A new menu every week
Silky coconut curries from Kerala, vindaloos from Goa, fish from the Konkan coast and classic Gujarati vegetarian dishes — home recipes, cooked in our farmhouse kitchen in Saint-Avit-Saint-Nazaire.
A short, seasonal menu that changes every week — meat, vegetarian, sides, pickles and drinks.
We buy our produce only once orders are in, so everything is cooked fresh for you.
Pick up in Eymet, Duras, Saint-Avit-Saint-Nazaire. Cash, cheque or transfer.
Carte de la semaine
The true soul of South Indian cuisine is found not in restaurants but in family kitchens, where generations of home cooks have perfected recipes through instinct, experience and tradition. Aromatic curry leaves crackle in hot oil, freshly ground spices are roasted with care, and tamarind, coconut and lentils are balanced with remarkable precision. From the coastal flavours of Kerala to the spice-rich dishes of Tamil Nadu, Karnataka and Andhra Pradesh, South Indian home chefs create food that is deeply comforting yet extraordinarily complex, transforming simple ingredients into dishes of exceptional depth, character and warmth. Every meal reflects a rich culinary heritage where hospitality, patience and craftsmanship are as important as the ingredients themselves. Inspired by the remarkable home cooks of South India, where recipes are passed down through generations and every spice has a purpose. Fragrant curry leaves, roasted spices, coconut and tamarind combine to create dishes that are vibrant, deeply comforting and full of character—a celebration of one of the world’s great regional cuisines.
Chicken (breast meat) simmered in a deeply aromatic South Indian masala of roasted coriander, black pepper, curry leaves, fennel and tomato, slow-cooked home-style for rich warmth, bold spice and comforting depth. Served with a light, fragrant basmati rice delicately layered with curry leaves, whole South Indian spices, caramelised onions and fresh herbs — aromatic, fluffy and full of subtle southern warmth.
Cubes of pumpkin are roasted to intensify their natural sweetness and caramelisation, then simmered in a dark, complex gravy made from coconut roasted with whole coriander, black pepper, fennel, and dry red chillies. Chickpeas folded in to add texture and protein for a complete main dish. Served with a light, fragrant basmati rice delicately layered with curry leaves, whole South Indian spices, caramelised onions and fresh herbs — aromatic, fluffy and full of subtle southern warmth.
Our story
We're Imtiaz Hasan and Corinne Terrasson. In 2020 we left a hectic life in London with our daughter Mia to renovate a farmhouse in this quiet corner of France — and to cook the food we love.
Years of travelling, working and cooking alongside home cooks in India taught us that real Indian food is far from what most restaurants serve. Friday Night Takeaway is our way of sharing it.
Click & collect
116 chemin du Seignal, 33220 Saint-Avit-Saint-Nazaire
Fridays · 16:30–18:30
Our farmhouse kitchen — park in the courtyard.
DirectionsWhat our customers say
“We have had many FNT meals and each one just tastes better and better. The Royal Lamb Biryani that my wife and I have just eaten was absolutely superb. Everything cooked to perfection and the blend of spices was delicious. I thoroughly recommend FNT as probably the best in Indian cuisine that I've ever had. Thank you once again Imtiaz for your time and patience.”
Colin Gibson
16 October 2026
“My word, you surpassed yourself this week Imtiaz. We always love your food, but the chick pea salad this week was sublime. We ordered the chicken main and rice for last night's meal, and the vege option main with rice for tonight. The salad, raita and bread complemented both meals. What incredible value for money!”
Jan Barkus
3 August 2026
“Tonight we ate the Coorgi Pork - a new dish to us. What a treat. The sauce was spicy, sour and full flavoured, the meat soft and not at all dry, which can often happen with pork curries. My dear Aunty ate with us and was in heaven as she at this incredible meal, pronouncing every aspect of it to be perfectly balanced. We ate this curry during one of our many recent heatwaves here in SW France and it was tasty, filling and pronounced the best meal of the week by Aunty Jill!! We love Friday Night Takeaway - if only every cook, chef and business owner took the same pride and interest in their customers as Imtiaz and Corrine do!”
Lucy Whitehall
18 July 2026
Beyond Friday nights
South Indian brunches, thali dinners, Bollywood street food nights and weddings. From 40 guests, from €40 a head.
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Cook on wood-fired stoves, grills and a tandoor, then sit down to eat together. 4–8 people, €75 per person.
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Find us at local bars, vignerons and village halls — see where we're cooking next.
Find out moreFrom the journal
1 November 2026
The life and soul of an Indian kitchen - cooking from the kitchens of Kerala, Tamil Nadu, Andhra Pradesh, Goa and Bombay
Read the story →
25 October 2026
Our journey this week travels to the snow-capped foothills of Kashmir and the northern spice routes, where slow-cooked warming sauces
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19 October 2026
Years ago, my culinary journey through South India began in Tamil Nadu, where I fell in love with the deep
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