Long before mixers whirred and food processors took over our countertops, Indian kitchens had their own way of bringing ingredients to life, a little crushing, a little pounding and a lot of patience. From the humble sil-nora and okhli-musli to the khal-batta and ammi-kallu, these humble tools have been doing hard work for generations. And even today, when convenience rules the kitchen, some cooks swear by the magic of grinding by hand. Because sometimes, the secret to a great masala or chutney isn’t a faster machine, but a good old-fashioned mortar and pestle.

A mortar and pestle is slower and takes a little muscle but gives you hands-on control over texture and is ideal for small-batch masalas, pastes and crushed spices. Mixers and food processors are faster, require less effort and make everyday grinding, blending and larger batches easier. Both have their place in the modern Indian kitchen — it’s all about choosing the right tool for the job.

Rediscover the tools that have shaped Indian cooking for generations. Which traditional grinding tool do you still use in your kitchen?