Kadai Wok

A kadai (also spelled karahi or karai) is a deep, round-bottomed cooking wok used in Indian, Pakistani, and South Asian restaurant kitchens for deep frying, making curries, preparing sweets, and cooking snacks at high heat. It is one of the most essential and frequently used pieces of cookware in any Indian restaurant. Unlike a flat-bottomed Western wok or fry pan, the kadai's deep, curved shape concentrates oil at the center, making it ideal for deep frying with less oil and for tossing ingredients during high-heat cooking. Our collection includes heavy-duty iron kadais, stainless steel kadais, and flat-bottom jalebi kadais in sizes from 18 inches to 24 inches, all built for daily commercial use.

Iron Kadais

Iron kadais are the traditional choice in Indian restaurant kitchens. Iron heats evenly, retains heat exceptionally well at high temperatures, and naturally seasons over time to develop a non-stick surface that improves with use. We carry iron kadais in 18 inch, 20 inch, and 24 inch sizes, all with riveted handles on both sides for a secure grip. Iron kadais are preferred for deep frying pakoras, samosas, poori, and bhatura, and for cooking karahi-style dishes like chicken karahi, lamb karahi, and paneer kadai where the high heat retention creates the charred, smoky flavor that defines these dishes.

Stainless Steel Kadais

Stainless steel kadais offer a mirror-polished finish, corrosion resistance, and zero maintenance compared to iron. They do not need seasoning, will not rust if left wet, and clean up quickly between batches. We carry stainless steel kadais in 18 inch, 20 inch, 22 inch, and 24 inch sizes with solid riveted and welded handles. Stainless steel kadais are popular for both cooking and displaying food at buffets and catering events, where the polished finish creates a clean, professional presentation.

Jalebi Kadais

Our flat-bottom jalebi kadais are designed specifically for making jalebi, imarti, and other Indian sweets that require shallow frying in a wide, stable pan. The flat bottom sits securely on gas burners and commercial ranges, and the shallow depth makes it easy to control oil temperature and flip sweets during frying. We carry jalebi kadais in 18 inch and 24 inch sizes in stainless steel. These are a must-have for any Indian sweet shop, halwai setup, or restaurant that makes jalebi in-house.

Choosing the Right Kadai

The right kadai depends on what you are cooking and how often. Iron kadais are the best choice for restaurants that deep fry daily and cook high-heat karahi dishes, as the iron holds heat better and develops a natural non-stick surface over time. Stainless steel kadais are better for kitchens that need low-maintenance cookware that doubles as buffet display pieces. For a deeper guide on choosing the right kadai for your kitchen, read our blog on why a kadai wok is a must-have tool for Indian cooking.

Need kadais for your restaurant? Contact us at sales@nishienterprise.com or call (732) 790-0199.