Karahi

 ( Indian Food Preparation Utensils ) 

A karahi is a type of thick, circular, and deep cooking pot, similar in shape to a wok, from the Indian subcontinent. It is used in Indian cuisine, Nepalese cuisine, Sri Lankan, Pakistani, Bangladeshi, Afghan, and Caribbean cuisines. Traditionally press-formed from mild steel sheets or made of wrought iron, a karahi resembles a wok with steeper sides. Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of traditional materials. The word karahi emanates from karah, a bigger version of karahi traditionally used in the subcontinent for boiling milk and producing Cream.

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History Karahi or kadahi comes from the Prakrit word kataha, which is mentioned in texts like the Ramayana and Sushruta Samhita, and derives from Sanskrit kataha (meaning a frying pan, boiler, cauldron or saucepan). A karahi-like vessel is first mentioned in the Vedas as bharjanapatra.

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Use A karahi serves for the Shallow frying or Deep frying of meat, potatoes, sweets, and snacks such as samosa and fish and also for Indian , but is most noted for the simmering of ,Promodini Varma, Dheeraj Paul Indian Menu Planner Introduction Roli Books Private Limited, 1995 , . 192 pages J. Inder Singh Kalra Prashad Cooking with Indian Masters page 28 which are often named karahi dishes after the utensil.

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Karahi dishes Stews prepared in a karahi include chicken karahi, beef, mutton, goat and lamb. Stews prepared with paneer or tofu are becoming increasingly popular amongst vegetarians.

An inverted karahi is used to cook .

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Notes

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See also

• List of cooking vessels

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External links

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