Karahi

Karahi (also spelled Kadai, Kadhai, or Kadahi) is a type of thick, circular, and deep cooking pot (similar in shape to a Wok) that originated in the Indian Subcontinent. It is used in Indian, Pakistani, Bangladeshi, and Nepalese cuisine. The term 'Karahi' also refers to a variety of dishes and curries that are cooked in this type of pot.

Origin and Etymology

The word 'Karahi' comes from the Hindi and Urdu word 'कड़ाही' or 'کڑاہی', which is derived from the Sanskrit word 'Karahi', meaning 'a deep cooking pot'. The Karahi is believed to have originated in the Indian Subcontinent, with references to it dating back to the Indus Valley Civilization.

Design and Use

A Karahi is traditionally made of Cast iron but can also be found in Stainless steel, Copper, and non-stick varieties. It is circular and deep with a rounded bottom, similar to a Wok, and has two round handles on either side for lifting. The design of the Karahi allows for even heat distribution, making it ideal for deep frying and stir frying. It is commonly used to cook a variety of dishes, including curries, Fried rice, and desserts.

Karahi Dishes

In addition to its use as a cooking pot, the term 'Karahi' also refers to a variety of dishes that are cooked in this pot. These dishes are typically rich in spices and have a thick gravy. Some popular Karahi dishes include Chicken Karahi, Mutton Karahi, and Paneer Karahi. These dishes are popular in various regions of the Indian Subcontinent and have different variations depending on the region.

See Also

• Indian Cuisine
• Pakistani Cuisine
• Bangladeshi Cuisine
• Nepalese Cuisine

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  Karahi
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  Fried eggs in a pan
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  Handi and Karahi