We make all spices in our dedicated gluten free facilities to ensure their is no cross-contamination.

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Ingredients: 100% raising agent: sodium bicarbonate E500(ii)

• Lactose Free  
• Egg Free  
• Vegetarian 
• Vegan 

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We make & pack all spices in our dedicated gluten free facilities to ensure their is no cross-contamination.

Recipe for Gluten Free Haleem using HMC Gluten Free Haleem Masala:

Preparation & Cooking Directions:

• Heat oil/ghee in a cooking pot, then add the meat & HMC Haleem Masala into it.
• Stir fry for a few minutes, then add 1.5-2 liters of water, lentils, and rice (for thickness).
• Cover & simmer on low heat until meat is tender, stir occasionally.
• Coarsely grind the curry with a wooden spoon and let it cook on low heat for 1-2 hours.
• Heat the oil and fry onions till golden brown.
• Pour the oil into the Haleem.
• Garnish with fried onions, green chillies, ginger and HMC Chaat Masala.
• Your Shahi Haleem is ready!

Ingredients: Salt, red chilli, Kashmiri red chilli, cumin, turmeric, black pepper, coriander, cloves, citric acid, cardamom, ginger, garlic

• Deliverable cross Pakistan.
• Expiry date: 1 year from manufacturing
• Made in a dedicated gluten free facility.

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Recipe for 1 KG Chicken Tikka using HMC Tikka Masala:

Preparation Instructions:

• In a large bowl; mix the yoghurt, lemon juice, HMC Tikka Masala, ginger paste, garlic paste, green chilli paste, and oil to make the Marinade.
• Coat the chicken thoroughly with this marinade ensuring it gets into the slits.
• Cover the bowl and refrigerate for at least 4 hours or preferably overnight for the best flavour.

Cooking Instructions:

• Preheat the oven at 250*C, line a baking tray with butter-paper & place marinated chicken in it.
• Bake for 35-40 mins.
• Once cooked, remove from the oven and brush it with oil.
• Serve hot & enjoy!

We make & pack all spices in our dedicated gluten free facilities to ensure their is no cross-contamination.

Ingredients: Salt, red chilli, cumin, coriander, HMC garam masala, black pepper powder, amchoor powder

• Deliverable cross Pakistan.
• Expiry date: 1 year from manufacturing
• Store in the bottle with cap tightly closed or any other airtight container.

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Recipe for 1 KG Tandoori Chicken using HMC Tandoori Masala:

Preparation Instructions:

• In a large bowl; mix the yoghurt, lemon juice, HMC Tandoori Masala, ginger paste, garlic paste, green chilli paste, and oil to make the Marinade.
• Coat the chicken thoroughly with this marinade ensuring it gets into the slits.
• Cover the bowl and refrigerate for at 3-4 hours or preferably overnight for the best flavor.

Cooking Instructions:

• Preheat the oven at 250*C, line a baking tray with butter-paper & place marinated chicken in it.
• Bake for 35-40 mins.
• Once cooked, remove from the oven and brush it with oil.
• Serve hot & enjoy!

We make & pack all spices in our dedicated gluten free facilities to ensure their is no cross-contamination.

Ingredients: Salt, red chilli, cumin, coriander, HMC garam masala, black pepper powder, amchoor powder, yellow food color

• Deliverable cross Pakistan.
• Expiry date: 1 year from manufacturing
• Store in the bottle with cap tightly closed or any other airtight container.

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Renowned for its unique tangy flavor and versatility, our gluten free Amchoor Powder also known as Khatai Powder adds a delightful tanginess to dishes, enhancing their overall flavor profile. Its citrusy notes brighten up curries, chutneys, marinades, and snacks, giving them a refreshing zing!

We make & pack all spices in our dedicated gluten free facilities to ensure their is no cross-contamination.

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It is a great choice for gluten free baking and is used in our Gluten Free Pizza, bread, pita bread, burger buns, and much more.

Usage Instructions: Mix HMC Yeast with your gluten free flour or add it directly to the dough when mixing. Store afterwards in an airtight container in a cool and dry place.

Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier: sorbitan monostearate (E491), ascorbic acid (E300)

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