Introduction to Thai Cuisine Thailand is a diverse and complex country in Asia. Geographically it is halfway between India and China and so it is hardly surprising that the cultures of its neighbour have influenced the development of its national cuisine.  The cooking is a source of pride and wonder. A Thai cooking will always strive for a balance of flavour, texture and colour in a dish. Presentation varies from simple plastic bowls to beautifully decorated china, but the complexity of taste and flavour in the cuisine is consistent.
A Thai meal offers a combination of flavours; sweet, hot, sour, salty and sometimes bitter. Usually, in addition to the obligatory bowl of rice, there will be a variety of dishes including a soup, a curry, a steamed dish, a fried one and salad and one or two sauces. The portion size will depend on the number of people eating. All the dishes are placed on the table at the same time and shared. They are not eaten in any particular order.

In short, Thai cuisine is light and fresh with delicately balanced spices and a harmony of flavours, colours and textures designed to appeal to both the eyes and the palate. We recommend you to share your dishes and let each flavour complementing each other and achieve the harmony of flavours. Source: Chan Kit, The Essential Thai Cookbook, 1998