In all civilizations, food that arouses great interest and creates excitement is the one with aphrodisiac properties. India has a legendary reputation as a storehouse of aphrodisiac foods. Kama Bhog presents a sensuous gastronomic symphony that will enable epicureans to embark on an aphrodisiacal odyssey. What makes the Indian repertoire unique is hat the Indian recipes are firmly grounded on indigenous therapeutics-both Ayurvedic and Unani. The Indian culinary philosophy lays great emphasis on guna and tahseer-inherent properties of different ingredients that affect not only the physical system but also influence our emotional state. Food is much more than nutrition for the body. It is also a subtle mood manipulator. Such delicacies are guaranteed to titillate the most jaded palate. There are foods, the authors maintain, which are not for the aged and the infirm, but are fare that can help a healthy person maintain vim and vigour at the optimum level. It is not surprising that Indian Royalty patronized teams of vaidya /hakeem and maharaj / rikaabdaar to develop these foods. Jigs Kalra’s own work is continuing this tradition, and in this work, he strives to harmoniously blend different culinary streams from Lucknow, Delhi, Benaras, Jaipur, Udaipur and Hyderabad.
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