FOOD & SPIRITS

It is believed that aphrodisiac foods are those that stimulate the sex drive and increase sexual performance. Most gourmands and food connoisseurs will testify that aphrodisiac foods work more as stimulants simply because of the suggestive nature of their appearance than really causing any palpable results.

According to Chef Zubin D'Souza who has written the book Khana Sutra: An Aphrodisiac Cookbook, aphrodisiacs have been the focus of intense research, widespread speculation and even wild assumptions. "Originally, certain schools believed that the resemblance of a particular food to a male or female sexual organ was enough to increase the libido of a person. In fact aphrodisiacs were divided into two categories - those that promoted passion and libido and others that promoted fertility." D'Souza says that an aphrodisiac dish or even meal cannot work miracles by itself; in fact it has to be a combination of things for results to happen.

In his book he speaks about the setting and says that the right flowers, fragrance and colours that offset the meal all set the tone. "Various cultures all over the world have their own versions of what may work or not. The Kama Sutra and other ancient treatises have dealt in detail on this subject."

IN YOUR KITCHEN SHELVES

Aphrodisiac foods are not difficult to source and can often be found in everybody's every day kitchen. D'Souza says that some ingredients that he rates as potent include green chillis, morels, quails, orange vegetables like pumpkin or squash, saffron, figs, almonds. These apart the aphrodisiac list is quite extensive in fact some of the common ingredients in the list include bananas not just for its shape but also its creamy, lush texture and studies say that that the enzyme bromelain in the fruit enhances male performance. Chocolate which is highly suggestive and said to lower inhibitions; truffles make it to the list for its musky aroma and caviar which is high in zinc is said to help in the formation of testesterone. It is also commonly believed that herbs and spices such as basil, cardamon, clove, garlic, ginger, ginseng, pepper, asafoetida are great for spicing up one's sex life.

February is Valentine month and what better way to celebrate than whip up an outrageously, sexy aphrodisiac meal for your partner and leave him\her gasping for more. Here's a complete meal plan to help you make it the most exciting Valentine's day ever.

Recipes courtesy:Chef Zubin D'Souza

THANDAI

Described as an Indian love portion, Thandai is usually had during the festival of Holi but if it guarantees

love it can just as well be tried on Valentine's Day.

INGREDIENTS

400 ml milk

60 g sugar

60 ml cream

30 g almonds, blanched and peeled

3 g poppy seeds/ khus khus

3 g saunf/ fennel seeds

3 g crushed green cardamom

6 white peppercorns

Saffron ? a few strands

METHOD

Grind the almonds, poppy seeds, fennel seeds and white peppercorns to a smooth paste, add in a bit of milk if necessary. Heat the milk gently and add in the sugar, the saffron strands and the ground paste. Stir till the sugar is dissolved and the milk begins to thicken slightly. Add in the cream, increase the flame and stir the milk till it boils. Remove off the flame and cool down. Refrigerate and serve chilled.

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VARQUI TAMATAR KA SHORBA

(A LIGHT TOMATO AND CARROT SOUP TOPPED WITH GOLD LEAF)

Tomatoes and carrots have always been considered aphrodisiacs due to their resemblance to the male genitalia.

INGREDIENTS

200 g/ 1 cup ripe red tomatoes

40 g/ 2 tbsp peeled and thinly

sliced carrot

3 cardamom pods

a pinch peeled ginger

1 slit green chilli

Salt to taste

5 g sugar

5 g chopped coriander leaves

2 gold leaf

METHOD

Roughly chop the tomatoes and place them in a thick-bottomed pot along with the carrots, cardamom, ginger, green chilli, salt and sugar. Add in about a litre of water and simmer till the carrots are soft. Increase the flame and bring the contents to a boil, skim off the scum that may rise to the surface. Pass the contents of the pot through a conical strainer and pound the vegetables with a round-bottomed spoon to ensure minimum wastage.

Discard the vegetables that remain in the strainer. Taste the soup and adjust the taste and consistency if necessary. Bring to a boil, finish with the fresh coriander leaves and serve hot in soup cups and garnish it with the gold leaf.

TIP: This is a thin, delicate soup. If you want it made into a thicker consistency, and then blend all the vegetables together in a food processor, strain them and add to the soup and simmer till the soup has thickened sufficiently.

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SHIVODACHE KULMI

(COCONUT MILK SIMMERED LOBSTER SALAD)

Lobster has always been recognized as a luxury food with aphrodisiac qualities. The science behind this aphrodisiac lies in that fact that it is packed with nutrients such as B-12, sulphur, calcium, iron, and zinc, which is believed to enhance ones libido and sexual desire.

2 baby lobster cleaned and deveined

a pinch mustard seeds

one sprig curry leaves

2 dried red chillies

3 g/ ½ tsp turmeric powder

200 ml/ 1 cup coconut milk

20 ml/ 1 tbsp oil

2 pears or guavas

30 g/ 1 ½ tsp chopped onion

80 g/ 4 tbsp chopped tomato

15 ml/ 3 tsp lemon juice

1 chopped fresh chilli

a pinch sugar

Salt to taste

5 g/ 1 tsp chopped coriander leaves

METHOD

Heat the oil in a pan and toss in the mustard seeds and the dried red chilli, when the seeds crackle, add in the curry leaves, the turmeric and the lobster. Reduce the flame to a simmer and gently sear the lobster on all sides. Pour in the coconut milk and a bit of salt and continue to simmer till the lobster is cooked. Remove the lobster from the liquid and simmer till the liquid is thick. Strain the liquid and keep in a cool place. Refrigerate the lobster till it is needed. Finely chop the pear or guava and mix it with the onions, tomatoes, lemon juice, fresh chilli, sugar, salt and the coriander leaves. Taste and adjust the seasoning if required. To serve, arrange the pear or guava relish on the plate and slice the lobster and place over it, drizzle the reduced liquid over it and serve chilled.

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SHABDEGH

(KASHMIRI LAMB AND TURNIP STEW)

Turnips are considered as aphrodisiac because of their shape and resemblance to certain parts of the male anatomy and also because they provide warmth and nutritious energy.

400 g lamb cubes

20 g clarified butter/ghee

5 g asafoetida/ hing

5 g fennel seeds/ saunf

6 cardamom pods

1 cinnamon stick

6 cloves

5 g red chilli powder

5 g turmeric powder

5 g shredded ginger

150 g thick yoghurt

180 g turnips, peeled and quartered

Salt to taste

20 g sugar

5 g chopped coriander leaves

METHOD

Heat the ghee in a thick-bottomed pot, add in the asafoetida and when it starts to change colour, add in the fennel seeds, cardamom, cinnamon and cloves. When the spices start to swell and change colour, add in the lamb and stir on a high heat to sear it. When the meat has turned a golden brown, add in the salt, chilli powder and turmeric powder. Keep stirring for a couple of minutes till the juices have started to run out of the meat, add in the yoghurt and reduce the flame to a simmer. Stir frequently to prevent the meat from sticking to the bottom. When the meat is three fourths done, add in the peeled turnips, the ginger and some water and continue to simmer till the meat and the turnips are tender. Add in the sugar and stir till the gravy is thick. Finish off with the chopped coriander leaves. Serve hot.