Karahi Cooking

Karahi cooking is fundamentally different from slow-braising Pakistani cooking — it is fast, fiercely hot, and uses minimum water, relying on tomatoes' own moisture and fat to create a sauce. The curved sides of the karahi cause the ingredients to constantly slide back to the center, concentrating flavors. Karahi dishes are cooked at restaurants in full view of customers, the dramatic flames and sound being part of the theater. The finished dish arrives in the same karahi it was cooked in, still sizzling.