Jump to content
 







Main menu
   


Navigation  



Main page
Contents
Current events
Random article
About Wikipedia
Contact us
Donate
 




Contribute  



Help
Learn to edit
Community portal
Recent changes
Upload file
 








Search  

































Create account

Log in
 









Create account
 Log in
 




Pages for logged out editors learn more  



Contributions
Talk
 

















Editing Hentak

















Article
Talk
 

















Read
Edit
View history
 








Tools
   


Actions  



Read
Edit
View history
 




General  



What links here
Related changes
Upload file
Special pages
Page information
Get shortened URL
Download QR code
Wikidata item
 
















Appearance
   

 










You are not logged in. Your IP address will be publicly visible if you make any edits. If you log inorcreate an account, your edits will be attributed to a username, among other benefits.

 Content that violates any copyrights will be deleted. Encyclopedic content must be verifiable through citations to reliable sources.


Latest revision Your text
Line 1: Line 1:

{{short description|Fermented fish paste}}

'''Hentak''' is a thick [[fermented]] paste in [[Manipuri cuisine]] made with sun-dried fish powder and the [[Petiole (botany)|petioles]] of [[aroid]] plants. The small [[Indian flying barb]] fish are sun dried on [[bamboo]] trays and crushed to powder. The aroid petioles are cut into pieces and left in the sun for one day, then in equal parts with the fish powder the mixture is sealed in an earthen pot and fermented for around one week.<ref name=prakash>{{cite book |last1=Prakash |first1=Jyoti |title=Himalayan Fermented Foods |page=147 |publisher=CRC Press}}</ref>

'''Hentak''' is a thick [[fermented]] paste in [[Manipuri cuisine]] made with sun-dried fish powder and the [[Petiole (botany)|petioles]] of [[aroid]] plants. The small [[Indian flying barb]] fish are sun dried on [[bamboo]] trays and crushed to powder. The aroid petioles are cut into pieces and left in the sun for one day, then in equal parts with the fish powder the mixture is sealed in an earthen pot and fermented for around one week.<ref name=prakash>{{cite book |last1=Prakash |first1=Jyoti |title=Himalayan Fermented Foods |page=147 |publisher=CRC Press}}</ref>



By publishing changes, you agree to the Terms of Use, and you irrevocably agree to release your contribution under the CC BY-SA 4.0 License and the GFDL. You agree that a hyperlink or URL is sufficient attribution under the Creative Commons license.
Cancel Editing help (opens in new window)

Copy and paste: – — ° ′ ″ ≈ ≠ ≤ ≥ ± − × ÷ ← → · §   Cite your sources: <ref></ref>


{{}}   {{{}}}   |   []   [[]]   [[Category:]]   #REDIRECT [[]]   &nbsp;   <s></s>   <sup></sup>   <sub></sub>   <code></code>   <pre></pre>   <blockquote></blockquote>   <ref></ref> <ref name="" />   {{Reflist}}   <references />   <includeonly></includeonly>   <noinclude></noinclude>   {{DEFAULTSORT:}}   <nowiki></nowiki>   <!-- -->   <span class="plainlinks"></span>


Symbols: ~ | ¡ ¿ † ‡ ↔ ↑ ↓ • ¶   # ∞   ‹› «»   ¤ ₳ ฿ ₵ ¢ ₡ ₢ $ ₫ ₯ € ₠ ₣ ƒ ₴ ₭ ₤ ℳ ₥ ₦ № ₧ ₰ £ ៛ ₨ ₪ ৳ ₮ ₩ ¥   ♠ ♣ ♥ ♦   𝄫 ♭ ♮ ♯ 𝄪   © ® ™
Latin: A a Á á À à  â Ä ä Ǎ ǎ Ă ă Ā ā à ã Å å Ą ą Æ æ Ǣ ǣ   B b   C c Ć ć Ċ ċ Ĉ ĉ Č č Ç ç   D d Ď ď Đ đ Ḍ ḍ Ð ð   E e É é È è Ė ė Ê ê Ë ë Ě ě Ĕ ĕ Ē ē Ẽ ẽ Ę ę Ẹ ẹ Ɛ ɛ Ǝ ǝ Ə ə   F f   G g Ġ ġ Ĝ ĝ Ğ ğ Ģ ģ   H h Ĥ ĥ Ħ ħ Ḥ ḥ   I i İ ı Í í Ì ì Î î Ï ï Ǐ ǐ Ĭ ĭ Ī ī Ĩ ĩ Į į Ị ị   J j Ĵ ĵ   K k Ķ ķ   L l Ĺ ĺ Ŀ ŀ Ľ ľ Ļ ļ Ł ł Ḷ ḷ Ḹ ḹ   M m Ṃ ṃ   N n Ń ń Ň ň Ñ ñ Ņ ņ Ṇ ṇ Ŋ ŋ   O o Ó ó Ò ò Ô ô Ö ö Ǒ ǒ Ŏ ŏ Ō ō Õ õ Ǫ ǫ Ọ ọ Ő ő Ø ø Œ œ   Ɔ ɔ   P p   Q q   R r Ŕ ŕ Ř ř Ŗ ŗ Ṛ ṛ Ṝ ṝ   S s Ś ś Ŝ ŝ Š š Ş ş Ș ș Ṣ ṣ ß   T t Ť ť Ţ ţ Ț ț Ṭ ṭ Þ þ   U u Ú ú Ù ù Û û Ü ü Ǔ ǔ Ŭ ŭ Ū ū Ũ ũ Ů ů Ų ų Ụ ụ Ű ű Ǘ ǘ Ǜ ǜ Ǚ ǚ Ǖ ǖ   V v   W w Ŵ ŵ   X x   Y y Ý ý Ŷ ŷ Ÿ ÿ Ỹ ỹ Ȳ ȳ   Z z Ź ź Ż ż Ž ž   ß Ð ð Þ þ Ŋ ŋ Ə ə
Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ   Α α Β β Γ γ Δ δ   Ε ε Ζ ζ Η η Θ θ   Ι ι Κ κ Λ λ Μ μ   Ν ν Ξ ξ Ο ο Π π   Ρ ρ Σ σ ς Τ τ Υ υ   Φ φ Χ χ Ψ ψ Ω ω   {{Polytonic|}}
Cyrillic: А а Б б В в Г г   Ґ ґ Ѓ ѓ Д д Ђ ђ   Е е Ё ё Є є Ж ж   З з Ѕ ѕ И и І і   Ї ї Й й Ј ј К к   Ќ ќ Л л Љ љ М м   Н н Њ њ О о П п   Р р С с Т т Ћ ћ   У у Ў ў Ф ф Х х   Ц ц Ч ч Џ џ Ш ш   Щ щ Ъ ъ Ы ы Ь ь   Э э Ю ю Я я   ́
IPA: t̪ d̪ ʈ ɖ ɟ ɡ ɢ ʡ ʔ   ɸ β θ ð ʃ ʒ ɕ ʑ ʂ ʐ ç ʝ ɣ χ ʁ ħ ʕ ʜ ʢ ɦ   ɱ ɳ ɲ ŋ ɴ   ʋ ɹ ɻ ɰ   ʙ ⱱ ʀ ɾ ɽ   ɫ ɬ ɮ ɺ ɭ ʎ ʟ   ɥ ʍ ɧ   ʼ   ɓ ɗ ʄ ɠ ʛ   ʘ ǀ ǃ ǂ ǁ   ɨ ʉ ɯ   ɪ ʏ ʊ   ø ɘ ɵ ɤ   ə ɚ   ɛ œ ɜ ɝ ɞ ʌ ɔ   æ   ɐ ɶ ɑ ɒ   ʰ ʱ ʷ ʲ ˠ ˤ ⁿ ˡ   ˈ ˌ ː ˑ ̪   {{IPA|}}

Wikidata entities used in this page

Pages transcluded onto the current version of this page (help):

This page is a member of 3 hidden categories (help):


Retrieved from "https://en.wikipedia.org/wiki/Hentak"







Privacy policy

About Wikipedia

Disclaimers

Contact Wikipedia

Code of Conduct

Developers

Statistics

Cookie statement

Mobile view



Wikimedia Foundation
Powered by MediaWiki