The Karahi or Kadhai is the Indian version of the Chinese Wok. It is a round, deep pan constructed out of heavy metal and comes with handles on both sides.

Traditionally, the Karahi is used for sautéing or shallow to deep frying of potatoes, meat, sweets, and snacks such as samosa and fish. It can also be used for simmering stews or posolas which oftentimes are called Karahi just as their namesake utensil. Stews usually prepared in a Karahi include kaahi paneer and chicken paneer.

Although its appearance and purpose are similar to the Chinese Wok, its size differs particularly in its radius and height. With a Karahi you can deep fry food using minimum amounts of oil, thereby also lessening the oil splatter. The higher sides of the pan help trap the oil and heat in place for better cooking.

The Karahi or Kadhai shown here is the serving bowl version of this Indian cookware. This serving bowl is made of double metal sheets, with stainless steel on its interiors, and copper metal on its exteriors. It boasts of an air cushion in between the layers to help food remain warm for a longer period of time. This piece of Indian tableware is perfect for serving lentils and curries, even dry dishes if you please. Its ample depth can carry enough food for two people. Aside from the authentic Indian touch it can provide, you will definitely take pleasure in a sumptuous meal shared with loved ones.