Indian · IV The Method
Pakistani Dry-Spiced Preparations: Karahi Technique
I
Origin
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II
Description
Pakistani karahi cooking — named for the heavy steel pan used — is characterised by a specific technique of cooking meat in a minimal, concentrated tomato-ginger-garlic-chilli base with no liquid added beyond the tomato's own moisture. The preparation is deliberately "dry" by Indian curry standards — the sauce thick, the flavours concentrated, the fat clearly separated. Where North Indian curries aim for a unified sauce, Pakistani karahi accepts and celebrates the oil separation as a signal of completion.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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