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With over 40 distinct ethnic groups each with its own culture and even more languages,[25] it comes as no surprise that Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food.

In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International. Read more...

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Once the rice is steamed or cooked, it is called khao suai (lit.

Traditionally, the majority of ethnic Thai people ate with their hands like the people of India. Read more...

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According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, because of their diverse ethnic populations and cultures.[3] The cuisine of such countries simply cannot be represented by any single, national dish.

This style of serving food is called khao rat kaeng (lit. Read more...

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Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.

According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: khao. Read more...

 

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By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity such as Latino or Hispanic American. Simplicity isn't the dictum here, at all. We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders.

In most Thai restaurants, diners will have access to a selection of Thai sauces (nam chim) and condiments, either brought to the table by wait staff or present at the table in small containers. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness.

With over 40 distinct ethnic groups each with its own culture and even more languages,[25] it comes as no surprise that Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. Thai Red Cargo rice, an unpolished long grain rice with an outer deep reddish-brown color and a white center, has a nutty taste and slightly chewy compared to the soft and gummy texture of jasmine rice.

Rob's Lihue Grill Food and Sports Bar Read more...
 

According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: khao.

Special meal for you

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It is now one of the most important ingredients in Thai cuisine, together with rice.[18] During the Columbian Exchange, Portuguese and Spanish ships brought new crops from the Americas including tomatoes, corn, papaya, pea eggplants, pineapple, pumpkins, culantro, cashews, and peanuts.

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