Having the proper equipment for the task makes life easier. That is as true for cooking as it is for some other project. It's hard to create an omelette with no frying pan or even to bake a dessert without a cake tin. And, for Chinese food a wok is nearly a must. But have you ever heard of a Karahi?<br/><br/>Lovers of Indian cooking will likely know that a Karahi may be the Indian exact carbon copy of the Chinese wok. The classic Karahi is really a deep circular cooking pot with moderately steep sides that's used for shallow or deep frying. However it is most beneficial known for simmering stews.<br/><br/>Across India there are many languages, and so the Karahi is known by several different names. Aside from Karahi, among other names it's also referred to as a kadhai, kadai and even cheena chatti, with regards to the location.<br/><br/>Traditionally, the Karahi was a round-bottomed pot produced from cast iron. This gave it strength and good heat distribution properties. Additionally, it had a loop-shaped handle on each side to create it an easy task to manipulate.<br/><br/>Nowadays, although basic design remains essentially unchanged, it's more prone to have an appartment bottom to provide it greater stability. It may also be manufactured from newer materials like stainless steel or aluminium, which might be enamelled or coated to give it a non-stick surface, with some even being made from copper.<br/><br/>Often it includes a removable lid that serves to retain the heat and to avoid splatter during cooking. Frequently, the current Karahi has a top to retain the warmth and stop splatter. And, to suit the current world, the majority are dishwasher safe. Although it usually services as a cooking utensil, a Karahi can also be employed for serving - something you often see in Indian restaurants.<br/><br/>Cooking with a Karahi is rather simple. It's the ideal utensil for the shallow or deep frying of meat, fish and potatoes and delightful Indian snacks like samosas. It can also be useful for the cooking of papadums, the crispy dough-based snack that usually accompanies Indian meals.<br/><br/>But it is for the tasty stews and posola dishes, many which bear the name Karahi, that the indian karahi is most well known. Meat, such as for example lamb or chicken, is stewed in a platform of reduced tomato and green chilli and blended with spices to generate a culinary experience that's to not be missed.