Karahi: Difference between revisions
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..." |
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{{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''''' | 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. | ||
==See also== | ==See also== | ||
