The effects of Thai food on traditional Thai Sikhs food

Abstract

The present study, titled “The effects of Thai food on traditional Thai Sikhs food”, aimed to examine the food culture of Thai Sikhs, including food types, sources, preparation methods, mealtimes, eating practices, and beliefs, as well as to analyze the influence of Thai cuisine on their contemporary food practices. This qualitative research collected data through in-depth and general interviews with Thai Sikhs participating in religious activities at Wat Kurudwara Sri Guru Singh Sabha and the Namari Sangat Association of Thailand, Bangkok.

Findings revealed that Thai Sikh cuisine is a fusion of culinary traditions from the Punjab region of India and Pakistan. This includes vegetarian dishes (e.g., lentil curry), flour-based foods (e.g., roti and naan), meat dishes (e.g., grilled chicken and fried fish), and sweets (e.g., jalebi, gulab jamun, and ladoo). Ingredients are primarily sourced locally, with some imported from India. Cooking methods include grilling, boiling, stir-frying, steaming, frying, and drying. Meals are typically consumed three times a day—breakfast, lunch, and dinner—with occasional snacks. Most people use cutlery, although some elderly individuals eat with their hands. Eating outside the home is increasingly common. Generally, there are no specific food beliefs for ordinary occasions; however, special religious events, such as weddings or major festivals, involve the preparation of large quantities of both savory and sweet dishes.

The analysis of Thai influence on Thai Sikh cuisine revealed that Thai Sikhs incorporate Thai ingredients and cooking techniques into their own dishes. They also combine Thai and Sikh dishes within the same meal and adapt to local Thai food culture, including the increasing practice of dining out.