Simply Thai! (Thai Food)

(Chicken Satays)

A word of caution for the hardcore carnivores; be ready to switch to vegetarian dishes in case you visit Bangkok and find crickets being dipped in batter and deep fried and people buying those like hot cakes and munching away merrily…as exciting as our very own ‘Chana jor garam’….repulsive it may sound and look, forget tasting, but those are supposed to be low in calorie and very high in protein…God save the universe.

But, certainly this is not what all Thai food is about. Even if all Asian foods are somewhat influenced by their immediate neighbours, Thai food has its own specialty so far as the aroma of the kaffir lime leaves are concerned and the much acclaimed green and red curries accompanied by the mouth watering satays.
While ordering for appetizers, start with ‘Thod mun Pla’ or the fried fish cake. Skinless white fish, shaped into flat rounds, marinated in fish sauce, egg white and salt.
The cakes are lightly fried and served with lemon juice garnished with the zest of the lemon. One thing that really makes me happy about Thai food is the condiments and the bowls in which those are served. In this case, the juice was served in pretty wooden small bowls, making the entire package mouth-watering.

(Fish Cakes)

When I go for a Thai lunch or a dinner, most of the time I order the usual ‘green curry’ with rice. The aroma of the lime leaves just leave me asking for more. But the  Mee ka Ti or the Fried noodle with chicken in coconut sauce is a very authentic Thai dish. Very fine noodles are cooked carefully so that every string remains intact. The wonderful aroma and the thickness of the coconut milk and the succulent pieces of chicken add to its grandeur.

(Green Curry & Noodle)

For desserts, Kha Nom Ta Kook will attract anyone’s attention, mainly because of its pretty and colourful look. This basically was 6 pieces of small sago and coconut pudding, wrapped in pandan leaves. Not only does the dish look beautiful, it tastes awesome too. A few pieces of corn are also added to give a tinge of salt in the sweet dish and it is just out of the world.

(Sago Pudding)


Vegetarians can go for a mixed sauté vegetables and Eggplant with Bell pepper sauce. If you want a vegetarian version of both Thai noodles and Thai fried rice, make sure to mention ‘no shrimp’ because in Bangkok, or rather in entire Thailand, vegetarian dishes mainly mean the ones that have vegetables in it, not necessarily ‘no shrimp.’

Fruits play a very important role in Thai food, be it mangos, pineapples or even the simplest of watermelons. On the streets of Bangkok, fruit vendors are seen commonly and you have to admire their style of slicing the fruits. It could be of any shapes and sizes and it’s amazing. Those of you who would love to experiment street food, go for the road side satay stalls…it’s hygienic and tastes fantastic!