91ÂþÎÝ

Discover the depth and variety of Thai cuisine with this month’s cover story, which takes readers beyond Bangkok on a tasting tour of country, from noodle dishes in Chiang Mai to exquisite dim sum breakfasts in Trang. 

Long considered one of the world’s heavyweight culinary destinations, Thailand’s reputation rests partly on the popularity of classic dishes such as red, yellow and green curry and pad thai. But, in its latest issue, the magazine looks at what else is on the menu, exploring some of the country’s most exciting culinary regions and showcasing their most beloved dishes.  

Plus, explore the traditions and techniques behind moles – the complex sauces so treasured in the Mexican city of Oaxaca; enjoy a family meal among the fig orchards and olive groves of northern Jordan; and visit the nanobreweries shaking up the beer scene in Portland, USA. All this, plus the best of Prague, Glasgow and Corsica in the Spring issue of

Don’t miss: &²Ô²ú²õ±è;

• Deconstruct: Quiche lorraine — the lowdown on the French classic 
• My Life in Food: Director Ridley Scott on London’s Italian restaurants and dining in Japan  
• Try it Now: How UK chefs are putting hash browns back on the menu 
• Five Ways With: Get the best out of saffron 
• Recipe Journal: Four lamb dishes from around the world 
• Make Perfect: Tips for mastering pierogi 
• The Pioneer: Mumbai-based chef Vanika Choudhary on the role of preservation and foraging within Indian cuisine 

To read a sample of the Spring issue,

To subscribe to the National Geographic Traveller (UK) newsletter,

Notes 

Food by National Geographic Traveller (UK) is brought to you by National Geographic Traveller (UK). National Geographic Traveller (UK)is published under licence by 91ÂþÎÝ, from National Geographic Partners LLC in Washington, DC. National Geographic Traveller (UK) digital edition is available for Apple, Android and Kindle: Ìý
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