Family Indian restaurant
Add: 231 Ho Nghinh, My Khe beach,Son Tra district , Da Nang, Vietnam
Tel: +84511. 3943030  -  Hotline: 0942.605.254 ( Ms Thảo )
Email: familyres.dn@gmail.com


Word travels fast when a good restaurant crops up in Da Nang. And when Family Indian opened its doors last summer in the city’s Son Tra district, the expat community was abuzz with reve reviews.
Family Indian has quickly become a local favorite in Da Nang. If you haven’t already, pop in and find out why. 

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Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A kulcha in Indian cuisine is a bread-like accompaniment, made of processed flour ("Maida") leavened with yeast.
Depending on where Indians settled in Guyana, foods can be different. In some parts of Guyana, Dosti Roti is made. South Asian Guyanese food as a whole can be different from their South Asian Trinidadian brothers, including the names of many items.



A small amount of fat is placed in each piece of dough before it is rolled out to make the roti softer. Usually vegetable oil is used, but butter, or margarine can also be used. Ghee is not used in everyday Guyanese cooking, and is only used by the Hindus on religious occasions. The Roti is usually clapped by hand or beaten a bit, hot off the tava, so it softens but does not break.
A good roti in Guyana is one that is very soft, with layers (almost like pastry layers if possible), which remains whole. An individual would be ridiculed if the roti breaks apart.
The type of roti one gets is determined by what is placed in the dough before it is rolled out. Various types include Dhalpuri, aloo (potato) roti, and even sugar(to keep the kids busy, while the mother finishes cooking).
Among the Indo-Guyanese, a rolled out thin flat dough like a roti that is deep fried in ghee is called a puri, and is only made for Hindu religious gatherings. Therefore a Dalpuri is not really a puri, as a puri and a roti are two different things.

Another item prepared like roti is bake or bakes or floats. A Guyanese or Trinidadian fry bake seems to be more similar to an Indian puri. Bake is made with butter or margarine and has a different ratio of flour to fat. It is made much quicker than roti and is usually made in the mornings. Dough is rolled out and cut into shapes or rolled into small rounds. Guyanese bakes or floats are fried, but bakes from other parts of the West Indies can be baked in an oven. Bake are usually paired with a quick fryup for breakfast or dinner, stewed saltfish, or eggs (western style — onions, tomatoes, green peppers). Bakes are also made in other parts of the West Indies including Trinidad, Barbados and St. Vincent.


In Suriname roti refers mainly to dhalpuri or aloopuri. It is most often eaten with curried chicken. Roti can also refer to a dish of stuffed and spiced roti wraps. It is custom to eat this dish by hand. Due to mass emigration of Indian Surinamese in the 1970s, roti became a popular take-out dish in the Netherlands. It usually includes chicken curry, potatoes, a boiled egg and various vegetables, most notably the kousenband or yardlong bean. Another variation includes shrimp and aubergine. The meat with gravy, potatoes, egg and yardlong beans are served side by side on a plate, with the aloopura folded in fours on top. One then has the option to spice the dish with a very hot chutney made of Madame Jeanette peppers.

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Chicken tikka  is a chicken dish originating in the South Asia where it remains popular in both Pakistan and India. It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yogurt - essentially a boneless version of tandoori chicken.The word tikka means "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The Punjabi version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavour, while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala.



A chicken tikka sizzler is a dish where chicken tikka is served on a heated plate with onions. The dish is also popular in Afghanistan, though the Afghanistan variant (like many other Persian and Arab dishes) is less spicy compared to the South Asian variants and uses beef and lamb in addition to chicken.
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Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world. Though called a salad, it is generally a side dish, as it usually accompanies the main course.



Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, potlucks and other casual meals and events.


It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.
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Vindaloo also known as Indad or Indal is an Indian curry which was originated in the west coast region of India. Most popular in Goa. The Mumbai region also includes a minor variation of the dish which is made by the East Indians and called Indal. The Mangalore region also includes a minor variation of the dish which is made by the Mangalorean Catholics and called Indad.However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the hottest dish available.

The name "vindaloo" is derived from the Portuguese dish "carne de vinha d'alhos", which is a dish of meat, usually pork, with wine and garlic.The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chilies with additional spices to evolve into vindaloo. Alternative terms are vindalho or vindallo. Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger and spices overnight and then cooked with the addition of further spices. The end result has a "sweet sour" taste which is quite better[citation needed] from that adapted by UK restaurants.




Other than pork, restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes
Vindaloo has gained popularity outside of India, where it is almost universally featured on Indian restaurant menus. Vindaloo served in western restaurants differs from the original dish of that name in that it is simply a hotter version of the standard "medium" restaurant curry, with additional chili and including potatoes. Despite its origins, vindaloo in Britain is usually not available with pork, only with chicken, beef, lamb/mutton or prawn.

Vindaloo is one of the hottest dishes available on the menu where it is served, although some establishments serve a "tindaloo" in addition, which is a completely different dish originating in Bangladesh. The Bengali tindaloo is a step up from vindaloo in terms of spiciness, with the addition of more chilies. Another hotter curry is the "phall". These two dishes are sometimes omitted from the menu, because they are regarded too hot for the majority of diners, but can be prepared by special request.
Other than pork, restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes.
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CHEESE AND GARLIC NAAN
Aloo Paratha
TANDOORI PARATHA NAAN
PLAIN NAAN 


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GARLIC FISH KABAB
CHICKEN BIRYANI 
CHICKEN SAMOSA
CHICKEN TIKKA 

MIX VEG PAKORA
ONION BHAJI
TANDOORI CHICKEN

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