One of the most fascinating things about Thailand for me is Thai food and the diversity it encapsulates. Given the history of the country, the influence of different religions as well as migration has left a clear mark on the food of the people, and that is the reason why Thai food is both diverse and extremely interesting in the way it has been able to incorporate these influences seamlessly within. From the outset, one may be able to divide Thai food into three major segments – the North, the Central, the South, and their food has some distinctive elements which clearly separate them from one another.
The primary food of Thai people, as observed, has mostly been rice and fish. However, it can be said that the food of the country has evolved over centuries, where different influences have clearly left a mark on the cuisine. Some major influences would include the Chinese, Indian, Burmese, Khmer, Malay, and Portuguese.
Due to the strong relations with India, with the word “Siam” possibly drawn from the Sanskrit “Shyam”, the undeniable influence of India is quite easy to identify. As per the writing of Bhikshu Buddhadasa (Phra Dharmakosācārya), many plants were carried from India to Thailand and planted there, used thereafter for cooking and in medicines.
As per Buddhadasa, Thai people were influenced by Indians to use certain spices in their food. That, along with the use of commonly-found tamarind, lime, and coriander, is an easy way to trace the diasporic impact of culinary migration that binds Thailand with India rather securely. It is further confirmed with the technique of cooking food – strong similarities in the cooking procedure can be another way of forming the bond.
Fermentation Fascination
The Burmese impact, especially of the Shan State, is in the way how some fermented food is used. Take for instance the gnappi, ngari, plara, shuntki, nam pla, all versions of fermented fish. Dried and fermented fish has been long used in the SouthEast, especially where fresh fish’s availability is limited. It is added to sauces, gravies, curries, stir-fries to add an umami quotient and flavor.
The use of dried fish, fermented fish paste, chilli powders with fish, as well as fish sauce, are all indicative of the tradition of adding a small quantity of fish to increase the umami quotient, something that’s also prevalent in North-East India, Bengal, Bangladesh, Vietnam and several other parts of South East Asia. The Burmese influenced Northern Thai food (especially of Lan Na) and vice versa rather extensively, and the Khao Soi of Northern Thailand is a clear example of the same.
Chinese Connection
Perhaps one of the greatest influences on Thai food comes from the Chinese, especially the Tai people, who migrated and settled somewhere around 800 AD. Recently, it has been established accurately that Guangxi in China is where they migrated from. They settled in primarily Northern and Central Thailand, and their culinary heritage is definitely present in the food of the people. The other significant Chinese influence on the food of Thailand is of the migrating Teochew people, largely responsible for the Chinese food scene in Bangkok and surrounding areas. It is from the Chinese the cuisine of Thailand got different varieties of noodles, soups, and dumplings.
The Impact of Trade and Migration
The Portuguese influence on Thailand primarily affected Southern and Central Thailand, and the royal court. Their primary contribution was the introduction of the green and red chilli into Thai food, but it is said that many Thai desserts were created and included in the Thai Royal cuisine by a cook who was of Japanese-Portuguese origin.
The diversities that can be seen in the culinary gems of the cuisine are truly remarkable. Take for example the Tom Luad Mu, a simple breakfast dish consisting of a clear broth of pork spine, where chunks of pork blood jelly, as well as daikon or ivy gourd, are important features. This recipe is a great example of the Chinese-influenced recipes of Thailand. The Chinese also introduced soy sauce which is now widely used.
Curries with coconut milk can often be associated with those prepared in the Central Thailand region, which owe their origin to India. In Thai language, the term curry, or ‘kari’ either indicates an India-inspired curry powder, possibly introduced by the British, or towards a gravy-laden recipe, also referred to as kaeng. The kaeng can be with or without coconut milk. One of the most popular curries in Thailand, the Massaman curry, is named after its Muslim heritage – “massaman” coming from “Musalman”. This reflects upon the Islamic traders who dominated the South seas long before the arrival of the British and the Portuguese.
The other significant diversity can be seen in the Royal cuisine of Thailand. Meant for the king and his family, the recipes that come under this category are deeply nuanced, complex, and a true expression of what we consider today to be gourmet cuisine. Some of them can be traced back to the Ayutthaya era, circa 1351-1767. This cuisine, thanks to its close ties with the Portuguese, also saw the development of Portuguese-style desserts like the song kaya and tong yip during this time.
When it comes to food, Thailand is one of the countries that can proudly consider itself to be able to evolve over time, including new and interesting ingredients while staying true to its heritage and flavor profile. The diversity goes beyond ingredients and is reflected in the global food scene, making it one of the hottest culinary playgrounds for people around the world, so it should definitely be in your itinerary the next time you’re planning a trip abroad.
Disclaimer: This post is in response to the Tourism Authority of Thailand’s #BLOGYOURTHAILAND contest. For more, visit this link.
