Multi-layered flatbread that is rolled, folded, and cooked with ghee until it puffs up and develops crispy, flaky layers. Reviewers describe it as a must-order side and say the homemade bread is one of the things that sets Ganapati apart from standard Indian restaurants. Best used to scoop up dal or curry.
Tips from diners
Order at least one paratha per person even if you are having a dosa. The bread here is made in-house and is a highlight -- flaky, buttery, and worth the extra few pounds.
A large, golden-brown dosa that arrives rolled around a filling of mildly spiced potato with mustard seeds, curry leaves, and turmeric. Comes with a bowl of sambar (lentil and vegetable stew) and coconut chutney for dipping. Reviewers consistently praise the crispness and the fact that the batter is properly fermented, giving a slight tang that mass-produced dosas lack.
Tips from diners
Break off pieces of the dosa with your hands and dip into the sambar and chutney. You can also tear off pieces and scoop up the potato filling. Do not use a knife and fork if you can avoid it -- it is designed to be hand food.
The dosa batter is fermented in-house, which gives it a slight sour tang. This is correct and traditional -- it is not a sign of the batter being off.
A visually striking dosa where beetroot is blended into the batter, turning it a vivid purple. Filled with leek, broccoli, and chilli. Reviewers note this is one of the more creative items on the menu and showcases the kitchen's willingness to experiment with the South Indian format while keeping the technique authentic.
Tips from diners
This is a good choice if you want something beyond the standard masala dosa. The beetroot changes the flavour slightly -- sweeter and earthier -- but the technique is the same.
A complete meal on a single tray: basmati rice, dal, two vegetable curries (rotating daily), raita, pickles, poppadom, and a paratha or chapati. Available at lunch Tuesday through Friday at a lower price than the evening menu. The thali gives you a broad overview of the kitchen's range in one sitting.
Tips from diners
The weekday lunch thali is the best value on the menu. Comes with rice, dal, two curries, bread, and sides -- all for under 13 pounds. Available Tuesday to Friday, 12-2:45pm only.
Tender sea bass fillets cooked gently in a Kerala-style curry sauce of ground coconut, chilli, ginger, and a squeeze of lemon. The spicing is mild and aromatic rather than fiery. Reviewers say this is one of the better fish curries in South London, and the sea bass holds together well in the sauce without falling apart.
Tips from diners
This is the mildest main on the menu. If you like heat, ask for extra chilli on the side. The fish portion is generous for the price.
Opened in 2004 by Claire Fisher after a formative trip to India 12 years earlier. Ganapati recently celebrated its 20th anniversary with a commemorative recipe book and tote bag. The restaurant sits on a quiet residential street off Bellenden Road in Peckham, seating maybe 30 people. The menu is small and changes regularly, focused on South Indian dishes that are hard to find elsewhere in London -- dosas, uttapam, thalis, and Kerala seafood curries.
The restaurant seats about 30, so book ahead for dinner and weekends. Walk-ins are easier at lunch on weekdays. Tables are close together -- not ideal for a private conversation.
You can bring your own birthday cake but there is a cakeage fee of 1.50 per head. The restaurant posts this on their website, so plan accordingly.
It is tucked away on Holly Grove, a quiet residential street. If you are coming from Peckham Rye station, walk toward Bellenden Road and turn right -- it is easy to miss if you are not looking for it.
The weekday lunch thali menu runs Tuesday to Friday, 12-2:45pm and is significantly cheaper than the evening menu. Best value way to eat here.
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