Meaning of karahi in English:


Pronunciation /kʌˈrʌɪ/

nounplural noun karahis

(also karai)
  • A bowl-shaped frying pan with two handles used in Indian cooking, chiefly for balti dishes.

    ‘Heat oil in a kadai and drop tablespoons of this batter.’
    • ‘Shake the kadai and mix all ingredients together.’
    • ‘Heat 1 tbsp of oil in a kadai and fry the onion paste to a light brown.’
    • ‘To prepare the rabadi, boil half the milk in an iron kadai.’
    • ‘Heat oil in a kadai; fry the spinach, fenugreek and carrot.’
    • ‘Wander onto East Mada and watch folk dances and street theatre while golden-brown chilli bhajis sizzle in a kadai nearby.’
    • ‘Heat the butter in a kadai and fry the onion paste to golden brown.’
    • ‘Heat the oil in a kadai and deep fry the puris one at a time and serve hot.’
    • ‘Heat oil in a kadai and, with a wet hand, drop small balls of the paste into it.’
    • ‘Heat the oil in a kadai and deep fry the macaroni in teaspoonfuls till a golden brown.’
    • ‘A kilo of Amul (the best) butter is slapped onto a sizzling hot kadai (a thick flattened wok) to which a pile of chopped fresh vegetables is added and reduced down to brown mulch.’
    • ‘For frying vada, poori and appalam, iron kadais, non-stick kadais and hindalium kadais are suitable.’
    • ‘Karahi stands allow the food service to be orderly as the karahis fit straight into the stand which can rotate.’
    • ‘Huge stoves along one wall hold equally massive iron kadais with oil to fry the murrukus.’
    • ‘To serve, spoon into bowls or, if you have them, karahis and serve with plenty of naan.’
    • ‘So look after all your tawas and kadais and use them regularly.’
    • ‘These are stainless steel kadais with a copper base.’
    saucepan, frying pan, pot, casserole, wok, skillet, bain-marie, fish kettle, pressure cooker, poacher, chafing dish


From Hindi karāhī.