Thai food is internationally famous. Whether chilli-hot or comparatively blands, 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.  The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use  of sizeable chunks to Thai cooking. 

        With their Buddhist background, Thais shunned the use of large animals in big  chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Thais were very adapt 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. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes. 

        While Thai food is often described in terms of its Indian, Chinese and Muslim influences, it is the ubiquitous chilli pepper and innovative preparation that gives Thai food it's distinctive essence. Thai food involves a unique balance of five basic flavors - sweet, sour, bitter, salty and, of course, the spicy pepper. Many people cite the hot, fiery peppers as the most distinctive flavor of Thai food; however, it is a subtle blend of spices that marks a gifted Thai chef. While it is true that Thai natives typically prefer spicy foods, milder blends of spices can be created without sacrificing the delicate balance of unique Thai flavor. The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate.