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Indian Thai cuisine

Thai cuisine was influenced by Indian cuisine, like as recorded by the Thai monk Buddhadasa Bhikku in his writing 'India's Benevolence to Thailand'. He wrote that Thai people learned how to use spices in their food in various ways from Indians. Thais also obtained the methods of making herbal medicines (Ayurveda) from the Indians. Some plants like sarabhi of family Guttiferae, kanika or harsinghar, phikun or Mimusops elengi and bunnak or the rose chestnut etc. were brought from India.