@paperazzimagazine

meet the dream team

Hotties of the week!

Lucknowi Chikan

Neha Puri & Malaecah Malik

In conversation with Faiza Lakhani & Maliha Aziz

Beat the heat by flaunting white chikan outfits this summer Issue 246, 20-26 May, 2018 www.paperazzi.com.pk

Ramadan

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COOKBOOK

Find out who is on our hot radar this week!

Play dress up in Cross Stitch's latest Eid collection!

IN THE SPOTLIGHT

momina ’ s mixed plate

Momina Sibtain talks about fashion, style and her new Vlog

modern nomad

cross stitch EID LAWN '18 - IN STORE & ONLINE 22nd MAY - WWW.CROSSSTITCH.PK

Issue 246, 20-26 May, 2018 www.paperazzi.com.pk

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contents 12 Salon expert

L’OrÊal Professionel hosted hi-tea in Karachi 14 Khaled wins gold Takell PR hosted a party 20 Cover Shoot By Cross Stitch 26 In the spotlight We get up close & personal with Momina Sibtain 30 Ready, set, style Featuring Cross Stitch 34 Ramadan cook book Yasmeen Hasan from pink pistachio

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Publisher: Arif Nizami l Publishing Editors: Samina Khan & Meher Tareen l Contributing Editor: Ali Nizami Managing Editor: Mehak Elahi | Editors: Minahil Qasim, Ramina Maripova & Anum Teli Digital Media: Nazish Sameer | Creative Director: Muhammad Asif | Marketing: Sohail Abbas 0300-4652194, Zahid Ali 0301-8479758, Muddasir Alam 0333-2282905, Zulfiqar Butt 0300-8451634, Mudassar Chuhadry 0333-8106007, Photographers: Irfan Younas & Kamran Mehdi Printed at PTPRINT Press, 4- Shaarey Fatima Jinnah Lahore. | Paperazzi is a project of Paper Magazine and Pakistan Today. Contact Details: papermagazine2010@gmail.com

fashion soiree

Alisha

Nooray Bhatty, Aimal Khan, Iman Ali, Ali Xeeshan, Munsif & Rohma

Pepsi, in collaboration with Leisure Club,OUTFITTERS & BTW, launched its capsule collection at Avari Hotel, Lahore. The event was done by JBnJAWS and PR was by Cartel.

Sehr Raheel

Nabeel & Anushaye

Khalid & sumayrah 08

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Mehreen Syed 2018

Laiba & Rudaba

Aimal Khan, Iman Ali & Munsif

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Maria

Alina Raza

Kumail, Muneeb, Reema, Sarfraz, Jahanzaib & Mahnoor

Omer Chaudhry & Guest 10

Minaal & Zainab

Gohar & Sarah Gandapur

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Seyham Vahidy

Maham Amjad

Amber Gohar, Anushaye Nabeel & Mishal Asad

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salon expert

Sabeen & Shaheen

L’Oréal Professionnel Pakistan Team

L’Oréal Professionel hosted an intimate hi-tea in Karachi at Ambrosia to herald the launch of their pioneering program to transform the hair dressing industry in Pakistan.

Hareem Farooq, Salman Amjad & Nadia Hussain

Saba Ansari

Meher Najeeb & Hareem Farooq 12

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Rubina Hasan 2018

Saman Nomani

Kaukab Jahan

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Khaled wins gold

Iqra Fayyaz

Khaled, Tehmina, Anjum, Mujahid, Humaira & Babar

Takell PR hosted a party to celebrate pride of performance for khaled Anam in Karachi.

Jibran & Afifa

Janan

Sabrina & Misbah Mumtaz 14

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Zhalay Sarhadi

Saher Agha & Rizwan Beyg

Kinza, Beenish & Minal

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Hajra

Sana Fakhar

Zurain imam

Samar Mehdi

Shehla & Tehmina

Asad & Anum Fayyaz 16

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Nida Yasir 2018

Wardha Saleem

Ghana Ali & Asma Sohail

Anas Faheem, Anum & Shehroz

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h ot t i es o f

Sadaf Muneer Jalil

Oozes glamour in a Sana Safinaz pencil dress

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Maha Ahmad Hussain Glitzy, ritzy & glam

f the week

Bilal Ashraf

Eye candy alert!

Tooba Siddiqui

Areeba Habib

Lets her bold striped dress do the talking!

Take a bow.

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|IN THE SPOTLIGHT

Can you tell us about your YouTube channel, Momina’s Mixed Plate? MMP is Pakistan’s first YouTube channel related to fashion, lifestyle, entertainment and travel. I plan on creating a digital community that is more interactive and creates different types of content than what is available in the market at the moment. What inspired you to start it? The journey that brought me to finally start Momina’s Mixed Plate is actually very interesting because when I decided to go solo, a digital show is what was first suggested to me and I immediately dismissed the idea. I wanted a show on TV and as I started developing the show and talking to channels; soon I started realizing how little scope there was for what I wanted to do, on television in Pakistan. That is when I started reading up on how YouTube worked and then I got very excited to be able to develop a model that works for our market. I was inspired to start my own business, what it ended up being has been a journey that took me a year to develop, scrap and then re-develop again.

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OMINA’S MIXED PLATE In conversation with the dynamic Momina Sibtain about her YouTube channel, fashion and much more.

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|IN THE SPOTLIGHT

What will we be seeing on the channel? We are bringing in styling lookbooks, make-up tutorials, product reviews, travel tips and celebrity interviews all under 1 umbrella but in a more casual manner. I have created a very relaxed set for the show so the audience is not intimidated and the guests can speak candidly. It will be a lot of fun, that much I can tell you. How would you describe your own personal style? I like to mix it up when it comes to my personal style. I don’t like adding on things for the sake of adding them so if I’m wearing a simple silhouette, my accessories will be quirky and more noticeable. I understand my body-type and play to my strengths in the best way I possibly can. Do you have any fashion rules when putting an outfit together for your videos? I keep in mind that my make-up, shoes, accessories and outfit have to be cohesive and in harmony with each other. 28

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What’s the biggest challenge you faced while starting Momina’s Mixed Plate? Coming up with the name! I wanted something desi that was also easily recognizable abroad. It took us about 6 months to come up with the name alone! After the name was finalized and I could start envisioning it, everything else was much easier and more of a learning experience. How has your journey been from a fashion and lifestyle journalist to now having your own YouTube channel? I feel like my experiences are now being channelled in the right direction. I have worked in media as a journalist and an editor for over 7 years and now I am culminating everything I have learned. What do you like making more: fashion/ travel or interview videos? I am still experimenting with content and I feel since it’s the first for everything; I’m enjoying it all at the moment. Maybe in a year’s time I will be able to answer the question better but for now I can say one thing; I love interacting with people so interviews have been a lot fun. How active do you plan on being? To start off with we plan on uploading content twice a week. As I start seeing the response I will tweak it around

accordingly. Define Momina’s Mixed Plate in two words. Quirky and Fun! Where do you get inspiration for your videos? There is so much content out there, internationally, but I am trying to create a model that is engaging for the Pakistani market.When I see things I like, I come up with ways to localize them. What are some of your current fashion obsessions? My only obsession these days is Momina’s Mixed Plate. I haven’t even thought about shopping in a while and trust me I understand the irony there (haha) What is the one thing your followers would be surprised to hear? I talk more than the guests I have invited over and have to make a conscious effort to not talk over them. Where do you see Momina’s Mixed Plate in the next five years? The most obvious answer would be to make it as the leading voice on fashion, lifestyle and entertainment from Pakistan. However there is a lot that I have in mind for MMP but at this point I feel it should remain with me, as I believe in taking things as they come, one day at a time. 2018

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https://www.dropbox.com/sh/qn26vs3f6byncdc/AACFnenmNTaSydsmTY_cmotWa/IMG_1152. jpg?dl=0 https://www.dropbox.com/sh/qn26vs3f6byncdc/AACxUbROsNhu3GA8QJ8t84m6a/ Sha M IMG_1154.jpg?dl=0 M Lo @

ready, set, style! featuring

cross stitch lawn two gorgeous girls , neha puri and malaecah malik play dress up in the latest eid lawn collection from cross stitch.

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Shahbano Lawn by Bashir Ahmad Textiles Muse: Myda Malik Makeup by: Sehrish Amir @themakeupstudiobysehrish Location: The Brasserie, Mall One @shahbanoofficial @bashirahmad_official

Tulip shalwars are still bang on trend, and paired with a loose fit kurta and a statement dupatta, be ready to turn heads in this outfit!

Pastels are always a yes in the blazing heat and this cool mint number is all you need to feel breezy yet look totally on point.

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With its soft, feminine, hues and that stunning net dupatta, this ensemble is perfect for a day out with your girls!

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A classic colour that will never fail to impress, this black number with its easy-to-wear culottes and beautiful embroidered motifs will have you sorted for any occasion.

Designer: Cross Stitch Lawnl | Photography: Kamran Mehdi | Hair & Makeup: @facebeatbyhira I Location: The Brasserie I Styling & Co-Ordination: Sumrina Khan & Shireen Rehman

Ooh la la, talk about hot! A fitted short kameez with some seriously groovy bell bottoms make this retro look a complete 10 /10.

Trendy slit flared pants paired with a short kameez and playful details makes this look a total winner! Add in a pop of colour to make a fun statement.

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Ramadan yasmeen hasan from pink pistachio jots down some of her heavenly dessert recipes to sweeten up our iftari!

COOK BOOK CAPRESE BREAD

An easy recipe full of sun dried tomatoes, mozzarella and fresh basil! Ingredients • 2 1/4 cup all purpose flour • 2 teaspoons baking powder • 1/2 teaspoon baking soda • 1 1/4 teaspoon salt • 4 oz cubed fresh mozzarella cheese • 2 tablespoons chopped fresh basil • 1/3 cup of chopped sun-dried-tomatoes • 2 eggs • 2 1/2 tablespoons olive oil • 1 1/4 cups buttermilk (take 2 tablespoons vinegar and add to 2 cup measuring container. • Fill milk to 1 1/4 cup. Let sit for a few minutes until thick...instant buttermilk!) Instructions: Preheat the oven to 175 C and grease an 8”x4” inch loaf pan. In a bowl, combine flour, baking powder, baking soda and salt. Mix well. Add the basil, mozzarella and sun-dried tomatoes to the four and mix until incorporated. In a separate bowl, whisk together the eggs, oil and buttermilk. Pour the liquids into the flour mixture. Mix with a wooden spoon until all the ingredients are well combined. (The dough will be sticky.) Transfer the dough into the bread pan and spread it evenly. Bake for 40-45 minutes.

TOMATO & FETA GALETTE This recipe can be made with eggplant and zucchini too. Ingredients • 1 pre-made pie crust • Olive oil, to taste • Salt and pepper, to taste • 1 small onion, sliced thinly • 1 garlic clove, cut into thin slivers • ½ cup feta cheese, divided • Handful of tomatoes, halved • Fresh basil leaves

CRUNCHY SWEET DUMPLINGS Sugar coat. Ingredients • 1 cup all purpose flour • 1 teaspoon sugar • 1 tablespoons corn starch • 1 teaspoon oil • 1/2 teaspoon cardamom powder • 3/4 cup warm water you may need less, depends on the flour you’re using • 1/2 teaspoon dry yeast • Pinch of saffron • 2 cups oil for frying Instructions In a blender, add water and rest of the ingredients. Blend well until combined in a smooth batter. Pour in a bowl, cover, and let it double in size in warm place. May take an hour. In a deep frying pan, add oil and when hot reduce to medium heat. Dip a spoon in separate oil, then take a heaped teaspoon from batter, push the batter off it using another spoon. Move the dumplings around using a wooden spoon or spatula, this will make them cook evenly. When the dumplings are light brown, remove from oil, and place them on kitchen paper. Pour sugar syrup on top (can be infused with cardamom). The syrup should be at room temperature. Serve the dumplings the same day you make them.

Instructions: Preheat the oven to 200 C. Line a baking sheet with parchment paper. Roll the pie crust out on the parchment paper. Brush the pie crust with olive oil then season with salt and pepper, to taste. Sprinkle the onion, sliced garlic, and most of the feta cheese in the center of the pie crust leaving about a 2 inch border. Layer the tomato halves over the cheese, onion and garlic. Gently fold and pleat the dough over the tomatoes. Brush the edges of the folded pie crust with a bit of olive oil, if desired. Place into the oven and bake for 40-45 minutes, or until the crust is golden brown. Remove from the oven and sprinkle with the remaining Feta cheese (Parmesan cheese optional) and top with fresh basil leaves.

SEMOLINA (SOOJI) CAKE Whip it up Ingredients • 1 cup semolina flour | • 1 cup yogurt | • 1 cup sugar • 1 cup butter | • 2 tablespoons baking powder • 2 beaten eggs Sugar Syrup • 3 cups sugar | • 1 cup water | • 1 teaspoon vanilla • 1/2lemons or 1/2 lime | • 1 cinnamon stick Instructions Preheat oven to 175 C. Mix together flour, sugar, and baking powder in large bowl. Melt butter, add into mixture. Add yogurt into the mixture, mix well. Add eggs, mix well again. Beat mixture for 2 minutes until there are no lumps. Pour into 9” X 13” inch baking pan brushed with very little oil. Bake in middle rack of oven for 45 minutes. Prepare syrup: Mix 3 cups sugar & one cup water in a pot, put on stove on high heat. Add in vanilla and cinnamon stick. Stir well. Squeeze half lemon into mixture. Mix well, let boil for 1 minute, remove from heat. After cake is a golden colour (after about 45 mins), remove from oven, and let cool for about 5 minutes. Pour syrup onto the whole cake, let cool. Cut into small squares or diamond pieces as you like.

QATAYEF (PANCAKES) WITH NUTS Just Beat It! Ingredients Sugar Syrup For the Qatayef (Pancake batter): • 2 cups all purpose flour | • 1 tablespoon caster sugar • 1 tablespoon dry milk powder | • 1 teaspoons instant yeast • ½ teaspoon baking powder | • 1/8 tsp salt • 1¾ cups warm water Nut Filling: (Add your favorite nut, or add flavorings like cinnamon, rose water or shredded coconut flakes) • 1/3 cup walnuts | • 1/3 cup almonds, lightly toasted • 1/3 cup raisins | • 1½ tablespoons caster sugar • 1 tablespoon unsalted butter, softened Instructions To make the Qatayef (Pancake dough): In a large bowl, whisk together the flour, sugar, milk powder, yeast, baking powder and salt. Pour in half the amount of warm water, whisk until no lumps remain. Gradually add in the remaining water, whisking after each addition, until well combined and a loose, pourable batter is formed. Cover the bowl with plastic wrap and let it rest for 45 minutes until bubbly and rises slightly. Heat a non-stick skillet over medium heat until hot. Put a drop of oil on the skillet, then use a paper towel to wipe it all over the skillet to lightly grease. Stir batter to deflate. Using an ice cream scoop, drop about 2 tablespoons of batter over the skillet. Allow to gently cook on one side, without flipping on the other side, until bubbles form around the surface of the pancake. Leave it to cook longer until the surface is no longer wet and the bottom is light golden brown. Continue with the remaining batter. Lay the pancakes, bubbles side up on a large plate or baking sheet without stacking them on top of each other or they'll stick together, Allow to cool completely before filling. To Fill and Fry the Qatayef (Pancake): In a small bowl, combine together the nuts and raisins. Stir in the sugar, then blend in the butter until all the nuts are coated with the butter. With the bubbly side facing up, fill each pancake centre with enough nuts that would allow that pancakes to comfortably close, about a teaspoon. Fold the pancake in half and pinch the sides firmly with your fingertips to seal. In a frying pan, pour enough oil to fill 2 inches high and heat over medium-high until very hot. Add the stuffed pancakes, and fry for 2 to 4 minutes until deep golden brown and crisp. Transfer the pancakes to drain on paper towels for a few minutes. While still hot, dip the pancakes into the cooled dipping sugar syrup, tossing and turning them to make sure they're well coated. Enjoy them warm.