Wash 250 grams of seedless grapes (black or green) and cut them into halves.
In a mixing bowl, whisk 500 grams of fresh curd (dahi) until smooth and creamy.
Add 1 teaspoon of roasted cumin powder (jeera powder), 1/2 teaspoon of black salt (kala namak), and 1/4 teaspoon of black pepper powder (kali mirch powder) to the curd. Mix well.
Gently fold in the halved grapes into the spiced curd mixture.
Refrigerate the grape raita for at least 30 minutes to allow the flavors to blend.
Before serving, garnish with a few chopped mint leaves (pudina) and a sprinkle of chaat masala.