Description

Rohu (Labeo rohita) is more than a fish — it’s a legacy food in North Indian and Eastern Indian households. The golden-hued variant is especially prized for its visual appeal and slightly richer flavor.

It’s often cut into thick steaks and pan-fried in mustard oil before being added to gravies infused with ginger, garlic, turmeric, and green chilies.

In Bihari cuisine, it finds its way into fish-and-rice combinations with roasted cumin; in Odisha, it’s cooked with vegetables in “Machha Besara,” a mustard paste base.

Golden Rohu is high in phosphorus, calcium, and omega-3s, making it both delicious and fortifying.

Rooted in tradition and everyday practicality, Golden Rohu is comfort food done with elegance.