Karahi, cooked to order

Why karahi is different

A karahi is the deep, round wok that gives the dish its name. Unlike a curry that sits and simmers, a karahi is cooked fast and hot, one order at a time. The masala clings to the meat instead of pooling around it, and the flavor is sharper and fresher.

At Khan's Kitchen every karahi is cooked to order with your choice of a tomato or cream base. That is why all of them sit under Chef's Special Curries on our menu, and why they take a few minutes longer than the rest.

The karahis on our menu

• Chicken Karahi. Chicken in our karahi masala, topped with fresh ginger, cilantro and jalapeños.
• Koyla Karahi. Boneless lamb or goat (karahi gosht), finished with a live charcoal smoke. Koyla means charcoal, and you will smell it when it reaches the table.
• Paneer Karahi. Indian cottage cheese cooked in our karahi masala. A chef's special and a vegetarian favorite.
• Vegetable Karahi. Mixed vegetables cooked in the same karahi masala.

Tomato or cream

The tomato base is the classic, bright and tangy, and the one most people picture when they think of karahi. The cream base is softer and richer. If you are new to it, try the tomato first. Either way, tell us mild, medium or spicy.

Like our nihari, the karahi was created to feel familiar to guests from India and from Pakistan, and it is one of the dishes that brings both to the same table here.

Questions about karahi