The ingredients used in Thailand have changed, have been influenced by the cultures that have immigrated into the country, for work in city businesses such as luxury Phuket hotels and restaurants, however the traditions surrounding meals has not changed. The chefs of India had used in their woks, Ghee. However recent Chinese influence has replace the use of ghee with coconut oil. Spices which at one time were overwhelming and sometimes, a bit overpowering, have been replaced with herbs such as fresh galanga and lemon grass. The use of herbs over spices has generally increased in all Thai dishes, such as the curry dishes, which had tended to be extremely hot, and are now just more flavorful. All chefs are concerned with and pay attention to the harmony of the flavors, and it follows that most restaurants throughout the country, will serve meals all at once, so that the variety of flavors in the soups, the appetizers and the main courses will compliment and enhance the flavors and that harmony.
It is considered proper, in Thailand, for dining to involve more than one person, it is a communal event. The more people dining together means more dishes, more of a variety of the textures and the flavors that is meant to be experienced. Soups, vegetables, fish, and salads are all shared. Individuals have their own plates of rice and then the rest is family style. In this way the variety of spicy dishes is proportionate to the number of bland dishes to avoid discomfort and to provide a bit of relief for the heat. The dishes are prepared with the utensils in mind. They are meant to be eaten with just a spoon and a fork. Knives are not part of the table settings when one dines in a Thai restaurant, as the food is cut into pieces which are already bite-sized. Deserts usually include shaved ice, or ice cream with a variety of fresh fruits such as melons, mangoes and papaya. Dining out in Thailand is a healthy and very tasty experience.