Top 4 Karahis or Woks

Lots of Indian dishes involve cooking the ingredients - meat or vegetable - in their own juices. Little or no water is added while cooking and the style is very similar to stir-frying. A wok-like Indian utensil called the Kadhai is perfect for this, sautéing and deep frying. A Kadhai is not too deep, has a wide top, rounded bottom and distributes the heat allowing for faster, more even browning and cooking. In India, Kadhais are made of iron, aluminum, copper, brass or stainless steel with a thicker bottom. If you can't get your hands on a traditional Indian Kadhai a good quality wok will do an equally good job.