For the sake of Mumbai
Chef Masaharu Morimoto was in a good mood last afternoon when this diarist watched him fire the blowtorch on a mound of cinnamon, star anise and herbs and cover it with an inverted glass. The glass, fuming with smoke was then placed on the amuse bouche of peaches, radish and Japanese tomatoes.

He filled the glass with sake, and presented it to us. "A smoky touch to your sake, enjoy!" he quipped and sprinted to the kitchen to prep the next meal. Tonight, will be the last omakase dinner that he will serve for the 14th anniversary of Wasabi by Morimoto at Taj Mahal Palace Colaba.