Rohu is the pale, delicate, gently sweet flesh of Labeo rohita, the premier carp of South Asia and the most prized of the three Indian major carps. The everyday fish of Bengali and much of eastern Indian cooking, it is the soul of the mustard-and-turmeric fish curries of Bengal, of golden macher jhol and rich doi maach, and of the crisp-fried fish that opens a Bengali meal — culinarily a world apart from the muddy common carp.