This time we are looking on the crossword clue for: Asian.
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Possible Answers: TAI, THAI, EASTERN, ORIENTAL.
Last seen on: -Universal Crossword December 7 2017
Random information on the term “TAI”:
Transports Aériens Intercontinentaux was a private French airline, based at Orly Airport, Paris. In 1963, it was merged with Union Aéromaritime de Transport on 1 October 1963 to form UTA French Airlines.
In the early 1950s its routes were Paris – Tunis – Damascus – Karachi – Bangkok – Saigon – Hanoi, Paris – Algiers – Fort Lamy (now N’Djamena) – Douala – Brazzaville – Tananarive (Antananarivo), Paris – Casablanca – Bamako – Abidjan, and Paris – Casablanca – Bamako – Dakar.
By 1957 the route continued beyond Saigon to Darwin, Brisbane, Noumea, and Auckland. As the airport for Tahiti began construction, T.A.I. began to fly to Bora Bora on the Society Islands in French Polynesia in 1958. Until the Papeete Airport in Tahiti airport opened in 1960, the island was served by TAI Short Solent flying boats.
In the late 1950s the airline flew the Sud-Est Armagnac, a French manufactured airliner, as well as Douglas DC-4s and Douglas DC-6s with these aircraft having a light green livery with white cabin top and fin. They bought their first Douglas DC-8 jet airliners during 1960. The company extended its service to Jakarta in Indonesia. The livery changed to an attractive yellow, green, and black striped tail with “T.A.I.” on it, and a green stripe down the fuselage. The February 1959 Official Airline Guide (OAG) lists eleven departures a week from Paris Orly Airport: seven DC-6Bs to mainland Africa, two to Tananarive, one to Auckland and one DC-7C to Djakarta. In 1960, the airline was serving the Bora Bora Airport in French Polynesia with Douglas DC-7C flights nonstop to Honolulu with continuing, no change of plane service to Los Angeles and was also operating direct DC-7C service between Bora Bora and Noumea via a stop in Nandi.
Random information on the term “THAI”:
Thai cuisine (Thai: อาหารไทย, rtgs: Ahan Thai, pronounced [ʔāː.hǎːn tʰāj]) is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs.
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known[by whom?] for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking rejects simplicity and is about “the juggling of disparate elements to create a harmonious finish”. Thai chef McDang characterises Thai food as demonstrating “intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor”, as well as care being given to the food’s appearance, smell and context.
Thai cuisine is one of the most popular cuisines in the world.[citation needed] In 2011, seven of Thailand’s popular dishes appeared on the list of the “World’s 50 Most Delicious Foods (Readers’ Pick)”— a worldwide online poll of 35,000 people by CNN Travel.[unreliable source?] Thailand had more dishes on the list than any other country. They were: tom yam goong (4th), pad Thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th).