Banana blossoms are either made into salads or cooked in curries. They have a fairly neutral taste though there is a slight earthiness similar to fresh bamboo shoots. They work great with bold flavours.

It takes me a little while to grasp that April is autumn rather than spring here. The drop in temperature this week makes the early mornings and evenings decidedly nippy. Salads and stir-fries are no longer substantial and makes me long for slow-cooked curries and stews.

This is my favourite pork dish, robust in flavour and the meat melts in the mouth. Paired with tamarind, the fruity sourness compliments the meat.

The slow-cooking of the onion, garlic and chilli paste give this curry a distinct flavour. Duck and potato are my favourite combination.

We were served this fish curry at a local roadside restaurant on the way to the Shan state. I love it when we stumble upon such a find.