Sources
open directory project
Help build the largest human-edited directory on the web.
Submit a site - Become an editor
Wikipedia. Licensed under the GNU Free Documentation License.
Are you an expert in this subject? Join the discussion and share your knowledge at Wikipedia.org.
Kadai
From Wikipedia, the free encyclopedia
- For the language family, see Tai-Kadai languages.
Kadai (or Kadhai) is a cooking utensil used mainly in Indian cooking. It is a thick, circular, and deep frying pan that is meant primarily for shallow or deep frying of meat, potatoes, sweets and snacks like Samosa and fish, among other dishes. It is similar to a stir fry dish used in Chinese cooking. It is traditionally made out of iron, although teflon coated non-stick varieties do exist.
Some dishes in India are often presented kadai fresh, like Kadai Chicken, Kadai Paneer, wherein the dish is served with a miniature kadai and hot coals underneath it to give the impression of being hot from the stove.
This utensil is normally used for preparing desserts.
This article about a tool used in preparation of food and drink is a stub. You can help Wikipedia by expanding it.