Un nouveau menu chaque semaine
Curries onctueux au lait de coco du Kerala, vindaloos de Goa, poissons de la côte du Konkan et grands classiques végétariens du Gujarat : des recettes familiales, cuisinées dans notre ferme de Saint-Avit-Saint-Nazaire.
Un menu court et de saison, renouvelé chaque semaine : viande, végétarien, accompagnements, pickles et boissons.
Nous n'achetons nos produits qu'une fois les commandes reçues : tout est cuisiné frais pour vous.
Retrait à Eymet, Duras, Saint-Avit-Saint-Nazaire. Espèces, chèque ou virement.
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.
Notre histoire
Nous sommes Imtiaz Hasan et Corinne Terrasson. En 2020, nous avons quitté la vie trépidante de Londres avec notre fille Mia pour rénover une ferme dans ce coin paisible de France, et cuisiner ce que nous aimons.
Des années de voyages, de travail et de cuisine aux côtés de cuisinières et cuisiniers indiens nous ont appris que la vraie cuisine indienne est bien loin de celle de la plupart des restaurants. Friday Night Takeaway, c'est notre façon de la partager.
Click & collect
116 chemin du Seignal, 33220 Saint-Avit-Saint-Nazaire
Le vendredi · 16:30–18:30
Our farmhouse kitchen — park in the courtyard.
ItinéraireCe que disent nos clients
“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 octobre 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 août 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 juillet 2026
Au-delà du vendredi soir
Brunchs du Sud de l'Inde, dîners thali, soirées street food Bollywood et mariages. À partir de 40 convives, dès 40 € par personne.
En savoir plus
Cuisinez au feu de bois, au grill et au tandoor, puis passez à table ensemble. De 4 à 8 personnes, 75 € par personne.
En savoir plus
Retrouvez-nous dans les bars, chez les vignerons et dans les salles des fêtes du coin : voyez où nous cuisinons prochainement.
En savoir plusLe journal
25 octobre 2026
Our journey this week travels to the snow-capped foothills of Kashmir and the northern spice routes, where slow-cooked warming sauces
Lire l'article →
19 octobre 2026
Years ago, my culinary journey through South India began in Tamil Nadu, where I fell in love with the deep
Lire l'article →
11 octobre 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
Lire l'article →Chaque lundi, dès que le nouveau menu est en ligne. Pas de spam : un e-mail par semaine, désinscription à tout moment.