Like the rolling board and pin set in the kitchen, another must have is the kadhai or Indian wok. It hardly matters whether or not the metal wok is coated or not. Its being non-stick does not add to the versatility of use in any way. The kadhai or deep frying pan is usually a heavy bottom, wide vessel. It is commonly used to deep fry preparations from vegetables, meat or fish. However, the pan or wok is also used to prepare a number of dishes that don't really have any frying involved. The wok then turns vessel, instantly. It is a must have. The kadhai or deep frying pan is versatile in use and compliments other Indian kitchen ware.
Its versatility is also put to the test outside of the kitchen, by using it to serve vegetable and other non vegetarian preparations. The kadhai or deep frying pan is commonly used to fry papads, a popular Indian meal accompaniment made from lentil. In the western home, it churns out the most amazing French fries and spring rolls. The wok can also be used for seasoning various gravy preparations. Other than cooking, the kadhai or deep frying pan is used to contain cut vegetables, marinade meat or fish and even knead dough. There is no home complete without this great addition.
There are a number of restaurants and hotels promoting Indian cuisine that display the kadhai or deep frying pan as part of the ambience and to generate the typical 'feel'. The vessel swings into action nearly every day. It easily replaces other utensils because of its shape and size. Being made from and designed with a heavy base, the kadhai or deep frying pan is ideal for regular cooking. When frying in the wok, there is no chance of the food stuff getting stuck to the vessel. The woks are part of family heirloom. It is also not uncommon to see one that has crossed over five or even six generations into a kitchen. Like miniatures of the roti rolling board and pin, ones of the kadhai too are commonly seen around children. The wok enables easy stirring of ingredients and is great to even toss up a salad of vegetables or fruits. The vessel is great to dry up certain preparations due to its wide mouth. At the same time, the heavy bottom helps tempering roasts and other similar mouth watering kitchen turn outs.
Like the rolling board and pin set in the kitchen, another must have is the kadhai or Indian wok. It hardly matters whether or not the metal wok is coated or not. Its being non-stick does not add to the versatility of use in any way. The kadhai or deep frying pan is usually a heavy bottom, wide vessel. It is commonly used to deep fry preparations from vegetables, meat or fish. However, the pan or wok is also used to prepare a number of dishes that don't really have any frying involved. The wok then turns vessel, instantly. It is a must have. The kadhai or deep frying pan is versatile in use and compliments other Indian kitchen ware.
Its versatility is also put to the test outside of the kitchen, by using it to serve vegetable and other non vegetarian preparations. The kadhai or deep frying pan is commonly used to fry papads, a popular Indian meal accompaniment made from lentil. In the western home, it churns out the most amazing French fries and spring rolls. The wok can also be used for seasoning various gravy preparations. Other than cooking, the kadhai or deep frying pan is used to contain cut vegetables, marinade meat or fish and even knead dough. There is no home complete without this great addition.
There are a number of restaurants and hotels promoting Indian cuisine that display the kadhai or deep frying pan as part of the ambience and to generate the typical 'feel'. The vessel swings into action nearly every day. It easily replaces other utensils because of its shape and size. Being made from and designed with a heavy base, the kadhai or deep frying pan is ideal for regular cooking. When frying in the wok, there is no chance of the food stuff getting stuck to the vessel. The woks are part of family heirloom. It is also not uncommon to see one that has crossed over five or even six generations into a kitchen. Like miniatures of the roti rolling board and pin, ones of the kadhai too are commonly seen around children. The wok enables easy stirring of ingredients and is great to even toss up a salad of vegetables or fruits. The vessel is great to dry up certain preparations due to its wide mouth. At the same time, the heavy bottom helps tempering roasts and other similar mouth watering kitchen turn outs.
