Karahi - Revision history

Fire: Marked this version for translation

2025-06-11T12:21:45Z

Marked this version for translation

← Older revision		Revision as of 21:21, 11 June 2025
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	<languages />		<languages />
	<translate>		<translate>
			<!--T:1-->
	{{short description\|Type of thick, circular, and deep pan}}		{{short description\|Type of thick, circular, and deep pan}}
	[[File:wok-and-karahi-2.jpg\|thumb\|right\|300px\|A wok sits next to a karahi on a [[Western world\|Western]]-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.]]		[[File:wok-and-karahi-2.jpg\|thumb\|right\|300px\|A wok sits next to a karahi on a [[Western world\|Western]]-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.]]
	A '''''karahi''''' also '''''kadai''', '''kerahi''', '''karai''', '''kadhi''', '''kadahi''', '''kadhai''', '''korai''', '''sarai''', or '''cheena chatti''')}} is a type of thick, circular, and deep [[cooking pot]], similar in shape to a [[wok]], from [[Northern South Asia]]. It is used in [[Indian cuisine\|North Indian]], [[Pakistani cuisine\|Pakistani]], [[Afghanistan cuisine\|Afghan]], [[Nepalese cuisine\|Nepalese]], and [[Caribbean cuisine]]s. Traditionally press-formed from [[Carbon_steel#Mild_steel\|mild steel]] sheets or made of [[wrought iron]], a ''karahi'' is a wok with steeper sides. Today, they can be made of [[stainless steel]], [[copper]], and [[Non-stick surface\|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\|thick cream]].		A '''''karahi''''' also '''''kadai''', '''kerahi''', '''karai''', '''kadhi''', '''kadahi''', '''kadhai''', '''korai''', '''sarai''', or '''cheena chatti''')}} is a type of thick, circular, and deep [[cooking pot]], similar in shape to a [[wok]], from [[Northern South Asia]]. It is used in [[Indian cuisine\|North Indian]], [[Pakistani cuisine\|Pakistani]], [[Afghanistan cuisine\|Afghan]], [[Nepalese cuisine\|Nepalese]], and [[Caribbean cuisine]]s. Traditionally press-formed from [[Carbon_steel#Mild_steel\|mild steel]] sheets or made of [[wrought iron]], a ''karahi'' is a wok with steeper sides. Today, they can be made of [[stainless steel]], [[copper]], and [[Non-stick surface\|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\|thick cream]].

			<!--T:2-->
	== History ==		== History ==
	''Karahi'' or ''kadahi'' comes from the [[Prakrit]] word ''kataha'', which is mentioned in texts like the ''[[Ramayana]]'' and [[Sushruta Samhita\|''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''.		''Karahi'' or ''kadahi'' comes from the [[Prakrit]] word ''kataha'', which is mentioned in texts like the ''[[Ramayana]]'' and [[Sushruta Samhita\|''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''.

			<!--T:3-->
	== Use ==		== Use ==
	[[File:Fried eggs (25056120628).jpg\|thumb\|Egg being fried in a karahi]]		[[File:Fried eggs (25056120628).jpg\|thumb\|Egg being fried in a karahi]]
	A k''arahi'' serves for the [[Shallow frying\|shallow]] or [[Deep frying\|deep-frying]] of meat, potatoes, sweets, and snacks such as [[samosa]] and fish and also for [[papadam]]s, but is most noted for the simmering of [[stew]]s, which are often named ''karahi'' dishes after the utensil.		A k''arahi'' serves for the [[Shallow frying\|shallow]] or [[Deep frying\|deep-frying]] of meat, potatoes, sweets, and snacks such as [[samosa]] and fish and also for [[papadam]]s, but is most noted for the simmering of [[stew]]s, which are often named ''karahi'' dishes after the utensil.

			<!--T:4-->
	== Karahi dishes ==		== Karahi dishes ==
	[[File:Handi-and-karahi.jpg\|thumb\|right\|300px\|A small, decorative, copper-plated ''karahi'' (left) and'' [[handi]] ''(right) used to serve Indian food]]		[[File:Handi-and-karahi.jpg\|thumb\|right\|300px\|A small, decorative, copper-plated ''karahi'' (left) and'' [[handi]] ''(right) used to serve Indian food]]
	Stews prepared in a ''karahi'' include [[chicken karahi\|chicken]], beef, mutton, goat and lamb. Karahis prepared with [[paneer]] or [[tofu]] are becoming increasingly popular amongst vegetarians.		Stews prepared in a ''karahi'' include [[chicken karahi\|chicken]], beef, mutton, goat and lamb. Karahis prepared with [[paneer]] or [[tofu]] are becoming increasingly popular amongst vegetarians.

			<!--T:5-->
	Prepared in a reduced [[Tomato paste\|tomato]] and [[Chili sauce and paste\|green-chilli]] base with [[ghee]], a ''karahi'' is a popular late-night meal in [[Pakistani cuisine\|Pakistani]] ([[Pashtun cuisine\|Khyber Pakhtunkhwa]]) cuisine, usually ordered by the kilogram or half/full karahis and consumed with [[naan]].		Prepared in a reduced [[Tomato paste\|tomato]] and [[Chili sauce and paste\|green-chilli]] base with [[ghee]], a ''karahi'' is a popular late-night meal in [[Pakistani cuisine\|Pakistani]] ([[Pashtun cuisine\|Khyber Pakhtunkhwa]]) cuisine, usually ordered by the kilogram or half/full karahis and consumed with [[naan]].

			<!--T:6-->
	An inverted ''karahi ''is used to cook [[rumali roti]]s.		An inverted ''karahi ''is used to cook [[rumali roti]]s.

			<!--T:7-->
	==See also==		==See also==
	* [[List of cooking vessels]]		* [[List of cooking vessels]]

			<!--T:8-->
	==External links==		==External links==
	* {{Commons category-inline\|Karahi}}		* {{Commons category-inline\|Karahi}}

			<!--T:9-->
	[[Category:Indian food preparation utensils]]		[[Category:Indian food preparation utensils]]
	[[Category:Pakistani food preparation utensils]]		[[Category:Pakistani food preparation utensils]]

Fire at 12:21, 11 June 2025

2025-06-11T12:21:12Z

← Older revision		Revision as of 21:21, 11 June 2025
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			<languages />
			<translate>
	{{short description\|Type of thick, circular, and deep pan}}		{{short description\|Type of thick, circular, and deep pan}}
	[[File:wok-and-karahi-2.jpg\|thumb\|right\|300px\|A wok sits next to a karahi on a [[Western world\|Western]]-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.]]		[[File:wok-and-karahi-2.jpg\|thumb\|right\|300px\|A wok sits next to a karahi on a [[Western world\|Western]]-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.]]
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	[[Category:Bangladeshi food preparation utensils]]		[[Category:Bangladeshi food preparation utensils]]
	{{二次利用\|date=3 May 2025, at 01:43}}		{{二次利用\|date=3 May 2025, at 01:43}}
			</translate>

Fire: /* External links */

2025-06-11T12:17:04Z

External links

← Older revision		Revision as of 21:17, 11 June 2025
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	==External links==		==External links==
			* {{Commons category-inline\|Karahi}}

	[[Category:Indian food preparation utensils]]		[[Category:Indian food preparation utensils]]

Fire: /* External links */

2025-06-11T12:16:50Z

External links

← Older revision		Revision as of 21:16, 11 June 2025
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	==External links==		==External links==
	* {{Commons category-inline\|Karahi}}

	[[Category:Indian food preparation utensils]]		[[Category:Indian food preparation utensils]]

Fire at 12:12, 11 June 2025

2025-06-11T12:12:15Z

← Older revision		Revision as of 21:12, 11 June 2025
Line 1:		Line 1:
	{{short description\|Type of thick, circular, and deep pan}}		{{short description\|Type of thick, circular, and deep pan}}
	[[File:wok-and-karahi-2.jpg\|thumb\|right\|300px\|A wok sits next to a karahi on a [[Western world\|Western]]-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.]]		[[File:wok-and-karahi-2.jpg\|thumb\|right\|300px\|A wok sits next to a karahi on a [[Western world\|Western]]-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.]]
	A '''''karahi'''''~~{{efn\|({{IPAc-en\|k\|ə\|ˈ\|r\|aɪ}};~~ also '''''kadai''', '''kerahi''', '''karai''', '''kadhi''', '''kadahi''', '''kadhai''', '''korai''', '''sarai''', or '''cheena chatti''')}} is a type of thick, circular, and deep [[cooking pot]], similar in shape to a [[wok]], from [[Northern South Asia]]. It is used in [[Indian cuisine\|North Indian]], [[Pakistani cuisine\|Pakistani]], [[Afghanistan cuisine\|Afghan]], [[Nepalese cuisine\|Nepalese]], and [[Caribbean cuisine]]s. Traditionally press-formed from [[Carbon_steel#Mild_steel\|mild steel]] sheets or made of [[wrought iron]], a ''karahi'' is a wok with steeper sides. Today, they can be made of [[stainless steel]], [[copper]], and [[Non-stick surface\|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\|thick cream]].		A '''''karahi''''' also '''''kadai''', '''kerahi''', '''karai''', '''kadhi''', '''kadahi''', '''kadhai''', '''korai''', '''sarai''', or '''cheena chatti''')}} is a type of thick, circular, and deep [[cooking pot]], similar in shape to a [[wok]], from [[Northern South Asia]]. It is used in [[Indian cuisine\|North Indian]], [[Pakistani cuisine\|Pakistani]], [[Afghanistan cuisine\|Afghan]], [[Nepalese cuisine\|Nepalese]], and [[Caribbean cuisine]]s. Traditionally press-formed from [[Carbon_steel#Mild_steel\|mild steel]] sheets or made of [[wrought iron]], a ''karahi'' is a wok with steeper sides. Today, they can be made of [[stainless steel]], [[copper]], and [[Non-stick surface\|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\|thick cream]].

	== History ==		== History ==
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	An inverted ''karahi ''is used to cook [[rumali roti]]s.		An inverted ''karahi ''is used to cook [[rumali roti]]s.

	~~==Notes==~~
	~~{{noteslist}}~~

	==See also==		==See also==

Fire: Created page with "{{short description|Type of thick, circular, and deep pan}} Western-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.]] A '''''karahi'''''{{efn|({{IPAc-en|k|ə|ˈ|r|aɪ}}; also '''''kadai''', '''kerahi''', '''karai''', '''kadhi''', '''ka..."

2025-06-11T12:11:30Z

Created page with "{{short description|Type of thick, circular, and deep pan}} thumb|right|300px|A wok sits next to a karahi on a [[Western world|Western-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.]] A '''''karahi'''''{{efn|({{IPAc-en|k|ə|ˈ|r|aɪ}}; also '''''kadai''', '''kerahi''', '''karai''', '''kadhi''', '''ka..."

New page

{{short description|Type of thick, circular, and deep pan}}
[[File:wok-and-karahi-2.jpg|thumb|right|300px|A wok sits next to a karahi on a [[Western world|Western]]-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.]]
A '''''karahi'''''{{efn|({{IPAc-en|k|ə|ˈ|r|aɪ}}; also '''''kadai''', '''kerahi''', '''karai''', '''kadhi''', '''kadahi''', '''kadhai''', '''korai''', '''sarai''', or '''cheena chatti''')}} is a type of thick, circular, and deep [[cooking pot]], similar in shape to a [[wok]], from [[Northern South Asia]]. It is used in [[Indian cuisine|North Indian]], [[Pakistani cuisine|Pakistani]], [[Afghanistan cuisine|Afghan]], [[Nepalese cuisine|Nepalese]], and [[Caribbean cuisine]]s. Traditionally press-formed from [[Carbon_steel#Mild_steel|mild steel]] sheets or made of [[wrought iron]], a ''karahi'' is a wok with steeper sides. Today, they can be made of [[stainless steel]], [[copper]], and [[Non-stick surface|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|thick cream]].

== History ==
''Karahi'' or ''kadahi'' comes from the [[Prakrit]] word ''kataha'', which is mentioned in texts like the ''[[Ramayana]]'' and [[Sushruta Samhita|''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''.

== Use ==
[[File:Fried eggs (25056120628).jpg|thumb|Egg being fried in a karahi]]
A k''arahi'' serves for the [[Shallow frying|shallow]] or [[Deep frying|deep-frying]] of meat, potatoes, sweets, and snacks such as [[samosa]] and fish and also for [[papadam]]s, but is most noted for the simmering of [[stew]]s, which are often named ''karahi'' dishes after the utensil.

== Karahi dishes ==
[[File:Handi-and-karahi.jpg|thumb|right|300px|A small, decorative, copper-plated ''karahi'' (left) and'' [[handi]] ''(right) used to serve Indian food]]
Stews prepared in a ''karahi'' include [[chicken karahi|chicken]], beef, mutton, goat and lamb. Karahis prepared with [[paneer]] or [[tofu]] are becoming increasingly popular amongst vegetarians.

Prepared in a reduced [[Tomato paste|tomato]] and [[Chili sauce and paste|green-chilli]] base with [[ghee]], a ''karahi'' is a popular late-night meal in [[Pakistani cuisine|Pakistani]] ([[Pashtun cuisine|Khyber Pakhtunkhwa]]) cuisine, usually ordered by the kilogram or half/full karahis and consumed with [[naan]].

An inverted ''karahi ''is used to cook [[rumali roti]]s.

==Notes==
{{noteslist}}

==See also==
* [[List of cooking vessels]]

==External links==
* {{Commons category-inline|Karahi}}

[[Category:Indian food preparation utensils]]
[[Category:Pakistani food preparation utensils]]
[[Category:Cooking vessels]]
[[Category:Bangladeshi food preparation utensils]]
{{二次利用|date=3 May 2025, at 01:43}}