai food is cooked with fresh ingredients, including vegetables, poultry, pork, fish and some beef.
Lime juice, lemon grass and fresh coriander give the food its character istic tang, while liberal helpings of fresh chillies are used to add some fire to many dishes.
Other common seasonings include black pepper, ginger, tamarind, and coconut milk which is often added to curries.
As with meals throughout Southeast Asia, a Thai meal has no courses. And like most cooking of the region, the Thai meal is built around rice. Southern Thai people eat long-grain rice, while the northerners favor short-grain or 'sticky' rice.
Noodles, probably introduced from China, also play a role in Thai cooking. Of course, Americans usually don't realize that rice is the main course, not the side dish -- curries and other hot dishes are eaten by the Thai more as sauces than entrees, flavoring the cool rice.
Meat is very expensive, and beef- or pork-based recipes often call for much less meat than would satisfy the average American carnivore.
It is worth noting that the Thai eat with a spoon, fork and knife. In Southeast Asia, only the Vietnamese eat with chopsticks, so next time you'll know why your waiter in the Thai restaurant coughs when you ask for chopsticks.
Because Thailand forms a crescent around the Gulf of Thailand and the country is etched with hundreds of miles of rivers and canals, fish is a staple of the Thai diet. Fish sauce (nam pla) and/or shrimp paste (kapee) appear in nearly every recipe.
The other distinct flavors of Thai cooking come from the indigenous spices and produce: coconut milk, lemon grass, tamarind, ginger, black pepper, galangal, garlic, cilantro, basil, palm sugar, turmeric, cumin, shallots, and green onions.
Last but not least is the chile, a late influx into Thai cooking, having arrived with Portuguese traders early in the 16th century. The chile has become a central player and much Thai food is fiery hot.
Beers, wines and spirits are readily available but the imported items can be a little expensive. A big favourite among Thai people is rice whisky of which Mehkong is the leading brand.
It has a sharp, sweet taste similar to rum. Several brands of beer are produced in Thailand, most popular is the local Singha beer.
Contact us for Prior Booking at our 24 Hours desk on the following mobile Nos: +91-99428 99555 , 98424 30308 , 99425 87000 . Email Id : info@Pearlstourism.com, Fax No: 0422 - 2331605
Cuisine Tours Reservation Form
