It’s survival of the toughest. TIHG has not only survived for 12 long years, but has gloriously managed to be on the top of the league. With each passing year, the magazine has never ceased amazing it’s readers with out of the box articles and delightful visuals. Being a foodie and a chef in the making, I would want to see pages dedicated to expert chefs from across the globe who are keen on sharing their culinary skills. Also, keenly wishing that TIHG has an awards function to honour some of the best minds from architecture fraternity, interiors, visual art and the world of food.
Jasmine Zaveri, Mumbai