Mr. Khan ate lamb karahi as he watched Geo News on the TV overhead.
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"That's when I started thinking, 'An Afghan restaurant could be a good idea,'" he told me as we dug into bowls of finely balanced lamb and chicken karahi (a lightly spiced curry), lamb chops, and fluffy naan fresh out of the tandoor.
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A small, decorative, copper-plated karahi (left) and handi (right) used to serve Indian food Stews prepared in a karahi include chicken karahi, beef karahi, mutton karahi (usually made with goat meat, reflecting South Asian usage of the word mutton) and dumba karahi (made with lamb meat) and also karahi paneer (a vegetarian version). Prepared in a reduced tomato and green-chilli base, a karahi is a popular late-night meal in Indian and Pakistani cuisine, usually ordered by the kilogram or half/full karahis and consumed with naan. A balti, based on the food of Baltistan, is another dish cooked in a karahi. An inverted karahi is used to cook rumali rotis.
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Karahi or Kadahi comes from prakrit word Kataha, mentioned in Ramayana, Sushruta Samhita. Karahi vessel is first mentioned in the Vedas as bharjanapatra.
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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. A karahi (; , , ; also kadai, kerahi, karai, kadhi, kadahi, kadhai sarai,or cheena chatti) is a type of thick, circular, and deep cooking pot (similar in shape to a wok) that originated in the Indian subcontinent.
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Peshawari karahi is another very popular version made with just meat, salt, tomatoes, and coriander.
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Peshawari karahi from the provincial capital of Peshawar is a popular curry all over the country.
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Chicken karahi (known as gosht karahi when prepared with goat or lamb meat instead of chicken), or kadai chicken, is a dish from the Indian subcontinent noted for its spicy taste; it is notable in North Indian and Pakistani cuisine. The Pakistani version does not have peppers (capsicum) or onions whereas the North Indian version uses capsicum. The dish is prepared in a karahi. It can take between 30 and 50 minutes to prepare and cook the dish and can be stored for later consumption.
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It is worth noting that the term curry is virtually never used inside the country; instead, regional words such as salan or shorba are used to denote what is known outside the country as a "curry". Several different types of curries exist, depending on the cooking style, such as bhuna, bharta, roghan josh, qorma, qeema, and shorba. A favourite Pakistani curry is karahi, which is either mutton or chicken cooked in a cooking utensil called karahi, which is similar in shape to a wok. Lahori karahi incorporates garlic, ginger, fresh chillies, tomatoes and select spices.
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Egg being fried in a kadai Karahi serve for the shallow or deep frying of meat, potatoes, sweets, and snacks such as samosa and fish and also for Indian papadums, but are most noted for the simmering of stews or posola,Promodini Varma, Dheeraj Paul Indian Menu Planner Introduction Roli Books Private Limited, 1995 , . 192 pages J. Inder Singh Kalra Prashad Cooking with Indian Masters page 28 which are often named karahi dishes after the utensil.
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Balti cuisine is rather well-known. One delicacy includes spicy curry, cooked in a karahi (a heavy, bowl-shaped cast-iron pan with two handles). This dish is often eaten with thick naan.
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A wok and karahi on a Western-style stove. Note that the karahi (right) is sitting on an ordinary burner cover, while the round- bottomed wok is balanced on a wok-ring The wok's most distinguishing feature is its shape. Classic woks have a rounded bottom. Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok.
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Rice dishes and kebabs feature prominently in Pashtun cuisine. Lamb is eaten more often in Pashtun cuisine than any other Pakistani cuisines. Kabuli Palaw, chapli kabab, tika, and mutton karahi are the most famous dishes. Historical variations include Peshawari cuisine.
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Baltis are a style of curry thought to have been developed in Birmingham, England which have spread to other western countries and are traditionally cooked and served in the same pot, typically made of cast iron, called karahi or balty.
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Chicken dishes like chicken karahi are also popular. Alternatively, roadside food stalls often sell just lentils and tandoori rotis, or masala stews with chapatis. People who live near the main rivers also eat fish for lunch, which is sometimes cooked in the tandoori style.
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It is used in Indian, Afghan, Pakistani, Bangladeshi, and Nepalese cuisines. Traditionally press-formed from mild steel sheet or made of wrought iron, karahi look like woks with steeper sides. Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of the traditional materials.
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A signboard in Karahi Town in central Hagi is the start of the highway. It passes through the post-towns of Akaragi, Sasanami, Yamaguchi, and Mitajiri. It was a major access way from Hagi to the main Saigoku Highway (Sanyodo Highway). The Feudal Lord of Hagi used it to travel to Edo each year to pay his respects to the Shogun.
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A cast-iron skillet Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to be used at very high temperatures, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks, potjies, and karahi.
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In Indonesia the wok like pan is known as a penggorengan or wajan (also spelled wadjang, from Javanese language, from the root word waja meaning "steel"). In Malaysia it is called a kuali (small wok) or kawah (big wok). Similarly in the Philippines, the wok is known as kawali, while bigger pans used for festivals and gatherings are known as kawa. In India, a similar pan is called karahi.
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Lahori Beef Karahi, usually served with freshly made tandoori naan In Pakistan, main courses are usually served with wheat bread (either roti or naan) or rice. Salad is generally taken as a side dish with the main course, rather than as an appetizer beforehand. Assorted fresh fruit or sometimes desserts are consumed at the end of a meal. Meat plays a much more dominant role in Pakistani food, compared to other South Asian cuisines.
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Chicken karahi in a Pakistani restaurant Meat plays a much more dominant role in Pakistani cuisine, compared to other South Asian cuisines. Of all the meats, the most popular are chicken, lamb, beef, goat, fish. Beef is particularly sought after as the meat of choice for kebab dishes or the classic beef shank dish nihari. Seafood is generally not consumed in large amounts, though it is very popular in the coastal areas of Sindh and the Makran coast of Balochistan.
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234x234px Kazans seem to have been invented by the Turkic nomads and were used as their basic cooking utensil. They resemble in shape the Chinese wok or the Indian karahi but differ from them in shape and also lack a handle. The Scythians and other Iranian peoples inhabitants of the western steppes before the Turkic migrations, used different cooking utensils. They used round bottomed clay and bronze pots having a more big-bellied shape than the hemispherical profile of the kazan.
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Rumali is usually made with a combination of whole wheat atta flour and white wheaten maida flour and cooked on the convex side of a karahi. A variation of rumali roti from Bannu and surrounding areas of Waziristan is a much larger version called paasti or paosti chappatai, which means soft chappati. They are served as part of a meal known as penda, () usually prepared for a large gathering. Paosti is baked on a batt, which is a 55-gallon drum split in half length-wise and inverted over coal or wood fire.
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Dry food items, such as eggs in shell, are buried in the hot salt and occasionally turned with a spatula. In India, this technique is used by street vendors selling shelled peanuts or popcorn cooked in salt heated in an iron wok. Muri, or puffed rice, is also a common snack in India and is one of their oldest foods. The puffed rice is made by heating salt or sand in a karahi or wok over a fire in a traditional Indian stove, then pouring parboiled or dried pre- cooked rice into it and stirring.
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Most of the original outlets in the park were entertainment oriented, including City Limits, an indoor entertainment centre with a restaurant, sports bar, arcade and bowling facilities. The City Limits complex closed following the termination of their lease by owner Punch Taverns. Other original tenants included Gipsy Moth (a family pub), the food court which used to house Subway, BBQ Xpress, China Wok and Karahi Cuisine. The Gypsy Moth site was demolished in 2018 to make way for a new multi-outlet retail unit, and in early 2019 McDonald's and Nando's were confirmed as tenants of two of the units.
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In addition to Southeast Asia, China has been influenced by Indian spices as well, especially in the autonomous region of Tibet, with Nepal (formerly a part of India) also possessing culinary practices hailing from both its Chinese and Indian neighbors. Another origin point of Indian Chinese food can be traced to the cultures of Nepalese and Tibetan peoples, whose lands are encompassed mostly by the two nations (India and China). Although not aligned with the greasy and pungent flavors of the culinary traditions which evolved in Kolkata, the simple foods of Nepal are often accompanied by rice, and consist of curries or spiced vegetables stir- fried or boiled in an Indian-style wok called a karahi. Tibetan food, in addition to high altitude and harsh climates, is geographically influenced by the flavors of the countries surrounding it: notably Nepal, India, and China.
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