Hentak is a thick fermented paste in Manipuri cuisine made with sun-dried fish powder and the 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. Another fish paste from Northeast India is tungtap.