Wat architecture

The architecture of a Wat has seen many changes in Thailand in the course of history. Although there are many differences in lay-out and style, they all adhere to the same principals. A Thai temple, with few exceptions, consists of two parts: The Phuttha-wat and the Sangha-wat.

Phutthawat
The Phutthawat (Thai: ) is the area which is dedicated to Buddha. It generally contains several buildings:

Chedi (Thai: ) also known as a stupa it is mostly seen in the form of a bell shaped tower, often accessible and covered with gold leaf, containing a relic chamber. Prang (Thai: ) the Thai version of Khmer temple towers, mostly seen in temples from the Sukhothai and the Ayutthaya period. Ubosot or Bot (Thai: or Thai: ) the Ordination Hall and most sacred area of a Wat. Eight Sema stones (Bai Sema, Thai: ) mark the consecrated area. Wihan (Thai: ) in Thai temples this designates a shrine hall that contains the principal Buddha images; it is the assembly hall where monks and believers congregate. Mondop (Thai: ) - A Mondop is a specific square or cruciform based building or shrine,sometimes with a spired roof within a Thai Buddhist temple or temple complex. It is a ceremonial structural form that can be applied to several different kinds of buildings. It can house relics, sacred scriptures or act as a shrine. Unlike the mandapa of Khmer or Indian temple, which are part of a larger structure, the Thai mondop is a free -standing unit. Ho trai (Thai: ) the Temple Library or Scriptures Depository houses the sacred Tipiaka scriptures. Sometimes they are built in the form of a Mondop (Thai: ), a cubical-shaped building where the pyramidal roof is carried by columns. Sala (Thai: ) an open pavilion providing shade and a place to rest. Sala kan prian (Thai: ) a large, open hall where lay people can hear sermons or receive religious education. It literally means "Hall, in which monks study for their Prian exam" and is used for saying afternoon prayers. Ho rakang (Thai: ) the bell tower is used for waking the monks and to announce the morning and evening ceremonies. Phra rabieng (Thai: ) a peristyle is sometimes built around the sacred inner area as a cloister. Additional buildings can also be found inside the Phuttawat area, depending on local needs, such as a crematorium or a school.

The buildings are often adorned with elements such as chofahs. In temples of the Rattanakosin era, such as Wat Pho and Wat Ratchabopit, the ubosot can be contained within a (low) inner wall called a Kamphaeng Kaew (Thai: ), which translated to 'Crystal Wall'.

[edit] Sanghawat
The Sanghawat (Thai: ) contains the living quarters of the monks. It also lies within the wall surrounding the whole temple compound. The sanghawat area can have the following buildings:

Kuti (Thai: or kut) originally a small structure, built on stilts, designed to house a monk, with its proper size defined in the Sanghathisep, Rule 6, to be 12 by 7 Keub (4.013 by 2.343 meters). Modern kutis take on the shape of an apartment building with small rooms for the monks. The sanghawat can also contain the 'Ho rakang' (bell tower) and even the 'Sala Kan Prian' (sermon hall). It will house most of the functional buildings such as a kitchen building where food can be prepared by lay people, and sanitary buildings.

Historical and cultural attractions

Bangkok is at the start of many visitors' itineraries, and while a modern city, it has a rich cultural heritage. Most visitors at least take in the Grand Palace, a collection of highly decorated buildings and monuments. It is home to Wat Phra Kaew, the most sacred Buddhist temple in Thailand that houses the Emerald Buddha. Other cultural attractions include Wat Pho, Wat Arun and Jim Thompson's House, but these are just a fraction of possible sights you could visit. The former capitals of Siam, Ayutthaya and Sukhothai, make excellent stops for those interested in Thai history. The latter could be combined with a visit to Si Satchanalai and Kamphaeng Phet, all of which are UNESCO World Heritage Sites. Khmer architecture is mostly found in Isaan, with the historical remains of Phimai and Phanom Rung being the most significant. In the northern provinces live unique hill-tribe peoples, often visited as part of a trekking. The six major hill tribes in Thailand are the Akha, Lahu, Karen, Hmong, Mien and Lisu, each with a distinct language and culture. Chiang Mai makes a good base for arranging these trekkings, and has some cultural sights of its own, such as Wat Doi Suthep. For those interested in recent history, Kanchanaburi has a lot of sights related to World War II. The Bridge over the River Kwai, popularised by the film of the same name, is the most famous one, but the museums in its vicinity are a lot more moving.

Eat

Thai-style seafood curry The food alone is really reason enough for a trip to Thailand. Curries, fruit shakes, stir fries, fresh fish made a zillion ways - and that's just the beginning. Food in Thailand can be as cheap and easy as 25 baht pad thai (Thai fried noodles) cooked at a street stall or as expensive and complicated as a $100 ten-course meal by a royal chef served in one of Bangkok's 5 star hotels. Since most backpackers will be sticking closer to the first than the second, one of the great things about Thailand is that food from stalls and tiny sidewalk restaurants is usually quite safe. Unlike some Asian countries, travellers should worry more about overeating or too much curry spice than about unclean kitchens and bad food. In fact, street restaurants, where you can see what you'll get and everything is cooked on the spot can be a safe option.

[edit] Etiquette
Thai food is most commonly eaten with fork and spoon. Hold the spoon in your right hand and use it to eat, and reserve the fork for piling food onto your spoon. Chopsticks are only employed for noodle soups and East Asian-style dishes. Thai food is meant for sharing. Everybody gets their own plate of rice and tiny soup bowl, but all the other dishes are laid out in the center of the table and you're free to eat what you wish. Though some people believe that taking the last piece from a shared plate is considered slightly unlucky, and you may hear people make wishes for others to compensate for their own misfortune a popular wish is that "may my girl/boyfriend be beautiful"! Food is also generally brought out a dish at a time as it is prepared. It is not expected for diners to wait until all meals are brought out before they start eating as is polite in western culture. Instead they should tuck into the nearest meal as it arrives.

[edit] Thai cuisine

Thai cuisine is characterized by balance and strong flavors, especially lime juice, lemon grass and fresh coriander, the combination of which gives Thai food its distinctive taste. In addition, Thai food has a deserved reputation for being spicy, with hot little torpedo-shaped chillies called phrik khii nuu ( , lit. "mouse shit chillies") making their way into many a dish. Thais are well aware that these can be more than Westerners can handle and will often ask if you like it hot ( phet); answer "yes" at your own risk! Thai dishes can be roughly categorized into central Thai food (around Bangkok), northern Thai food (from the northern region around Chiang Mai, with Burmese and Chinese influence), north-eastern Thai food (from the Isaan region bordering with Laos) and southern Thai food (with heavy influences from Malaysia). The following list covers some better-known dishes; see Isaan for Isaan food, which is widely available throughout the country. Rice The Thai staple food is rice ( khao), so much so that in Thai eating a meal, kin khao, literally means "eat rice".

Khao suai () or "beautiful rice" is the plain white steamed rice that serves as the base of almost every meal. Khao phat () is simple fried rice, usually with some pork (muu) or chicken (kai) mixed in. Khao tom () is a salty and watery rice porridge served with condiments, quite popular at breakfast. Khao niao () or "sticky rice" is glutinous rice - usually eaten dry, traditionally by hand, with grilled/fried pork or chicken or beef. It is especially popular (more than plain rice) in North-Eastern (Isan) and Northern provinces, but is widely available throughout the country, especially in places specializing on Isan or Lao cuisine.

Noodles

Kuay tiao phat sii-u kai, or fried giant rice noodles with soy sauce and chicken

Thais are great noodle eaters. The most common kind is rice noodles, served angel-hair ( sen mii), small ( sen lek), large ( sen yai) and giant ( kuay tiao), but egg noodles ( ba mii), Chinese-style stuffed wonton ravioli ( kio) and glass noodles made from mung beans ( wun sen) are also popular. Unlike other Thai foods, noodles are usually eaten with chopsticks. They are also usually served with a rack of four condiments, namely dried red chillies , fish sauce, vinegar and sugar which diners can add to their own taste.

Phat thai (), literally "fried Thai", means thin rice noodles fried in a tamarind-based sauce. Ubiquitous, cheap and often excellent - and as an added bonus, it's usually chilifree (you can add yourself, however, or ask to do if buying of the street - but be warned, it is often really hot). Ba mii muu daeng () is egg noodles with slices of Chinese-style barbecued pork. Kuai tiao ruea ( ) is a rice noodle soup with a fiery pork blood stock and an assortment of offal. An acquired taste, but an addictive one.

Soups and curries The line between soups ( tom, literally just "boiled") and curries ( kaeng) is a little fuzzy, and many dishes the Thais call curries would be soups to an Indian. A plate of rice with a ladleful of a curry or two on top, known as khao kaeng (), is a very popular quick meal if eating alone.

Tom yam kung () is the quintessential Thai dish, a sour soup with prawns, lemongrass and galangal. The real thing is quite spicy, but toned-down versions are often available on request. Tom kha kai () is the Thai version of chicken soup in a rich galangal-flavored coconut stock, with mushrooms and not a few chillies. Kaeng daeng (, "red curry") and kaeng phet (, "hot curry") are the same dish and, as you might guess, this coconut-based dish can be spicy. Red curry with roast duck (kaeng phet pet yaang ) is particularly popular. Kaeng khio-waan (), sweet green curry, is a coconut-based curry with strong accents of lemongrass and kaffir lime. Usually milder than the red variety. Kaeng som (), orange curry, is more like tamarind soup than curry, usually served with pieces of herb omelette in the soup.

Mains

Thais like their mains fried ( thot or phat) or grilled (yaang ). Fish, in particular, is often deep-fried until the meat turns brown and crispy.

Ka-phrao kai (), literally "basil chicken" is a simple but intensely fragrant stir-fry made from peppery holy basil leaves, chillies and chicken.

Salads

A classic Isaan meal: som tam papaya salad, larb meat salad and sticky rice About the only thing Thai salads ( yam) have in common with the Western variety is that they are both based on raw vegetables. A uniquely Thai flavor is achieved by drowning the ingredients in fish sauce, lime juice and chillies - the end result can be very spicy indeed!

Som tam (), a salad made from shredded and pounded raw papaya is often considered a classic Thai dish, but it actually originates from neighboring Laos. However, the Thai version is less sour and more sweet than the original, with peanuts and dried shrimp mixed in. Yam ponlamai () is Thai-style fruit salad, meaning that instead of canned maraschino cherries it has fresh fruit topped with oodles of fish sauce and chillies. Yam som-o () is an unusual salad made from pomelo (a mutant version of grapefruit) and anything else on hand, often including chicken or dried shrimp. Yam wunsen () is perhaps the most common yam, with glass noodles and shrimp.

Dessert Thais don't usually eat "dessert" in the Western after-meal sense, although you may get a few slices of fresh fruit ( ponlamai) for free at fancier places, but they certainly have a finely honed sweet tooth.

Khanom () covers a vast range of cookies, biscuits, chips and anything else snackable, and piles of the stuff can be found in any Thai office after lunch. One common variety

called khanom khrok () is worth a special mention: these are little lens-shaped pancakes of rice and coconut, freshly cooked and served by street vendors everywhere.

Khao niao ma-muang ( ) means "sticky rice with mango", and that's what you get, with some coconut milk drizzled on top. Filling and delicious and an excellent way to cool the palate after a spicey Thai dish! Alternatively, for the more adventurous type, an equally popular dish is Khao nio tu-rean in which you get durian instead of mango with your sticky rice. Waan yen (), literally "sweet cold", consists of a pile of ingredients of your choice (including things like sweet corn and kidney beans) topped with syrup, coconut cream and a pile of ice, and is great for cooling down on a hot day or after a searing curry.

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