Jan Purser & Ajoy Joshi, “Indian Cooking Made Simple: Simple & Delicious Meals in Minutes”, 2007.

Will Durant, “Our Oriental Heritage: The Story of Civilization”, 1935 was the topic of an earlier blog post.
In 1786 Englishman, Sir William Jones, stated that “Latin, Greek & Sanskrit developed from a common source”. Sanskrit is the language that “historically” defined India.
Sanskrit is like Latin & Greek an “Indian-European” language classification as noted in 1786 by Englishman, Sir William Jones.
“Indus & Ganges” Rivers boarder the INDUS RIVER VALLEY cradle of Indo-European civilizations.
Here I present an Indian cookbook: Jan Purser & Ajoy Joshi, “Indian Cooking Made Easy: Simple & Delicious Meals in Minutes”, 2007 “spiral-bound”, recipe cards with photographs. India (as shown on the above map) prefers freshwater fishes as its meal entrée source of protein.
Freshwater fishes have been eaten since the INDUS RIVER VALLEY time. The fishes list (# 0-10) below are shown in the above photographs.
0. Rohu – Labeo Rohita.
1. Hilsa – Ilish Shad.
2. Catla – Indian Carp.
3. Bhetki – Barramundi
4. Vavval – Pomfret
5. Bangda – Indian Mackerel
6. Tilapia – Cichlid Fish
7. Magir – Walking Catfish
8. Wallago Attu – Helicopter Catfish
9. Vaam – River Eel
10. Raswa – Indian Salmon
Jan Purser & Ajoy Joshi, “Indian Cooking Made Easy: Simple & Delicious Meals in Minutes, 2007 was a cookbook with page 79 recipe “Fish with Herbs Steamed in Banana Leaf”. Banana Leaf Fish is what makes Indian cuisine. India has an annual 12 pound per capita consumption of fishes. 16 pounds per capita in the United States; and, 32 pounds per capita of fish is the World average.
The “Far East” is a vast expanse stretching from Japan to India. The “Far East” is a culinary belt defined by the eating of both “rice and fishes”. Japan & India eat “rice and fishes”; but, Japan and India have cuisines that are different from each other.