Local Breeder of Black Angus meets an Indian

DISCOVER CHETTINAD CUISINE by FRIDAY NIGHT TAKEAWAY – Unique in Taste, Unique in Flavour, Unique Menus by Friday Night Takeaway

When we first started Friday Night Takeaway, the main focus was cooking traditional recipes using local produce from farmers, breeders and growers within as close as possible to where we live.

This week we celebrate the farmers, breeders, butchers Quentin and Louise Quièvy of Label Blonde de Falu, Soumensac who have raised their new breeder of Black Angus, a popular, naturally hornless beef breed originating from Scotland, famous worldwide for producing tender, heavily marbled meat. This quality of meat is almost never considered in Indian cuisine, for the danger of the spices overpowering the taste of the meat.

The Black Angus holds its own against freshly roasted and ground spices. The Indian spices enhances the flavour of the naturally rich meat. This what we are using in this week’s menu.

And this leads me to telling you a story about why we are cooking what we are cooking this week.

As we sit for dinner with our host family in Tamil Nadu the air is heavy with the perfume of roasted spice—coriander, cumin, pepper, chilies—each one crackling into life as it meets hot oil. Curry leaves leap and hiss, their green scent rising like incense. A dark gravy bubbles nearby, tamarind pulling the edges taut with its sour tang, while coconut, ground to velvet, softens the storm.

On a banana leaf, colours bloom: the deep red of meat in fiery masala, the golden crumble of lentils touched with ghee, the earthy brown of pepper sauce thick as smoke. Pickles gleam like jewels, sharp and salty; papads crackle with promise.

Each bite is an unfolding: an explosion of flavours, then the warmth of earth, then a sudden lift of brightness, like sun through heavy clouds. The tongue tingles, but it is a taste you chase, a warmth that carries memory and comfort in equal measure.

Chettinad is a historical region in the southern state of Tamil Nadu known for its distinct cuisine, opulent architecture, and rich mercantile heritage. It encompasses a cluster of villages and towns—most notably Karaikudi—historically inhabited by the Nattukottai Chettiars, a prosperous community of traders and bankers.

Chettinad is not a meal but a mood—heat and history entwined, a feast that lingers in the senses long after the leaf is bare.

Our menu for Friday 9th October 2026

Main Course

Beef Chettinad served with lemon rice 

16 € per person

A celebrated speciality from the Chettinad region of South India, featuring tender beef slow-cooked in a deeply aromatic masala of dry-roasted coriander, cumin, fennel and black pepper, layered with cinnamon, cloves, star anise and curry leaves. Bold, fragrant and full of character

Chicken Chettinad served with lemon rice

14.50 € per person

the flavours of the Chicken (breast meat) sit extremely well with the deeply aromatic Chettinad masala sauce. Roasted coriander, cumin, fennel and black peppercorns, lift the chicken to an all-new level

Chettinad Vegetable Kurma served with lemon rice

13 € per person

Summer vegetables simmered in a fragrant Chettinad gravy of roasted coriander, cumin, fennel, black pepper and coconut, finished with curry leaves and warming spices. Rich, aromatic and deeply satisfying

Extra for this week 

Tamil Nadu Style Ulundhu Kuzhambu black lentil curry

4 € per person

 grilled aubergine, black urad dal, sesame oil, coconut and shallots. Incredible taste!

Chappatis – Traditional Indian flat bread, typically eaten with this style of cooking.

3.50 € for two

South Indian fried poppodums

3 € for a bag of two

Our favourite pickles

Green chilli pickle 300 gms/6.50 euros

Sweet mango chutney 300 gms/6.50 euros

Place your orders by Tuesday using the order form on www.fridaynighttakeaway. 

Payment by cash or cheque when you collect. If you would like to pay by bank transfer, please request bank details when ordering.