This Valentine's Day, chef Bhairav Singh Rajput has put his Ayurvedic knowledge of herbs and spices to good use to create a special Kamasutra menu. No, it doesn't include whipped cream

Bhairav Singh Rajput, the 31 year-old head chef at Bageecha, the Indian restaurant at Novotel, Juhu, has been cooking since he was nine.


The Nalli ki Nazakhat is a lamb curry left to boil overnight and made
with brown onions from Kashmir

Initially, he would assist his grandfather, an Ayurveda vaidya, in his kitchen/workshop. As he grew up and moved away from his village in Rajasthan, Singh's interest in this ancient medicinal practice continued, coercing him to reinvent dishes by adding herbs and spices whose secrets were revealed to him as a child.

To mark Valentine's Day on February 14, he has created a Kamasutra menu which includes dishes from Lucknow, Hyderabad and Kashmir, all served with a spicy twist.

"People always think of chocolates and strawberries, when they think of the Kamasutra," complains Singh.

"They don't realise that the Kamasutra came from India and Indian foods also have body warmers."

Singh shares some of the secret ingredients in his menu. He has added two ingredients to the original Shammi Shikampuri, a Hyderabadi lamb preparation. One is the 'Ayurvedic viagra' called shelajeet, a mineral stone found in the Himalayas and used historically by amorous Nawabs. The other is Khus water to reduce the sour taste of the mineral.

And there is a list of dishes "specially for the lady's pleasure".

"The Pyaaz Jimikand Tikki is made of yam, an underground plant that is considered to be aphrodisiacal for women," claims Singh.

The delightfully named Shabnam Ke Moti, a tandoori button mushroom preparation made with spicy green chillis, peanuts, and mustard oil has been a hit, with lots of ladies requesting him to share the recipe.

"At the end of the day, any kind of delicious food, prepared well and served hot, will put the guest in a good mood. The spices of Ayurveda are only a bonus."

The Kamasutra Food Festival is on from 6.30 pm to 12 am till February 25. Call 66934444