New Delhi, Feb. 27 -- Amaresh Subramaniam, 41, founder of Vui Coffee Roasters, jots the temperature of a batch of coffee beans every half a minute for 13 minutes in a small notebook. "Great coffee is high attention work," he says.

Prathvi Agarwal, 32, in his solo-run bakery, Khameeri Sourdough Microbakery, says you must knead sourdough until "you become one with the dough".

Prathiksha Prahallad, 27, of Leaven cafe is deeply influenced by the Kannada recipes from a baking certification her grandmother acquired over six decades ago. Getting it right matters so much, she's even eaten scraps off a plate that a customer hadn't finished to test if something was wrong with it.

In the post covid-19 pandemic years, Mysuru has seen a new bakes a...