The people of Old Chiangmai, the capital of the Lanna Kingdom prospered until 19th century, live on glutinous rice, which is accompanied by raw vegetables, fried pigskin dipped into Nam Prik On, sauce made of shredded pork and red chillies, or Nam Prik Num sauce made of green chillies. Coconut milk is seldom used in the North,except in Khao Soi Curry Noodle Soup, a legacy of Burmese occupation of Northern Thailand in18 th Century.

  Isan means Northeast and Aharn Isan is Northeastern cuisine, of which main features are glutinous rice, fish, and other natural tresure fro the Korat Plateau. Main seasoning is Pla La or fermented fish, and Cheo sauce made of chillies, garlic and lime.
  Isarn people are known as Gourmet of forest delicacies such as frogs, lizards, bats, bees, beetles including scarabs.
  Typical Aharn Isan is glutinous rice charcoal grilled chicken wing or legs, and Somtum Pu, green papaya salad with salty crab in Pla La, or fermented fish dressing.

  The Central plain watered by the Chao Phraya river is a granary of non-glutinous rice and Central Thais eats non-glutinous rice, fish abundant in rivers and vegetables grown in the delta. Reflecting volume of Chinese immigrants and their influence, Nam Pla (fish sauce of Chinese origin) are used in most of dishes, while Kapi, shrimp paste of Malay origin, are essential ingredient of Nam Prik sauce.

  The south is known for hot dishes.There is always something more than hot in Southern dishes though.Very hot Keang Luang soup is pleasantly sour with pickled bamboo shoots and appetizing bitterness of grilled fish intestine is immersed in Keang Tai Pla.Rich treasure of tropical rain forests such as giant Sato beans and Het Po, Southern Thai truffle,oysters from the Gulf of Siam and rock-lobsters from the Andaman sea make the Southern food dear to the palate of Bangkokians as well as tourists from abroad. Influence of Malay-Islam cuisine, dominant in the region is manifested in dishes like Keang Masaman.now a must on festive occasions.