India, Oct. 17 -- Once upon a time, "bread" in India meant pav, white bread, naan or roti. But today, our carb vocabulary has expanded far beyond the bakery aisle. From soft Japanese shokupan to tangy sourdough, chewy bagels, and pillowy bao, global breads have found faithful fans across the country. Whether it's a cafe brunch in Delhi, a takeaway counter in Mumbai, or a bakery in Pune, these international loaves are baking up a new kind of food culture.

Five bakers and cafe founders share how they brought some of the world's most beloved breads to Indian plates with a twist.

Boiled, baked, and beloved, the bagel has travelled far from New York's delis to Delhi's cafe tables. At Delhi's Bloom Cafe & Cakery, Parth Gupta turns the city's ...