The Lakeside Restaurant

11. more info at dhthrjfgvygh.tk

Thai food was traditionally eaten with the right hand[19][20] while seated on mats or carpets on the floor, customs still found in the more traditional households. These venues have a large display showing the different dishes from which one can choose. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. These may include: phrik nam pla/nam pla phrik (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, and even sugar. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness.

Stir fried noodle dishes such as pad Thai, and curry-noodle dishes such as khanom chin nam ngiao, are also eaten with a fork and spoon in the Thai fashion. Goat and mutton are rarely eaten except by Muslim Thais. An alternative is to have one or smaller helpings of curry, stir-fries and other dishes served together on one plate with a portion of rice. They often feature as a garnish, especially with one-dish meals. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders. A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods.

Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice (khao hom mali). The most notable influence from the West must be the introduction of the chili pepper from the Americas in the 16th or 17th century. An alternative is to have one or smaller helpings of curry, stir-fries and other dishes served together on one plate with a portion of rice. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness. Thai cuisine is the national cuisine of Thailand. "beautiful rice").

These venues have a large display showing the different dishes from which one can choose. Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. "rice curry"). Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders. Goat and mutton are rarely eaten except by Muslim Thais. It reflects its culture, environment, ingenuity and values. According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, because of their diverse ethnic populations and cultures.[3] The cuisine of such countries simply cannot be represented by any single, national dish.