Introduction
		Thai cuisine is designed to stimulate and excite the five taste senses: sweet, sour, hot, salty and neutral. Incorporating the culinary traditions of its Chinese forebears, and Indian neighbors, its unique flavors depend on certain ingredients native to Southeast Asia, Fresh coriander leaf and root, lemon grass, the fresh leaf and peel of the Kaffir lime, kha root (Galanga-a cousin of ginger with a milder bouquet) and the hottest chilies in the world make Thai dining a unique experience.
		Based on rice, the typical main meal includes curry, stir-fried dishes and soup. Tastes within a dish as well as within a meal are carefully blended to stimulate each of the five taste sensations.
		Our chef is dedicated to the presentation of authentic foods flavored with traditional amounts of chili. To enjoy Thai cooking at its best, you should stimulate your taste buds to their limits. Since everyone has different limits, we offer you this guide.
		Mildly spicy with little or no sting.
		Still mild, but will impart a stimulating "kick" to the lips and tongue.
		Will set tongues and lips tingling; the sensation lingers and spreads a hearty glow.
		Can you take it? This level is for addicts, masochists and Thai nationals. Order beer and tissues with these dishes. Management accepts no responsibility for side effects. After this level you may go to heaven.
		The Management Thai Landing
	Copyright © 2009 Jaitanit Saithong and Thai Landing Restaurant of Baltimore All rights reserved. Unauthorized duplication is a violation of applicable laws.