Tandoori and curry are two popular Indian dishes that are often confused with each other. While they share some similarities, they are quite distinct in terms of ingredients, cooking method, flavor profile, and origins. Understanding the key differences between these iconic dishes can help appreciate the diversity and complexity of Indian cuisine.
What is Tandoori?
Tandoori refers to a method of cooking as well as the name of a popular North Indian dish. The word “tandoor” refers to a traditional cylindrical clay oven used in India and Central Asia. The tandoor oven is heated by hot charcoals placed at the bottom. Food cooked in this oven is exposed to steady, high heat, which allows for quick cooking and rich, smoky flavors.
For the dish tandoori chicken, meat or vegetables are marinated in a spiced yogurt mixture. The main ingredients in this marinade are yogurt, spices like garlic, ginger, garam masala, chili powder, and oil or ghee. The marinated meat is then skewered and cooked in the super-hot tandoor oven. This cooking method gives the dish its trademark smoky aroma and charred edges.
Key Features of Tandoori Dishes
- Use of tandoor oven for cooking
- Marination in spiced yogurt mixture
- Significant use of garlic, ginger, garam masala
- Prominent smoky flavor
- Works well with meats like chicken, fish, lamb
- Vegetable tandooris also popular
- Originates from Punjab region
What is Curry?
Curry is a generic term used to refer to any dish that contains a spice mixture or sauce. The word curry comes from the Tamil word “kari” meaning sauce. Unlike tandoori, curry is not limited to any specific cooking technique. Curries can be dry or wet, mild or spicy, meat-based or vegetarian.
Most Indian curries start with a base gravy called the masala. Onions, tomatoes, ginger, garlic, spices like coriander, cumin, turmeric and chili peppers are sautéed to make the masala. The choice and quantity of spices vary across regions. Meat, vegetables or paneer are added to the masala and further cooked. Coconut milk is used in some coastal curries while yogurt is added to some North Indian curries. The finished curry has a thick, saucy consistency and complex flavor.
Key Features of Curry Dishes
- Generic term for dishes with spice mixture/sauce
- Masala made by sautéing onions, tomatoes and spices
- Wet or dry preparation
- Works well with meats, vegetables, legumes
- Regional variations in spicing
- Originated in South India
Differences Between Tandoori and Curry
While tandoori dishes and curries are both stellar representations of Indian cuisine, they have some key differences.
Cooking Method
The most obvious difference is the cooking technique. Tandoori dishes are cooked in the super-hot tandoor oven which allows for quick cooking and imparts a smoky flavor. Curries can be cooked using any method like boiling, simmering, sautéing, etc. There is no single fixed way to prepare a curry.
Spice Mix
The spice mix or masala also varies significantly. Tandoori dishes use lots of garlic, ginger, garam masala and chili but little or no onion, tomato or turmeric. Curries start with sautéed onions, tomatoes and commonly include spices like turmeric, coriander, cumin, fenugreek, chili peppers, etc.
| Spice | Tandoori | Curry |
|---|---|---|
| Ginger, garlic | Prominent | Moderate |
| Garam masala | Prominent | Not used |
| Turmeric | Minimal | Prominent |
| Onion, tomato | Not used | Main base |
Use of Yogurt
Yogurt is central to the marinade used in tandoori dishes. It acts as a tenderizer and gives a tangy flavor. Curries occasionally use yogurt but it’s not an essential ingredient.
Origins
Tandoori cuisine originated in the Punjab region of North India. It was developed in the cities of Punjab and became popular when tandoor ovens gained popularity in the 18th century. Curry originated in South India as a generic term for spiced sauces or “kari” used in a meal.
Consistency
Tandoori items have a solid, drier consistency since the marinade gets baked onto the meat or veggies in the dry heat of the tandoor. Curries usually have a thick, saucy gravy though dry curries are also made.
Meat Used
The most popular protein for tandoori is chicken but fish, lamb, paneer or veggies are also used. Curries work well with chicken, goat, lamb, fish, shrimp, paneer, legumes, etc.
Similarities Between Tandoori and Curry
Though they have distinct differences, tandoori and curry also share some common traits.
- Both are flavorful dishes originating from India
- They rely heavily on spices for flavor
- Garlic, ginger, chili peppers commonly used
- Can contain veggies, paneer for vegetarian versions
- Usually served along with rice and bread
- Considered as part of mainstream Indian restaurant menus
Can a Curry Dish be Made in a Tandoor?
Since curry refers to the spiced sauce or gravy, it cannot be directly cooked in a tandoor oven. The high direct heat would evaporate all the liquid before the flavors can mingle. However, tandoor can be used to cook the main protein or veggies which are then added to the curry gravy.
For example, paneer or mushrooms can be marinated just like tandoori, skewered and cooked in the tandoor. These smoky, charred veggies can then be added to a rich curry gravy made with onion, tomato and spices. So the combination of tandoori style ingredients with curry gravy is certainly possible.
Can a Tandoori Dish Taste Like a Curry?
Since tandoori and curries use very different spice mixes and cooking techniques, an authentic tandoori item would not taste exactly the same as a curry. However, the flavor profile can be adjusted to be reminiscent of a curry.
More onions, tomatoes, turmeric and a touch of curry powder can be added to the tandoori marinade. Using less yogurt and baking it for a shorter time can result in a wetter, saucier dish. Coconut milk can be poured over tandoori chicken after cooking for a coastal curry flavor. Such modified tandoori preparations can definitely take on the rich, complex flavors associated with curries.
Popular Tandoori and Curry Dishes
Here are some favorite tandoori and curry dishes enjoyed around the world:
Famous Tandoori Dishes
- Chicken Tikka – Chicken chunks in tandoori marinade
- Tandoori Chicken – Whole chicken legs/wings marinated
- paneer tikka – Paneer cubes in tandoori marinade
- Lamb Boti Kebab – Lamb pieces in spicy marinade
- Aloo Tikki – Potato cutlets with tandoori spices
- Tandoori Salmon – Salmon fillet in garlic-yogurt marinade
- Tandoori Mushrooms – Whole mushrooms in tandoori paste
Famous Indian Curries
- Butter Chicken – Chicken in tomato-cream gravy
- Chana Masala – Chickpea curry from North India
- Rogan Josh – Rich lamb curry from Kashmir
- Malabar Fish Curry – Fish in South Indian coconut gravy
- Navratan Korma – Vegetables in creamy cashew gravy
- Goan Shrimp Curry – Spicy shrimp curry from Goa
- Dal Makhani – Black lentils and kidney beans curry
Conclusion
To conclude, while tandoori and curry share some common traits, they are quite different in terms of ingredients, cooking technique and flavor profiles. Tandoori relies on yogurt-based marinade and cooking in a blistering hot tandoor oven which imparts a smoky essence. Curry refers to any dish with spiced gravy or sauce and can be prepared by various methods.
However, both these iconic Indian dishes are aromatic, rich in spices and adaptable to meats, seafood or vegetarian ingredients. Their diversity and evolution over centuries is a testament to the incredible culinary heritage of the Indian subcontinent.