Spice is an indispensable element in curry cooking. Among all kinds of spices, Garam Masala is said to be the most commonly used in Indian curry. Garam Masala is a traditional Indian mixed spice composed of cinnamon, clove and nutmeg, sometimes also cardamom, pepper, cumin, etc. Each Indian family has its own Garam Masala recipe with unique choice and proportion of spices. Therefore, the spice Garam Masala could represent a distinct taste to each individual in India.

On the other hand, Japanese curry is usually made with curry powder. Unlike Garam Masala, curry powder is mainly composed of turmeric and chili powder. While turmeric affects curry's colour and flavour, chili powder determines the level of spiciness. Therefore, the amount of turmeric and chili powder is the key to adjust the taste of curry.

Both "Keema Curry" and "Paneer Makhani Curry" uses Garam Masala with reference to family recipe from northern India, featuring the unique flavour from the combination of cumin, cardamom, cinnamon and clove. Even Garam Masala is applied in both curry items, the difference in spice combination can result in completely different taste. It is no exaggeration that the essence of curry lies in the use of spice.