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'''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 and crushed to powder and sun-dried on a [[bamboo]] trays. 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. |
'''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 and crushed to powder and sun-dried on a [[bamboo]] trays. 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> |
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''Hentak'' is a standard ingredient in Manipuri households, where it is consumed as a condiment with boiled rice or [[curry]].<ref name=prakash/> |
''Hentak'' is a standard ingredient in Manipuri households, where it is consumed as a condiment with boiled rice or [[curry]].<ref name=prakash/> |
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Hentak is a thick fermented paste in Manipuri cuisine made with sun-dried fish powder and the petiolesofaroid plants. The small Indian flying barb fish are sun dried and crushed to powder and sun-dried on a bamboo trays. 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.[1]
Hentak is a standard ingredient in Manipuri households, where it is consumed as a condiment with boiled rice or curry.[1]
