To make in a spice grinder: Place the pepper in a spice grinder and pulse a few times to break the peppercorns up.

To prep the chillies, remove and discard the stems and break them into ½-inch pieces. Add the fennel, broken chillies, and ajwain and continue to pulse until the mixture reaches a medium coarse texture. If you like a finer seasoning, continue pulsing until you reach the desired consistency.

Transfer the ground spices to a medium bowl and add the granulated garlic, kosher salt, and MSG, if using, and mix well. Transfer to a small jar, seal, and store in a cool, dry place for up to 6 months.

To make in your Roshni Mortar & Pestle: Heat a medium skillet over medium heat. Add the whole chillies and gently toast, turning frequently, until fragrant and are a shade darker, about 30 seconds to 1 minute. Transfer to a plate and allow to cool for 10 minutes.

While the chillies cool, place the pepper in the mortar and pound them into a medium coarse powder. Transfer the crushed pepper into a medium bowl.

Add the fennel and ajwain to the mortar, pound into a medium coarse powder, and transfer to the bowl with the black pepper.

Remove and discard the stems from the toasted chillies, then break them up into ½-inch pieces, and place them in the mortar. Pound the broken chillies into fine flakes and transfer to the bowl with the other crushed spices.

Add the garlic, salt, and MSG, if using to the crushed spices, and mix well. Transfer to a small jar, seal, and store in a cool, dry place for up to 6 months.