What is Karahi?

and karahi is a cookbook used primarily in India and the surrounding regions. The shape of the bowl is deep and wide with a rounded base and curved side. The handle may vary, but the traditional design has handles on each side of the pelvis that flare outwards and rises above the edge. Pans can range from small, almost uniform designs to large wide meals that can be used to make food for a group. In addition to used to cook food, karahi can also be used to serve food at the table, especially if it is used with complicated karahi stands that are designed to hold food in an elegant base.

Traditional karahi is round cooking with deep, inclined sides in a rounded base. Some versions have a flat bottom, so they can be used in the surface range and remain stable. The shape of Karahi is designed to distribute heat evenly over the entire cooking surface, with a slightly warmer area in the lower center. Virgins were originally usedThose on the fire with pit, which were contained in the furnaces with a wide circular opening at the top and the pot would fit into this hole comfortably. On the flat plot, the pan can be resting on a metal stand, so it remains stable and gets as much heat as possible from the burners.

almost any type of cooking can be done in karahi. Foods can be fried quickly to high heat or can be slowly stewed. The soups can be cooked in a pan and the oil can be connected to the rounded bottom to allow deep frying when using a smaller amount of oil than it would be used in a more traditional pot. Mr. is most effective when used for slowly stewed food for a long time, because heat is distributed throughout the meal and the wide peak exposes more air liquid, allowing it to reduce rapidly.

There are several materials that can go to Making karahi. One of the most popular and oldest used mAtrials are cast iron, which provides the pelvis of a high level of heat retention and evenly heated surface, which can accept unnatural properties with well spicy properties. Aluminum is a cheaper choice, but it is reactive and can use food to disrupt the taste of food. More often, karahi can be made of unnatural anodized aluminum with copper core, giving both heat retention and heat distribution and at the same time very durable.