Kisan Masala

We operate Kisan Masala out of Tenua village, which is in the Ratanpura area of Darbhanga. It is a quiet place mostly, surrounded by fields. We work with different kinds of spices that we grind and pack right here. The air in our small unit is always heavy with the scent of coriander and turmeric. It can be a bit overwhelming if you aren't used to it. We deal with farmers and local suppliers for our raw materials. It is a very grounded way of living. We don't have a big corporate office; we just have our machines and our storage space. Every day involves checking the quality of the seeds and making sure the grinding is done right. Sometimes the electricity goes out and we have to wait, but that is just part of life in the village. People around Moro and Ratanpura know us for what we produce. We don't do much marketing. We just focus on the work itself. It is dusty and sometimes loud when the grinders are running, but it is honest work. We spend a lot of time bagging the finished masala and getting it ready for transport. The roads out here can be rough, so getting the stuff to the bigger markets takes some planning. It is a simple life centered around the cycles of the harvest. In the winter, the village is cold, so we start late, but in the summer we are up before the sun to get the grinding done before it gets too hot inside the unit.