We, Keralites, have no love sincerer than our love for food. We go ga-ga over porottas and biriyani and swoon over all that’s Chinese.
Over the decades, there’s been a perceptible swing in favor of Chinese food. But all that’s served as Chinese apparently does not follow the authentic recipes from the land of the dragon. A true bred Chinese would look askance at what’s being served in our restaurants under the garb of Chinese food. But then, who cares? It’s the taste that matters.
On an equal footing with China walks the much-in-demand Thai food, bathed in amazing sauces and flavors. The best hotels and restaurants already have special Thai dishes on their menu. What makes Thai food so delectably special? It all lies in the right, yet, merry mix of salt, spices and all that’s sweet and the sour.
Kerala vs Thai
Let’s call them cousins. Both the cuisines are so similar in taste and flavor. Rice is the staple food in Thailand. So is it here. Hot and spicy chilies, coconut milk, sweet tamarind and lemon juice are the prime flavoring substances of Thai dishes.
Mango ginger, lemon grass, kaffir lime, flavoring leaves, fish sauces and shrimp paste are some of the more popular flavoring agents, which add to the aroma of Thai food. The red, green and yellow pastes, available in shops are also major players in spicing up the dishes. These can be easily made at home. Papaya salads, green, yellow and red chicken curries, stir fry dishes and Thai fried rice some among greatest gifts for gourmets from the Thai cuisine.
Nothing could be more appetizing on cold, wet, rainy days than the drool-worthy Thai dishes.
