A
karahi (also spelled
karai - both pronounced the same "ka-rai") is a type of thick, circular, and deep vessel (similar in shape to a
wok) used in
Indian and
Pakistani cooking. It is useful for shallow or deep frying of meat, potatoes, sweets, and snacks like samosa and fish, and for simmering of
stews (which may also be called "karahi").
Karahi are traditionally made out of cast iron, although other materials like stainless steel and copper are sometimes used, and non-stick varieties do exist.
A kadai (also spelled "kadhi," "kadahi," or "kadhai") is a kind of dish cooked in a karahi, though the word is also used in some areas to refer to the cooking pot itself. Dishes in India are often presented "kadai fresh," like kadai chicken, and kadai paneer, where the dish is served with a miniature kadai and hot coals underneath it to give the impression of being hot from the stove.
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