Thai cuisine: Colourful cuisine in Asian Continent
Thai cuisine is the national cuisine of Thailand. But there have five regional cuisines, such as-
Bangkok cuisine included Bangkok city and the Metropolitan city of Thailand. Here’s most of all cuisine based on Chinese and Portuguese influence.
Central Thai cuisine of the flat and wet central, where grown rice. Basically the site of the former Thai kingdoms of Sukhothai and Ayutthaya and the Dvaravati culture.
Isan or northeastern Thai cuisine of the more arid Khorat Plateau, which culture similar in Laos. This cuisine also influenced by Khmer cuisine.
Northern Thai cuisine of the verdant valleys and cool. Basically here’s home to the majority of the ethnic groups of Thailand. They share their dishes with Shan State in Burma, northern Laos, and Yunnan Province in China.
Southern Thai cuisine of the Kra Isthmus, which is bordered on two sides by tropical seas. Here are many islands and the ethnic group Malay.
Traditionally Thai foods are eaten with the hand and Thai people seated on mats or carpets on the floor or table. Thai people take different dishes with the rice. The food is pushed by the fork and this fork held in the left hand and the spoon held in the right hand.
A traditional ceramic spoon is sometimes used for soup but knives are not generally used at the table.
Chopsticks were foreign utensils to most ethnic groups in Thailand. Usually, the chopsticks used in Thailand for Chinese style noodles soups or dishes.
Thailand has more than 40 distinct ethnic groups and each group has its own traditional dish. This cuisine used garlic, galangal, coriander, lemongrass, shallots, pepper, kaffir lime leaves, shrimp paste, chicken, duck, beef, buffalo, goat, mutton, deer, wild birds, noodles, soups, fish and fruits.
Rice is the staple grain and most important part of this cuisine and 30 varieties rice dishes included there.