Friday Night Takeaway
Cooking from the South West Coast of India
Cooking recipes from homes in the south west coast of India in Southwest France, 33220 Saint-Avit-Saint-Nazaire. Traditional recipes; silky, hot, coconut curries from Kerala, Vindaloos from Goa, fish from the Konkan coast, eclectic cooking from the melting pot of Bombay (aka Mumbai), and classical vegetarian Gujarati cuisine.
Friday Night Takeaway
We are a husband-and-wife team, Imtiaz Hasan and Corinne Terrasson, leaving a hectic and fast-paced life in London to move with our 2-year-old daughter Mia in 2020, to this quiet part of France. The purchase and renovation of a farm house has given us the opportunity to work with food, Ayurveda and holistic practices and to provide ourselves and those who try our food an experience of home cooking which is far different to the restaurant Indian food here or in other parts of France
Trained in Hotel Management and Catering Technology in the first part of our careers, working with the Taj and Oberoi Group in India and then in London with The Taj Group at their iconic Indian restaurant Bombay Brasserie. Travelling working and living in India and cooking with home cooks, we are passionate about food from the South West coast of India.
This Week's Menu
SLOW COOKED GOAN PORKNot the Vindaloo you think you know.This Friday Night Takeaway, we’re cooking something slow, soulful, and deeply rooted in place.A proper Goan pork curry.And before anyone says it — no, it’s not the “vindaloo” you might be picturing from a British curry house menu. What many people know as vindaloo — fiercely hot, sharp, and often rushed — has very little to do with the real cooking of Goa.In Goan homes, pork curries are slow affairs. Built patiently. Layered carefully.The roots of the dish go back to Portuguese influence in Goa, where pork was marinated with vinegar, garlic, and spices — a method that preserved and deepened flavour long before refrigeration. Over generations, local cooks added dried chillies, black pepper, cumin, and palm vinegar, creating something balanced, rich, and deeply aromatic.A true Goan pork curry is not about heat for heat’s sake. It’s about:- Gentle acidity from vinegar
- Warmth from dried chillies
- Sweetness from slowly cooked onions
- Depth from garlic and whole spices
- Pork that has had time to soften and surrender
It’s complex but comforting. Spiced but rounded. Bold but never harsh. In many Goan homes, the curry would be cooked in the morning and eaten later, once the flavours had settled and deepened.This Friday’s takeaway is slow-cooked pork or chicken, the way it’s meant to be — patient, honest, and full of character. Not the curry-house caricature. The real thing.
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Last week's menu
A look back — these dishes were on the menu last week.
Captured on September 12, 2026
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Friday Night Takeaway on tour
€0.00Next week we are cooking for a wedding at a chateau near Toulouse. As we can't leave the cooking to anyone else, we will be unable to cook for the Friday Night Takeaway on 11th September 2026. We will be back in the kitchen cooking for you on Friday 18th September 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!
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!
With a keen interest in cooking Indian cuisine my ‘Karahi’ has become slightly redundant since meeting Imtiaz in the early days of FNT and becoming a regular customer. Each week he conjures up authentic Indian flavours some familiar dishes but also some surprises. All delicious and cooked with real care. If you love Indian food then Imtiaz is the real thing.
This was our first order. We thoroughly enjoyed our food, which was full of flavour and,given we'd ordered the "lite" version of the menu, was chilli-free, so just to our taste. We will definitely order again on our return in September.
This chicken dish was up there with the best (which was your Christmas 2024 menu). Thank you for enabling me to buy one portion plus all the extras.
The Khadhia chicken was something I’ve never tried before but I’ll certainly be there next time it’s available.
I loved the samosas but the highlight for me was the chicken wings. I’ve always considered them too messy and not worth the hassle but yours………..give me a bowl of them and I’ll be in heaven. They were spicy, succulent and so moreish.
My only suggestion and it’s only because I manage to make 2 meals out of one, would be that there could have been either a little more sauce or it was perhaps more liquid.
Would I recommend you - I already do, to all of my friends. It’s a 90 minute round trip for me, but well worth my weekend treat.
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BOOK US TO COOK FOR YOUR EVENT
Event catering for a minimum of 40 guests prices start at 40€ /head
South Indian Brunch, Coffee Mornings, Traditional Tiffin Lunch, Indian Inspired Afternoon Tea, Thali Dinner, Fine Dining, Cooking Demonstrations, Indian Cookery Workshops, Weddings, Bollywood Street Food Nights
BOLLYWOOD NIGHT at The Naked Vigneron
Chateau Bonté, 33220 Margueron, Gironde, France Tuesday 22nd September 2026 19.00 -21.00
reservations essential email contact@chateaubonte.com
a night full of flavour, colour, and unforgettable ambience, this is one not to miss.
Menu will be released soon
What's cooking in September
A PREVIEW OF OUR MENUS FOR SEPTEMBER (subject to change as we rely on produce from local farmers, breeders and suppliers)
Fridays are for Friday Night Takeaway, our weekly changing menu. We often cook for local bars, vignerons, association dinners, birthday parties and weddings. Look out for Bollywood Nights our street food events this year
Latest News
SLOW COOKED GOAN PORK Not the Vindaloo you think you know
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