Thai food, with its exotic blend of flavors and styles has become increasing popular in many countries. Thai restaurant can be found in most metropolitan cities around the globe. It would soon be apparent to anyone with a discerning palate, that Thai cuisine has a regional slant. Thai food is a blend of Chinese, Malay, Indian, Myanmar , Khmer, Laotian and to a lesser extent, Portuguese cuisines. Yet Thai food has maintained its own distinct identity, it is a harmonious blend of indigenous spices and products and multi-cultural influences.
Thailand is divided into four regions : North, Northeast, Central and South. The cuisines of the North region was influenced by its neighbours - Myanmar and Laos . Pork is used extensively, glutinous rice is preferred and coconut milk is not as widely used as in the South.
The Northeast also known as Isan, is the poorest of the four regions. The cuisine reflects the influence of Laos . It ranges from the strangely exotic - grasshoppers and snails can be found on may a menu, to the popular Kao Man Som Tam Malakor ( Unripe Papaya Salad ) and Haw Mok Pla ( Thai fish Paste in Banana Leaf Casing ).
In Bangkok , the cosmopolitan city of the central region, gourmets can enjoy 'palace cuisine'. The highest quality of fruits, vegetables and rice from all the regions are available here. There is a lot of Chinese influence as evidenced by the ubiquitous noodle stalls.
In the South, Thailand is bordered by Malaysia and is home to most of its Muslim minority. The influence of Indian and Malay cuisine is evidenced in the use of spices, coconut milk and chilies. Indian style Gaeng Mussaman Kai ( Chicken Mussaman Curry ) and Malay influenced Tom Yam Goong are examples of this influence. It is also interesting to note that unlike the North and Northeast regions where herbs play a premier role in seasoning and taste, the "stronger" spices are used in the South.
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