Strain your yogurt: Line a large colander or sieve with a double layer of cheesecloth or a clean muslin cloth. Pour in 2 cups of full-fat plain yogurt, gather the edges of the cloth, tie them together, and hang it over a bowl in the refrigerator for a minimum of 8 hours u2014 overnight is ideal. You should end up with approximately 1 to 1.25 cups of thick, cream-cheese-like hung curd. Discard the collected whey or save it for baking.

Bloom the saffron: Add 20 to 25 saffron threads to 2 tablespoons of warm whole milk (the milk should be warm to the touch, not simmering u2014 about 50u00b0C or 120u00b0F). Stir gently and let the saffron steep for 10 to 15 minutes. The milk will turn a gorgeous deep golden-orange colour. This step releases the full aroma and pigment from the saffron threads.

Prepare the mango pulp: If using fresh Alphonso mangoes, peel them, remove the flesh, and blend it into a smooth, lump-free pulp using a blender or hand blender. Pass it through a fine mesh sieve if you want an ultra-silky texture. If using canned Alphonso mango pulp, simply measure out 1 cup. Set aside.

Make the shrikhand base: Transfer your hung curd to a large mixing bowl. Sift in 1/3 cup of powdered sugar to avoid lumps. Add 1 teaspoon of freshly ground cardamom and the tiny pinch of fine sea salt. Using a whisk or silicone spatula, mix everything together vigorously until the hung curd is completely smooth, silky, and all the sugar has dissolved u2014 about 2 to 3 minutes of mixing.

Combine and taste: Pour in the mango pulp and the bloomed saffron milk (including the soaked threads) into the hung curd mixture. Fold everything together gently with a spatula until fully combined and the colour is uniform u2014 a beautiful deep golden yellow. Taste the mixture and adjust sweetness by adding more powdered sugar one teaspoon at a time if your mangoes are on the tart side.

Chill thoroughly: Spoon the mango shrikhand into individual serving bowls or a large serving dish. Cover tightly with plastic wrap, pressing it directly against the surface of the shrikhand to prevent a skin from forming. Refrigerate for a minimum of 2 hours, though overnight chilling gives the best texture and allows the saffron and cardamom flavours to fully develop and meld together.

Garnish and serve: Just before serving, remove from the refrigerator and garnish generously with thinly sliced pistachios and a few reserved saffron strands placed decoratively on top. Serve ice-cold, either on its own as a dessert or alongside warm, freshly fried puris for the classic Maharashtrian experience. Leftovers keep beautifully for up to 2 days in the fridge.

Preheat your outdoor grill or a heavy cast-iron grill pan over high heat for at least 5 minutes. You want it genuinely screaming hot u2014 this is what creates those beautiful caramelized grill marks. Lightly brush all cut sides of your watermelon slabs with olive oil and sprinkle with a pinch of salt.

Place the watermelon slabs directly on the hot grill grates. Grill for 2 to 3 minutes per side without moving them, until clear grill marks form and the edges just begin to caramelize. The watermelon should still be firm and juicy inside. Transfer to a clean cutting board and let cool for 2 minutes, then cut into roughly 2-inch triangular pieces.

While the watermelon grills, make your mint vinaigrette. Add the fresh mint leaves, lime juice, extra-virgin olive oil, honey, salt, pepper, and red pepper flakes (if using) to a small blender or food processor. Blitz for about 20 seconds until the mint is finely chopped and the dressing is bright green and emulsified. Taste and adjust salt or lime juice as needed.

Drain the soaked red onion slices and pat them dry with a paper towel. On a large serving platter or wide shallow bowl, arrange the grilled watermelon pieces in a single loose layer. Scatter the cucumber half-moons and red onion evenly over the top.

Drizzle the mint vinaigrette generously over the entire salad. Crumble the feta cheese over everything with your fingers for rustic, irregular pieces. Finish with a scattering of fresh mint leaves and an extra crack of black pepper. Serve immediately while the watermelon is still slightly warm from the grill for the best flavor contrast.