A mixture of spices of red colour used mainly in the Punjab in conjunction with large tandoor ovens. Every household will have its own preferred recipe. Garam masala is more common to northern India, as the "hot spice" are preferred to chillis in the cold winters. In southern Indian vegetarian cooking, the equivalent is sambhar powder and in western India, goda masala and kholombo powder. In Punjab, tandoori masala is the most common, and in Bengal panch phoron.
