Friday Night Takeaway

Cooking from the South West Coast of India

Name: Friday Night Takeaway
Rating: 5

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.

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

We cook once a week on a Friday Night
Our menu changes every week and released on Sunday
Please place your order by Tuesday midday
Food is ready for collection on Friday from
Maison du Seignal, 116 chemin du Seignal,
33220 Saint-Avit-Saint-Nazaire, Le Tube Station Cafe 24500 Eymet, 31 rue Paul Persil 47120 Duras

Collection from Saint Avit Saint Nazaire between 4.30 - 7.00pm, Eymet between 10.30-11.30 am. New collection point in Duras 13.00-14.00

NEW DELIVERY TO EYMET EVERY FRIDAY 10.30 am-11.30 am

Menu Friday 7th August 2026

Hyderabadi Dum Biryani – The Crown Jewel of Indian Cuisine

If there is one dish that truly deserves to be called the King of Indian Cuisine, it is Hyderabadi Dum Biryani.

Born in the royal kitchens of Hyderabad over 300 years ago during the rule of the Nizams, this extraordinary dish is a marriage of Persian elegance and Indian spice. It is not simply rice mixed with chicken and spices—it is a carefully orchestrated feast where every grain of rice carries the aroma of saffron, whole spices and slow-cooked meat.

What makes Hyderabadi Dum Biryani so special is the ancient cooking technique known as “dum,” meaning to breathe. Marinated chicken is layered with fragrant basmati rice, fresh herbs, caramelised onions and saffron-infused milk before the pot is sealed and cooked slowly. As the steam builds inside the pot, it cannot escape. Instead, it gently circulates through the layers, allowing every ingredient to share its flavour while keeping the chicken beautifully tender and the rice perfectly separate.

Unlike many biryanis where cooked curry is simply mixed with rice, an authentic Hyderabadi Dum Biryani is cooked together from the beginning. The chicken releases its juices into the rice while the rice absorbs the perfumes of cardamom, cloves, cinnamon, mint, coriander and saffron. Every spoonful is slightly different, revealing delicate layers of flavour that unfold with each bite.

For many Indians—and especially for those from Hyderabad—this is considered the finest biryani in the country. It is a dish prepared for weddings, festivals and family celebrations, where the arrival of a sealed biryani pot at the table is met with anticipation and excitement.

As someone who grew up surrounded by the rich culinary traditions of India, I have always believed that a great biryani is judged not only by its spices but by the fragrance that escapes when the lid is first lifted. That first cloud of aromatic steam tells you everything about the care, patience and respect that has gone into its preparation.

7th August 2026 at Friday Night Takeaway, we are proud to prepare our Hyderabadi Chicken Dum Biryani in the traditional way—slow cooked with patience, layered by hand and made with the same principles that have delighted generations in the royal kitchens of Hyderabad.

We hope that, when you lift the lid, the aroma transports you to one of India’s greatest culinary traditions.

Menu Mailing List

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Meat Main

Hyderabadi Chicken Dum Biryani
€15.00

The legendary biryani of the Nizams of Hyderabad. Tender marinated chicken is layered with fragrant basmati rice, saffron, herbs and whole spices, then slow-cooked on dum to create a dish of extraordinary aroma, depth and flavour

Vegetarian Main

Nizami Paneer & Vegetable Dum Biryani
€15.00

A royal vegetarian interpretation of Hyderabad's most celebrated dish. Paneer, seasonal vegetables, saffron, mint and aromatic spices are layered with basmati rice and gently cooked on dum for a luxurious and fragrant feast.

Side Dish

Amajan's Tamatar ka Kut
€4.00

my grandmother's all-time favourite tomato curry, used as a sauce, accompaniment, dipping sauce, pouring over sauce, eaten at ambient temperature! Oven roasted tomatoes, browned onions, toasted sesame and peanut paste, tempered with mustard seeds, curry leaves and dried red chillies, topped with halved boiled eggs
Burhani raita
€3.50

A classic Hyderabadi accompaniment made with yoghurt, garlic, roasted cumin and a twist on the original using summer cucumber. Cooling, refreshing and traditionally served alongside biryani to balance its richness
Old fashioned traditional chappatis - a pack of two
€3.00
Fried Papad - a bag of two
€3.00

Crisp lentil wafers, fried until golden and served as the perfect crunchy accompaniment to our Hyderabadi feast
Lime pickle 300 gms
€6.60

Our favourite achaar. Traditional, punchy and typically south Indian
A Favourite in Indian Homes – Sweet Mango Chutney – €6.60
€6.60

Rich, fruity and gently spiced, this much-loved chutney brings an authentic taste of India to every meal
Loved Across India – Hot Mango Chutney – €6.60
€6.60

A delicious blend of ripe mangoes with warming chilli and aromatic spices. Sweet, spicy and wonderfully versatile alongside curries, grilled meats and cheeses.

Drinks

Adnams Ghost Ship Pale Ale (3 bottles)
€10.50
Bobby Horn's original cider with 100% English Apples (3 bottles)
€10.50

sold as a pack of three bottle 500 ml each
Chateau de Vacques Bordeaux red (6 bottles)
€20.00

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Pickup location

Le Tube Station Cafe

8 Rte de Bergerac, 24500 Eymet

Pickup window: 10:30 – 11:30

31 rue Paul Persil

31 rue Paul Persil, 47120 Duras

Pickup window: 13:00 – 14:00

Maison du Seignal

116 chemin du Seignal, 33220 Saint-Avit-Saint-Nazaire

Pickup window: 16:30 – 18:30

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Archived

Last week's menu

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

Captured on August 1, 2026

Meat Main

Tandoori chicken (on the bone) in a makhani sauce served with pulao rice
€13.00

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 characterand served with Lime Pickle Rice - Fragrant basmati rice tossed with the bright, tangy flavours of traditional South Indian lime pickle, tempered with mustard seeds, curry leaves and roasted spices. A vibrant accompaniment that delivers a lively citrus kick in every mouthful.
Tandoori chicken (breast meat) in a makhani sauce served with pulao rice
€14.50

Vegetarian Main

Tandoori spiced aubergine, peppers, courgettes and red onions served with pulao rice
€13.00

Side Dish

Channa chaat masala
€3.50

An iconic street food snack. Black and white chick peas vibrant with green chutney, tamarind sauce, red onions, tomatoes and cucumber. Fresh, punchy, summer salad
Tandoori roti with garlic butter and black onion seeds
€3.00
Lime pickle 300 gms
€6.60

Our favourite achaar. Traditional, punchy and typically south Indian
A Favourite in Indian Homes – Sweet Mango Chutney – €6.60
€6.60

Rich, fruity and gently spiced, this much-loved chutney brings an authentic taste of India to every meal
Loved Across India – Hot Mango Chutney – €6.60
€6.60

A delicious blend of ripe mangoes with warming chilli and aromatic spices. Sweet, spicy and wonderfully versatile alongside curries, grilled meats and cheeses.

Drinks

Adnams Ghost Ship Pale Ale (3 bottles)
€10.50
Bobby Horn's original cider with 100% English Apples (3 bottles)
€10.50

sold as a pack of three bottle 500 ml each
Chateau de Vacques Bordeaux red (6 bottles)
€20.00

5 /5

Based on 3 reviews

Patrick June 28, 2026

Absolutely one of the best Biriyanis I’ve ever had. Perfectly balanced aromatic spice mix, tender chicken in a lovely fragrant rice all cooked to perfection. Thanks again Imtiaz, see you next Friday.

Jilly Alexander June 21, 2026

Imtiaz provided a catered meal for my 70th birthday. The beautifully tasty, perfectly spiced food made up a really authentic menu. Thank you Imtiaz and David who managed so well in our basic kitchen.

Ted June 15, 2026

Fantastic authentic chicken masala - fragrant and delicious, just like all the curries we have had from Friday Night Takeaway! Would highly recommend.

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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.

Menu will be released soon

What's cooking in August

A PREVIEW OF OUR MENUS FOR JULY (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

Hyderabadi Dum Biryani – The Crown Jewel of Indian Cuisine If there is one dish that truly deserves to be called the King of Indian Cuisine, it is Hyderabadi Dum Biryani.

Lost recipes resurrected Coorgi Pork

Incredible home made breads

Vegetarian dishes which are sensational

Friday Night Takeaway

Cooking from the South West Coast of India

Friday Night Takeaway

This Week's Menu

Menu Mailing List

Hyderabadi Chicken Dum Biryani

Nizami Paneer & Vegetable Dum Biryani

Amajan's Tamatar ka Kut

Burhani raita

Old fashioned traditional chappatis - a pack of two

Fried Papad - a bag of two

Lime pickle 300 gms

A Favourite in Indian Homes – Sweet Mango Chutney – €6.60

Loved Across India – Hot Mango Chutney – €6.60

Adnams Ghost Ship Pale Ale (3 bottles)

Bobby Horn's original cider with 100% English Apples (3 bottles)

Chateau de Vacques Bordeaux red (6 bottles)

Items

Tandoori chicken (on the bone) in a makhani sauce served with pulao rice

Tandoori chicken (breast meat) in a makhani sauce served with pulao rice

Tandoori spiced aubergine, peppers, courgettes and red onions served with pulao rice

Channa chaat masala

Tandoori roti with garlic butter and black onion seeds

Lime pickle 300 gms

A Favourite in Indian Homes – Sweet Mango Chutney – €6.60

Loved Across India – Hot Mango Chutney – €6.60

Adnams Ghost Ship Pale Ale (3 bottles)

Bobby Horn's original cider with 100% English Apples (3 bottles)

Chateau de Vacques Bordeaux red (6 bottles)

Leave a review

BOOK US TO COOK FOR YOUR EVENT

Event catering for a minimum of 40 guests prices start at 40€ /head

What's cooking in August