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Difference between Garam and Tandoori

Difference between Garam and Tandoori

Masalas are a mixture of spices that are used in Indian cooking. Garam masala is a warming spice mix that typically includes cumin, coriander, cloves, cinnamon and black pepper. Tandoori masala is a spice mix that is used to make tandoori dishes. It typically includes coriander, cumin, fennel seed, ginger, red pepper flakes and cardamom. Both of these masalas can be made at home or purchased pre-made. Each has its own unique flavor profile and can be used in different dishes.

What is Garam?

Garam is a traditional Indian spice blend that typically includes cumin, coriander, black pepper, cloves, and cardamom. The exact proportions of each spice can vary depending on the region and tradition, but the essential flavor profile remains the same. Garam is used in both vegetarian and non-vegetarian dishes, and it can be added to curries, stews, rice dishes, and even soups.

In addition to its distinct flavor, Garam is also known for its warming properties. According to Ayurvedic medicine, Garam helps to balance the body’s internal temperature, making it an ideal spice for cooler months. Whether you’re looking to add some flavor to your food or improve your health, Garam is a spice worth trying.

What is Tandoori?

Tandoori masala is a spice blend used in Tandoori cooking, a style of Indian cuisine originating in the Punjab region. The word “Tandoori” refers to the Tandoor, a cylindrical clay oven used for cooking.

  • Tandoori masala typically contains cumin, coriander, chili powder, ginger, cloves, and Garam Masala, a blend of black pepper, cardamom, cloves, cinnamon, and nutmeg. While Tandoori masala can be bought pre-made, many Indian cooks prefer to make their own blends using fresh spices.
  • The spices are typically ground together using a mortar and pestle or grinder. Tandoori masala can be used to flavour meats or vegetables before cooking in a Tandoor oven, or it can be added to dishes after cooking for extra flavour.
  • When used in Tandoori cooking, the meats or vegetables are often marinated in yogurt or lemon juice before being rubbed with the spice blend. Tandoori masala can also be used in non-Tandoori dishes such as curries or rice dishes. It is generally advisable to use Tandoori masala sparingly as it is quite potent.

Difference between Garam and Tandoori

  • Garam and Tandoori masala are two of the most popular spices used in Indian cuisine. Garam masala is a blend of ground spices that are typically used to flavor curries, while Tandoori masala is a spice blend that is used to marinate meat before cooking it in a Tandoor, or Indian clay oven.
  • While both spice blends contain some of the same ingredients, such as cumin and coriander, they also have several distinct differences. Garam masala is typically heavier on warming spices such as cloves and cardamom, while Tandoori masala often contains more pungent spices such as ginger and garlic.
  • In addition, Garam masala is usually used during the cooking process, while Tandoori masala is typically applied as a marinade before cooking. As a result, each spice blend imparts its own unique flavor to food.


Garam masala is a blend of ground spices that is used to add flavor to Indian dishes. Tandoori chicken is an Indian dish that is cooked in a tandoor, which is a type of oven. The two main differences between garam and tandoori are the cooking method and the ingredients. Garam masala typically contains black pepper, cloves, cinnamon, and cumin. Tandoori chicken usually contains yogurt, lemon juice, ginger, garlic, and paprika.

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