Tandoori Masala
Broast Masala
Bihari-Kabab-Masala
Tikka Masala
Fish-Masala
Chapli Kabab Masala
Chicken Biryani Masala
Sindhi Biryani Masala
Mughal Pulao Masala
Bombay Biyani Masala
Chicken Masala
Kofta Masala
Qeema Masala
Paya Masala
Mutton Masala
Nihari Masala
Haleem Masala
Achar Gosht Masala
Karahi Gosht Masala
Pasanday Masala
Quorma Masala
Daal Makhni Masala
A recipe gains its authenticity from the region it belongs to. Our food experts here at Noor Brothers have made it their lifelong mission to bring you authentic recipes. However, keeping health in mind, we have not added any extra MSG or gluten in our products.
Recipe Mix
Premium Quality
Shahi Korma
Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with almonds, said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal
PACKAGING
50 gm; 100 gm
Plain Recipe
Premium Quality
ACHAR GOSHT MASALA
European travelers to 17th century India discovered that, with their meal the people of the subcontinent] ate a wide range of achars, pickles and chutneys. Many of these were freshly made each morning.
The region of north Punjab is believed to have helped evolve this dish. However, Hyderabad lays a claim to it too, and since Hyderabadi cuisine plays host to masala dishes that boast of tang and stuffed masala chilli, and use spices similar to those used in the making of achar gosht.
PACKAGING
50 gm
Plain Recipe
Premium Quality
FISH MASALA
Referred to any dish spiced, battered and prepared by frying, the cuisine turns out to be the one of the yummiest from the lot.
PACKAGING
50 gm
Plain Recipe
Premium Quality
KARAHI MASALA
Stir-frying is a Chinese cooking technique stirred in a wok. Adopted in various other regions, the essence is same, to cook in a wok or ‘karahi’ as per the suited ingredients of the region.
PACKAGING
50 gm
Plain Recipe
Premium Quality
CHICKEN TIKKA
Although Barbeque is actually a cooking method over indirect heat of the coal, it can easily be cooked in-doors in a pan and smoked with a coal as the final step of cooking.
PACKAGING
100 gm
Plain Recipe
Premium Quality
CHICKEN TANDOORI
Although Barbeque is actually a cooking method over indirect heat of the coal, it can easily be cooked in-doors in a pan and smoked with a coal as the final step of cooking.
PACKAGING
100 gm
Plain Recipe
Premium Quality
BOMBAY BIRYANI
Biryani is the most popular South Asian rice dish that originated in the subcontinent. Made with spices, rice and meat (chicken, mutton, beef, prawn, or fish) or vegetables, Biryani comes in variations based on different regions.
PACKAGING
60 gm
Plain Recipe
Premium Quality
NIHARI MASALA
Nihari developed with the overall cuisine of Muslims of the Indian subcontinent. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. People cooked it for one whole night and they got it in the early morning at sunrise. The dish is known for its spiciness and taste. It was originally more of a delicacy with myriad variations on spiciness and texture
PACKAGING
60 gm
Plain Recipe
Premium Quality
SINDHI BIRYANI MASALA
Sindhi Biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine.
PACKAGING
60 gm; 130 gm
Plain Recipe
Premium Quality
HALEEM MASALA
Haleem is a type of stew popular in the Middle East, Central Asia, and South Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. Popular variations include keşkek in Turkey, Iran, Afghanistan, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq.
PACKAGING
60 gm
Plain Recipe
Premium Quality
CURRY MASALA
There are many varieties of dishes called “curries”. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods
PACKAGING
60 gm, 100 gm
Plain Recipe
Premium Quality
DAAL MAKHANI MASALA
Dal Makhani is one of the most popular lentil recipes from the North Indian Punjabi cuisine made with Whole Black Lentils (known as Urad dal or Kaali Dal in Hindi) and Kidney Beans (known as Rajma in Hindi).
PACKAGING
60 gm
Plain Recipe
Premium Quality
BIHARI KABAB MASALA
Pakistani BBQ delicacy, Bihari Kabab are thin strips of beef marinated in a spicy homemade masala and finished off with coal smoke. Traditionally they are grilled over charcoal but to make it easy for everyone in this recipe they are cooked in a pan.
PACKAGING
60 gm; 130 gm
Plain Recipe
Premium Quality
CHICKEN MASALA
This restaurant style Chicken Masala is so luscious. It’s a flavour-rich Pakistani curry which comes together quickly in one pot and is a perfect family meal. Serve it alongside some fluffy naan or plain boiled rice.
PACKAGING
60 gm; 130 gm
Plain Recipe
Premium Quality
MUGHAL PULAO MASALA
A royal treat, Nawabi Pulao Recipe By Chef Zakir, is a unique Mughlai dish that originated from the Mughal era.
PACKAGING
60 gm; 130 gm
Plain Recipe
Premium Quality
QEEMA MASALA
Dahi qeema is mince of chicken or mutton meat cooked with yogurt. Slightly different way of making this than the normal mince cooking method.
PACKAGING
60 gm; 130 gm
Plain Recipe
Premium Quality
PASANDAY MASALA
Pasanda is a popular meat dish from the Subcontinent, notably Pakistani, derived from a meal served in the court of the Mughal emperors.
PACKAGING
60 gm; 130 gm
Plain Recipe
Premium Quality
KOFTA MASALA
Beef Kofta Curry, or simply kofte, is a traditional Pakistani curry made of tender meatballs simmered in a spicy, flavorful sauce.
PACKAGING
60 gm; 130 gm
Plain Recipe
Premium Quality
PAYA MASALA
Paya is a traditional food from the Indian Subcontinent. It is served at various festivals and gatherings, or made for special guests. Paaya means ‘legs’ in Hindi. The main ingredients of the dish are the trotters; cooked with various spices.
PACKAGING
60 gm; 130 gm
Our Brands
Some of our well known brands are here
