Geographically, Thailand is a diverse country. Thais divide it into four distinct regions. The Central region is largely delta country, dominated by the Chao Phraya River, and with rich soil. Southern Thailand is peninsula country, with the Andaman Sea on one side and the Gulf of Thailand on the other. The North is cool and mountainous. North-eastern Thailand is a vast plateau and flanked by the Mekong River.

Thai cuisine is known for its balance of five fundamental flavours in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). Although popularly considered as a single cuisine, Thai food is really better described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.

Thai food is really better described as four regional cuisinesWhether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries.

Thais were very adept at ‘Siamese-ising’ foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables.