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
Our journey this week travels to the snow-capped foothills of Kashmir and the northern spice routes, where slow-cooked warming sauces and aromatic whole spices reign supreme. Kashmiri cuisine is a rich, rice- and meat-heavy tradition shaped by Central Asian, Persian, and North Indian influences, deeply tied to the culture and history of the Kashmir Valley. The Waza Legacy: In the 14th century, skilled cooks and artisans arrived from Central Asia and Samarkand. Their descendants—known as Wazas—remain the master chefs of the region today. The heart of our menu centers around Rogan Josh—a legendary dish traditionally simmered with red Kashmiri chilies, warming dry ginger, toasted fennel seeds, and smooth yogurt to create a velvety, rich, and deeply comforting curry. Paired alongside fragrant Biryani Masala Rice, golden layered parathas, and spiced side dishes, this menu brings authentic home-style Indian cooking straight to your table.
Succulent pieces of chicken breast slow simmered in a rich sauce infused with Kashmiri red chilies, dry ginger, green cardamom, and toasted fennel. Finished with smooth yogurt for a deeply comforting flavour. Served with fragrant Biryani Masala Rice.
Pan-seared aubergine cubes and vibrant mixed bell peppers folded into our authentic Rogan Josh sauce. The aubergine absorbs the warm aromatic spices while the peppers add a touch of sweetness and bite. Served with fragrant Biryani Masala Rice.
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
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
Read the story →
19 October 2026
Years ago, my culinary journey through South India began in Tamil Nadu, where I fell in love with the deep
Read the story →
11 October 2026
Unlock the lid on a centuries-old culinary art form. Biryani isn’t just a meal—it’s a celebration of spice, heat, and
Read the story →Every Monday, as soon as the new menu goes live. No spam — one email a week, unsubscribe any time.