Thai Foods

The development of the Thai Cuisine has been influenced by so many factors over the centuries. The contributions by countries such as India, Malaysia, Mayanma (Burma), China, Indonesia, Laos, France, Portugal and Iran. Some of these countries being neighbours and others were traders from their own countries visiting the Royal Courts starting around the 18th century. Some brought spices and some recipes.

Religion and Ethnicity also plays a major part in the combinations and complexity of the foods. Those with a Chinese / Buddhist background do not eat Beef and also focus on steamed foods incorporating mostly noodles of various kinds. Muslims do not eat Pork. Their cuisine tends to be more on the sweeter side. The Brahmins are vegetarian and their foods tend to be somewhat bland. Regions and Borders cuisine varies greatly and can be spicy hot and sharp or aromatic. Bangkok the capital and located in the Central part of Thailand of course encompasses the many styles of the Country. It does however tend to have slightly sweeter foods enhanced with coconut milk.

The 5 main principle flavours of Thai Food that can be seen best at a Thai Banquet or large family meal. Sweet, Sour, Salty, Spicy and Bitter – we mustn’t forget textures too. Most dishes combine some if not all of these components. The principle is to achieve a harmonious diversity that delights the eye and palate in every corner.

Indian Food

The Art of Cooking in India is seen as a very important skill with many recipes being handed down verbally and not written, with many stories evolving around some of the famous dishes. The whole experience is an all encompassing art of preparation and service symbolising love, friendship and hospitality.

The many varieties of foods can be sub divided into the regions where there are 29 States and 7 Main Territories. In addition to this, there are also the different religions that influence ingredients that define their own unique cuisines. The geography of each region determines the type of food that is served. For example in Goa which is on the coast there is a lot of seafood. But due to it being colonised by the Portuguese you would also find the use of vinegar and pork.

One common link that they all share is based on Ayurvedic principles. The combinations of spices, both fresh and dried are used to make a dish not only delicious but also medicinal.

Foods are served in specific combinations at specific times of the day in order to nourish the body and for the body system to reap maximum benefits.

Mumbai (Bombay) is considered the gateway to India. It is an island located on the West Coast of India. Many Indians have migrated to this region and as a result the foods offered are a mixture of the different ethnicities and religions. The local population eats more chicken, and seafood richly combined with coconut and spices. The street food is influenced from all over India. The North Eastern regions with Mongolian and Chinese, the South with their array of rice based foods and Central India with its variety of pulses, the North West combinations of vegetables and spices and in the East flavours of mustard.

In our preparations we design menus and dishes for you, encompassing your dietary preferences which can be influenced by specific regions or the diversity of the whole country.

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