What kadai means
A kadai is a deep, circular cooking pan used throughout India and South Asia, where it is one of the most common kitchen utensils. It is also known as a karahi, a name more often seen in Pakistan and in British curry houses. A kadai has a rounded or slightly flat bottom, steep sides and a handle on each side, and it looks rather like a deep wok. It is traditionally made of cast iron, which holds heat well, but steel, brass, aluminium and non-stick versions are also common.
The kadai’s shape makes it very versatile. Its depth allows deep-frying with relatively little oil, so it is used for pakoras, samosas, puris, bhajis and sweets such as jalebi. It is also used for sautéing, stir-frying, toasting spices and simmering curries and dry vegetable dishes. Kadai dishes, such as kadai chicken, kadai paneer and kadai vegetables, are named after the pan and are usually cooked fast with tomatoes, peppers and a freshly ground spice mixture, often served in a small kadai at the table.
In Britain, the related balti dish took its name from a similar pan. A kadai differs from a wok mainly in being heavier and having side handles rather than a long handle. You will see kadai in Indian recipes and restaurant menus.