and fish, and suguni, dry shrimp or fish, in their cooking. Their dishes use more fresh herbs from the hills than spices which are more common in Bengali dishes. Flowers from ginger and turmeric plants and wild mushrooms are important seasonal ingredients. is cooking a dish in bamboo and is cooking a dish covered in banana leaf in a mud oven. The Marma cuisine uses a dry fish paste called nappi. Rice beer is popular drink. Greater Mymensingh Mymensigh cuisine is different from rest of Bangladesh in its preference for spicy food. Muri (puffed rice) or Chira (flattened rice) is also used consumed with Doi. ,also known as Muktagachhar monda, is a traditional sweetmeat. The sweet, first made in 1824 by Gopal Pal in Muktagacha Upazila, is reputed in Bangladesh for its originality, taste and flavor. Gopal was originally from Murshidabad but moved to Rajshahi and from there to Muktagacha after the death of the Nawab Siraj ud-Daulah. The Garo people are an ethnic and religious minority in Mymensingh region with their own unique culture and cuisine. Their cuisine is notable for the use of pork, eel, and turtle meat. Garo also produce home brewed liquor. Cooking using soda and in bamboo is a traditional practice. Northern Bangladesh In Northern Bangladesh, there were numerous dairy farms which produced doi or yougurt. The farmers of the region made their doi with reduced milk which made it taste more like kheer compared to doi from other regions. Biral Upazila is well known for large Koi fish. koi fish paturi is where the fish is cooked in banana leaf. In Bangladesh the most famous variation of Mishti Doi is in Bogra. Bogurar Doi was invented by Ghetu Ghosh of Sherpur in Bogra District and Gaur Gopal Ghosh invented the creamed version. The Gosh family continue to make the curd in Bogra District. Doi is also used to cook fish in Northern Bangladesh such as Catla fish. The Rangpur region has a beef dish cooked with pumpkin. Santal live in the Rajshahi region and are non-Bengali ethnic minority. They eat crab, pork, squirrel, and fish. Santals also use less spices in their cooking. They produce an alcoholic drink from rice called hadia. They also make liquor using palm tree resin which is also used for ritual ceremonies. Southern Bangladesh Piper chaba is called (Chui jhal) or () in the South Bengal region of Bangladesh.