With wedding season quickly approaching, brides and grooms are looking for the next ultimate cocktail to serve at their wedding receptions. The Keefer Bar is a Vancouver hot spot offering a funky, fresh cocktail menu. Known for its specially crafted drinks sourced from local Chinatown markets and herbalists, Keefer’s bartenders/mixologists create cocktails from unique house made tinctures, bitters, syrups and teas.
The Keefer Bar shared two of their out-of-this-world cocktail recipes, which can be re-created for that special day and will surely be the talk of the night, besides the groom and bride, of course!
ADVT
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Special Yellow Dal Tadka
traditional dal with seasoning which will be a great combination with Palak Puri, any Indian breads or rice of your choice.
Dal – Ingredients
Chef Vikas Khanna’s Ginger and Sesame Seeds-Coated Wild Salmon
Ingredients
4 salmon fillets (6-ounce), about 1-inch thick
1 teaspoon dark sesame oil
Chef Vikas Khanna’s Ginger and Sesame Seeds-Coated Wild Salmon
Ingredients
4 salmon fillets (6-ounce), about 1-inch thick
1 teaspoon dark sesame oil
Chef Bal Arneson’s Warm Beet and Paneer Salad
My dear friend Paul had never tasted Indian food until he met me. He now loves paneer, and loves this salad. When I showed him how to make this Indian cheese from scratch,
‘Chef Abhishek Roy’s ‘P3 Salad – Papaya, Pomegranate and Peanut’ Recipe
Ingredients
One medium-size green papaya, thinly sliced
Roasted peanuts – one hand full
Chef Abhishek Roy’s Local Quail Roast with Lemon Leaves Marinade
Ingredients
4 whole quail
¼ cup yogurt
7 to 8 fresh lemon leaves
¼ tsp paprika powder