Blackberry kala khatta granita

In a small pan, toast the cumin seeds over a medium heat for about 1 minute until fragrant. Use a pestle and mortar to crush to a fine powder. Return the pan to the heat and toast the chaat masala and chilli powder until fragrant, then combine with the crushed cumin; set aside.

Put the blackberries, sugar, lemon juice and 150ml water in a blender and whizz until smooth. Pass through a sieve, then add the salt and toasted spices and mix well.

Pour into a container and freeze for 1 hour. Scrape with a fork to break up the frozen areas. Continue stirring and scraping occasionally with a fork over the next 4 hours until you have fluffy crystals.