Indian Food vs Thai Food: What’s the Difference in Flavours, Ingredients and Culture?

Explore the main differences between Thai and Indian food so that you can perfect your order and unleash a world of flavour next time you visit our Asian fusion restaurant. 

At The Lantern, we are so passionate about both Indian and Thai food that we couldn’t choose just one for our menu! 

While both are loved across the globe, and they work seamlessly together in our fusion restaurant, many things set these two brilliant cuisines apart. 

Keep on reading to uncover the main difference between Thai and Indian food, and start planning your next order!

The Origins of Indian and Thai Food

The History of Indian Food

Indian food has become a staple of people’s diets across the globe, be it as an occasional treat or a daily ritual, but did you know that Indian food has a history that stretches back over eight thousand years?

Indian cuisine has been around long enough to have been influenced by the ancient civilisations of Mesopotamia and Sumeria, ancient Hindu culture, the Roman Empire, the events of the colonial period and more. 

Today, we can still see the influences of Persia and the Mughal era, which saw a significant cultural exchange between India and Central Asia. For example, the famous biryani curry derives from the Persian word, ‘biryan’, which means ‘fried before cooking’. 

Indian cuisine is celebrated for its regional variety from North Indian tandoori dishes to South Indian dosas and curries.

The History of Thai Food

The history of Thai food begins with the ancient Tai people of southern China, whose migration laid the foundations of what we now recognise as traditional Thai cuisine. Thai food has always had a symbiotic relationship with the culinary traditions of its neighbouring countries, including Cambodia, Malaysia, Indonesia, and India.

In fact, historical texts such as those by Thai monk Venerable Buddhadasa Bhikkhu highlight the significant influence of Indian cuisine on Thai food. Indian curries and spices, along with Chinese stir-fry techniques and fermented ingredients, were gradually integrated into Thai cooking over centuries.

Western influences arrived as early as 1511 when Portuguese traders introduced ingredients and cooking methods to the region. Some of these, like the use of egg yolk in desserts, inspired iconic Thai dishes. One notable example is Foi Thong, a traditional Thai dessert made from egg yolk and sugar syrup, which was modelled on the Portuguese Fios de Ovos.

Today, Thai cuisine is renowned for its balance of sweet, sour, salty, and spicy flavours, and its ability to harmonise local traditions with global influences.

All in all, the evolution of both Indian and Thai cuisine has been inextricably linked with the countries’ socio-historic developments and significant cultural events, lending both cuisines a deliciously rich history. 

The Difference Between Thai and Indian Food

As we’ve now established, Thai and Indian food have a lot in common. They share influences, both are renowned for their spices and curries, and both have evolved over thousands of years. 

However, there are many areas wherein the two cuisines differ. If you want to know what sets them apart from each other, carry on reading. 

Flavours, Textures, and Ingredients

While both cuisines are famous for their curries, these saucy dishes are a great way to explore the key differences between the two. 

Firstly, Indian curries are typically rich, rather heavy, and creamy in taste and texture. They have an almost gravy-like consistency, partly thanks to the type of ingredients they use. Indian curries tend to contain a lot of dairy products, such as cream, yoghurt, ghee and butter - all of which lend themselves to a thicker sauce.

On the other hand, Thai curries are usually lighter and brighter. Thai curries tend to have a thinner consistency than Indian curries, as they commonly use coconut milk or stock to create their sauces. Thai food very rarely contains dairy.

The base ingredients of Indian dishes are often onions, tomatoes and garlic, whereas those of Thai dishes are usually garlic, lemongrass, and galangal. 

Cooking Techniques

Both Indian and Thai food is known for its versatility when it comes to spice. Both offer an array of fieriness, ranging from mild to blisteringly hot!

However, the way in which spice is added to each type of food differs vastly. 

In Indian food, spices are typically ground into a mix of dry ingredients before being rubbed onto meat or added to a dish. To extract more flavour, spices are often toasted before being ground. 

In contrast, Thai spices are commonly locked into a paste that combines ground spices with other ingredients before being added to a dish. Typical ingredients found in a Thai paste include lemongrass, shallots, shrimp paste, and more. 

Here are some other cooking methods that are used in Indian cuisine:

• Sautéing: many Indian dishes begin by sautéing the base ingredients in oil, butter, or ghee to release their flavours. 

  
  

• Slow cooking: the process of simmering ingredients on low heat for a prolonged period is integral to many Indian dishes. It helps to develop flavours and intensify the end product. 

  
  

• Layering flavours: in Indian cooking, many people add spices, herbs, garnishes and other flavours at different points in the cooking process to layer the flavours.

  
  

Here are some other cooking methods that are used in Thai cuisine:

• Stir-frying: Although similar to sautéing, stir-frying uses a higher heat and more fat, and results in a quicker cooking time. 

  
  

• Simmering: Thai food is often left to infuse and develop on a low heat, but is rarely cooked for as long as Indian food. The process is quicker, but the flavours are just as intense!

  
  

Signature Indian and Thai Dishes

Both Thai and Indian foods are renowned for their variety, but if you’re looking for popular dishes that deliver every time, take a look below. 

Signature Indian Dishes:

• Onion bhaji: a staple starter hailing from the streets of the Indian subcontinent, onion bhaji is made from crispy fried onions and frequently served with a cool mint sauce. 

  
  

• Chicken korma: this curry is perfect for those with a milder palate looking for a gentle introduction to Indian food. It has a creamy sauce made with yoghurt and is infused with fragrant but subtle spices. 

  
  

• Naan bread: available in a variety of flavours, this soft, pillowy bread is a delicious side dish commonly used to dip into curry sauces. 

  
  

Signature Thai dishes:

• Tempura prawns: prawns are coated in panko and deep-fried to create a tantalisingly crispy starter. 

  
  

• Panang curry: one of Thailand’s creamiest curries, the panang is made with coconut milk, peanuts, and a range of aromatic spices.

  
  

• Pad Thai: this classic Thai street food consists of noodles, veggies and a tamarind sauce. 

  
  

Experience the Beautiful Difference Between Indian and Thai Food at The Lantern in Malvern 

If you’re looking to experience the best of both worlds, The Lantern is where the rich deliciousness of Indian food meets the aromatic freshness of Thai food. 

Our menu marries the two cuisines and celebrates their strengths, consisting of traditional dishes from both countries, as well as some of our own inventions. 

Book your table today to experience the magic of Asian fusion in the heart of Malvern, Worcestershire.