Pressure Cooker Feast (Wok/Karahi)

The Kitchen King Feast Wok/Karahi Pressure Cooker combines the pressure-cooking function of a standard pressure cooker with the wide, shallow shape of a traditional karahi — the cooking vessel at the centre of Pakistani, Indian, Mexican and South Asian kitchen culture.

Here is why this matters in practice: cooking a meat in a standard pressure cooker means you pressure-cook the meat to tenderness and then have to transfer everything to a karahi to reduce the gravy and do the finish. With the Karahi pressure cooker, you do both in the same pot — lid on to pressure-cook the meat quickly, lid off to reduce and cook the gravy on an open flame in the same wide karahi surface. One pot, one wash, authentic karahi result.

The same applies to dishes like haleem (pressure-cook the meat and lentils together, then blend and reduce in the same wide pot), qorma (pressure-cook to tenderise, reduce sauce in the same vessel), and any karahi-style preparation where the final open-flame finish is part of the dish.

Available in 5L, 7L, 9L, and 11L. PFOA-free aluminium, CGRS safety system, FDA certified, ISO approved.