Yes, it’s named after the tandoori oven, but you can replicate the smoky flavor it provides using a gas flame from a range or broiler from a regular oven.

It’s not another container of spices, it’s the same batch of ingredients after I finished combining them into garam masala.

I took the raw spices, toasted them, then ground them in a spice grinder before putting them into that container. The set of containers I bought off Amazon has a bunch of labels for various spices, so I peeled the garam masala one off the sticker sheet and put it on the container so I don’t forget what it is.