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Wok and Karhai

      Some of Asian recipes in suggest that the Indian "KARHAI" and the Chinese "WOK" be used as deepfrying utensils.

Karhai Wok
      The karhai is deeper and narrower than the wok, but both have rounded bottoms, so that as little as 3 cups of oil will fill them to a depth of 2 or 3 inches for deep frying.


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