The restaurant jarosz - ready solutions for your lunch

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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.

Non-glutinous rice (Oryza sativa) is called khao chao (lit. Read more...

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Another unpolished grain, black sticky rice has a rich nutty flavor that is most often enjoyed in desserts.

Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, and the sancocho of the Dominican Republic, Colombia, and Panama. Read more...

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

They were introduced to Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese.[10][11][12] Such dishes include chok Thai: โจ๊ก (rice porridge), salapao (steamed buns), kuaitiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). Read more...

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

They often feature as a garnish, especially with one-dish meals. Read more...

 

Welcome to the restaurant Yarosh

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Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, and the sancocho of the Dominican Republic, Colombia, and Panama. Thai cuisine is the national cuisine of Thailand. 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. "princely rice").

Another unpolished grain, black sticky rice has a rich nutty flavor that is most often enjoyed in desserts. 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.

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.

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Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, and the sancocho of the Dominican Republic, Colombia, and Panama.

Special meal for you

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

Read more...