Pakistan today paperazzi issue 248 june 03rd, 2018 cover mnr

@paperazzimagazine

Purniya Awan & Anam Azar

Ramadan

COOKBOOK P.36

numra waqas

Love to love you on pg. 34

Plays dress up in MNR design studio creations IN THE SPOTLIGHT

beh ind the s in ger We get up, close & personal with Ali Sethi

made for her

Sara Taseer talks about her million dollar jewellery brand

Issue 248, 03-09 Jun, 2018 www.paperazzi.com.pk

mnr

festive collection ‘18

The laser cut takes fabric to a whole new level this summer!

Beyond marketing

In conversation with team Restart

Issue 248, 03-09 Jun, 2018 www.paperazzi.com.pk

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contents 18 Sugar spice & Sehri

Ganache hosted a sehri tasting 20 Daastan dosti ki Maria Asif Baig launched her Eid collection 24 Cover Shoot

By MNR design studio 32 In the spotlight Featuring Ali Sethi 34 Ready, set, style Numra plays dress up in MNR 36 Ramadan cook book The Cakery Bakery Lahore

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1818

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

an ode to Heritage

Shan Shahid

Hina Minhas, Lubna Bayat, Maliha Leon & Sabeen saigol

Poet Restaurant opened its door at Minar-e-pakistan, Lahore with much funfare. The event was managed by Bilal Mukhtar.

Aamer Rafique Qureshi & Zubia Aamer

Annie

Iqra & Moazzam 14

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Ayesha Sana 2018

Fatema & Ahmed

Maria Hiader, Ayehsa Gillani & Alishba Khalil

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Rana Nauman

Fatima Malik

Faisal & Khadija

Aneela, Mehek, Khadija & Anam

Saher & Sameen 16

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Shahzada Farhad & Bilal Mukhtar

Usman Aziz 2018

Nauman Ejaz

Sana & Faisal

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Rima Farid, Shirmeen, Yasmin & Kuki

sugar spice & sehri

Samreen Vance & Aamir Mazhar

Salman Shahid of Ganache cafe invited guests over for an exclusive tasting of their Sehri menu in Lahore.

Atif, Tabinda, Amina & Asif

Salman Shahid

Maleeha Salman & Nazish Zahur 18

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Rabia & Malonie 2018

Marium Khokhar

Ayesha Jehanzeb

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Daastan Dosti Ki

Nooray Bhatti

Alisha, Maria Baig, Meera Ansari, Sana & Roma

Maria Asif Baig launched her brand with its debut Eid festive luxury lawn collection through a media preview followed by iftaar at The Nishat Hotel.

Shahzad Raza

Ali Adnan, Raniya & Nadia Ali

Zoya & Maria 20

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Rubab Ali 2018

Azra Afridi & Jamal Baig

Hira, Hussain & Zaarish

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h ot t i es o f

Anushaye Nabeel

Lets her ethnic dupatta do the talking!

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Amina Saqib

On point as always!

f the week

Amber Gohar

Elegance personafied.

Rushna Shahjahan

Summer ready in white.

Mishal Asad

Hey there sunshine.

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Brand: MNR Design Studio Model: Alyzeh Gabol Photography: MHM Makeup: Qasim Liaqat Jewellery: Allure by MHT Location: Celeste Home Fashion

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mnr festive collection ‘18 We present to you the most dazzling festive collection. The magnificence of instinct embroidery conveyed artistically in our elegant yet unique silhouettes. Lots of delicate detailing in monochrome tone and pastels making our outfits ideal for women this season. This Eid get the look you love so drop by and bag the alluring outfits.

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#BossLady

MADE FOR HER Sara Taseer Fine Jewellery is a Singapore based designer jewellery boutique. Its style is bold, colourful and feminine. The company has been voted as Best Jeweller several times by Tatler, and has been covered by other leading publications. With an annual turnover of several million dollars, the clientele includes royal families, celebrities and influencers across the Asia region.

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Did you stumble upon your career or was it something that you always wanted?

After I completed my BSc from The London School of Economics, I worked in banking and finance for many years.

My career as a fine jewellery artist was a second career. I have always loved gems and jewels.

What was your “aha!” moment?

My aha moment came when my quirky design sense, which included diamond encrusted snakes, penguins and frogs were appreciated by jewellery lovers and donned with confidence by women everywhere in the world. After that I knew my creations were appreciated across continents and resonated with style icons globally.

Did you ever consider or experience a career change?

I worked in multinational banks and financial services for the start of my career after university. This gave me a solid understanding of how to run a business.

I have yet to travel the world to my heart’s content. My work allows me only short getaway windows, and my kids and husband often get first choice on travel plans.

What does nobody tell you about being the boss?

The boss is actually a slave to the organisation, with just the term “boss” to compensate for the daily grind he/she faces.

Name on boss lady that you admire and how she still inspires you?

My iconic boss lady was Benazir Bhutto; determined, fearless and persistent. However, I am inspired by hundreds of ladies who work hard and create successful businesses.

“MY MENTOR WAS MY FATHER, Describe a day in your life SALMAAN I start my day with exercise and head off to TASEER, HE work by mid-morning. The first part of my day HAD THE MIDAS is spent designing and creating collections TOUCH IN for the upcoming season. A large part of BUSINESS AND the rest of the day is spent managing and HIS MANTRA servicing my clientele. I also work with clients WAS ALWAYS on bespoke pieces for weddings and events.

THAT ANYTHING I usually work six days in a week and I get WORTH DOING home by 6pm on most days.

WAS WORTH Complete this sentence: To me, a DOING WELL.” #BossLady is…”

Resilient.

When was time you felt completely discouraged and how did you push through it?

Every business has ups and downs, and there are days and months you feel on top of the world, and times you feel things will never work out. When I’m going through a low phase I remind myself of my past successes and that only persistence, hard work and self discipline were responsible for those achievements.

What was the best advice that your mentor gave you?

My mentor was my father, Salmaan Taseer, He had the Midas touch in business and his mantra was always that anything worth doing was worth doing well. He never expected anything less than excellence and hard work.

What did you learn from your biggest failure?

I learned that tomorrow is a new day, and failures are the very path to success. The more you fail, the faster you will succeed.

Which world leader would you most like to have dinner with?

I daresay an evening with Trump would be ever so What are the top 3 things you cherish in your entertaining. Not that I am a fan. life?

Not to sound cliche, I genuinely enjoy and cherish time spent What advice would you give to young girls with family and close friends. I cherish the peace and security out there who have dreams and goals like that I have living in Singapore. Lastly I cherish that I am lucky yours? enough to pursue my passion as a profession.

I would advise them to work for someone and learn the business before jumping into it cold. You have to do time in the What is #1 thing that is yet to be ticked off boiler room if you want any real chance of success. your bucket list?

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|IN THE SPOTLIGHT

behind the

singer ALI SETHI

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Why did you decide to become a singer?

I didn’t decide — it just happened. I was always singing as a child and teen. Then, while I was at college, I began to study music formally. One thing just led to another!

Who has been your biggest inspiration and why?

My two inspirations are my teachers, Ustad Naseeruddin Saami Sahib and Farida Khanum Sahiba. Both are repositories of knowledge and experience — they are the flowers of a truly magical era in music which is sadly no more. All the more reason to love and cherish them.

Tell us about a time when there was an equipment issue that occurred during the middle of a live song. What was the situation and how did you react?

Kis kis ko bataayenge! Honestly, something like that happens in every show. I think the worst was at a concert recently in Lahore: I was just getting on my Tinak Dhin moves when the power went and the sound vanished. I looked like a frozen Govinda statue!

What is the funniest question that you have ever been asked in an interview?

Hmm. This one.

If you weren’t a singer, what would you be doing right now?

If I weren’t a musician I would probably have some other kind of career in media. I actually have this vision of myself roaming around medieval ruins with a self-satisfied smile on my face. National Geographic presents ‘The World of Yesterday’ with Ali Sethi, or something equally quaint and charming

rate with next?

Noah Georgeson, who did the ‘Narcos’ title track and is one of my favourite contemporary producers. And the Pulitzer-Prize-winning composer Du Yun. But wait! I am already collaborating with both of them!

What’s your favorite ’90s jam?

I would like to say something lofty here but the words ‘Always Be My Baby’ are doing pirouettes on my tongue What’s your motto or the advice you live by?

I wish I could live by my own advice! These days I’m trying to work with “Push the envelope” What is you favorite song to belt out at in the car?

It’s usually some difficult raag I’m trying to learn. Often I’ll look out the window and find a parallel passenger making a video of my antics What is one thing people would be surprised to know about you?

That I used to be an awkward, ungainly teen What five artists/songs would we see on your recently played list?

Random five: Ustad Salamat Ali Khan, Dua Lipa, The Weeknd, Chromatics, Mahmut Orhan Ten years from now you will be…

In a better place!

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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

mohsin naveed ranjha nu mra waqas styles fo ur mnr o utfits & makes then her very own

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White is one of my favourite colours for summers. It’s chic yet elegant. For this look I decided to tie my hair to one side and style it with white pearl drop earrings and silver stilettos

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

Want something more festive? This gorgeous ensemble is here to do the talking with peek a boo sleeves and striped pants. I decided to go with a center mohawk and paired it with silver heels and small studs to make the whole look come together.

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This pastel peach is the perfect outfit for summer day wear as it is fresh and breezy and the golden embroidery makes you stand out. I decided to leave my hair open, to go with the free flowing nature of this outfit.

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Brand: MNR I Hair & makeup: Numra Waqas I Photography: Kamran Mehdi

My personal favourite look. Wear this chic cutline to make a statement at your next lunch and make heads turn. For hair, I went with side swept soft waves and edgy cornrows on one side, and a pair of white stilettoes, seemed like the perfect complement to this look.

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Ramadan COOK BOOK

arooba rizwan of the cakery bakery lahore jots down some scrumptious recipes to try this ramzan!

HUMMUS

Ingredients • 1can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas • ½ teaspoon baking soda (if you’re using canned chickpeas) • ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste • 1 medium-to-large clove garlic, roughly chopped • ½ teaspoon fine sea salt, to taste | • ½ cup tahini | • 2 to 4 tablespoons ice water, more as needed • ½ teaspoon ground cumin | • 1 tablespoon extra-virgin olive oil Method: Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh colander, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.

Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 tablespoons ice water.

Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.) Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture. T

PROTEIN PANCAKES Ingredients: • 1 Cup Oat flour (this flour is basically grounded oatmeal -you can grind them at home in a grinder and make oat flour) • 2 Scoops Vanilla Whey Protein Powder • 2 tsp Baking Powder • 2 Egg Whites • 1/2 Cup Plain Greek Yogurt • 2 TB Coconut Milk • 3 TB Almond milk • 1 mashed banana Method: Stir dry ingredients together.

Add wet ingredients and beat well (batter will be a little thick and that's okay).

Heat pan on medium to low heat and slowly spoon or ladel batter into pan. Cook time will vary.

GULAB JAMUN Ingredients: • 1 Cup All purpose flour | • 1 1/2 Cup Milk powder • 1/4 Tsp Baking soda | • 1 Cup heavy cream • Oil for frying For the syrup • 3 cups Sugar | • 3 cups Water • 4 Cardamom Pods | • 1 tbsp Rose Water • A few strands Saffron Method: Sift all purpose flour,milk powder and baking soda together.

Add cream and beat well to form a soft dough.

Keep aside.

Meanwhile combine sugar and water in a pan and cook until it thickens slightly.

Add cardamom pods, saffron and rose water and keep aside.

Make small balls out of the Dough and keep aside.

Heat oil in a pan and deep fry these balls over medium low heat until it turns dark golden brown in color.

Drain these cooked balls into the sugar syrup and keep aside until the jamuns are completely soaked in the sugar syrup.

Flip them over when they're golden brown. Top with strawberries/bananas/any fruit you like, Greek yogurt, honey, pure maple syrup or whatever your heart desires! - Coconut milk, Almond milk and Greek yogurt are available at Alfatah and Esajees both (got mine at Alfatah). You can also substitute coconut milk with Almond Milk. Makes about 7-8 pancakes.

SHARBAT-E-BADAAM Ingredients: • 200 gm Almond meal • 600 gm Sugar • 3 cups Water • 6 Cardamom pods Method: For making sugar syrup, add water (2 cups), sugar in a cooking pot and cook until it becomes thick. Next, add the almond meal and Cardamom pods and cook it for 8-10 minutes until it becomes thick. Now let it cool and save it in the bottle. Add 6 tbsp of Sharbat-e-Badam in a jug of after chilled. Serves 3-5 people.

SWEET POTATO PIZZA BALLS Ingredients: • 500g sweet potato, peeled, cut into 3cm pieces • 35g sliced salami, finely chopped | • 1/3 cup finely grated cheddar • 2 tablespoons pizza sauce | • 1/3 cup plain flour • 2 eggs, lightly whisked | • 1 cup breadcrumbs • Vegetable oil, to shallow-fry | • Basil pesto, to serve (optional) Method: Cook the sweet potato in a steamer basket over a saucepan of simmering water for 10-12 minutes or until tender enough to mash.

Use a potato masher to mash the sweet potato until smooth. Stir in the salami, cheddar and pizza sauce until combined. Roll level tablespoonfuls of the mixture into balls.

Place on a tray lined with baking paper.

Place the flour, egg and breadcrumbs in separate shallow bowls. Roll the balls in flour, dip in egg and then roll in breadcrumbs to coat. Return to the prepared tray.

Add enough oil to a large frying pan to reach a depth of about 1cm. Heat over medium-high heat. Working in batches, shallow-fry the balls, turning often, for 5 minutes or until crisp and golden. Transfer to a plate lined with paper towel to drain. Serve with pesto, if you like.