Kadhai / Karahi

A deep, wide, wok-like pan with two small handles, used across South Asian cooking for frying, sautéing, and simmering curries and other dishes requiring high, even heat.

Material & Construction

Traditionally cast iron or hammered steel; modern versions are commonly nonstick-coated aluminum or stainless steel.

Traditional Uses

Deep-frying, tempering spices in hot oil (tadka), and cooking a wide range of curries and stir-fried dishes.

Modern Availability / Equivalents

Extremely widely available both within South Asia and internationally through general kitchenware retailers; a wok serves a broadly similar function though karahi is typically somewhat deeper and heavier.

Care & Maintenance

Season bare cast iron or steel versions like any other; nonstick versions follow standard nonstick care guidelines.