There was a time when macaroons were a delicacy of high-end patisseries that charged you Rs 500 for a bite size, and the delicate creme brulee and creamy mille-feuille were only options on the menu of five-star hotels. Now, they are almost as ubiquitous as ‘momos’, with too-many-to-count bakers dotting the town quick to pick up the art from TV-shows and YouTube tutorials.