Karahi
![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.](/Images/godic/202501/22/Wok-and-karahi-23617.jpg")
![A small decorative karahi (left) and handi (right) used to serve Indian food.](/Images/godic/202501/22/Handi-and-karahi3617.jpg")
_-_Karahi_Chicken3618.jpg")
A karahi (/kəˈraɪ/; Hindi:कड़ाही kaṛāhī, Urdu:کڑاہی; also kadai, korai, karai, kadhi, kadahi, kadhai or cheena chatti) is a type of thick, circular, and deep cooking-pot (similar in shape to a wok) used in Indian, Pakistani, Bangladeshi, and Nepalese cuisine. Traditionally made out of cast iron, karahi look like woks with steeper sides. Today they can be made of stainless steel, copper, and non-stick surfaces, both round and flat-bottomed.