{"id":1013,"date":"2025-01-25T12:26:53","date_gmt":"2025-01-25T17:26:53","guid":{"rendered":"https:\/\/50for50tony.me\/?p=1013"},"modified":"2025-01-25T12:26:53","modified_gmt":"2025-01-25T17:26:53","slug":"worldwide-food-tour-pakistan","status":"publish","type":"post","link":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/2025\/01\/25\/worldwide-food-tour-pakistan\/","title":{"rendered":"Worldwide Food Tour &#8211; Pakistan"},"content":{"rendered":"\n<p>Karahi (also spelled Kahari or Kadai) is a rich, aromatic Pakistani\/North Indian dish named after the deep, circular cooking pot it&#8217;s traditionally prepared in. The dish features chicken cooked in a thick tomato-based gravy with ginger, garlic, and fresh green chilies.<\/p>\n\n\n\n<p>The sauce is characterized by its concentrated, intensely spiced flavor profile, typically featuring whole spices like cumin, coriander, and black peppercorns. Fresh tomatoes are cooked down until they form a thick, clingy sauce that coats the tender chicken pieces.<\/p>\n\n\n\n<p>The dish originated in the North-West Frontier Province (now Khyber Pakhtunkhwa) of Pakistan and gained popularity throughout the subcontinent. It&#8217;s typically served sizzling hot in its namesake karahi vessel, garnished with fresh coriander, julienned ginger, and served with naan or roti to scoop up the rich gravy.<\/p>\n\n\n\n<p>Unlike many Indian curries, Karahi uses minimal ground spices and doesn&#8217;t typically include onions in its base, giving it a distinctively fresh, bright flavor that highlights the tomatoes and aromatics.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Karahi (also spelled Kahari or Kadai) is a rich, aromatic Pakistani\/North Indian dish named after the deep, circular cooking pot it&#8217;s traditionally prepared in. The dish features chicken cooked in a thick tomato-based gravy with ginger, garlic, and fresh green chilies. The sauce is characterized by its concentrated, intensely spiced flavor profile, typically featuring whole&hellip;<\/p>\n","protected":false},"author":1,"featured_media":1015,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1013","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-international-meals"],"_links":{"self":[{"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/posts\/1013","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/comments?post=1013"}],"version-history":[{"count":0,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/posts\/1013\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/media\/1015"}],"wp:attachment":[{"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/media?parent=1013"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/categories?post=1013"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/tags?post=1013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}