A Karahi (also spelled Kadai) is a thick, circular, wok-like cooking vessel traditionally made of cast iron or stainless steel, originating from the Indian subcontinent. It's characterized by its deep, bowl-shaped form, typically with two handles for easy lifting and maneuvering. Used for a variety of cooking techniques, including stir-frying, deep-frying, and simmering, the Karahi's design allows for efficient heat distribution, perfect for preparing dishes like curries, stews, and fried snacks. Its versatility and durability have made it a staple in both home and professional kitchens across South Asia and beyond. The term also refers to the food cooked in a Karahi which are rich, flavorful, and often prepared with a blend of spices and ingredients.
Karahi meaning with examples
- The chef expertly stirred the aromatic spices and vegetables in the Karahi, releasing a tantalizing fragrance that filled the kitchen. The rounded shape of the Karahi allowed the ingredients to cook evenly, ensuring a perfectly balanced curry. Its high sides prevented spills during the vigorous stirring needed for this dish. The heat retention of the Karahi also kept the curry hot for serving.
- I love to prepare Chicken Karahi every weekend for my family. I gently sauté the onions and ginger garlic paste in the Karahi until golden. Then, I add the chicken and spices, allowing them to marinate and absorb the flavors. The Karahi’s large capacity made it easy to cook a generous portion. I cover and simmer the chicken until it is tender and infused with the fragrant spices.
- At the street food stall, the vendor was deep-frying samosas in a large Karahi filled with hot oil. The rounded bottom allowed the oil to evenly heat and envelop the snacks. The high walls of the Karahi prevented splattering and ensured a safe cooking process. I watched as they turned golden brown, the crispy perfection of the fried samosas.
- The wedding feast featured several dishes cooked in Karahi, including a rich lamb stew and a paneer curry. The cooks used multiple Karahi, each dedicated to a specific dish, maximizing efficiency. The deep, curved design allowed for both braising and reducing the sauces to the desired consistency. The event showcased the Karahi's ability to prepare large volumes of food.