https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKarahi%2F1%2FenTranslations:Karahi/1/en - Revision history2026-07-11T19:50:03ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Karahi/1/en&diff=152463&oldid=prevFuzzyBot: Importing a new version from external source2025-06-11T12:21:47Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>{{short description|Type of thick, circular, and deep pan}}<br />
[[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.]]<br />
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]].</div>FuzzyBot