Talk:Chicken karahi

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Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 12:20, 18 January 2022 (UTC)[reply]

"Type of a wok"

"The dish is prepared in a karahi, a type of wok often used in South Asian cooking."

Maybe better phrased as "a cooking vessel similar to wok?"

Unless there are evidences suggesting karahi was developed from Chinese wok cooking tradition. Possible, but doubtful IMHO.

I realize wok is better known than karahi, and I love wok-cooked Chinese dishes, but still... — Preceding unsigned comment added by 184.23.87.19 (talk) 01:34, 19 May 2022 (UTC)[reply]

Origin

@ConstantWritersBlock just so you're aware, the first source you've used in the History section is just an Italian chef living in Sydney, and the third links back to the first. Along with the fact that I've found a lot of references to Kadai Chicken in Indian cuisine, I'm still going to mention India, even though I think Dawn is a good source for the history of the dish. Alyo (chat·edits) 14:19, 24 June 2024 (UTC)[reply]

@Alyo Can you please cite the references for Chicken Karahi that you’ve found in Indian cuisine? I’ve yet to travel to a city in India where this dish is found on the streets, restaurants, or homes. Most Indians have never heard of it. The ones who’ve eaten it, did so in South Asian restaurants located overseas, run by Pakistani chefs or managers. It is definitely not a dish that is “common in North India, Afghan, … cuisines” as the article states at one point. I’ve recently undertaken substantial research on this topic and have found that most ‘Indian’ sources on the internet either describe the dish as being ‘Pakistani’ or state a recipe that fundamentally changes the dish to another (Jalfrezi, most commonly, with the addition of capsicums and onions). Please also feel free to cite sources to the contrary if you’ve found any. Many Indian websites that mention Chicken Karahi have photos that plainly show Chicken Jalfrezi (do a quick google search for the two). You’ll find this is the case with the fifth citation (the first citation for this dish being “common” in Afghan and North Indian cuisine). Karahi’s origins in Peshawar are important to understanding the difference between Karahi and other dishes from the Subcontinent. Peshawari cuisine is a cross between Afghan and Pakistani Punjabi cuisine and Karahi epitomises this amalgamation best; it takes the spices and spurning of onions in the base from Pakistani Punjabi cuisine and the emphasis on meat and less gravy from Afghan cuisine. A Chicken Karahi with onions and capsicum is like vegan pulao (no broth, no meat); you’re free to cook it but it’s not whatever you’re calling it because the addition of such unusual, counterintuitive ingredients or the absence of its defining ingredients changes it fundamentally. That being said, while it has been readily absorbed into Pakistan’s larger cuisine, that hasn’t been the case for Afghan cuisine, which has stuck to tradition. You will not find Karahi being cooked in Afghan restaurants or homes. It is very much seen as a “Pakistani” dish in Afghanistan. ConstantWritersBlock (talk) 15:39, 28 September 2024 (UTC)[reply]

@ConstantWritersBlock, thanks for the helpful message! I know nothing about the history dish, so my edits may, to some extent, reflect some accidental status quo bias. An obvious issue with this article is that apart from Dawn, none of the sources on this page are reliable. I don't know if there are any books describing south asian cuisine, but that might be a better place to start. In the absence of that, I defaulted to trying to represent what the sources on the page said now, but if you can find anything to back up what you're saying I'm happy to help you craft the language. Alyo (chat·edits) 01:27, 30 September 2024 (UTC)[reply]