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The mere mention of Thai food or Thai cuisine is enough to make a lot of people tingle with anticipation.

It evokes pictures of hot, tasty flavours, full of spices and exotic ingredients. Well—known worldwide for its unique blend of flavors, Thai food is a reflection of the country’s heritage of Western and Eastern influences. The journey to the traditional and contemporary Thai kitchen will therefore be exciting (what ’secret’ ingredients will we discover?), educational (where did those cooking methods come from?) and of course, mouth—watering!

A complete meal in Thailand does not come out by ’batches’— no formal 6—course meals here! Everything is spread out before the diner, maybe the better to whet the appetite with. Imagine having a colorful array of appetizers, soups, dips, curries, and a steaming plate of rice before you — will you be able to wait for a few more minutes before you start digging into that feast?

As with most Asian countries, the people of Thailand consider rice as their staple food. Having a meal with no rice is considered incomplete— much like having a hamburger without the beef patty in between the slabs of bread. With the profusion of soups and curry dishes, a spoon is essential during mealtimes, together with a fork.

Another staple ingredient in Thai cuisine is the chili. Not surprising, as Thai food is well—known for being blazingly hot most of the time. Special thanks should be given to the Portuguese, who introduced the fiery little chilli during the 17th century. It is usually a delightful surprise to find small bits of the potent red stuff swimming in your curry, slathered on the meat, or mixed with the rice. It can be said then that Thai food is not for the faint of heart and it’s obvious why!

Curry is almost always present in a Thai culinary feast. Only the freshest herbs and spices are used when traditional Thai cooking is prepared — no instant fixes please! The omnipresent chilli is also included in curry dishes, mostly in the form of a paste. Mixing the two ingredients somehow tempers the fire associated with chilies alone, and presents a finished masterpiece that is appealing to the palate, while maintaining its daring quality.

With the profusion of coconut trees in Thailand, it is but natural that the people make the most of the abundant supply. Milk from the fruit is used for curries, while the flesh is enjoyed as a dessert — either by itself or as an additional ingredient to most local delicacies. The juice from a young coconut is best enjoyed as a refreshing drink, perfect for Thailand’s tropical weather!

Fresh vegetables are used in making soups and hearty curry dishes. Being predominantly Buddhist, the Thais use meat sparingly in their dishes— mostly in thin strips or small chunks. Fish is more commonly used as a main dish ingredient, served fried by itself, or as a sweet and sour dish.

One shouldn’t miss out on sampling the colourful choices of street food in Thailand, as they are comparable to those served in fine dining establishments. A complete meal can be enjoyed just by walking around the streets and alleyways full of stalls and mobile carts offering a sumptuous variety of local delicacies. Everything is cooked in front of the patrons, with the dazzling colors and appetizing aromas promising a gastronomic feast. The food may be inexpensive, but the quality and cleanliness certainly are not compromised. Imagine nibbling on a light snack, or having dessert while walking around and enjoying the sights and sounds of Thailand — a hungry traveler’s dream come true!

Mere words are not enough to describe the sheer joy of eating in Thailand. One has to actually ’experience’ the pleasures of seeing the food prepared, smell the aromas emanating from the spices, and of course taste the finished delicacies prepared in a uniquely Thai way. For more than anything, Thailand is a country of contradictions and combinations — old and new, hot and bland, colourful and plain, simple and intricate — the best descriptions for the cuisine of this exotic country.