Thai food is famous worldwide for its unique, exotic, and delectable taste. Tourists worldwide love indulging themselves in delicately prepared, and deliciously served Thai dishes. Every one of us has a favourite dish, some particular cuisine that we turn to at our best and worst. All of us may have differing opinions on each other’s choices. But it is a truth universally acknowledged that any individual who loves food possesses a soft corner for Thai cuisine. The diversity of Thai cuisine is that it packs within itself something for everyone, from sugar and spice to everything nice. 

Every nation has certain unique ingredients that make its food special. Here we unravel certain facts that make Thai- food so unique:

The Distinctive Basil: Basil is a common ingredient in almost every cuisine prepared in Thailand. But this is not your average basil. This spicy-flavoured basil is found only in Southeast Asia and is renowned for its picante touch. 

The Hot Deserts: Thailand is rich in fruits and vegetables, making it easy for Thai cuisine to boast a plethora of delicious fruit-based desserts. They serve their dessert hot, bringing out its unique texture and delicious flavour.

The Shapes of Rice: Rice is an inescapable part of any meal in Thailand. There are numerous ways of preparing rice in Thailand, and Thai people ensure it is present in almost every dish.

Thai-Regional Variants: Travel around Thailand and let your tongue experience the diverse flavours unique to each region. You go around Thailand and will never find the same taste twice. The regional variation in flavours is because, for generations, Thai people have passed down their secret ingredients unique to their locale.

Vegan? No Problem: There is a misconception that every dish in Thailand is nothing but meat modified. Though Thai cuisine is predominantly meat-based, it is also a veggie-loving nation. People of Thailand celebrate a veggie-friendly festival each year to cast away their demons and give way to spiritual cleansing and merit-making.

Thai food is one of the most popular cuisines in the world. It is a blend of various ingredients and herbs and has a lot to offer. Thai cuisine is delicious, innovative, healthy, and full of spices. So next time you plan a trip to Thailand, make sure you try the regional variants of Thai cuisine.

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Thai Food Pick Courtesy: Peachyeung316 , CC BY-SA 4.0, via Wikimedia Commons

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Thailand is known for its unique cuisines and amalgamation of flavours that delight our taste buds. Some of the leading Thailand cuisines are curry-based and trace their origin back to Indian Buddhist monks. The frequent foreign trade of herbs and spices also gave impetus to giving some Thai Cuisine a little bit of Indian touch.

Some of our favorite Thai cuisines that will rejuvenate your taste buds:

• Khao Soi Curry:

  An underrated but one of the most delicious curries that all spice lovers should try. Traditionally, it contains hand-cut rice noodles in clear soup broth, topped with your favourite toppings of eggs, cabbage, and more.

• Khao Phad or Thai Fried Rice:

  The Indian version of this dish is our favourite biryani. It contains a mixture of rice, egg, garlic, and onions with the taste of herbs and spices, topped with a fiery Thai fish sauce. Apart from being delicious, this dish is also very high in protein. Something to consider the next time you go through that menu.

• Gaeng Panang, aka Panang Curry: Using Red curry paste, onions, garlic, fish sauce, peppers, basil leaves, coconut milk and kaffir lime leaves, complemented by tasty, spicy, and rich ingredients. This famous Thai curry combines Malaysian, Indian, and Burmese tastes with a unique aroma.

• Kaeng Luang:

  If you want something mild because the Thai red scares the bejesus out of you, this is the dish for you. With a mixture of turmeric powder, yellow paste, lemongrass, galangal, coconut cream, and coconut milk, it holds all the flavours of the red curry yet is milder.

• Massaman Curry:

  Lemongrass, galangal, coconut milk, cinnamon, and cloves are some of the traditional Thai ingredients used in this curry with a unique flavour twist.

Make sure to try any of these delicious Thai cuisines the next time you visit a restaurant; you will not be disappointed by their taste, aroma, or ingredients.

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Thai Cuisines pic courtesy Takeaway, CC BY-SA 3.0, via Wikimedia Commons

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Biryani is an evergreen savoury mixed with the herbal warm aromatic spices, makes every foodie drooling. With distinctive styles of biryanis, one is spoilt for options when it comes to experiencing this melting pot of flavours. The perfect biryani calls for meticulously measured ingredients, roasting of spices (my favourite part when it comes to cooking), marinating, slow-cooking and practicing technique. Meat or chicken is often the key ingredient, though in some coastal varieties, fish, prawns, and crabs are also used.
The origins of biryani have multiple theories, some claim biryani hails from Persia and came to India with the Mughals, whereas some believe Timur brought it from Kazakhstan, while some say it has Indian origins.

Origin of Biryani: Indian Traces…

The most popular story traces Biryani from Mumtaz Mahal, Shah Jahan’s beautiful queen who inspired The Taj Mahal.
Once Mumtaz visited the army barracks and found the Mughal soldiers looking undernourished. She asked the chef to prepare a special dish that combined meat and rice which was fried in ghee, without washing, to give it a nutty flavour and prevent it from clumping. Meat, aromatic spices, and saffron were added to it before cooking the mix over a wood fire to provide balanced nutrition to the soldiers – and the result was biryani of course!

Different kinds of Biryani

Mughlai Biryani – Kewra scented rice mixed with spiced meat chunks.
Lucknowi Biryani – Light on spices, high on aroma and desi ghee also known as “Awadhi” Biryani.
Hyderabadi Biryani – Strong flavours of spices and aromatic saffron is the star of this dish.
Kolkata Biryani – Meat is marinated in yoghurt and cooked separately from the light-yellow rice.
Bombay Biryani – Little sweeter version. Not much of chilli used.
Bangalorean Biryani – Cooked by using the special zeera samba rice only.
Thalassery Biryani – Sweet and savoury with soft chicken wings, mild Malabar spices and kaima rice.

My bows for Lucknowi Biryani….
Lucknowi Biryani is made from cashew paste, saffron, curd, star anise and mace. Margination is key element. The longer you marinate the meat, the better is the taste of the biryani. In Lucknowi biryani or Awadhi Biryani, the meat is cooked on slow fire till it is almost done. While buying meat for your biryani, you should ensure that the mutton is fresh and the pieces are small. Lucknowi Biryani biryani tastes best with goat meat.

Recipe of Lucknowi Biryani: If you wish to prepare…

Another Royal Indian dish, tracing from Rajasthan & its royal age, know the story of Royal Rajasthani Thali. If you are fond of Rajasthani culture, you must visit a place in India called, chokhi Dhani and see through your eyes, the rich culture of Rajasthan.

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