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A karahi (; (ヒンディー語:कड़ाही) kaṛāhī, (ウルドゥー語:کڑاہی); also kadai, korai, karai, kadhi, kadahi, kadhai or cheena chatti) is a type of thick, circular, and deep cooking-pot (similar in shape to a wok) used in Indian, Pakistani,〔 〕 Bangladeshi and Nepalese cuisine. Traditionally made out of cast iron, karahi look like woks with steeper sides. Today they can be made of stainless steel, copper, and non-stick surfaces, both round and flat-bottomed. == Use == Karahi serve for the shallow or deep frying of meat, potatoes, sweets, and snacks such as samosa and fish and also for Indian papadums, but are most noted for the simmering of stews or posola,〔Promodini Varma, Dheeraj Paul (Indian Menu Planner ) Introduction Roli Books Private Limited, 1995 ISBN 81-7437-018-8, ISBN 978-81-7437-018-1. 192 pages 〕〔 J. Inder Singh Kalra (Prashad Cooking with Indian Masters ) page 28 〕 which are often named ''karahi'' dishes after the utensil. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「karahi」の詳細全文を読む スポンサード リンク
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