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.

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 24.04.2026

A Taste of the Nilgiris: The First Class Hill Station Beef Curry from Ooty Tamil Nadu

As we prepare for this week’s Friday Night Takeaway, we are traveling back in time to a different era—a journey across the sun-drenched plains of India toward the cool, mist-covered peaks of the Nilgiri Mountains.

The Journey to the Clouds

For many families serving in British India, the blistering heat of the Hyderabad summers was a formidable opponent. When the temperatures soared, the relief was found in the legendary “hill stations”—havens of cool air, eucalyptus forests, and rolling green hills.

For my grandfather, a Lieutenant Colonel who served both in the British Army and later under the Nizam of Hyderabad, the journey to Ooty (Udhagamandalam) was a cherished ritual. The arduous trek from the plains up into the mountains was often described as magical, but the true destination was the comfort of the colonial bungalows nestled in the hills.

The “First Class” Legacy

It was in these quiet, cooler moments in Ooty my grandfather would turn to my grandmother with a specific request: “Can you make your First-Class Hill Station Curry.”

This wasn’t just any meal; it was a signature dish that defined their time away from the heat of the plains. A rich, deeply spiced, and slow-cooked Hill Station Beef Curry, as my Grandfather had named it. It was a dish of refinement and comfort. It carried the warmth of the spices they lived among and the hearty, satisfying depth of a dish perfected over years of family tradition.

Next Friday, we honour that history. We have recreated that “First Class” recipe—a tribute to the tales of the Nizam’s cavalry, the long journeys through the mountain passes, and a grandmother’s recipe that defined a golden era of family life.

Enjoy a dish that isn’t just dinner—it’s a journey back to the cool, breezy heights of Ooty and my grandmother’s cooking.

Menu Mailing List

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Main Course & Side Dishes

Meat Main

The First-Class Hill Station Beef Curry served with Spiced Ghee Rice

15 € per person

slow-braised beef from our local breeder and butcher La Label Blonde in Soumensac, with caramelised onions and toasted spices, star anise, cinnamon, black cardamom and cloves. Favouring crushed black pepper over the fiery chilli from the plains, ensures lingering warmth rather than mouth searing chilli heat.

Vegetarian Main

The Nilgiri Garden Vegetable and Chickpea Curry served with Spiced Ghee Rice

13 € per person

Early spring new potatoes, carrots and golden chickpeas. We maintain the same dark, reduction of caramelised onions and aromatic spices, ensuring that the vegetarian version is just as rich and soulful as the original.

Side Dish

Main course served with

Spiced Ghee Rice served with the main course

The nutty, buttery aroma of the ghee pairs perfectly with the whole spices bay leaf, green cardamom, cloves and cinnamon

Side Dish

South Indian Green Beans Poriyal

3.50 € per person

a “tempering” (tadka) of mustard seeds, curry leaves, and dried red chilies, which creates a nutty, aromatic flavour. The dish is finished with freshly grated coconut

Side Dish

Chapattis

3 € for a pack of two

traditional, unleavened Indian flatbreads cooked on a hot griddle. Soft, pliable, and slightly nutty in flavour, perfect and rustic for scooping up rich 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***

Our food is cooked to recipes as used in homes in India. If you would like less chilli please ask for the LITE version of the dish

KEEPING IT SIMPLE KEEPING IT REAL

#KISKIR

Extras

EXTRAS

Chapattis

3 € for a pack of two

traditional, unleavened Indian flatbreads cooked on a hot griddle. Soft, pliable, and slightly nutty in flavour, perfect and rustic for scooping up rich sauce

EXTRAS

WINE MATCH

Châteaux de Vacques Bordeaux Rouge 2020 promotion price 6 bottles for 20 € or 5 € a bottle

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 €/500 gms

#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

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

EVENTS FOR MARCH 2026

Bar Des Arcades Tuesday 24.03.2026 Bollywood Nights Indian Street Food

booking https://le-bar-des-arcades.reservio.com/events

Anglo Indian Pie Workshop 30th & 31st March 2026 Traditional pie making meets Indian fillings @ Saunerie Cookery School

Traditional Pork Pie vs Coorgi Pork Pie

Taditional Cornish Style Pasty vs Beef Chettinad Pasty

Chicken Balti Pie

Samosa Pie

events to be booked with an email to Info_saunerie@yahoo. com

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