A karai (or karahi) is a type of thick, circular and deep vessel (similar in shape to a wok) used in Indian and Pakistani cooking. Also known as a kadai or cheena chatti, it is useful for shallow or deep frying of meat, potatoes, sweets, and snacks, and also for simmering stews (which are often named after the utensil).
Karai are traditionally made out of cast iron, although other materials like stainless steel and copper are sometimes used; non-stick varieties also exist.
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