Best among the Dishoom menu, as everyone knows, are the dishes in the small plates section where paus, bhels, fries and cheese toasts abound. Shree Krishna Vada Pav is what happens when the menu is only this — 70+ Maharastrian snacks inspired by Bombay and its Chowpatty Beach made for the Gujarati communities of Harrow and Hounslow by two friends from Mumbai — Sujay Sohani and Subodh Joshi — who turned to food during the 2009 recession.

In the back of the menu at this Sri Lankan institution in Rayners Lane are a selection of specials, tucked away. From these, seek out fried nethali, plump anchovies popped and crunched whole; garlic fry worth shunning people for a week; chicken liver curry; squid stuffed with egg — together at last; muyal (rabbit); kudal (lamb intestines); and marai (venison) — all fried or curried. The venison fry comes dense and sticky, almost the texture of jerky and dark as molasses, riddled with crispy onions just before the point of burning. Some of the best subcontinental game cooking in London, at a third of Gymkhana’s prices.

Great Sri Lankan cooking abounds here. The sister restaurant to Pinner’s much-loved Virundhu, Virundhu Street Kitchen specialises in “short eats”: mutton rolls, fish cutlet, crispy pork ribs marinated overnight with cinnamon, curry leaves, star anise and cardamom. The dosas and roti are superb too.

Inside The Charter Building is Uxbridge’s most outstanding coffee spot. Minimalist LAB Coffee Works has plenty of space for post-canvassing debriefs, a brew bar where the science part happens and its own roastery. The mocha, made with very dark chocolate, is a sight for sore eyes.

Although it couldn’t be called authentic, this perennial student favourite serves plump steamed buns stuffed with the likes of crispy oyster mushroom or soft shell crab, plus salads, pork-floss toast and homemade pickles. Deserts are of the sugar-rush school: think tempura Oreo cookies with matcha ice cream.