South Indian restaurant where the menu draws on street snacks from regions including Kerala, Tamil Nadu and Kanataka. Ganapati has the colourful, laid-back feel of a joint inspired by a backpacking tour of the subcontinent. The chefs – who all hail from the two regions that share India’s bottom-most tip – major in the spice-laden, home-style cuisine they grew up with, from the house vegetarian thali, with its unctuous dhal and delicious homemade pickles and breads, to lamb leg in a chilli-packed masala spiked with coriander and mint.