For the crumb:

• 1 cup all-purpose flour
• ¹⁄₂ cup firmly packed light-brown sugar
• 2 Tbsp. natural cane sugar
• ¹⁄₂ tsp. ground cinnamon
• ¹⁄₂ tsp. kosher salt
• 9 Tbsp. (41/2 oz.) unsalted butter, cut into medium cubes

For filling and serving:

• 8 cups fresh sour cherries (about 2 lb. 12 oz.)
• ¼ cup tapioca flour (tapioca starch)
• ¹⁄₄ cup natural cane sugar
• 1 tsp. pure vanilla extract
• Finely grated zest of ½ small lemon
• 1 pinch ground cinnamon
• 1 pinch kosher salt
• Vanilla ice cream, for serving

For the pulao:

• 2½ cup basmati rice
• 1½ tsp. kosher salt, divided
• 3 Tbsp. sunflower oil or ghee
• 4 green cardamom pods, smashed with the side of a knife
• 2 bay leaves
• 2 black cardamom pods, smashed with the side of a knife
• 1 large cinnamon stick
• 1 tsp. cumin seeds
• 5 large shallots, thinly sliced
• 1¼ cup frozen peas
• 1 large carrot, peeled and coarsely grated
• 1 tsp. freshly ground black pepper
• 1 tsp. garam masala
• 1¼ cup coarsely chopped dried figs
• ¼ cup coarsely chopped dried cherries
• Lime achaar (South Asian pickle), for serving

For the raita:

• 1¾ cup plain Greek yogurt
• 1 tart green apple, such as Granny Smith, coarsely grated (¾ cup)
• 3–4 Tbsp. whole milk
• 2 Tbsp. finely chopped mint leaves
• 1 tsp. sugar
• ½ tsp. cumin seeds, toasted and crushed
• ½ tsp. kosher salt or chaat masala

• 3½ oz. sour cherries, washed
• 1 Tbsp. plus 1 tsp. superfine sugar
• 1 tsp. Kashmiri chile powder
• ½ tsp. fine sea salt
• pinch asafoetida powder

• 1 ¹⁄₂ oz. Bulleit bourbon
• ³⁄₄ oz. Vya sweet vermouth
• 2 dashes Regan's orange bitters
• 1 Amarena cherry, for garnish