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TUNGTAP

Tungtap

Fermented fish paste found in Meghalayan cuisine

Tungtap is a fermented fish paste found in Meghalayan cuisine, consumed by the Khasi and Garo people. Like hentak, it is made with Indian flying barb

Tungtap

Surströmming

Swedish fermented Baltic Sea herring

highly salted viscera Mam – Cambodian fermented fish dish with coconut milk Tungtap - Fermented fish used as dips and sauces in Meghalaya, India Asafoetida –

Surströmming

Hentak

Fermented fish paste

and patients in convalescent. Another fish paste from Northeast India is tungtap. Fermented fish Garum Bagoong Terasi Prakash, Jyoti. Himalayan Fermented

Hentak

Fermented fish

Fish cured by fermentation to reduce spoilage

Jyoti Prakash (1 August 2004). "Microbial Diversity in Ngari, Hentak and Tungtap, Fermented Fish Products of North-East India" (PDF). World Journal of Microbiology

Fermented fish

Fermented_fish

Jowai

Town in Meghalaya, India

usual curries. A strong smelling Tungtoh, made from fermented beans, and Tungtap, a variant of dry fish, are two of the most popular forms of local chutney

Jowai

Meghalayan cuisine

Food and culinary traditions of Meghalaya

meat preparation. Tungrymbai, fermented soybeans. Dohkhlieh, pork salad. Tungtap, fermented fish. Dohjem, pork in sesame seeds. Syrwa Tit Tung, wild mushroom

Meghalayan cuisine

Meghalayan_cuisine