Thai food lies between two Asian cuisines, Chinese and Indian, and has drawn extensively on both. However, simply placing Thai food on the culinary map somewhere between China and India is an oversimplification. Most of the influence has not been direct, but by proxy, through its neighbouring countries. These include Burma, Laos, Cambodia and Malaysia, and each has an effect on Thailand at different stages of its history. What the Thai have showed is a remarkable talent for taking the best of each and combining them in a highly distinctive way.

The framework for the Thai rich and varied cuisine is the basic culinary tradition of southeast Asia: rice and noodles based, more fish and vegetables than meat, more light meat than dark, and above all, spices and chillies for flavouring. It is this last element that for most people is the immediate characteristic of Thai food: indeed, what helped to raise Thai cooking to the status of a major cuisine is its inspired and eclectic use of spices.

The unmistakably Thai flavour comes from the combination of chillies, garlic, onions, shallots, coconut cream, coriander, basil, shrimp paste (kapi) and Soya sauce. Thai cooking is unique and is commended as a “nouvelle cuisine” where there is very little fat, and meat does not feature strongly. The food is lightly cooked, remains crunchy with all its nutritional value and flavour intact.

Thais eat with forks and tablespoons. The Thai do not scoop portions onto their plates all at once, instead, they share from common dishes, taking only enough for a bite or two at a time. This way, everyone has an ample share of each dish. Also, it is easier to savour the tastes of a variety of dishes.

Bon appétit!