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Karahi: Difference between revisions
(Created page with "A karahi (/kəˈraɪ/; Assamese: কেৰাহী, romanized: kerahi, Bengali: কড়াই, romanized: koṛāi, Hindi: कड़ाही, romanized: kaṛāhī, Marathi: कढई, Nepali: करै, Urdu: کڑاہی; also kadai, kerahi, karai, kadhi, kadahi, kadhai sarai, or cheena chatti) is a type of thick, circular, and deep cooking pot[1] (similar in shape to a wok) that originated in the Indian subcontinent. It is used in Indian, Nepalese, Sri Lankan, Pakis...") |
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A karahi (/kəˈraɪ/; Assamese: কেৰাহী, romanized: kerahi, Bengali: কড়াই, romanized: koṛāi, Hindi: कड़ाही, romanized: kaṛāhī, Marathi: कढई, Nepali: करै, Urdu: کڑاہی; also kadai, kerahi, karai, kadhi, kadahi, kadhai sarai, or cheena chatti) is a type of thick, circular, and deep cooking pot | A karahi (/kəˈraɪ/; Assamese: কেৰাহী, romanized: kerahi, Bengali: কড়াই, romanized: koṛāi, Hindi: कड़ाही, romanized: kaṛāhī, Marathi: कढई, Nepali: करै, Urdu: کڑاہی; also kadai, kerahi, karai, kadhi, kadahi, kadhai sarai, or cheena chatti) is a type of thick, circular, and deep cooking pot. | ||
(similar in shape to a wok) that originated in the Indian subcontinent. It is used in Indian, Nepalese, Sri Lankan, Pakistani, Bangladeshi/Bengali, Afghan, and the Caribbean cuisines. Traditionally press-formed from mild steel sheet or made of wrought iron, a karahi resembles a wok with steeper sides.[citation needed] Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of the traditional materials | |||
Latest revision as of 10:41, 27 December 2023
A karahi (/kəˈraɪ/; Assamese: কেৰাহী, romanized: kerahi, Bengali: কড়াই, romanized: koṛāi, Hindi: कड़ाही, romanized: kaṛāhī, Marathi: कढई, Nepali: करै, Urdu: کڑاہی; also kadai, kerahi, karai, kadhi, kadahi, kadhai sarai, or cheena chatti) is a type of thick, circular, and deep cooking pot.
(similar in shape to a wok) that originated in the Indian subcontinent. It is used in Indian, Nepalese, Sri Lankan, Pakistani, Bangladeshi/Bengali, Afghan, and the Caribbean cuisines. Traditionally press-formed from mild steel sheet or made of wrought iron, a karahi resembles a wok with steeper sides.[citation needed] Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of the traditional materials
