Thai Food is internationally famous. Whether chilli-hot or comparatively bland. Harmony is the guiding principle behind each dish. The characteristics of Thai food depend on who cook it for whom or cooked for what occasion and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of vegetables and herbs were major ingredients that very good for health such as garlic, sweet basil, pepper, chillis, lemon grass, spring onion, nutmeg, etc.

     Thais were very adapt at "Siamese" foreign cooking methods, and substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs. Eventually, fewer and less spices were used in Thai curries, while the use of 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 coursed, a Thai meal is served all at once, permitting dinners to enjoy complementary combination of different tastes. A special for a proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replace by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal.

      We are offer to a Thai Cooking course at Sarapee district in Lanna teak house style. Learning this course with original teachers in Thai kitchens and you can try to cook food or desert are the famous of Thailand for example Som Tam, Tom Yam Goong, Gaeng Hang Lay, Lod Chong and Thapthim Grob. You will get is gathering the herbs and local vegetables from our garden and preparing them to create different delicious dishes. During the class you will get a knowledge of herbs ingredients value. After this course you can bring good food, good will and new flour that very delicious to your friends and loved ones at your home.