Take a peek into any Pakistani or Indian kitchen and you are sure to see this next item:"A karahi (also spelled karai - both pronounced the same "ka-rai") is a type of thick, circular, and deep vessel (similar in shape to a wok) used in Indian and Pakistani cooking. It is useful for shallow or deep frying of meat, potatoes, sweets, and snacks like samosa and fish, and for simmering of stews (which may also be called "karahi"). Karahi are traditionally made out of cast iron, although other materials like stainless steel and copper are sometimes used, and non-stick varieties do exist."
If you are going to attempt some of the recipes I'll be posting it 's not a bad idea to invest in a karahi. They are very useful and very sturdy, capable of withstanding very high cooking temperatures and sizzling oils. Wooden stands are also available so that the pot can be brought to the table for easy serving. Now don't fret if you don't have a 'Bombay Bazaar' to run down to and acquire such devise, a heavy-based frying skillet should do just fine.
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