Karahi, Explained

Karahi takes its name from the pan — a deep, round, two-handled wok that holds heat well and lets liquid reduce fast. The dish is defined by the vessel as much as by the recipe.

Cooked to order, always

Karahi cannot be made in advance and reheated without losing what makes it good. The tomato has to break down in the pan, the oil has to separate and rise, and the whole thing has to be finished with ginger and green chilli in the last minute.

That is why a karahi takes twenty-five to thirty minutes from the moment you order. If it arrives in ten, it was made earlier.

Half or full

Karahi is priced by weight rather than by portion. A half is comfortable for two people with bread; a full is right for three or four. Order to the size of your table rather than per person.

Red or white

The standard karahi is tomato-based. A white karahi replaces the tomato with yoghurt and cream and leans on white pepper for its heat — milder on the palate but not actually less spiced. If your table is split on heat tolerance, the white version is the safer order.