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The original Thai cooking methods were stewing and baking, or grilling over charcoal.The strong influence of the Chinese merchants brought the introduction of stir frying and deep-frying.The Thai cuisine is mainly a happy combination of centuries-old Eastern and Western influences turned into something now known as uniquely Thai.The main characteristics of Thai food depend on who prepares it, for whom it is cooked, what is the occasion, and obviously the context in which it is prepared to ideally suit all palates.Although distinguished from meat, seafood it is still animal and is often excluded in a vegetarian diet.Seafood is an important source of protein in many diets around the world, especially in coastal areas.

Ore recently this has been extended even further with the strong latin influence of central and South American immigrants.Later on influences from Western colonial nations in the regions were felt and from the 17th century onwards included Dutch, French, Portuguese and Japanese.Although omnipresent today, Chili has been introduced to Thai cooking during the late sixteen century by Portuguese missionaries who brought them along from earlier postings in Southern America.Invariably serving unique authentic delicacies from either areas of China.English cuisine is originally influenced by the country's temperate and climate, geography, and to quite some extend history.

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