About our cuisine

Thai or Siamese cuisine was virtually unknown outside Thailand until the middle of the last century.

Many dishes, now changed or incorporated into Thai cuisine, have the origin in China. The Indian influence is more subtle and difficult to trace. However, after the first few mouthfuls of a Thai meal, it becomes clear that this is a unique cuisine, and not merely a regional adaptation of Chinese or Indian food.

The use of certain spices and herbs plays a large part in distinguishing Thai food from its Chinese or Indian counterparts. The main spices that go into Thai dishes are coriander, turmeric, peppercorn, cumin, cinnamon, cloves and dried chillies.

Flavourings include garlic, onions, ginger, tamarind and lime. A large number of herbs, leaves, roots and even flowers are also widely used for their aromatic qualities. These include lemon grass, citrus and curry leaves, various species of sweet basil, mint, spring onions, screwpine leaves and of course chillies-large and small, ranging in colour from bright red to dull green (all lethal!)

Another essential ingredient in Thai cookery is the coconut. Coconut milk or cream blends together the ingredients of those dishes in which it is used, giving a smooth, creamy base and offsetting over-spiciness. Like their Chinese and Japanese counterparts, Thai cooks believe in adding interest to their food through its attractive appearance.

We have attempted to present a balanced representation of authentic Thai dishes. We hope that you will enjoy the experience of a Thai meal and return to “work your way” through the menu.

22 Middleton Road, Royton, Oldham OL2 5PA :: 01616248338 :: © Siam Orchid 2010
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