Lau is a fleshy, many-seeded fruit, commonly known as the bottle gourd and is available in a great variety of forms.
The term 'makha' means to mingle or blend. All makha dishes do not go through the classical process of first making gravy in hot oil...
Soak peanuts, chickpeas and sesame seeds in plenty of water for 8 hours or overnight. Before cooking, drain and grind all three together.
It is a celebration all-in-one dish, cooked only by the 'Dum Pookth' method, for special occasions like weddings and of course company and club AGMs.
The foundation of Bangla cooking depends not so much on special techniques or expensive ingredients, but on the flavourings, especially, locally grown herbs and spices.
The last two days of Chaitra (the last month of the Bengali calendar) and the first day of Boishaki (Bengali New Year's Day), makes the three day combined festivities of the Boishabi revelry by the aadibasi tribes of Chittagong Hill Tracts.
The newly married brides of the tribe serve the youths with homemade rice wine and encouragements.
The neem tree has diverse use in the traditional medicine and thus earned its just designation - 'Sorvo Rog Nivaroni' (the one that can cure all ailments).