Srinivas Sugandhalaya (BNG) LLP

The Beginnings

A belief in the power of imagination led to the birth of Srinivas Sugandhalaya. In India, scents and rituals co-mingle in the everyday. The gentle caress of a jasmine garland can provide a sense of grounding in the here and now. A whiff of sandalwood incense from father’s study is a sign that he is pouring over books or in deep meditation.

In a land where the power of scent is indisputable, what do you miss when you lose touch with a sense of smell altogether ?

This was a nagging question for Late Shri K.N. Satyam Setty, the founder of Srinivas Sugandhalaya. Affected by a rare condition called anosmia that interferes with the ability to smell, Satyam Setty decided to imagine a world of scents. He established a small, incense manufacturing unit in the year 1964, making up for his inability to smell by studying ancient Indian texts in perfumery and incense making. Of particular interest to him was a practice used by monks in medieval times whereby the key incense ingredients were incorporated and massaged into a special container resin which was then hand-rolled into incense. This technique called “masala” or “flora” incense became the prime driver of production at Srinivas Sugandhalaya (the other technique, known as “charcoal” incense literally involves dipping the unscented stick directly into the ingredient mixture). Over the years, “masala” incense has established itself to a global audience as lasting longer and stronger per stick than its “dipped” counterpart and Satyam Setty, the contemporary “King of Masala Incense”.

Satyam Setty was a keen innovator and used his power of imagination to evoke powerful moods through his recipe blends. The first blend from the house was the Satya Sai Baba Nag Champa, which to this date is the most sought after and commercially successful masala/flora incense blend across the world.

A New Chapter

While Satyam Setty studied and innovated at Srinivas Sugandhalaya, his son Shri Balakrishna Setty apprenticed under him as manufacturing partner. Balakrishna Setty was also instrumental in helping his father create the “Super Hit” incense blend. As with the success of Nag Champa, Super Hit quickly came to be loved across homes and with them the Srinivas Sugandhalaya incense blends came to be known for their signature purifying capacities.

The new Srinivas Sugandhalaya (BNG) LLP is Balakrishna Setty’s homage to his father’s eloquent olfactory visions. Acquainted with the manufacturing process, Balakrishna Setty strives to combine this innovative genius and creativity with the high standards of the original manufacturing process and purity of key, quality ingredients. To this end, state of the art research and manufacturing units have been set up in the southern city of Bangalore, India.

Old fans of the erstwhile Srinivas Sugandhalaya are guaranteed the authenticity and vibrancy of their beloved incense brand. While new fans are treated to a corpus of new and evolving products from the house of Srinivas Sugandhalaya (BNG) LLP.

Inhale and waft along with our scents as they help you create new visions, strengthen faith and devotion or simply leave you with a memory to cherish.

The Artisans

Srinivas Sugandhalaya (BNG) LLP is a committed equal opportunity employer. Our organization and its parent’s company have worked with a predominantly female employee base with three generations of female employees working under the same roof at this present time. Jobs at our establishment frequently pass hands from grandmothers to mothers to daughters.

Our employees are skilled artisans, many having gained expertise from years of hand-rolling and handcrafting of incense. These artisans are trained in the exact measure of “flora” or incense blend required for the making of a perfect and uniform stick.

Owing to this unique employee demographic, our engagement with social justice and equity centres on issues of importance to women and are frequently of a personal, informal nature. For instance, ‘gifts’ rather than ‘perks’ pass between company and employees in the form of household utensils and sarees. All meals are shared within the industry premises ascribing again to an informal and interpersonal relationship.