Over the centuries, the “Toro” lanterns that used to be placed at the entrance to Buddhist places of worship in China have become decorative elements in Japanese gardens.
Exploring Thailand properly means exploring the delights of its “street food”. The mobile food stalls make ideal places to sample the delights on offer.
Thai cuisine is always distinguished for its 4 basic flavours: spicy, sour, savoury and sweet.
Thais adore stopping for a tasty snack at any time of the day. In Thai, this moment of pleasure is called “Gin Len”.
While the Americans call New-York the “Big Apple”, in Thailand, Bangkok is the “Big Mango”.
In India, food is usually served on a metal plate called a “Thali”.
In India, tea is called “Chai” and is even better if it is made from black tea and “masala”, which is a blend of spices.
Indian cuisine is one of the most fragrant in the world because it makes a distinction between basic spices and noble spices.
In China, coriander is called “Hu Sui” and is the essential ingredient for a good Chinese broth.
Chinese cabbage, called “Pe-Tsai” and also “Pak-Choi” is the best partner for a good Asian recipe. Light and full of vitamins.