HISTORY OF THAI FOOD
Thai food is internationally famous. Be it chilli-hot or comparatively mild, harmony is the guiding principle behind each dish.
Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai, originally, Thai cooking reflected the characteristics of a waterborne lifestyle.
Aquatic animals, plant and herbs were major ingredients with cooking methods including stewing, baking and grilling. However, Chinese influences saw the introduction of frying, stir-frying and deep-frying with chillies introduced during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.
Overpowering pure spices were eventually toned down and enhanced by fresh herbs such as lemon grass and galanga. Gradually, fewer spices were used in Thai curries, while the use of fresh herbs increased creating a more aromatic dish. It is generally acknowledged that Thai curries burn intensely, but briefly!
THAI MENU SELECTION
A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but a non-spiced item should replace the curry.
There should be a harmony of tastes and textures within individual dishes and the entire meal. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementary combinations of different tastes.