>> Monday, 11 April 2016
A Karahi is as important a cooking vessel to Guyanese cuisine as a Wok is to Chinese cuisine. We use it cook curries, stews, deep fry, stir fry, steam, and make certain desserts. They come in various sizes - from small to supersize. The very large ones are used to cook for crowds such as at a wedding, festival or special occasion.
With the cuisine of Guyana drawing influence from India and China, (among others), and both countries having similar types of cooking pots, a Karahi is the perfect hybrid of the two.