About Us

Annam Ravichandra grew up within the fragrance of hand-rolled masala bathi, learning the craft from his father, Annam Mudhu Krishnaya Shetty. In 1995, he began manufacturing hand-rolled masala agarbatti at a scale few in India had attempted, accomplishing one tonne a day.
He named the brand after the two people who shaped him: his father, Krishnaya, and his mother, Kalavathi. Together, their names gave life to Krishnakala.
Operating from Magadi Road, home to skilled hand-rolling artisans, gave the company direct access to the craftsmanship the work demanded. From there, Krishnakala developed methods to produce authentic masala agarbatti at a scale uncommon for its craft, reaching 3–4 tonnes daily by the mid-2000s, and 5–10 tonnes after moving into a larger Kanakapura facility around 2009–2010.
Post-pandemic, Ravichandra has focused on reviving traditional incense forms from across the country, like geela dhoop and dhoop cups making authentic quality accessible at scale.
His aim remains simple: to provide the best quality incense to every household, educate people on the true magic of Indian incense, and bring it into new formats for every generation and ritual.