A karahi, also spelled karai or kadai, is a traditional type of thick, circular, and deep cooking pot used in Indian, Pakistani, and Bangladeshi cuisine. Historically, the karahi has been a staple in South Asian kitchens for centuries, valued for its ability to evenly cook and retain heat. It is typically made of cast iron, stainless steel, or copper. Karahi dishes are characterized by their rich, flavorful gravies, often cooked with a variety of meats like chicken, mutton, or fish, and spiced with robust blends of turmeric, cumin, coriander, and garam masala. Popular variations include Chicken Karahi, known for its tangy tomato base, and Mutton Karahi, which boasts a hearty, aromatic profile. Vegetarian options like Paneer Karahi are equally beloved, featuring cubes of paneer cheese cooked with vibrant bell peppers and spices.