Chicken tak-a-tak ($6), shredded chicken essentially stir-fried on the tawa (pronounced tav-AH), an Indian equivalent of a wok, was exceptional, with a peppery bite augmented by garlic, ginger and chili.
I learn how to chop an onion (keep the root intact as you go) and how to fry them in a karahi, the Indian answer to a wok (it's thicker and has no handle, which makes it easier to store; we use a sturdy pair of tongs called a chimta to handle the pan while cooking).
Use an Indian karahi (kadai), a wok, or a deep saucepan.
Your food comes in a miniature karahi, the Indian pan that resembles a deep wok.
Heat vegetable oil for frying, in a wok or kadhai (special Indian utensil for deep frying).
Selections are prepared to order from a fresh seafood kitchen, New York-style grill, wok & dim sum corner, Indian tandoor kitchen, Japanese sushi & sashimi, seasonal salad selection and a pasta kitchen.
Kadai/Wok: Indian kadais, are almost like the Chinese wok.
This recipe uses an Indian karhai, a cooking pot that looks a bit like a wok.
Thanks to Chinese Admiral Zheng He, who steered his naval fleet across the Indian Ocean seven times in the early fifteenth century, the Chinese wok became the favorite cooking vessel of women in the southwestern Indian state of Kerala.
Yet, as in fashion, music or tv, our food has gone global, too: Sushi bars are opening up in every American town, we grab Indian or Mexican on our way home from work and whip up a wok meal on weekends.
