Mortar & Pestle
Hand-crush cardamom, garlic, ginger and whole pepper the old way; a mortar and pestle gives a coarse, fragrant masala that a mixer often cannot match.
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The knock of a pestle against stone is how many of us remember tea being made, with elaichi and adrak crushed just before the water boiled. A mortar and pestle, known as khal-batta, imam dasta or okhli in different homes, is still the quickest tool for small amounts.
Stone versions such as granite or marble are heavy and steady, good for wet pastes and chutneys. Metal imam dastas handle dry spices and wash easily. Wooden ones are light but tend to hold smells, so many people keep one just for garlic.
Pick a bowl deep enough that seeds do not jump out and a pestle that fills your fist comfortably. Rinse after every use, scrub stains with a pinch of salt, and let it dry completely. A new stone mortar and pestle is usually ground with raw rice first to clear any grit.