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Thai Cooking

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Creamy coconut curries redolent with the fragrances of the Orient; cool, crunchy salads, spiked with fiery chillies; smoky stir-fries cloaked in hot and sweet sauces. Thai food has found a permanent place on the Indian palate and plate. When one thinks of Thai cuisine, one pictures a banquet of exotic dishes with beautifully carved fruit and vegetables adorning the table. The reality is, however, that in Thailand, a meal comprises a bowl of steaming glutinous rice with a portion of meat, fish or vegetable, and one or two of a variety of spicy sauces on the side. Aficionados of Thai cuisine will know that the array of exotic dishes featured on restaurant menus represents the culinary diversity of Thai regional food. Som Tam, the popular papaya salad sprinkled with crunchy peanuts, is a typical dish from the Northeast, the poorest region of Thailand. Fish sauce, an essential ingredient in Thai food, is produced in the South and Gulf coastal region, which is also home to the rich coconut curries, seafood dishes and the spicy Massaman curry contributed by Indian Muslim immigrants to Thai cuisine.
 

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Other Books by Sanjeev Kapoor

Makai Magic
100 Mouthwatering Recipes
Simply Indian
Everyday Indian with Olive Oil

Published by :

Popular Prakashan

Author :

ISBN :

978- 81-7991-328-4

Format :

Soft Cover

Size:

4.5' X 6.5'

Price :

`99

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Sanjeev Kapoor

Sanjeev Kapoor, Celebrity Chef, ‘Best Chef of India’ award by the Government of India.

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