Friday Night Takeaway

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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
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Carte de la semaine

This week's menu

Tap any dish to add it to your order.

Meat Main

  • Chicken Rogan Josh served with Biryani Masala rice

    €14.50

    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

Vegetarian Main

  • Aubergine & Pepper Rogan Josh (V) served with Biryani Masala Rice

    €13.00

    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

Side Dish

  • Saag Aloo

    €4.00

    Tender potatoes tossed with spinach, garlic, cumin, and subtle spices. A classic rustic roadside side dish

  • Dal Tadka

    €4.00

    Yellow split lentils simmered until smooth and finished with a sizzling temper of ghee, cumin, garlic, and dried red chilies. Light, fragrant, and essential for balancing rich curries

  • Flaky Wholewheat Paratha (pack of two)

    €5.00

    Hand-rolled, unleavened wholewheat flatbread layered and pan-cooked with a touch of ghee until golden and crispy

  • Fried Pappadums (Per bag) 

    €3.00

    Light, crisp lentil wafers. Salty, crunchy, and ideal for dipping or nibbling

Pickles, Chutneys & Snacks

  • Lime pickle 300 g jar

    €6.50

    A typical south Indian pickle loved by millions

  • Green Chilli Pickle 300 g jar

    €6.50

    Unique, full of flavour, only seen on tables in Indian homes

  • Sweet Mango Chutney 300 g jar

    €6.50

    Everyone's favourite!

Drinks

  • Masala Chai (makes 10-15 cups) by Of The Earth Tisanes

    €7.50

    Fresh herbs blended to bring you a taste of traditional Indian masala chai, either steeped in milk or to be used as a herbal tea with freshly boiled water

  • Chateau Vacques Bordeaux 2020 (6 bottles)

    €20.00

Instructions de réchauffage

Heating instructions for this week's menu

Reheating Instructions

How to Enjoy Your Friday Night Takeaway at Home

Our meals are freshly prepared, fully cooked, and chilled so you can enjoy them piping hot at your convenience.

1. Curries & Sides (Chicken/Aubergine Rogan Josh, Dal Tadka & Saag Aloo)

  • Oven (Recommended for even heating):

    • Preheat oven to 180°C (160°C Fan / 350°F).

    • Transfer curries to an oven-safe container, cover with foil to retain moisture, and heat for 15–20 minutes (stirring halfway through) until piping hot.

  • Stovetop:

    • Transfer curry or sides into a small saucepan with a tiny splash of water (1 tbsp).

    • Warm over medium-low heat for 6–8 minutes, stirring gently until hot and bubbling.

  • Microwave:

    • Loosen the container lid and heat on high for 3 to 4 minutes, stirring halfway through.

2. Biryani Masala Rice

  • Microwave: Add a teaspoon of water over the rice, cover loosely, and heat on high for 2 minutes until light, fluffy, and hot.

  • Oven: Sprinkle with a tiny drop of water, cover tightly with foil, and warm at 180°C for 10 minutes.

3. Flaky Wholewheat Parathas

  • Plancha or Dry Skillet (Best Result): Heat a dry frying pan or griddle over high heat. Toast the paratha for 30 to 45 seconds per side until crisp and sizzling.

  • Oven: Wrap parathas in foil and place in the oven for 4–5 minutes at 180°C.

4. Fried Papads

  • Ready to eat! Keep at room temperature and enjoy alongside your meal for essential crunch.
Top Tip: Keep your Fried Papads sealed in their bag until the exact moment you eat to protect them from ambient moisture and ensure a perfect crunch!

Updated October 24, 2026

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Last week's menu

A look back — these dishes were on the menu last week.

Captured on October 24, 2026

Meat Main

  • Coorg Pandi Curry served with with signature Ghee Rice

    €15.00

    Tender pork slow-cooked in its own juices with dark-roasted Kartha Masala and heavy black pepper, finished with authentic Kachampuli (Coorg black vinegar) for a sharp, bold finish. Signature Ghee Rice | Included with the main Fragrant Basmati rice cooked in pure butter with whole spices, fried onions, and raisins

  • Coorg Koli Barthad served with Ghee Rice

    €14.50

    Chicken breast tossed with green chilies, garlic, and a splash of vinegar, pan-fried to an aromatic semi-dry finish with freshly dry-roasted and ground Coorg Garam Masala made with coriander seeds, black peppercorns, cumin, mustard seeds, cloves, cinnamon, and fennel Signature Ghee Rice | Included with every main** Fragrant Basmati rice cooked in pure butter with whole spices, fried onions, and raisins.

Vegetarian Main

  • Kummu Coconut Curry served with Ghee Rice

    €13.00

    Earthy mushrooms pan seared and simmered in a subtle sauce of freshly ground coconut, cumin, and mild spices Signature Ghee Rice | Included with every main** Fragrant Basmati rice cooked in pure butter with whole spices, fried onions, and raisins

Side Dish

  • Coorgi Tove (Mootu Dal)

    €4.00

    Creamy yellow lentil mash using toor and moong dal, tempered with mustard seeds, cumin, curry leaves, and asafoetida. Designed to balance the bold spices of the menu

  • Akki Otti (pack of two)

    €4.00

    Traditional Kodava rice flatbreads, flame-toasted until soft. Perfect for scooping up thick curry

  • Fried Pappadums (Per bag) 

    €3.00

    Light, crisp lentil wafers. Salty, crunchy, and ideal for dipping or nibbling

Pickles, Chutneys & Snacks

  • Lime pickle 300 g jar

    €6.50

    A typical south Indian pickle loved by millions

  • Green Chilli Pickle 300 g jar

    €6.50

    Unique, full of flavour, only seen on tables in Indian homes

  • Sweet Mango Chutney 300 g jar

    €6.50

    Everyone's favourite!

Drinks

  • Masala Chai (makes 10-15 cups) by Of The Earth Tisanes

    €7.50

    Fresh herbs blended to bring you a taste of traditional Indian masala chai, either steeped in milk or to be used as a herbal tea with freshly boiled water

  • Chateau Vacques Bordeaux 2020 (6 bottles)

    €20.00
5 /5

Based on 10 reviews

Colin Gibson

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.

Visited on October 16, 2026 👍 Recommends
Jan Barkus

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!

Visited on August 1, 2026 👍 Recommends
Lucy Whitehall

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!

Visited on July 10, 2026 👍 Recommends
Dougie Bonner

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.

Visited on July 3, 2026 👍 Recommends
Iain

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.

Visited on July 10, 2026 👍 Recommends

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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

Friday Night Takeaway at Le bar Des Arcades 8th December 2026 19.00 hrs

EXPECT THE UNEXPECTED!
 
Poppodums and Bombay Mix to have with your apero
 
Starter: Bhelpuri an iconic street food snack made from a crunchy mixture of puffed rice, gram flour noodles, puri, vegetables, and tangy chutneys 
 
Main Course : Chicken Rogan Josh a fragrant, a Kashmiri curry featuring chicken simmered in a vibrant, red yogurt-and-tomato-based sauce infused with aromatic spices like cardamom, fennel, and Kashmiri chili
 
served with Biryani Masala Rice, Tandoori Roti with Garlic Butter and black onion seeds.
 
Dessert: Vanilla and cardamom pannacotta, with chocolate, almond and pistachios.
 
Starter & Main 20 €
 
Starter Main & Dessert 25 €
 
Booking your table and placing your food order is necessary www.lebardesarcades.com
 
Contact us for menus and prices

What's cooking in October

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

TRADITIONAL COOKING USING RECIPES FROM HOMES IN SOUTH WEST COAST OF INDIA
Lost recipes resurrected
Try our new chutneys and pickles
Vegetarian dishes which are sensational

Latest from the blog