Alex Sanchez, winner of Time Out’s Best chef award, has been slowly but surely making his mark on Mumbai’s culinary landscape. With his cubical, boneless chicken wings, zucchini spaghetti (long peels of the vegetable which look like spaghetti) dressed with parmesan, messy lamb sliders, cheese cannelloni and tenderloin steaks so hunky they’ve turned discerning critics into regular customers hungry for more. The pedigreed chef – he’s served time as sous chef in two-star Michelin restaurant Manresa in California – has a lightness of touch and respect for ingredients that shines through. The restaurant also has Sunday brunch and high-tea menus that boast of lobster brioche, fruity cocktails, cucumber sandwiches, fresh scones slathered with jam and clotted cream and, because this is The Table after all, flutes of chilled Moët & Chandon champagne.