Thailand's Culinary Art

Longstay visitors need have no worries about their diet whilst in Thailand. The magazine Vogue Entertainment & Travel has ranked Bangkok as one of the world's 20 Best Food Cities, and without doubt, whether in the capital or destinations without doubt, whether in the capital or destinations around the country, dinning pleasures is a major part of Thailand's exceptional travel experience.

Whatever the taste, there is the choice to please all palates, with top hotels and a host of quality independent restaurants offering the while gamut of world cuisines from Italian and French to Indian and Indonesian and almost everything in between.

But, of course, nothing quite compares with Thai food. As countless restaurants around the world attest, Thai cooking today enjoys an unprecedented popularity. And, naturally, nowhere is it better relished in all its rich variety than in the country itself. From Royal Thai cuisine, based on menus traditionally served at the regal banquets of old, to four very distinctive styles of regional cooking, he discovery of new and tempting dishes is nearly endless.

Delicious though the variety is , the essence of Thai food and what makes it a world-class culinary art is its subtlety. The key lies in the balance and harmony of a blend of hot, sweet, salty and sour flavors. Fresh ingredients are also vital, and this aspect Thailand is most fortunate, with both the land and surrounding seas yielding rich harvests. The staple, rice, grows in abundance, as do the numerous varieties of vegetables, fruits, herbs and spices so beloved of the Thai palate. Pork and poultry are favored meats, although many types of fishes and shellfish, both freshwater and from the sea, are a traditional source of protein and are equally popular.

Although Thais generally prefer hot, spicy food, it is a misconception that all Thai dishes are equally fiery. There are grades of hotness, and hence there is an array of sauces to adjust seasoning according to preference. Indeed, much of the appeal of Thai cuisine is derived from its seasoning.

Red and green chillies of a dozen kinds are but one of many different ingredients that are combined to give a unique blend of flavors. Lemon grass, garlic, ginger, nutmeg, cloves, coriander, turmeric and other herbs and spices all have a role to play in producing the rich and varied flavors so typical of the Thai culinary art. For dessert there are may sorts of local sweets (Khanom) often of a coconut flavor, and a huge choice of tropical fruits from the common-or-graden pineapple and some 20 different types of bananas to exotic discoveries like the hairy rambutan and the deliciously tasty, if somewhat malodorous, durian.

Amazingly for something that tastes so good, Thai food is also highly nutritious. With its emphasis on the freshest produce, green vegetables as well as herbs, along with a fondness for fish and poultry, Thai cooking is as much a delight for the health-conscious as for the gourmet.