Chef Seefah Ketchaiyo's guide to flavours of Thailand

The first thing you notice when you land in Thailand is not the heat, it’s the smell. Lemongrass rising from a pot somewhere, garlic hitting hot oil, charcoal smoke curling into the humid air. For me, that scent is home. It is childhood, discipline, and memory all at once.

My journey

I was born and raised in Thailand, in a culture where food is not simply nourishment, it is language. You don’t just cook; you balance. Sweet must meet salty. Sour must lift rich. Spice must be bold but never careless. Those early lessons shaped not only the way I cook today in Mumbai, but the way I move through the world.

My journey eventually brought me to India, where I built my restaurants, Seefah, Khao Man Gai, Asian Burgers by Seefah, and Chaiyo. I married into an Indian family (who now understand that “Thai spicy” is a serious commitment). But no matter how far I travel, my cooking always traces back to Thailand’s markets, family kitchens, and roadside grills. That grounding is what I want travellers to experience too, not just the beaches and postcards, but the real, living rhythm of the country.

Why Thailand is worth visiting

Thailand is worth visiting because it engages all your senses. Yes, the beaches are beautiful and the temples magnificent. But what stays with you are the small moments: a vendor who remembers your order, the clatter of a wok at midnight, a bowl of noodles that tastes like someone has perfected it over decades.

Hospitality in Thailand is not performative. It is instinctive.

If you’re planning your first visit, I always suggest experiencing different regions. Thailand’s personality shifts from north to south, and so does its food.

What to eat

Bangkok is essential. It is chaotic, energetic, and endlessly delicious. Skip formal dining for at least one night and head to Yaowarat in Chinatown. Order pepper crab, wok-fried noodles, and charcoal-grilled skewers. At Victory Monument, try boat noodles served in tiny bowls so you can sample several at once. The city teaches you that refinement doesn’t require white tablecloths; sometimes it’s found on a plastic stool under fluorescent light.

Travel north to Chiang Mai for a softer pace and mountain air. This is where you eat a proper bowl of Khao Soi, coconut curry noodles with deep, layered spice, and Sai Ua sausage perfumed with herbs. Visit Warorot Market for local chilli dips and fresh produce. Northern Thai cuisine is comforting and herbal, deeply connected to the land.

In Phuket, southern flavours take over, loud, fiery, serious. Seek out yellow seafood curry in local markets, sip kopi with kaya toast in Old Town cafés, and finish with banana roti from a street cart. The south carries the intensity of the sea in its cooking.

For those who want to truly understand Thai flavour, visit the Isaan region in the northeast. This is Thailand’s flavour school. Som Tam pounded fresh in a mortar, grilled chicken by the roadside, sticky rice eaten with your hands. The food is direct and soulful, spicy, sour, and honest.

And if history calls to you, Ayutthaya pairs temple hopping with giant river prawns grilled over charcoal by the river. It is simple and indulgent at once.

What's beyond food

Beyond food, immerse yourself in daily life. Visit temples respectfully, cover your shoulders and knees, and remove your shoes. Explore floating markets. Walk through neighbourhoods without a strict plan. Thailand’s culture is layered, and every region carries its own dialect, traditions, and rituals.

How to reach Thailand

From India, Thailand is an easy journey, with direct flights from Mumbai and Delhi to Bangkok and Phuket. Domestic flights make longer distances convenient, trains offer scenic alternatives, and tuk-tuks are perfect for short rides (always negotiate gently and smile). The best time to visit is from November to February, when the weather is cooler and more comfortable.

For Indian travellers, you will find comfort in familiarity. Thai cuisine shares a love of spice, herbs, and bold seasoning. Vegetarian options are widely adaptable; many dishes can be customised if you communicate clearly. Carry some cash for street vendors, and reserve ahead for popular dining spots.

Living between Thailand and India has shown me how closely food and travel are connected. When you travel, you taste stories. When you eat, you understand people without needing translation. Thailand invites you not just to see it, but to sit down and share a meal. And once you do, you will carry that memory, that balance of sweet, sour, salty, and spice, long after you return home.

If you only have time for Bangkok, this is our guide, use it wisely: 

RESTAURANTS 
Krua Yai Pleng
8 Borommaratchachonnani 101 Alley, Sala Thammasop, Thawi Watthana, Bangkok 10170, Thailand

Laab Ubon Kontrakran
251 6 S Sathon Rd, Yan Nawa, Sathon, Bangkok 10120, Thailand

Yueheng
313, 3 Prathep Road, Bang Khun Si, Bangkok Noi, Bangkok 10700, Thailand

Heng Chun Seng
133 Sunthonkosa Rd, Khwaeng Khlong Toei, Khlong Toei, Bangkok 10110, Thailand

HAGOW Yaowarat
387 Yaowarat Rd, Khwaeng Samphanthawong, Samphanthawong, Bangkok 10100, Thailand

BARS
Ang Yi
82 Thanon Phat Sai, Samphanthawong, Bangkok 10100, Thailand

You Know Where
185 Si Lom Rd, Si Lom, Bang Rak, Bangkok 10500, Thailand

Mahaniyom Cocktail Bar
2nd floor, 104 Maha Set Rd, Si Phraya, Bang Rak, Bangkok 10500, Thailand

Ta-ling bar & Wang Lang View
QF3P+JF5 Wang Lang Siriraj, Bangkok Noi, Bangkok 10700, Thailand

Joe’s Whisper
485, 15,16 Naradhiwas Rajanagarindra Rd, Si Lom, Bang Rak, Bangkok 10500, Thailand

VISITING PLACES 
Wang Lang Market
112 13 ซอย วังหลัง Siriraj, Bangkok Noi, Bangkok 10700, Thailand

Thonburi Market Place
58 Borommaratchachonnani Rd, Sala Thammasop, Thawi Watthana, Bangkok 10170, Thailand

Lalai Sap Market
PGGH+MV6, Silom Rd, สีลม Bang Rak, Bangkok 10500, Thailand

Train Night Market Srinagarindra
1, 4 Srinagarindra Rd, Nong Bon, Prawet, Bangkok 10250, Thailand

JJ Mall Chatuchak
588 , Kamphaeng Phet 2 Rd, Chatuchak, Bangkok 10900, Thailand

 

Images: Seefah Ketchaiyo

Also read: Chef Ansab Khan's guide to flavours of Myanmar

Also read: Chef Raymond Wong's guide to flavours of Malaysia