Thailand Regional Cuisine in Bangkok


Dried squid on the street
You can eat well everywhere in Thailand: no matter whether your food is from a little cookshop on the edge of the street or in an award winning luxury restaurant. The basic dishes are almost always the same: rice and curry with or without coconut milk, soup-like dishes with a hot and spicy or a mild flavor, vegetables with fried meat, numerous hot chilies (sauces with vegetable side dishes) and spicy Thai salad. However in every region of the country the dishes are prepared differently: there are different kinds of ingredients, cooking methods and of course restaurants as well. Thai cuisine combines Chinese, Malaysian and Indian influences.



Fresh Prawn - fresh means die now!
Thais are characterized in particular by their hospitality. They traditionally always invite their visitors to take part in meals. If an invitation is declined it is interpreted as an insult to the host's generosity. Thais love to indulge in culinary delights at nearly every hour of the day and night. Warm meals are eaten three times a day, while small dishes are eaten between meals. There are fewer sweets on the menu. There are tempting stands on the streets, transportable cookshops which are quickly set up where many people work or pass by. Thai cuisine has no order of dishes, all courses are served at the same time and eaten as one pleases.


Typical Ingredients
Typical Thai fruits are mangos, mangosteens, durians, pineapples, watermelons, papayas, rambutans, longans, lychees, tamarinds, pomegranates, pomelos, jackfruits and more than 20 types of bananas. Other typically used Thai vegetables include bamboo, eggplant, tomatoes, onions, mushrooms, carrots, green onions, pumpkins, potatoes and cabbage. Spices and Herbs: the basic herbs and spices in Thai cuisine are lemongrass, ginger, green and red chilies, Thai basil, coriander, garlic, galangal ('Thai Ginger') and fish sauce.