Owing to the wide range of flavours used in the World’s various cuisines requires a good understanding of the primary categories of flavours that are registered by the taste receptacles on your tongue and roof of your mouth and how they interact. The sequence and method in which you blend these main flavours will affect how you taste the herbs, protein, vegetables (the cornerstone of our plate) in Naviya’s dishes. For most of the Worlds’ cuisines there are four basic tastes’; salty, sweet, sour and bitter. In traditional Oriental medicine, it is believed the human body is made up a five essential elements. Associated with each of them is a category of flavour derived from natural foods. When the “Five Elements” Water (kidney), Wood (liver), Fire (heart), Earth (spleen) and Metal (lung) are in balance the body is in good health, and when any of them are deficient or excessive, the harmony of the body is disturbed. One way to ensure good health is to include a diet of natural foods representing the five flavours; salty, sweet, sour, bitter and pungent (hot). Because Thai cuisine is one of the few diets that utilizes all five flavours to almost an equal degree, it is seen as a health enhancing cuisine. As long as one does not selectively indulge in only a few favourites that might include the higher-fat curries and fried foods, and in its stead consume a wide range of selections considered exceptionally balanced to positively influence the five elements.