It's a warm afternoon and we are sitting at the bar of Town Hall, the upscale Mumbai outpost of the New Delhi establishment which launched last week at Lower Parel. It's hard to look away from the ascending rows stacked with the world's finest blends with its rich hues awakening our senses. But, if the colour-coded alcohol makes us trippy, there's more sorcery awaiting in the quiet corner next to the bar.

Inside the open kitchen, Filipino chef Augusto Cabrera is slicing salmon with surgical precision. A mound of rice and veggies sit next to it. The zen-like concentration and composure makes you believe that Cabrera takes his sushi as seriously as the Japanese.