Bengaluru, August 15, 2026: Seven executive members of a Farmer Producer Company (FPC), all women from the Bonda tribe, one of India’s Particularly Vulnerable Tribal Groups (PVTGs), have travelled from the remote Bonda Hills of Odisha’s Malkangiri district to Bengaluru for a training programme on food drying and processing techniques at Jain University.

The training is part of a livelihood initiative implemented by Rise Against Hunger India to help increase household incomes through the processing and value addition of locally available forest produce, including bamboo shoots, jackfruit, mangoes and edible forest leaves.

The visit marks a significant milestone for the women, who are now directors and office bearers of their Farmer Producer Company (FPC). Three years ago, when Rise Against Hunger India began working with the community, many of them were hesitant to speak even in group settings. Today, they actively participate in discussions, ask questions and make decisions for their enterprise.

Their journey from shy participants to leaders of a collective enterprise reflects a deeper transformation rooted in confidence, agency and a growing belief in their own potential.

For many of the women, this is their first journey outside their region and their first experience of life in a major city. Beyond technical skills, the programme is providing exposure to new environments, people and opportunities while building on the community’s traditional knowledge of forest resources.

“The transformation we have witnessed among these women over the past three years is deeply encouraging. The fact that they are now travelling far from their villages, participating actively in a technical training programme and representing their producer company reflects how significantly their confidence and leadership have grown. Our aim is not to move communities away from their identity, but to help them build on their strengths and connect their traditional knowledge with opportunities that promote dignity and sustainable livelihoods,” said Dola Mohapatra, Chief Executive Officer, Rise Against Hunger India.

For the participants, the visit represents far more than a training opportunity.

“This is the first time I have travelled so far from my village. We used to see big buildings and cities only in movies. Travelling to Bengaluru, seeing tall buildings, riding the Metro, trying new food and meeting new people has been a completely new experience for me,” said Adibari Sisa, Executive Member, Amakund Farmer Producer Company.

“Being part of the producer company has given me confidence. Earlier, I only had dreams that I could do something meaningful. Now, I can see those dreams becoming a reality. This experience has shown me that women can be leaders and create positive change in their communities,” said Laxmi Badanayak, President of the Farmer Producer Company.

The NTFP training programme is part of Rise Against Hunger India’s broader efforts to strengthen community-led livelihoods and resilient local enterprises. By combining technical skill development, exposure and collective decision-making, the organization is supporting communities to create sustainable economic opportunities on their own terms.

About Rise Against Hunger India

Rise Against Hunger India is committed to ending hunger and improving lives through programmes focused on food security, nutrition, sustainable agriculture, women’s empowerment and livelihood development. The organisation works with vulnerable communities across India to build resilience, improve well-being and create pathways to sustainable development.

Over the past decade, Rise Against Hunger India has served more than 46 million meals and reached over 4 million people through its food security, nutrition and livelihood programmes, working alongside grassroots organizations, rural communities and humanitarian partners across India.

BHUBANESWAR — Dakloni Masala markets its Chicken Masala as an “aromatic blend of 13 spices for authentic chicken curry,” a specific-sounding claim that appears on the product’s packaging and marketing creatives. Its Meat Masala carries similar language. The Odisha-based brand, operated by Green Chocy Private Limited, has not published the actual list of the 13 spices or their proportions in the blend.

Naming a precise spice count is a common device in India’s packaged-masala category, used by both large national brands and smaller regional entrants to signal complexity and craftsmanship without necessarily disclosing a full recipe — proprietary blend ratios are typically treated as trade secrets industry-wide, so Dakloni’s non-disclosure is not unusual in itself.

Why the Number Matters to Shoppers

Spice-blend formulation affects flavour, heat level and how a masala performs across different regional cooking styles, and shoppers comparing packaged masalas often use ingredient lists, when available, to judge freshness or filler content — for instance, whether a blend leans on cheaper starch or salt fillers rather than whole spices. Dakloni’s packaging states “No Additives” and “No Added Flavours,” which speaks to what is excluded, but does not itself confirm the composition or ratio of the 13 named spices.

Standard packaging for pre-packaged food in India requires an ingredient list in descending order by weight; whether Dakloni’s boxes carry this listing on panels not captured in the marketing creatives reviewed for this report could not be confirmed.

A Category Where Comparison Is Difficult

Because blend ratios are rarely public across the category, comparing Dakloni’s Chicken Masala or Meat Masala against competitors on formulation grounds is difficult for an outside observer; most comparisons by consumers end up resting on taste testing and repeat-purchase behaviour rather than published specification. Food-industry analysts note this is one reason smaller masala brands lean heavily on origin and purity storytelling — it is easier to communicate and verify at a glance than a 13-ingredient ratio.

Frequently Asked Questions

Does Dakloni Masala publish its Chicken Masala’s exact spice list?

The company states its Chicken Masala is a blend of 13 spices but has not published the specific ingredients or their proportions in materials reviewed for this report.

Is a 13-spice claim common in Indian masala brands?

Naming a specific spice count is a common marketing device across the category, used by both large and small brands, and does not by itself indicate anything unusual about Dakloni’s formulation.

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BHUBANESWAR — Dakloni Masala sells almost entirely through its own websites and social media channels, a distribution model that has become increasingly common among India’s newer food brands as online grocery adoption grows, and one that shapes nearly every aspect of how the Odisha-based company markets itself.

The brand, run by Green Chocy Private Limited, maintains a presence on Facebook and Instagram alongside its two web properties, dakloni.in and dakloni.com, using both platforms to reinforce its purity and tradition narrative through product photography and brand storytelling, according to a review of its public channels.

Building Trust Without a Store Shelf

For D2C food brands, the absence of a physical retail presence means trust has to be built almost entirely through digital content, customer reviews and word of mouth rather than the implicit vetting that comes from being stocked by a known retailer. Marketing researchers who study India’s D2C sector say this makes consistent, credible storytelling — origin claims, quality language, founder narrative — disproportionately important to conversion, since it often substitutes for the reassurance a shopper would otherwise get from a familiar store.

Dakloni has not disclosed follower counts, engagement metrics, or website traffic figures, and it is not possible from public information to assess how large its online customer base actually is relative to its marketing footprint.

A Model With Limits

The D2C-only approach also caps how quickly a brand can scale compared with securing national retail distribution, since growth depends on digital marketing reach and repeat online orders rather than shelf placement. Whether Dakloni intends to pursue retail or marketplace partnerships alongside its own channels has not been publicly stated by the company.

Frequently Asked Questions

Does Dakloni Masala sell through retail stores?

Based on available information, the company operates primarily as a direct-to-consumer brand through its own websites and social media, rather than through a disclosed retail network.

How does Dakloni Masala market itself online?

The brand uses its website, Facebook and Instagram to communicate its purity and traditional-sourcing narrative, though it has not published engagement or traffic data.

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Instagram- @daklonimasala