Showing posts with label India. Show all posts
Showing posts with label India. Show all posts

Wednesday 13 January 2021

Tibetan Buddhism: Buddhist Temples, Monasteries and Buddha Images Part 3

Tibetan Buddhism - not Just in Tibet

The Tibetan Tradition

Buddhism probably arrived in Tibet from India in the 8th century. That makes it part of the Mahayana tradition, but as it includes many tantric practices and elements of Vajrayana, it is often treated as a separate branch of Buddhism.

Tibetan Wheel

I offer the above paragraph in good faith; I believe it to be accurate but I admit to not understanding some of the words. I have, though, observed that in Tibetan Buddhism, as in Mahayana, Buddha images often come in threes, Bodhisattva Maitreya (the Future Buddha), the Buddha, and Bodhisattva Avalokiteśvara (The Compassion Buddha). Bodhisattvas are important, as are fearsome images of guardians, but there seems less emphasis on Arhats. Like Theravada, Tibetan Buddhism has a strong monastic tradition. Only Tibetan Buddhists use prayer wheels, praying by rotating a wheel about a sacred text, and prayer flags where sacred texts blow in the wind.

Although Tibetan Buddhism has several independent branches, each having its own monasteries and leaders, they remain closely related. The Gelug (Yellow Hat) is the dominant school - not just in Tibet - and the most influential Gelugpa is the Dalai Lama.

Tibetan Monasteries

Tibetan Buddhism is not confined to Tibet, the map above shows the monasteries/temples covered in this post, though there will also be a surprise visit to Beijing. But I will start in the obvious place. We visited Lhasa in July/Aug 2005.

Tibet (officially the Xizang Autonomous Region, China)

Lhasa

Lhasa is an interesting city to visit. At 3,700m (12,000ft) most people suffer some effect of altitude; breathlessness, aching joints, sleep disruption or even a brief collapse. In midsummer the air is pleasantly warm though air-conditioning is not required.

Officially encouraged Han migration has resulted in half the 500,000 population being non-Tibetan. I deplore the destructive Chinese policy of squeezing the culture of ethnic minorities, though from an entirely selfish point of view, the Han presence - and the existence of a Nepali community - allowed us to eat well. Tibetans' own food never quite escapes the distinctive rancid flavour of yak butter.

The Jokhang Temple

The Jokhang Temple is the physical and spiritual centre of Lhasa. In summer the modest frontage on Barkhor Square was permanently semi-blocked by prostrating pilgrims. The interior was dark and the air dense with the smell of wood smoke and burning yak butter candles as devotees jostled to make their offerings.

Entrance to the Jokhang Temple, Lhasa

We escaped to the roof.

Lynne on the roof of the Jokhang Temple, Lhasa

The Potala Palace

From the Jokhang roof we looked across the Square to the dramatically sited Potala Palace the home of the Dalai Lama – though he has lived in exile since 1959.

The Potala Palace from the roof of the Jokhang Temple, Lhasa

Once you have acquired a ticket and turned many prayer wheels…

There are many prayer wheels to turn in Lhasa

…you have the freedom of the palace complex.

Inside the Potala Palace complex, Lhasa

The Drepung Monastery

Five kilometres outside Lhasa, Drepung is the largest monastery in Tibet. At its peak there were as many as ten thousand monks. There are now less than a thousand, and with tight Chinese control the monastery lacks the moral authority it once had, but when we visited in 2005 it seemed a thriving community.

Just Part of the Drepung Monastery Complex

It is a large complex on many levels on the side of Mount Gephel. Climbing from courtyard to courtyard up steps that were often more ladders than staircases was hard work. It was our second full day in Lhasa and the thin air took its toll. Lynne leaned against a wall to get her breath and then slowly slipped down to a seated position. Leaving her in the ticket office in the care of some solicitous and friendly monks....

Solicitous and friendly monks

...I continued alone.

Drepung Monastry

Sadly, she missed the hall full of monks chanting sutras.....

Chanting monks, Drepung Monastery

....the monk's prayer hall near the top of the complex...

Prayer Hall, Drepung Monastery

....and this view of a lone monk standing on a roof, surveying the world. A true son of Tibet, he stands behind the gold encased finials waiting for his kettle to boil.

Waiting for his kettle to boil, Drepung Monastery

As committed tea drinkers the Tibetans make the British look like amateurs. What I cannot understand, though, is why, once they have made a nice pot of tea they always stir in a dollop of yak butter. The advantage of yak butter is that never goes off, the disadvantage is that tastes like it has even when fresh.

Sera Monastery

At Sera monastery back in the city, the younger monks gather in a stony square two or three afternoons a week. The more senior monks test their juniors on points of Buddhist philosophy asking question in an aggressive if stylised manner.

Debating at Sera Monastery, Lhasa

I have heard that important as this once was, it is now just for tourists. Perhaps, but they entered into it with vigour and thought – and occasionally a little humour.

Mongolia

North from the Tibetan Plateau, across several hundred kilometres of dessert are the huge open grasslands of Mongolia, the least densely populated country in the world.

Buddhism was introduced to the nomadic empires of Mongolia in the 1st century CE though in time it faded into Shamanism.

In the early 13th century Genghis Khan united Mongolia and went on to rule the largest contiguous empire ever seen. It fragmented after his death, but his grandson Kublai Khan started out as ruler of most of Mongolia and northern China. By 1271 he had unified China and established the Yuan Dynasty. He introduced Tibetan Buddhism and monasticism into Mongolia, but after the demise of his dynasty in 1368, Mongolia again slowly relapsed into shamanism.

During the 16th Mongolian cultural revival Altan Khan, a warlord with an eye to reunifying the country made an ally of the Dalai Lama. Tibetan Buddhism returned to Mongolia and was reinforced by the Chinese Qing dynasty in the next couple of centuries.

Ulaanbaatar

In 2007 selecting the southern option of the Trans-Siberian Railway took us to Ulaanbaatar. Mongolians traditionally moved with the seasons, and Ulaanbaatar only settled on its present site in 1789. It is now home to 1.3 million, more than half the vast country’s population

Gandan Monastery

The first buildings of Ulaanbaatar’s Gandan Monastery were constructed in 1809. Buildings have come and gone, but the most impressive, the temple of Boddhisattva Avalokiteshvara was built in 1913.

Temple of the Boddhisattva Avalokiteshvara, Gandan Monastery

Gandan closed in 1938 as Mongolia's client government obediently followed Stalin’s anti-religious line. After the Second World War Stalin decided to make token acknowledgment of traditional cultures and religions across the USSR. The Mongolian government followed suit, reopening Gandan in 1948, though with many restrictions. Since the end of communism in 1990 all restrictions have been lifted, and there has been a resurgence of Buddhism.

(see Ulaanbaatar: Part 11 of the Trans-Siberian Railway)

Bürd Sum

Leaving Ulaanbaatar with a driver and local guide we drove 340 km to the Bürd Sum (district) of Övörkhangai Aimag (province) where we stayed with a local family. The first 50 km of the journey were on tarmac, the rest over open steppe. Övörkhangai is three times the size of Wales but the whole population would almost fit into the Principality Stadium.

(see Across the Mongolian Steppe: Part 9 of the Trans-Siberian Railway)

Shaman Shrine

Next day we visited Erdene Zuu. More driving across grassland brought us to a proper road. At the road junction was a shrine. Mongolian Buddhism has absorbed shamanism, and this is essentially a shaman shrine. We did the proper thing, which is to walk round it three times clockwise and placed a new stone on the top. Most passers-by contented themselves with a hoot on the horn.

A shaman shrine, Ovorkhangai Province

Kharkhorin, Övörkhangai Province

Ghengis Khan built his capital of Karakorum on the site of modern Kharkhorin in around 1220. Not being the settling down sort of guy, Ghengis soon moved on, though the city thrived for a while before being destroyed by a Ming army in 1388. Modern Kharkhorin is a major population centre, by Mongolian standards, with 13,000 inhabitants.

Erdene Zuu

The monastery of Erdene Zuu was built in 1585, using such remnants of Karakorum as were available. The boundary of the rectangular site is marked by 100 small stupas. 108 is the number of attributes of the Buddha, so either 8 stupas have been lost or somebody miscounted during the building process.

Erdene Zuu

The modern city of Kharkhorin sits under the black smoke in the distance - a rare example of Mongolian industry.

Stupas, Erdene Zuu

By the end of the 19th century there were over 60 temples on the site, but in 1939 most were destroyed by the communists.

Surviving Temple, Erdene Zuu

All the surviving temples are open to visitors.

Inside a temple, Erdene Zuu

In 1990 the site was handed back to the monks and Erdene Zuu became an active monastery again.

Monk taking a prayer wheel for a walk, Erdene Zuu

(see With the Mongolian Nomads: Part 10 of the Trans-Siberian Railway)

Buryat Republic, Russia

Our previous stop on the Trans-Siberian had been at Ulan Ude, the capital of Buryatia, one of the constituent republics of the Russian Federation. Buryats are ethnic Mongolians, and so Buddhists, but Buryatia has been Russian since the seventeenth century. Then, Inner and Outer Mongolia struggled under imperial Chinese rule while the Buryats traded with the incoming Russians and enjoyed comparative freedom and prosperity.

Ivolginsk Datsan

Before the Russian Revolution, there were hundreds of Datsans in Buryatia and thousands of monks, but by the 1930’s the Datsans had all been closed and the monks dispatched to the Gulags. In the 1940s Stalin decided it was time for more religious tolerance and so a Datsan was constructed at Ivolginsk, 30 km west of Ulan Ude. It opened in 1947 on a site carefully chosen by astrologers.

Ivolginsk Datsun, near Ulan Ude

The architecture and decoration of the Johkang Temple, Potala Palace and Drepung Monastery in Lhasa are almost identical. Gandan and Erdene Zuu are cut from similar cloth, but the main building at Ivolginsk, 3,000 km north of Lhasa, looks, unsurprisingly, less Tibetan and ever so slightly Russian.

The Temple at the Ivolginsk Datsun, near Ulan Ude

…but from some angles the Tibetan look predominates.

Tibetan style stupas, Ivolginsk, near Ulan Ude

Andre, our Christian European Russian guide was here when the Dalai Lama visited this outpost of his flock in the 1980s. He was very taken by his serenity and almost tangible charisma.

Prayer wheels, Ivolginsk Datsun, near Ulan Ude with Tibetan script (her right) and Mongolian script

(see Ulan Ude (1) Buddhists, Old Believers and an Enormous Head of Lenin: Part 6 of the Trans-Siberian Railway

China

Or, more accurately, China again as Tibet is part of China. Chinese Buddhism follows the Mahayana tradition, but that does not mean there are no ‘Tibetan pockets.’

Beijing

The Dalai Lama fled Tibet in 1959 over his disagreement with the Chinese authorities. He is a man of integrity and peace from whom the Chinese could learn much, but instead they regard him rather like the Americans regarded Osama bin-Ladin. It was not always that way.

Stupa, Beihai Park

Beihai Park, just north of Beijing’s centre was allegedly created by Kublai Khan. The stupa on the artificial island was built to commemorate the visit of a 17th century Dalai Lama to Beijing.

Stupa on the artificial island, Beihai Park, Beijing

(see Beijing (2): Xicheng and Beihai Park. Part 2 of Beijing, North Korea and Shanxi)

Yonghe Gong

The Yonghe Gong was our first ever Buddhist temple on out first ever visit to Beijing. It is a rare example of a Tibetan Temple in the Han heartland, though I doubt we realised that at the time.

It was built in 1649, as a residence for court eunuchs. It then became the palace of Prince Yong, who turned part of the complex into a lamasery when he became emperor in 1722. On his death in 1733 Tibetan Buddhists were invited to take over the whole site. Developments since then have produced buildings which mix Tibetan and Chinese styles.

Lynne at the Yonghe Gong

The temple complex survived the Cultural Revolution and re-opened to the public in 1981. One of the charms of the place is that after so many years of religious repression many would-be devotees do not seem sure of what they should be doing.

Uncertain worshippers, Yonghe Gong

The temple contains a remarkable 18m high statue of the Buddha carved from a single piece of sandalwood.

Maitreya Buddha carved from a single piece of sandalwood, Yonge Gong, Beijing

India

Buddhism has all but died out in the country of its birth, but it is still possible to see dramatic Buddhist temples

Kushalnagar, Karnataka

The Dalai Lama and the Tibetan government-in-exile live in Dharamsala in the extreme north of India. We have not been there, but in 2010 we visited the small town of Kushalnagar in the southern state of Karnataka - as far south of Lhasa as Ulan Bator is north - where the state government has settled 10,000 exiled Tibetans.

Namdroling Monastery

As well as the usual secular requirements of any settlement, there are two Gelugpa monasteries and the much larger Namdroling Temple which follows the Nyingmapa tradition from Eastern Tibet.

Namdroling Monastery, Kushalnagar, Karnatica

As can be seen both from the outside and the interior, Namdroling is well financed. It is known as ‘The Golden Temple’- and with good reason.

Interior of Namdroling - The Golden Temple, Kushalnagar

The temple looks typically Tibetan and even displays a trio of Buddhas - as promised in the introduction. July in Lhasa had been pleasantly warm but air-conditioning was unnecessary, people merely left doors and windows open and allowed in the fresh, if rather thin, air. At other times of the year it can be viciously cold. February in Kushalnagar was hot and humid (it is equally hot, though far wetter in the monsoon season) and the vegetation around the temple could not have been less Tibetan. Namdroling looked like an exotic transplant from a faraway land.

Namdroling, The Golden Temple, Kushalnagar

Buddhist Temples, Monasteries and Buddha Images

Part 1: Introduction
Part 2: Mahayana Buddhism
Part 3: Tibetan Buddhism
Part 4: Theravada (1) Sri Lanka
Part 5: Theravada (2) Myanmar
Part 6: Theravada (3) Laos, Cambodia & Thailand

Saturday 10 October 2020

I Don't Really Have a Sweet Tooth, but.....

.... I Used to Like Desserts

Time was we would go out and eat a three-course meal, today it is usually main course only (though in the Time of Covid we have not been out since we took up that nice Rishi Sunak’s invitation ‘to eat out to help out’). Part of the problem is the increasing size of pub main courses, but most of it is our increasing age – we just can’t eat like we use to.

So, this post is a celebration of all things sweet. It is not quite a fond farewell, we are still in 'one dessert, two spoons' territory, and of course there are many occasions where the casual purchase of something small and sweet is deemed appropriate.

My dessert at Rick Stein's Seafood Restaurant, Padstow (2007)

So where to start?

Portugal, Obviously

Why obviously? Because we have spent a week or two in the Algarve every October this century, and would be there right now if our flight had not been cancelled by the Curse of Covid.

The Algarve to us means, first and foremost, sea-food, fresh from the briny and expertly cooked, but a meal should not stop there.

Dessert menus generally involve a large glossy folded card produced by a manufacturer of synthetic desserts and ice creams. Stuck somewhere on the card there will be a small, sometimes hand-written, list of desserts for grown-ups, many of which will have been made in-house. Ever present is pudim flan, a rich eggy caramel custard, which is perfect when you have too little room for anything heavier. Sometimes it is just perfect.

Lynne and a pudim flan, Martin's Grill, Carvoeiro

Many residents of the dessert menu are equally at home with a morning coffee - another of the pleasures of Portugal and the reason why each trip is traditionally followed by a diet.

Coffee and Cakes, Ferragudo (2012)

An assortment of bolos (cakes) and tartes (translation unnecessary) are made from local produce including (but not limited to) almonds, figs, carobs, oranges and apples. The cakes will always be made with one egg more than would be normal elsewhere and are universally wonderful.

Different cakes (and cups) but at the same place in 2011

Apple Cakes

Portuguese apple cake is moist, flavourful and lovely. Elsewhere apple can be a little dull, though Lynne’s Dorset apple cake is always a delight and a French apple tart can be a thing of beauty. So is Moldovan apple cake – who knew there was such a thing? We made it our lunch in the ambitiously named Eco-resort, actually a clutch of traditional painted houses, in the village of Butuceni. Butuceni sees few visitors – it deserves more (click here to find out why).

Lynne and a Moldovan apple cake, Butuceni Eco-Resort

Pasteis de Nata

Our favourite and most frequent accompaniment to morning coffee is the pastel de nata (literally, if misleadingly, ‘cream pastry’)

Cafe con leite and a pastel de nata

Baked fresh every day – the supermarket version is cheap but a shadow of the real thing - the pastry is crisp and flaky, the filling rich with vanilla and egg. It can be enjoyed anywhere, but I know of nowhere better  than the Pastelaria Fabrica Velha in Carvoeiro, one of our favourite Algarve coffee spots.

I will also briefly mention Lord Stow’s Garden Café in the former Portuguese colony of Macau, just across the Pearl River estuary from Hong Kong. (Click here for our visit and ‘Lord Stow’s’ unusual back story.)

Lord Stow's Garden Café, Coloane, Macau

Lord Stow’s egg tarts are based on the pastel de nata; the pastry is first class, but they look a little too tidy and the oversweet filling lacks the subtlety of the real thing. Expanding from the Garden Café, Lord Stow bakery franchises can now be found in several east Asian luxury hotels.

Lord Stow's egg tarts, Coloane, Macau

SE Asia (and Mexico)

Vietnam

Having reached Macau we shall stay in Asia. There are many sweet foods in China, but there are no desserts because there are no courses. Dishes are ordered, arrive when they are ready and are shared by everybody.

The same is not true in Vietnam which has its own distinctive style. Finishing a meal with soup seems odd to us, but why not? In Hanoi (click here) our first dinner ended with che bo bo, a soup (though che means ‘tea’) described on the menu as a sweet southern dessert consommé.

Lynne and Nhu (representative of Haivenu Travel) at the Ly Club, Hanoi - we had not quite reached the dessert soup yet

At the other end of the country, Ngon is a Saigon institution. The huge restaurant is housed in a colonial mansion where tables fill the entrance hall, atrium, courtyard and every ground floor room. It was packed with office workers, students and suburban ladies on shopping expeditions; everybody, it seemed, headed for Ngon at lunch time.

Fortunately, we had a booking and a waiter led us confidently through the throng to the only spare seats in the building (for the full story click here). Sweetness is all-pervasive, so making good desserts is easy, but sublime desserts are rare. At Ngon, my glutinous rice balls swimming in a ginger and coconut milk sauce presented a combination of flavours and textures that hit that mark. I had difficulty grasping the idea that, for the locals, such delights are ordinary everyday food.

In the former imperial city of Hue, in Vietnam's narrow waist, we were treated to an 8-course imperial banquet. The food was all right, no more, but the presentation of each course was memorable. The dessert of sweetened red bean paste formed into fruits was one of the most inventive, though of course the fruits all tasted the same, regardless of colour or shape.

Fruits made from Bean Paste, Placid Garden Manor Restaurant, Hue

Malaysia

Malaysia is a great place to eat, but desserts are not a high priority. Cendol is a sort of national dessert available everywhere from 4-star hotels to street food stalls; the price varies, but the quality is much the same. It consists of shaved ice with coconut milk, green coloured rice noodles, a few red beans and a lot of unrefined palm sugar – simple, but pleasing.

Lynne eats cendol at a street food stall, Penang

Durian is popular from southern China southwards. The big, green spiky fruit smells like a chemical toilet left out in the sun, but if you can ignore that, and it is not easy, they taste wonderful (allegedly) – as the locals say ‘smells like Hell, tastes like Heaven.’

Green durian and red dragon fruit, Banh Thanh Market, Ho Chi Minh City

Malaysia is peak durian territory. There are shops entirely devoted to durian and the pastries and confections made from it. One-bite durian puffs are an easy way to approach the challenge, but the ‘one-bite’ is important. Attempting two bites deposits a surprisingly large slick of durian slurry over an extensive area (as well I know). The smell is repressed by the cooking and the flavour is actually quite pleasant.

The one-bite durian puff, Malacca

Emboldened, we tried a durian ice-cream on a stick in Kuala Lumpur, and actually enjoyed it.

Durian ice-cream. Are we beginning to develop a taste? Central Market, Kuala Lumpur

Ice Cream

So, having reached ice cream, here is a brief rant.

Ice-cream parlours figured large in my youth, or at least Borza’s on the prom in Porthcawl did. I know others remember Borza’s fondly as the last time I mentioned them complete strangers contacted me asking for further information. Unfortunately, all I know is that the Borza’s moved on, those that didn’t can be found in Porthcawl cemetery, just across the path from my grandparents.

In the late 1950s Borza’s did few flavours, but they did the most exquisite creamy-textured vanilla - a vanilla nut sundae was a once-a-holiday treat (well it cost 1/9d!*). For Borza’s, vanilla was not a synonym for ‘plain’ it meant ice cream flavoured, quite strongly, with actual vanilla. To get an ice cream that good today you have to visit a high-end restaurant where they make it in-house. (Click here for the Walnut Tree in Abergavenny).

Since then ice cream has diversified into a host of mostly synthetic flavours and lost its texture. Some American makers have gone so far astray that ice cream has become merely a filler of the interstices in pots of crumbled brownies, cookie dough or honeycomb.

Ice Cream in Mexico

Rant over, now please join me in a leap across the Pacific from Malaysia to Mexico.

To complete a street food lunch in Puebla, 100 km south of Mexico City, we ventured into an ice cream shop. We had rarely seen such a vast array of flavours.

Ice-cream choices, Puebla

But it was not the number that amazed us, it was the flavours themselves. With our rudimentary grasp of Spanish we could see the usual suspects, strawberry, chocolate, rum and raisin, even vanilla tucked in the end. But what about vino tinto? As an ice cream? And queso (cheese) or queso con zarzamora (cheese with blackberries) or chicle (bubblegum)? Our local guide helped with the translations, but even he could not render maracuyá or guanabana into English, so that was what we chose.

Eating ice-cream in Puebla

We enjoyed both. Maracuyá was familiar though we could not quite place it, guanabana remained a mystery. We googled them later; maracuyá is passion fruit, so we should have recognised it, and guanabana is soursop. No? Nor me. It is, apparently, a spikey, vaguely pear-shaped fruit that grows on an evergreen tree throughout the tropical Americas. Its flavour, according to Wikipedia is a combination of strawberry and apple with a sour citrus note. It makes a decent enough ice cream.

Now, back to Asia

India

Mava

Mava or khoya is made throughout the sub-continent by stirring gently boiling milk until its consistency approaches a soft dough. It can be sold like that…

The Bhirandiyara Mava Center, Gujarat

… and the result is surprisingly sweet.

Lynne eating Mava, Bhirandiyara

Gulab Jamun

But it is also the basis of several sweets and desserts, my favourite being Gulab Jamun. Mava is rolled into balls, which are deep fried in ghee at low temperature until they are golden brown, then soaked in a light syrup, sometimes flavoured with cardamom, rose water or saffron. I have eaten many, but never photographed them, so I have borrowed this one from Wikipedia. In my experience they are rarely as elegantly presented as this.

Gulab Jamun with Saffron
Photo by Prakrutim, reproduced under CC Share-Alike 4. 0

Nimish

Nimish, a speciality of Lucknow in Uttar Pradesh, is another dairy based dessert. Double cream, icing sugar, rosewater and saffron are stirred together and topped with pistachios and silver leaf. The silver leaf has no gastronomic purpose, but the cuisine of Lucknow is the cuisine of Nawabs, so everything must look opulent.

Nimish at Lucknow market

Served here in an eco-friendly bowl of pressed leaves, it was sweet and lovely and slipped down very easily.

Nimish, Lucknow market

Turkey

Another westward skip brings us to Turkey. South-East Asia and India possess two of the world’s great cuisines and although few would say the same about Turkey, the country has, by my count, made three major culinary contributions; one is the donner kebab, the other two I like very much.

Turkish Delight

Turkish Delight, lokum in Turkish, really is a delight and Istanbul has whole shops dedicated to it.

A whole shop full of Turkish Delight, Istiklal Cadessi, Istanbul

The concept is simple, a gel of sweetened starch is cut into cubes and dusted with icing sugar. The ‘delight’ comes from the inclusions (dates, pistachio, hazelnuts, walnuts) and flavourings (rosewater, bergamot, orange, lemon). Other inclusions and flavourings are possible. It is not covered in chocolate like Fry’s Turkish Delight, which is a very poor approximation to the real thing inside.

Baklava

Baklava may have been developed in the imperial kitchens of Istanbul’s Topkapı Palace. Layers of filo pastry filled with chopped nuts and bound with syrup or honey make a rich dessert entirely suitable for an emperor – and pretty much anyone else. It has always been a favourite of mine, but in the only photograph I have of baklava, it is already half-eaten (I wonder why?).

Light lunch with ample sugar - Baklava, Turkish Delight and sweet Turkish coffee, Istanbul

United Kingdom and Ireland

Leaping athletically across the rest of Europe, we arrive home.

Posh Desserts

Sugar is such a dominant flavour that desserts can be a problem for high-end restaurants where subtle flavours are important. One solution is to create a variety of textures, as in this dessert from the Michelin starred Loam in Galway. Called 'Strawberry, Juniper' it involved strawberry ice cream, shards of juniper meringue, sweet pickled cherry, lovage sponge, coconut butter, white chocolate mousse, white chocolate bonbon, hazelnut crumb and a hint of smoked hay. All the elements, some very small, made their contribution providing a variety of textures and flavours beneath the dominant sweetness.

Strawberry, Juniper - Loam, Galway

Another is to go architectural as in this henge of fruit and meringue from the then Michelin starred Box Tree in Ilkley.

Dessert, The Box Tree, Ilkley

Despite my garish lighting effect (it is as good as I can get it) this mille-feuille of raspberries with lemon curd and elderflower was very pretty.

There are fewer problems lower down the pecking order. While banoffee pie and tiramisu have become ubiquitous, there has also been a renaissance of the traditional British pud.

Bakewell Pudding

Nothing sounds and feels quite as traditional as a Bakewell pudding (and I mean ‘pudding’ not ‘tart’, but that story is complicated - click here for Bakewell and Haddon Hall). A two-person pudding in the ‘Old Bakewell Pudding Shop’ eaten at 11am (and not quite finished) kept us going until dinner at 8.

A Bakewell pudding for two, served with cream and custard(!)

The jammy, almondy, marzipany flavour of the not quite egg-custard was toe-curlingly lovely, at first, but it was so sweet that even this wonderful flavour became cloying surprisingly quickly.

Sticky Toffee Pudding (STP)

And finally a mention for Cartmel Sticky Toffee Pudding. Sadly, the only photo I have is of the factory in Flookburgh, 2½ miles from Cartmel, where STP has been made since demand outgrew the resources of Cartmel village shop. It seems wrong that a factory-made pudding that can be microwaved in minutes should be so good, but it is.

Cartmel sticky Toffee Pudding factory, Flookburgh

And finally, finally

That would be a dull picture to end on, so here is my dessert at the Makphet Restaurant in Vientiane, (the capital of Laos, as I am sure you know). Makphet exists to take children off the streets and train them for careers in the hospitality industry, so a worthy charity as well as a fine restaurant.

Top dessert, Makphet, Vientiane

Coconut ice-cream, fresh, sweet pineapple, cane syrup and a dusting of chilli powder. All my favourite flavours on one plate (although if they could have stuck in some ginger….)

*For the benefit for youngsters under 60, that is Old Money; one shilling and nine (old) pence – the equivalent of 8½p. That was expensive, in the 1950s when you could go round the world for half a crown and still have change for a fish supper.