I’m Shubham Wadekar, and this journey started when I noticed a disturbing trend — many spice brands were compromising on quality.

That’s when the seed for Disang Masale was planted. But I didn’t just want to launch a product — I wanted to prove it. So we began with a cloud kitchen, serving freshly made parathas using our own masala blends.

During the lockdown, we took a bold step — distributing free samples in societies across Pune. Sometimes, we even posed as vegetable vendors to deliver our masale to real households.

We didn’t have big marketing budgets, but we had belief in our product — and that belief began to grow.

The next big challenge? Pricing. In India, price often comes before quality. So we asked: how do we give the best and still keep it affordable?

The answer was powerful: Grow our own raw materials. From farm to kitchen, we ensured purity, flavor, and affordability.

And that’s how Disang was born — not just as a brand, but as a promise of honesty, taste, and tradition.

Today, Disang Masale is in your hands and in your kitchen. From our farms to your plate — see you at the dining table.