Very few special utensils are needed for cooking Pakistani food. Pots and pans found in most western homes are quite adequate. Even so, it is always exciting to know about and, if you wish, to cook with specialized Pakistani equipment.

Tawa
Breads such as chappatis, rotis and parathas are all made on this heavy cast-iron sheet which looks similar to the griddle used for making cones. Any ordinary heavy frying pan makes a good alternative.

Karahi
This is used mainly for deep frying. It looks like a Chinese wok but is heavier (usually made of cast-iron) and deeper. A wok or deep-fat fryer makes a good substitute. Meats cooked in Karahi is one of the very famous dish from Punjab.

Other equipment
I find an electric spice grinder or an ordinary pestle and mortar are invaluable for grinding small quantities of spices. Food processors or electric blenders save many hours - and tears - when it comes to chopping up the mixture of onions, ginger and garlic which is often called for.

How to make Ghee
Take 1 lb / 450g of the best quality unsalted butter that you can find. Put it in a heavy, smallish pot and let it melt over a low flame. Soon it will begin to simmer. Let it simmer on low heat for 10-45 minutes (timing really depends upon the amount of water in the butter), or until the milky solids turn brownish and either cling to the sides of the pot or else fall to the bottom. Because you have to boil all the water away without letting the butter brown, you must watch it, especially toward the end of the cooking time. Now strain the ghee through a quadrupled layer of cheesecloth. Homemade ghee is best stored covered in the refrigerator. Unlike butter, it will not spoil.