Karahi

A karahi[a] is a type of thick, circular, and deep cooking pot[1] (similar in shape to a wok) that originated in Lucknow, India.

Traditionally press-formed from mild steel sheets 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 traditional materials.

Karahi or Kadahi comes from the Prakrit word Kataha, mentioned in Ramayana, Sushruta Samhita.

Stews prepared in a karahi include chicken, beef, mutton, goat and lamb.

A wok sits next to a karahi on a Western -style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.
Egg being fried in a karahi
A small, decorative, copper-plated karahi (left) and handi (right) used to serve Indian food