Karahi vs Handi: What's the Difference?

The pot defines the dish

A karahi is a wide, heavy wok. Heat is high, cooking is fast, and the meat picks up a seared, slightly charred edge. Gravy is reduced until oil separates, so a karahi looks glossy and chunky rather than saucy.

A handi is a round-bellied clay or metal pot with a narrow mouth. It traps steam, so the meat cooks slowly in its own juices with yoghurt, cream or ground nuts. The result is softer meat and a thick, velvety gravy.

Flavour and texture

Karahi tastes bright: tomato, green chilli, ginger. Handi tastes rounded: dairy, slow-cooked onion, mellow spice. Karahi has bite; handi almost falls apart.

Karahi is a sharing dish for people who like heat and bread. Handi suits anyone who wants comfort, and it works well with rice as much as naan.

Karahi tastes bright: tomato, green chilli, ginger. Handi tastes rounded: dairy, slow-cooked onion, mellow spice. Karahi has bite; handi almost falls apart.

Which to order

Feeding a mixed group? Order one of each. The karahi satisfies the spice lovers, the handi looks after children and anyone who finds karahi too sharp.

Both our mutton karahi and mutton handi have two listed prices. Confirm the portion with staff when ordering.