^Swiggy’d the first two on that list.
Immaculately packed. Tasty. Better than I’ve had from other restaurants in the sense the bread was tougher.
But not chewy like the ones I was accustomed to in NYC. And that’s down to the flour and method of preparation. I’ve heard that there is boiling involved which is definitely not being done here.
So you end up with bread that looks like bagels and baguettes made from similar flour and even tasting similar when the reality is the exact opposite. They are entirely different.
I bet the weight of the American bagels is at least 50% more if not greater.
For an indian pallette this will be a treat.
Sourdough bread from Blue Tokai is quite good. It’s chewy. It’s got some weight to it.
Tim Horton’s has the most bagel-like bagels, if you’ve ever had breakfast bagels in the west — chewy with no crunch, goes well with their cream cheese, if that’s your idea of a bagel.
I’ll try Tim Horton’s next. They don’t have the tasty options like third wave but plain cheese is good enough 
They must be able to source the right flour and who knows make the right thing.
