Grape raita

With grapes flooding the market, this has become one of my go-to dishes. Though I have made this several times and refined the technique, I am posting it only now, because I never thought to take a picture before this.

Blend about 15-20 grapes (you can use up all those squishy-squashy grapes that nobody wants) in the mixer, and strain well (this is necessary, because the ground skin doesn't taste good- you can, however, eat the strained part- it is lovely).
Add to 1 cup curds, and beat well with rock salt to taste, and 1 tsp of honey.
When will mixed, quarter 5-8 grapes and mix well with the curd-grapes mixture.

Tastes really good even as a stand alone dish.