Friday Night Takeaway

Menu

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.

This Week's Menu

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
path, rural, nature-6567149.jpg

Main Course & Side Dishes

Meat Main

Kallu Shaap Beef
15 € served with Thengai Choru — Coconut Rice
A toddy-shop classic, slow-roasted the old Kerala way with crushed black pepper, roasted coconut slivers, shallots, dried chillies, and a handful of curry leaves crackling in coconut oil. Dark, smoky, and fiery at the edges — the kind of beef you’d find in a roadside shack as the evening settles in

Vegetarian Main

Kadala Roast — Black Chickpea Roast
13 € served with Thengai Choru — Coconut Rice
A hearty toddy-shop favourite made with slow-cooked black chickpeas simmered in a thick, spicy masala of roasted coconut, crushed black pepper, onions, garlic, and dried chillies. Finished with curry leaves crackling in hot coconut oil, this dish is earthy, robust, and every bit as bold as its meaty counterparts.
 

Side Dish

Thengai Choru — Coconut Rice included with the price of the main
A simple, coastal favourite: steamed rice tossed with fresh grated coconut, mustard seeds, dry red chillies, and curry leaves tempered in hot coconut oil. Lightly fragrant, gently smoky, and the perfect calm to the bold heat of our kallu-shaap beef.

Side Dish

Side Dish

South Indian Fried Poppadums and mango chutney
3.00 € for a bag of two
 
Malabar Porottas 5 € for two. The perfect bread to mop up the sauce

***Our dishes contain nuts and grains and even if not mentioned in our menu, there maybe traces in our cooking, so make us aware of allergies***


 
 

KEEPING IT SIMPLE KEEPING IT REAL

#KISKIR

Order Now

Extras

EXTRAS

South Indian Fried Poppadums and mango chutney
3.00 € for a bag of two
 
Malabar Porottas 5 € for two. The perfect bread to mop up the sauce

EXTRAS

KEEPING IT SIMPLE KEEPING IT REAL

#KISKIR

WINE MATCH

Local wines by vignerones who grow grapes and make wine with a passion. Ask for details when you order

EXTRAS

Herbal Chai by Teas of the Earth

7.50 € for a bag which makes 10-15 cups of gorgeous herbal chai

Batch of Sourdough to make your own bread 5 €/kg

#KISKIR

EXTRAS

BEER MATCH

English beers by https://www.beerbiere.fr/

Pre order and collect with your takeaway or meet Matt and talk beer and buy from Le Tube Station Cafe Eymet between 10.30-11.30 every Friday

 
Order Now

We can cook for your event for 20 people or more in a venue of your choice

Event Catering

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  

We are cooking on Boxing Day 26th November 2025

Please book by Sunday 21st December 2025

Indo-Chinese cuisine is a vibrant fusion that blends the bold, fiery flavours of Indian cooking with the smoky, savoury techniques of Chinese street kitchens. Born in Kolkata from the culinary traditions of Chinese immigrant communities, it has evolved into a uniquely punchy style defined by chilli, garlic, soy sauce, vinegar, and quick, high-heat wok cooking. The result is food that is intensely aromatic, irresistibly spicy, and deeply comforting — a true meeting point of two culinary worlds.
 
Indo-Chinese Chilli Pork & Hakka noodles 15 €
Tender strips of pork wok-tossed with garlic, ginger, green chillies, and peppers in a glossy soy-chilli sauce. Smoky, spicy, and slightly tangy — a classic Indo-Chinese favourite.
 
Dragon Mushrooms & Hakka noodle 15 €
Crispy battered mushrooms coated in a fiery garlic-chilli glaze, finished with spring onions and toasted sesame. Crunchy, bold, and unapologetically spicy.
 
Hakka Noodles included in the price of the mains
Slippery stir-fried noodles cooked at high flame with cabbage, peppers, carrots, spring onions, and a touch of soy. Light, aromatic, and perfectly seasoned — the essential Indo-Chinese comfort dish.
 
Chicken 65 Wings 6.50 € 
Juicy wings marinated with South Indian spices, fried until crackling crisp, and tossed in a tangy, chilli-forward tempering with curry leaves and garlic. Addictive heat with a burst of aromatics.
 
Indo-Chinese Sweet Chilli Cauliflower 6.50 €
Golden cauliflower florets lightly battered and tossed in a sweet-spicy sauce of red chillies, honey, soy, and garlic. Sticky, saucy, and perfectly balanced.
Contact us for menus and prices

They All Love Our Food

Without the feedback that you give us we would never be able to change, improve, innovate, continue to do things which you like and give you an experience which doesn’t just meet your expectations but exceeds it every time

"Most amazing I ever had!!"
- James Hugo
"Amazing taste. Best ever!!"
- Laura Petracio
"I always order every week, and they always surprise me."
- Harold Zane
"Superb meal-I can’t believe the range of subtle flavours . The potato  Korma style/sauce  was my favourite-really tasty. The meal was very well balanced , with portion sizes just right.  A very talented chef, delicious food. Not normally a fan of biryani you have changed my view on it, Imtiaz!  Extras complemented well and the whole was very good value for money.
l look forward  to the next one…."
- Honorée Gordon