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Brunch readers' special

brunch Updated: Feb 03, 2013 12:47 IST
Shreya Sethuraman
Shreya Sethuraman
Hindustan Times
Highlight Story


This is the most special issue of Brunch ever. For the first time in nine years (that’s exactly how long it’s been – Happy Anniversary to us!), we present: The Brunch Readers’ Special. We just put together the articles you wrote. How, you ask? Here are a few...... excerpts from the Brunch diary (2013)

Jan 7: “Send us ideas,” tweets @HTBrunch.

CoverJan 9: We shortlist ideas you sent:

American TV shows versus Indian soaps

Holidaying with your friends vs holidaying with your family

How I got over a really bad break-up.

Are we obsessed with celebrities?

India’s offbeat /underrated travel destinations,

10 things that are wrong with Indian TV today

Have we become more adventurous with food today as compared to 20 years ago?

Why we love books n Why are our online identities so different from our real ones?

The deadline: January 20.

Word limit: 750 words.

Jan 10-19: We reply to tweets, Facebook messages, emails. “It doesn’t have to be exactly 750 words – 758 will do.” “Sorry, you can’t write about terrorism.” Hundreds of articles begin pouring in. We start reading.

Jan 21: Finally, finally, we manage the impossible task of shortlisting the pieces. There’s a folder on our server called “Feb 3/ Readers Spl/ To consider”, with 53 word documents – articles we really liked. We begin to do our final list. Oh, it’s tough!

Jan 22 : We call the lucky readers and arrange photoshoots. We interview them. One screams, “Really? I don’t believe it!”, “Umm... can you call in half an hour? I’m yet to digest the fact that I’ve been selected!”. We fall in love with our readers. They love Brunch, we love Brunch. Everybody’s happy.

Jan 24: We design a template (all pages need to look similar yet different in a special).

Jan 25-29: We make all the pages, cut the copy to fit the page, put in captions. At some godforsaken hour, in the middle of the night, on Tuesday, the magazine goes to bed. And so do we!

From HT Brunch, February 3

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