The culinary tradition
Thai cuisine is regional before it is national: northern lanna cooking is mild and herbal, northeastern isaan food is sour and chilli-heavy, the central plain is sweet and coconut-rich, and the south leans on seafood and turmeric. Curry pastes are pounded by hand, and balance is adjusted at the table.
Regional kitchens
Central
Coconut curries and royal cuisine.
Isaan
Grilled meats, som tam, sticky rice.
South
Seafood, sour curries, massaman.
