Wok talk: enlarging the scope
Following up on "Wok talk: a real-life retronym!" (10/16/23), Jim Millward remarks:
My wife (Punjabi background) and her family call the "wok-shaped pan" they use for cooking vegetable or meat dishes "kurai" (that's my phoneticization–it could be aspirated or unaspirated k / g, I'm not good at hearing the difference). I've seen these and we've got a couple–they are indeed parabolic curved-sided heavier metal pans, though some have small diameter flat bottoms for convenience. Other pots and pans are called patila. The dishes, generally, are bartan. The kurai, she just told me, is specifically the "wok-shaped pan."
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