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According to Chanakya, in absence of government or rule of law, the human society will degenerate into a state of anarchy in which the strong will destroy or exploit the weak much like how bigger fish eat smaller fish. So according to this philosophy, the theory of government was based on a belief in the innate depravity of man.
The Hindi and Kumaoni name of mahāsir, mahāser, or mahāsaulā is used for a number of fishes of the group. Several sources of the common name mahseer have been suggested: It has been said to be derived from Sanskrit, while others claim it is derived from Indo-Persian, mahi- fish and sher- tiger or "tiger among fish" in Persian.
The Indian oil sardine (Sardinella longiceps) is a species of ray-finned fish in the genus Sardinella. It is one of the two most important commercial fishes in India (with the mackerel). [2] The Indian oil sardine is one of the more regionally limited species of Sardinella and can be found in the northern regions of the Indian Ocean. These fish ...
Bascanichthys deraniyagalai (native), Indian longtailed sand-eel, Indian longtailed sand-eel; Bascanichthys longipinnis (native); Caecula pterygera (native), finny snake-eel, Finny snake eel
The fresh water fishes of the Indian region. Narendra Publishing House, New Delhi. Pp 551. Day F. 1878. The fishes of India: being a natural history of the fishes known to inhabit the seas and fresh waters of India, Burma and Ceylon. Text and Atlas in 4 Parts. London, pp xx + 778+195. Daniels R. 2002. Fresh water fishes of Peninsular India.
The Indian mackerel is found in warm shallow waters along the coasts of the Indian and Western Pacific oceans. Its range extends from the Red Sea and East Africa in the west to Indonesia in the east, and from China and the Ryukyu Islands in the north to Australia, Melanesia and Samoa in the south. [3]
A recipe for fried Rohu fish is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. In this recipe, the fish is marinated in asafoetida and salt after being skinned. It is then dipped in turmeric mixed in water before being fried. [10]
Fried and crumbled, the fish preparation called Bombay duck became a popular condiment in Anglo-Indian cookery. [ 3 ] An 1829 book of poems and "Indian reminiscences" published under the pseudonym "Sir Toby Rendrag" notes the "use of a fish nick-named 'Bombay Duck'" [ 4 ] and the phrase is used in texts as early as 1815.