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Chicken Karahi (The Pakistani Food)

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) that originated in the Indian subcontinent. It is 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.
Karahi serve for the shallow or deep frying of meat, potatoes, sweets, and snacks such as samosa and fish and also for Indian papadums, but are most noted for the simmering of stews or posola which are often named karahi dishes after the utensil. Stews prepared in a karahi include chicken karahi, beef karahi, mutton karahi (usually made with goat meat, reflecting South Asian usage of the word mutton) and dumba karahi (made with lamb meat) and also karahi paneer (a vegetarian version). Prepared in a reduced tomato and green-chilli base, a karahi is a popular late-night meal in Pakistani cuisine, usually ordered by the kilogram and consumed with naan.
A balti, based on the food of Baltistan, is another dish cooked in a karahi.

Pakistan and its Foods

Pakistan lies northwest of India and west of China. The country's name comes from the Urdu language (Pakistan's official language), meaning "Land of the Pure." The spreading of the Islam religion, starting in the A.D. 700s, forms the basis of Pakistani cuisine. Because Muslims (those who practice the Islam religion) are forbidden to eat pork or consume alcohol, they concentrated on other areas of food such as beef, chicken, fish, and vegetables. The Moghul Empire (from India) began its ruling in present-day Pakistan around 1526. Its style of cooking, called Mughal , typically includes such ingredients as herbs and spices, almonds, and raisins. Mughal cooking remains an important part of Pakistani cuisine. Foods such as shahi tukra , a dessert made with sliced bread, milk, cream, sugar, and saffron (a type of spice), and chicken tandoori are still enjoyed in the twenty-first century.
FOODS OF THE PAKISTANIS
Pakistan is divided into four provinces, each with different cultures and regional specialties. For example, machli (fish) and other seafood are delicacies in the coastal Sind province. In Baluchistan, (the largest province) located in western Pakistan, cooks use the sajji method of barbecuing whole lambs in a deep pit. The people living in Punjab (eastern Pakistan) are known for their roti (bread) and elaborate cooking preparations. The Pathens, who occupy the Northwest Frontier province, eat a lot of lamb. Their cooking, however, is considered more bland than the other regions. Oven-baked bread eaten with cubes of meat, called nan-kebab , is a favorite Pathen dish. As a whole, milk, lentils, seasonal sabzi (vegetables), and flour and wheat products are the most abundant foods, forming the basis of Pakistani cuisine. Chapatis is a flat bread made from wheat and is a staple at most meals. It is used to scoop up food in place of eating utensils. Vegetables such as alu(potatoes), gobhi (cabbage), bhindi (okra), channa (chickpeas), and matar (peas) are eaten according to the season. Dhal (or dal ) is a stew made with lentils, one of the most commonly eaten vegetables.