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

  • The Moti Mahal Butter Chicken (on the bone) served with fragrant pea pulao

    €13.00

    A gorgeous yogurt marinade, a silky tomato butter sauce, cashew cream and fenugreek makes this a dish which has stood the test of time. Incredible! The rice unique in taste with green peas, cumin seeds, turmeric and whole spices, cardamom, cloves, bay leaves, cinnamon and mace

  • The Moti Mahal Butter Chicken (breast meat) served with fragrant pea pulao

    €14.50

    A gorgeous yogurt marinade, a silky tomato butter sauce, cashew cream and fenugreek makes this a dish which has stood the test of time. Incredible! The rice unique in taste with green peas, cumin seeds, turmeric and whole spices, cardamom, cloves, bay leaves, cinnamon and mace

Vegetarian Main

  • Courgette and Pepper Curry North Indian style (V) served with pea pulao

    €13.00

    In season courgettes and red peppers with ajwain (carom seeds), toasted coriander powder, kashmiri chilli, tomatoes, garlic and ginger, make this a wonderful summer dish. The rice unique in taste with green peas, cumin seeds, turmeric and whole spices, cardamom, cloves, bay leaves, cinnamon and mace

Side Dish

  • Black Dal

    €4.00

    Slow-cooked whole black urad lentils, traditionally simmered overnight in the dying embers of the tanddor and cooked with fresh tomatoes, aromatic spices, butter, and cream for a rich, smoky, and velvet-smooth classic finish

  • Tandoori Roti with garlic butter and black onion seeds

    €3.50

    Traditional griddled Indian flatbread. Soft, warm, and perfect for scooping up every last bit of sauce

  • Fried Pappadums (Per bag) 

    €3.00

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

Drinks

  • Chateau Vacques Bordeaux 2020 (6 bottles)

    €20.00

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Archived

Last week's menu

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

Captured on September 19, 2026

Meat Main

  • Slow Cooked Goan Pork served with coconut rice

    €14.50

    A true Goan-style pork curry, slow-simmered the traditional way. Marinated with palm vinegar, plenty of garlic, and dried red chillies, then gently cooked with toasted cumin, black pepper, cloves, and cinnamon. Onions are cooked down slowly to bring natural sweetness, balancing the gentle acidity of the vinegar. Rich, warming, deeply aromatic, and layered rather than fiery. served with fragrant basmati rice cooked with coconut milk and a pinch of salt

  • Slow Cooked Goan Chicken (Breast Meat) served with coconut rice

    €14.50

    If you don't like pork: Marinated with palm vinegar, plenty of garlic, and dried red chillies, then gently cooked with toasted cumin, black pepper, cloves, and cinnamon with slowly caramelized onions served with Coconut Rice: Fragrant basmati rice cooked with coconut milk and a pinch of salt

Vegetarian Main

  • Goan Aubergine & Potato Curry (V) served with coconut rice

    €13.00

    Soft aubergine and tender potatoes simmered with mustard seeds, curry leaves, turmeric, and coriander. Lightly spiced with dried chilli and finished with warmth from cumin and black pepper. Comforting, earthy, and beautifully balanced. Served with basmati rice cooked in coconut milk with a pinch of salt

Side Dish

  • Goan Daliche Toy

    €4.00

    A comforting Goan home staple of yellow split pigeon peas (toor dal) simmered with turmeric and fresh green chilies. Finished with a classic tempered blend of mustard seeds, curry leaves, and asafoetida (hing) bloomed in ghee, alongside freshly grated coconut. Simple, light, and soul-warming

  • Chappatis (Pack of two)

    €3.00

    Traditional griddled Indian flatbread. Soft, warm, and perfect for scooping up every last bit of sauce

  • Fried Pappadums (Per bag) 

    €3.00

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

Drinks

  • Bobby Horns Easy Apple Cider (pack of three)

    €10.50

    Crisp and cold an ideal accompaniment to this weeks menu

  • Chateau Vacques Bordeaux 2020 (6 bottles)

    €20.00

Other

  • Friday Night Takeaway on tour

    €0.00

    Next week we are cooking for a wedding at a chateau near Toulouse. As we can't leave the cooking to anyone else, we will be unable to cook for the Friday Night Takeaway on 11th September 2026. We will be back in the kitchen cooking for you on Friday 18th September 2026.

5 /5

Based on 9 reviews

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
Christine Chapman

This chicken dish was up there with the best (which was your Christmas 2024 menu). Thank you for enabling me to buy one portion plus all the extras.

The Khadhia chicken was something I’ve never tried before but I’ll certainly be there next time it’s available.
I loved the samosas but the highlight for me was the chicken wings. I’ve always considered them too messy and not worth the hassle but yours………..give me a bowl of them and I’ll be in heaven. They were spicy, succulent and so moreish.
My only suggestion and it’s only because I manage to make 2 meals out of one, would be that there could have been either a little more sauce or it was perhaps more liquid.

Would I recommend you - I already do, to all of my friends. It’s a 90 minute round trip for me, but well worth my weekend treat.

Visited on July 3, 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

BOLLYWOOD NIGHT at The Naked Vigneron 
Chateau Bonté, 33220 Margueron, Gironde, France Tuesday 22nd September 2026 19.00 -21.00

reservations essential email contact@chateaubonte.com

a night full of flavour, colour, and unforgettable ambience, this is one not to miss.

APERITIF

Welcome drink – a glass of the Naked Vigneron Organic wine

Baingan Bharta toasts

Tomato and chilli puris

 

STREET FOOD STARTERS CHAAT PARTY

Chaat is a vibrant explosion of Indian street food that hits every corner of your palate at once. It masterfully balances crispy fried puris, tender potatoes, and chickpeas drenched in cool yogurt and fiery, tangy chutneys. Each bite is a noisy, colourful celebration of textures, sparking a party of sweet, spicy, sour, and salty flavours. Expect the unexpected!

 

THE MAIN COURSE WHERE INDIAN CLASSICS ARE DONE RIGHT

Marinated chargrilled chicken in tandoori spices served with the most gorgeous buttery, cream makhani sauce which punches you in the face. Bold and gutsy!

Or the Vegetarian option

Chargrilled vegetables Tamatay ka kut

Summer vegetables given the royal treatment. Gnarly bits, soft succulent bits, tarty from the tomatoes and garlic and chilli and zingy lime sauce. Mustard seeds, coriander, curry leaves, dried red chilies

smoky black dal

aromatic pulao rice

tandoori roti with garlic butter and nigella seeds

DESSERT

Chocolate and coconut burfi

Mint ginger and lemon tea

Contact us for menus and prices

What's cooking in September

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 INDIA
Lost recipes resurrected
Try our new chutneys and pickles
Vegetarian dishes which are sensational

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