Mumbai, Maharashtra, India
Popularily recognised as “The King of Masala Incenses”, Shri Satyam Setty created magic from incense. His creations like the Nag Champa incense are heavenly and in intense demand all over the world. Currently it is being exported to many countries with Japan and Yugoslavia being the recent additions. Other products like the dhoop cones & sticks, sachets, massage oils and various incense brands are also equally popular and hence widely exported to many countries.
Shrinivas Sugandhalaya LLP has manufacturing facilities in Mumbai & Bengaluru. Its administrative headquarter in Mumbai is spearheaded by his efficient Son Mr. K.S. Nagraj Setty. His futuristic vision and spirit of innovation have heralded the company to newer avenues.
The company has exponential growth over the years. It has ventured to develop a wider and more customized range of incenses, cones and other related products. The company’s blending unit at Mumbai has state of the art research labs where new products are always in the pipeline. The die hard fans of these fragrances can be rest assured of being treated with an array of outstanding and innovative products in the near future.
Incense Sticks also known as “Agarbatti” in which an incense paste is rolled or moulded around a bamboo stick, which emits smoke and spreads sweet fragrance when burned. Use of Agarbatti / Incense in India can be recorded from the Vedic period when traditional yagnas were performed. In olden days agarbatti were mainly used in occasions like poojas and prayers. It is a part of the Indian heritage. Indeed even in the present modern world lighting an agarbatti has become a part and parcel of one’s life and a traditional hindu practice of offering prayers in temples, or during worship in any place.
Agarbatti has been used throughout India for a variety of reasons. Burning Agarbatti refreshes one’s heart and mind. The sweet and soothing fragrance of Agarbatti purifies the surrounding and creates a holy atmposphere for meditation and prayer.
It is very interesting to note that inspite of India’s enumerous technological developments, even today Agarbattis are made in the traditional way i.e. the hand rolled Agarbatti which is exported to many countries in huge quantities. There are two processes of making Agarbatti.
(1) dip method
(2) masala method
The former involves a procedure of making a dough or atta which is rolled into sticks, dried and then dipped into fragrance oil. On the contrary the masala method comprises of preparation of the dough according to the ancient methid. The dough is hand rolled on bamboo sticks.
On a more close study on hand rolled Agarbatti, one will observe that the stick is a prerequisite for an Agarbatti. Mostly bamboo sticks are preferred. An agarbatti holds the base of bamboo and the top coating over the stick is a combination of various fragrant herbs and essences derived from the pure nature. the bamboo sticks are sorted out and cleaned. The two inch bottom of the stick is coloured. the next stage is regarding the preparation of the dough. A non combustible mixture is another foremost requirement for Agarbatti making. the dough is a culmination of special adhesive and fine powdered natural aromatic ingredients like herbs, spices, flowers etc. The dough is then hand rolled on bamboo sticks. Persons who are entrusted with the job of rolling the paste on the stick sit cross-legged and have a low table in front of them. In order to obtain the desired smooth and even stick, the agarbatti is rolled on the table an extra two or three times. Then the Agarbatti is sent for quality checking and finally for packing purpose. After undergoing through all these processes, the end result is the final and finished product namely the Agarbatti. In burning an Agarbatti, a pivotal role is played by the fragrant materials and combustible base.
The present scenario is that due to lack of labours many manufacturers are switching from hand rolled to a machine made Agarbatti. However at Shrinivas Sugandhalaya, LLP, the ancient tradition of hand rolled Agarbatti still continues because of the expertise of their skilled workers in this field. Shrinivas Sugandhalaya has a work force of 2500 people fully dedicated to the manufacturing of superior quality Agarbatti.
In a nutshell, although the hand rolled Agarbatti is an ancient method and is a laborious and time consuming task the significance of hand rolled Agarbatti is increasing day by day. The reason being one actually gets the true aroma from the Agarbatti which is irrestible.