Free delivery on orders above ₹499 · FSSAI licensed · Packed fresh in Rajasthan

Shasya Foods · शस्य

राजस्थान रो स्वादThe taste of Rajasthan, straight from the Thar to your rasoi.

Hand-picked ker and sangri, stone-ground bajra, Nagauri methi and Marwad masale. Sun-dried in village courtyards, cleaned three times, packed with nothing added.

Shop the pantryDiscover Ker Sangri
Shasya Marwad Sangri pack with dried sangri beans on a wooden plate
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Four corners of a मारवाड़ी kitchen

From the chakki to the chulha, everything a Rajasthani thali needs.

Atta & Millets
आटा और मोटा अनाज

Atta & Millets

Thar ki Sabziyan
थार की सूखी सब्ज़ियाँ

Thar ki Sabziyan

Rajasthani Rasoi
राजस्थानी रसोई

Rajasthani Rasoi

Masale & Chutney
मसाले और चटनी

Masale & Chutney

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The Shasya Pantry

Shasya Desi Dry KerShasya Marwad SangriShasya Desi Dry KachriShasya Desi Dry Gawar Phali

Panchkuta Box

The complete Thar sabzi kit

Everything for an authentic panchkuta or ker sangri at home, in one box.

  • Desi Dry Ker · 200 g
  • Marwad Sangri · 250 g
  • Desi Dry Kachri · 200 g
  • Desi Dry Gawar Phali · 200 g
₹1196₹1396
Shasya Foods: spices, millets and Rajasthani dry foods

Our story

Grown by the desert, dried by the sun

Shasya (शस्य) means the harvest. In the Thar, nothing grows easily, so every bean of sangri and every berry of ker is precious. We work with farming families in Marwar who still pick, dry and store food the way their grandmothers did.

  1. Picked in seasonKer, sangri and kachri are hand-picked from khejri and kair trees after the rains.
  2. Dried under the sunSpread on rooftops and courtyards until fully dry. No machines, no chemicals.
  3. Cleaned three timesEach batch goes through three rounds of sorting to remove stones and insects.
  4. Packed fresh for youSealed in food-grade zip packs with a 10-month best-before.
Dishes you can make with Shasya Marwad Sangri: sabzi, kair sabzi, kadhi and panchkuta

Recipe from the Thar

Ker Sangri ki Sabzi

Serves 4Soak overnightCook 25 min
  1. Soak 50 g ker and 100 g sangri overnight in separate bowls.
  2. Boil both with salt for 10 minutes. Drain, rinse and squeeze dry.
  3. Heat 4 tbsp mustard oil till smoking. Add hing, jeera and 4 dry red chillies.
  4. Add 1 tsp each of haldi, dhaniya and Marwad lal mirch, plus a splash of water.
  5. Add ker and sangri, a few dried kachri and 1 tsp amchur. Cook on low 10 minutes.
  6. Finish with a spoon of ghee. Serve with bajre ki roti and lehsun chutney.

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Questions

Good to know

Where do Shasya products come from?

We source directly from farmers and village producers in Marwar and the Thar desert of Rajasthan. Ker, sangri, kachri and gawar are sun-dried the traditional way.

Do your products contain preservatives?

No. Our products are cleaned in a three-step process to remove stones and insects and are packed without any artificial preservative or colour.

How should I store dry vegetables like ker and sangri?

Open and store in an airtight container in a cool, dry place. Best before 10 months from the date of packaging.

How much is delivery?

Delivery is free on orders above ₹499. Below that a flat ₹49 is charged. We ship across India.

How do I cook Ker Sangri?

Soak ker and sangri overnight, boil and drain, then cook in mustard oil with dry red chilli, dhaniya, haldi and amchur. See our full recipe above.

Is Shasya FSSAI certified?

Yes. Shasya Foods is licensed under FSSAI, Lic. No. 22223029000289.

Recipes and offers, once a month

Seasonal Rajasthani recipes and first access to new harvests.