A great way to cook.
A great way to eat.

Not only is our karahi a great way of making Indian
food the real Indian way, it's also a fantastic way to eat
in real Indian style. But before we get to that let’s tell
you a bit more about the karahi itself.

For a start the right way to pronounce the word is
‘ka-rai’. Indeed you sometimes even see ‘karai’ as an
alternative spelling. In certain parts of India it’s also
called a ‘kadai’ or a ‘cheena chatti’.

Its shape is similar to a wok, but the main difference is that it has two handles. Traditionally
karahis were made out of cast iron, but today more lightweight modern materials are used
like stainless steel or copper.

So Traditional. So Versatile.

When used for Indian cooking the karahi has proved the most versatile of cooking
utensils. They are perfect for simmering curries of all kinds and their deep
wide base provides maximum contact with your hob for even cooking.
So in India, meat, fish, potatoes, vegetables, sweets and even snacks
like samosas are all served up, piping hot, from the karahi.