In today’s lesson, we introduce the term 'Fornication Under Consent of the Kitchen'. You’ll see what we mean!
Do you remember the animal shows on infotainment channels with close-up shots of birds rustling their prey’s feathers or just animals having fun in the middle of a lush forest? Even the theatrics of how species try to copulate. The primal desire is indeed nature’s present to life.
Fun fact: animals offer nuptial gifts that are exchanged during mating or courtship to boost their chance at reproduction. (if one watched these shows like me, you would understand the peculiar connection between food and sex. Yum, right?!)
Think of great grey shrikes [for the uninitiated—they are birds high on sexual competitiveness]. Meat-loving songbirds who often bring nuptial gifts for their partners. The male grey shrike puts on a full-blown performance to woo his partner and gifts lizards, crickets and small animals to mate. Cute.
In all honesty, even if I wasn’t a grey shrike, anyone offering me my favourite dish would have had me sold to say yes to a date. I am no stranger to this complicated relationship. Whether it is in its simplest form—fuel or for sustenance—food defines us and also marks the course of what is going to follow.
And when it comes to pleasing your soulmate, there are tonnes of ways to practice romance. Like snuggling and re-fuelling with a gourmet burger that you love to treat yourself once the deed is done (hi, it’s me!).
But, some foods can help you get in the mood even before you link up. It’s no secret that cooking and eating like making love stimulates smell, sight, taste, touch, and sound. The same can be stated for aphrodisiacs—edible substances that hold magical powers which can allegedly increase your libido. Our understanding of the phenomenon is derived from folklore, superstitions, and mythology that was unearthed after researching our primal desires.
Rumours allege and legend has it that the ancient Aztec ruler Montezuma drank more than 50 cups of melted chocolate before visiting his harem. Folklore mentions how Cleopatra bewitched Mark Antony by dissolving a pearl in a glass of wine. Sexy much?
And in Greek mythology, Aphrodite, the goddess of sexual love, was born when she rose from the sea. Throughout history, there have been plausible explanations of aphrodisiacs. Just like me if your love language is food that’ll make your mouth water—then why don’t you use a bunch of aphrodisiacs to titillate your lover’s heart?
We’re talking about sexy, dripping chocolate, finger-sucking strawberry juice and slow-motion dip action with champagne. By the way, I can claim that there are fewer pleasures than enjoying the voyeuristic pleasure of good food. In the name of investigative journalism, I visited Delhi’s D’Monde Private Members Club, head of culinary and chef Davide D’ignazio. He offered to help me unravel the mystery behind aphrodisiacs.
Aphrodisiacs contain nutrients that improve the health of the sex organs and may increase blood flow to the genitals. For example, avocados can help bring in your A-game because of the high levels of vitamin E present in them which can help boost energy. The cacao present in chocolate features components linked to increased serotonin production. Don’t think it will turn you into a sex maniac, but may we also add honey to the list that has been long attributed to injecting romance into marriages and ‘honeymoon’ too. Do you see what we did there? Even figs are considered.
Don’t you think it would be so hot to feed your lover a bunch of aphrodisiacs and see the effect it has on them? Even better, play with food in bed and if done right it would be one for the history books, eh? Consider turning foreplay into a taste-testing party with exotic fruits and aphrodisiacs such as strawberries, chocolates, and pomegranates. You could also consider tickling each other’s fancy by pouring champagne or red wine. Unleash your partner’s desire or simply choose to believe in the placebo effect if you are having one of these dishes. Berkeley Wellness, under the UC Berkeley School of Public Health seconds that and says, “Simply believing a certain food will get you in the right mood can make all the difference.” Everyone’s idea of romance is different but for all we know aphrodisiacs can boost your intimacy pro max.
A dinner made raunchily with these ingredients while having *fun* in the kitchen would make for a passionate love experiment. And really, nothing is sexier than that.
How fun can it be if food can add a bit more to your innate desires? Slurpppp.
It is as sex-thetic as it can get because the word ‘avocado’ means ‘testicle’ in Aztec, derived from the word ‘ahuacatl’. Why does it make for an amazing aphrodisiac? It contains Vitamin B6, which helps increase testosterone production, and vitamin B9, which provides energy to the body.
Think passion and then think about red chilli peppers… It all makes sense why red chilli pepper is an aphrodisiac. It contains the chemical capsaicin that generates the heat it gives off. Basically, the hotter the pepper, the more capsaicin it contains. Capsaicin is known to boost testosterone levels and increase libido. Eating peppers makes the heart rate rise, and your body temperature increases. This has a thermogenic effect on the body, which can make sex damn hot!.
Our ancestors have considered the pomegranate a culinary symbol of Aphrodite, the Goddess of Love. The fruit contains antioxidants that help boost fertility, reduce stress hormones known as cortisol and increase testosterone in both men and women to boost vitality.
It truly doesn’t get sexier than chocolate. Of course, when chocolate is erotically drizzled over your lover, it gets you hot. And science agrees too. Chocolate contains compounds that help boost mood and arousal, such as phenylethylamine and serotonin, a.k.a., ‘the love hormone.’ Manifest suggests digging into a bar of dark chocolate that has at least 75 per cent cacao to get the heart benefits as well.
1. Quarter the onion and separate the same in petals.
2. Cut the strawberries in half and transfer them to a jar.
3. Boil the water, sugar and vinegar together.
4. Pour into the jar while it is hot.
5. Next, clean up the chicken liver.
6. Blend it all at 74 degrees Celsius.
7. Strain and chill immediately.
8. Once it is completely set, put it in a piping bag.
(For the honey vinaigrette)
1.Combine honey and balsamic vinegar over low heat.
2. Stir until the honey is fully dissolved.
3. Remove from heat and let it cool slightly.
4. Whisk in the extra-virgin olive oil until emulsified.
5. Season with salt and pepper to taste and set it aside.
6. In a medium pot, bring water to a gentle simmer.
7. Place the fig halves in the simmering water and poach for 2-3 minutes until softened slightly. Next, let the figs cool down.
8. Arrange the mixed greens on a serving platter.
9. Tear the burrata cheese into small pieces and scatter them over the mixed greens.
10. Place the poached fig halves on top of the greens and burrata
11. Drizzle the honey vinaigrette over the salad and sprinkle the toasted walnuts on top.
12. Serve immediately.
1. Serve the risotto immediately, garnished with freshly chopped chives.
2. Bring the chicken or vegetable broth to a simmer.
3. Add the white asparagus pieces and cook for 2-3 minutes until tender-crisp.
4. Remove the asparagus from the broth with a slotted spoon and set aside.
5. Keep the broth warm over low heat.
6. Heat the olive oil and butter over medium heat in a large, deep skillet or saucepan
7. Add the chopped shallot and minced garlic and sauté until softened.
8. Add the Arborio rice to the skillet and toast, stirring constantly until the rice grains are golden.
9. Pour in the champagne or sparkling wine and cook, stirring constantly, until the rice absorbs the liquid.
10. Slowly begin adding the warm broth to the rice mixture, one ladleful at a time.
11. Continue until the rice is creamy and tender.
12. Once the risotto is creamy and the rice is cooked to your desired consistency, stir in the grated parmesan cheese until melted and well combined.
(For the tart crust)
(For the saffron caramel cotton candy)
1. Preheat your oven to 350°F (175°C).
2. Knead the flour and melted butter until well combined.
3. Add the mixture to a 9-inch tart pan.
4. Bake the crust in a preheated oven for 10 minutes.
5. In a blender, combine the avocado flesh, cocoa powder, maple syrup or agave nectar, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
6. Pour the avocado chocolate filling onto the cooled tart crust and spread it evenly.
7. Chill the tart in the refrigerator for 2 hours, or until set.
8. In a small saucepan, combine the granulated sugar, water, and saffron threads. Cook over medium heat, stirring constantly, until the sugar has dissolved.
9. Once the sugar has dissolved, stop stirring and let the mixture boil.
10. Continue to cook without stirring vanilla extract, until it reaches a golden amber colour.
11. Quickly pour the caramel onto a large piece of parchment paper.
12. Working quickly, use a fork to drizzle strands of caramel onto the parchment paper to create cotton candy-like strands. Allow the strands to cool and harden.
13. Once the caramel strands have cooled and hardened, carefully gather them up into a fluffy ball of saffron caramel cotton candy.
14. Garnish the tart with the saffron caramel cotton candy. Slice and serve!
Photographs by Nitin Sadana; Styling by Neha Maggo; Conceptualisation by Chaiti Narula Jit Ray, Production Editor: Neha Ahuja; Models’ Agency: Talents Thesaurus; Magazine Team: Vishvi Gupta; Hair & Make-up: Noi Tre Salons; Styling Assistants: Marcello, Jagriti Agarwal; Location Courtesy: Courtyard by Marriott Aravali Resort
With five years of experience in both print and digital mediums, Shambhavi is the Features Editor covering luxury, jewellery, fashion and beauty. When not writing, you'll find her grooving to music or feeding cats. View Profile
