New Delhi, March 10 -- Nut milks and non-dairy alternatives are easily available in most cafes, but going off milk in India can still be quite a trial since getting non-fat milks to foam precisely for a cappuccino is a challenge many baristas aren't up to. Getting the ratio can be a toughie too, especially with almond milk, which tends to separate if added to hot coffee too quickly. I've switched to black coffee since cafes in most cities make an abysmal almond milk cappuccino-by just replacing the milk but not really working on technique of warming rather than heating. On a recent Sunday though, at the restored Ajji House by Subko in Bengaluru, I decided to try an almond milk cappuccino and was impressed by how beautifully the barista ha...