Pakistan today paperazzi issue 249 june 10th, 2018 cover lajwanti

@paperazzimagazine

Going dotty

what we fancy

It’s all about polka dots this season IN THE SPOTLIGHT

beh ind the actor

Find out what tickles our fancy

We get up close and personal with Iqra Aziz

Ramadan P.40

Issue 249, 10-16 Jun, 2018 www.paperazzi.com.pk

Flour power Its a sweet affair!

lajwanti

eid collection ‘18

COOKBOOK

MEhak Malik &Mehar Khan Love to love you - on pg. 32

Issue 249, 10-16 Jun, 2018 www.paperazzi.com.pk

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contents 16 Pop up

Boulevard one exhibition in lahore 20 Retail therapy Ensemble lahore’s multi designer exhibition 26 Cover Shoot

By Lajwanti 34 In the spotlight Featuring Iqra Aziz 36 Ready, set, style Numra plays dress up in Maison De Lace 40 Ramadan cook book Sugaries by Mahwish Aziz

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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

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Annie

Mehru, Jehanzeb & Nina

A multi-brand exhibition by Boulevard One from Dubai was held at FPL in Lahore..

Anila Puri

Sadaf & Nickie

Nadia & Saima 16

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Shirmeen Asif 2018

Aamir Mazhar & Naila Ishtiaq

Sameen Kasuri & Sehr Adnan

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Sadaf Fawad Khan & Ammara Hikmat

Maryam

Sahr & Fauzia

Maleeha Khawaja & Irum Zia

Lubna Ahmad & Ryda 18

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Taimur & Hajira

Mira Sethi 2018

Mahrukh & Mavra

Mahlia

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Farooq Amin Sufi

retail therapy

Tania Durrani & Aamir Mazhar

Mariam Khawaja & Maha

Ensemble, Lahore organised a one-day multi designer Ramadan Souq for Eid.

Amina Faruki & Zehra Gillani

Rishmae Azhar

Nazish Zahur & Maleeha Salman 20

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Amna & Tehmina 2018

Sara Sarosh

Nadira Omer

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a bling affair

Sadia

Saniya, Sarah, Susana & Smira

Contemporary Jewellery Brand ruhania was launched by Sarah Hashwani in Islamabad. The launch was organized by Rezz PR and Events.

Faiza Iqbal

Rezz Aly Shah & Maryam Abbassi

Naiman & Juju Haider 22

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Natasha 2018

Sobia & Zarpash

Roohi, Hira & Sobia Zuha

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h ot t i es o f

Khuban Omer

Casual chic at its best!

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Amna Babar Damn girl!

f the week

Sana Adil

Summer ready in Faraz Manan lawn.

Aamna Aqueel

Puts her best foot forward

Zainab Malik

Ray of sunshine in Farida Hasan

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lajwanti eid collection ‘18 Lajwanti brings to you an astounding festive collection this Eid. The superb details of beadwork, tassels, sequins, and traditional kaam matched with modern and elegant silhouettes make for the ideal Eid outfit. The collection consists of a wide range of whites, blacks, pastels, gold and bright festive colors to make sure you can choose to look your absolute best. This Eid, Lajwanti presents pret wear for both, ladies and men.

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Brand: Lajwanti by Ana Ali Models: Alyzeh Gabol, Farwa Kazmi & Aimal Khan Photography: Maaz Abbasi Makeup: AVA Turkish Salon & Spa Jewellery: Rema Luxe

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#BossLady

FLOUR POWER Saniya Waqar, The lady who epitomizes a strong, independent, and confident leader - Chef and Master in the arts of Confectionary, she is the Co-owner of Sweet Affairs.

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

I stumbled upon my career as I never knew what I was good at until I took a short baking course for the intention of passing some time. My desserts turned out great and I started receiving orders from my family and their friends. My sister who is now the chairperson of our company, Asma Waqar and my Father really encouraged me to start my own business, while my brother Yousuf Waqar guided me throughout the way. Suddenly we were receiving so many orders that we had to get boxes made and in no time, we were registering our company under “Sweet Affairs”.

What was your “aha!” moment?

The time when I got the brick oven made.

We didn’t have a prior design, it was all in my mind. I was on my honeymoon in Thailand while giving the contractor in Lahore my design. The first pizza that successfully came out of the brick oven was a major ‘aha’ moment for me.

Did you ever consider or experience a career change?

Yes, more like becoming a house wife and chilling for the rest of my life, nobody told me being the Boss meant no off-days!!

off your bucket list?

Personally, there are a few, like scuba diving, climbing to at least the base camp of K2, and educating children.

What does nobody tell you about being the boss?

You don’t always win.

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

I have yet to meet someone like that. My current inspiration comes from success stories, I read online. I do wish that I know a boss lady who would give me more answers.

” MY TRUE LOVE IS SAVORY FOOD THOUGH, WHICH IS WHY SWEET AFFAIRS IS NOW A FULL FLEDGE RESTAURANT WITH A SAVORY MENU AND NOT JUST A BAKERY.”

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

When you run a business, there isn’t ever just one time. There are many times and sometimes several in a day or some in a month. It’s vital to understand that running a business is a lot about self-achievement and passion.

Describe a day in your life I wake up and check my messages, anything urgent is taken care of right away. I tend to my daughter’s breakfast and bath time and get us both ready for work. After dropping her to my mom and my sisters place, I either go to our head office or one of the branches where ever I am needed the most.

What advice would you give to young girls out there who have dreams and goals like yours?

Running your own business or working empowers and strengthens you, gives one knowledge and most importantly it is an amazing adventure.

Complete this sentence: To me, a #BossLady is…”

Unstoppable

What was the best advice that your mentor What did you learn from your biggest gave you? failure?

Don’t let them kill your vibe.

That it too shall pass, it has, it always will and you will be back on your feet in no time. Learn rather than regret.

What are the top 3 things you cherish in your life?

Which world leader would you most like to My family, my work and my independence. have dinner with?

None, but I would love to meet Oprah and Warren Buffet What is the #1 thing that is yet to be ticked someday.

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|IN THE SPOTLIGHT

iqra aziz talks about her dream projects, her love for food & her role models.

behind the

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Who is iqra aziz?

Iqra aziz is just another girl, who is ambitious and is taking what life gives, one day at a time.

If you got an opportunity to act in a Hollywood movie would you do it?

Putting your country on the globe front is an opportunity and responsibility, I’d be happy to take it up.

Tell us 3 things we don’t know about you?

I am a foodie, i love all sorts of cusines and I love performance oriented roles. I love spending quality time with my family.

Any new projects you’re working on?

Working on a couple of new projects but yes, the next one is an exciting drama serial with Farhan Saeed.

Have you always wanted to be an actor?

I am 20 years old, and i have been in industry for about 5 years now, so I think yeah. This is pretty much what ive always wanted to do.

What would you like to say to Paperazzi followers?

I love them, the support and love means a lot to me so keep ‘em coming!

Name three actors you look up to?

Well, thats going to be tough but i guessBushra Ansari, Mahira Khan and Saba Qamar.

What is your dream project?

Something that makes me come out of my comfort zone, female powerhouse or a protagonist!

How do you balance yourself between both worlds?

I take a vacation every year with my family to escape from my busy routine and to relax and connect with my mother and sister.

What is the best advice anyone has ever given to you?

Keep your head high, focus on your work, and stay humble.

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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

MAison De Lace numra waq as styles four maison de lace outfits & makes then her very own .

Nothing screams summer like a yellow ensemble!

The hand embroidered hummingbirds and organza fabric makes it absolutely fabulous. Accent this long floor length shirt with a glitzy shoe and a hairdo fit for the red carpet!

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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

Cut work with organza sleeves and fringe givesthis long shirt all the drama you need to shimmy this festive season! Add a dash of colour on the lips and accessorise the outfit with fun heels.

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A twist on the traditional, this shalwar will surely make you the talk of every Eid gathering.

The pop of colour mixed with a dash of electric green, keeps this outfit on my hit list! I completed my look with pearl drop earrings and those statement Aquazzura’s!

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Brand: Maison De Lace I Hair & makeup: Numra Waqas I Photography: Kamran Mehdi

Pastel blue and gold what a stunning combination! Exciting news y’all, the shalwar is back! and its bigger and better than ever! We are enjoying every bit of this trend for Eid and the summer. i kept my look simple with pearl hoops and side parting.

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Ramadan COOK BOOK

mahwish aziz of sugaries jots down some of her scrumptious recipes to try this ramzan!

INSTRUCTIONS 1. Lightly grease the ramekins: Spray the ramekins with cooking spray, then use a paper towel to wipe out most of the oil, leaving only a light residue.

2. Bloom the gelatin: Pour the milk into the saucepan and sprinkle the powdered gelatin evenly over top. Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved.

3. Dissolve the gelatin over low heat: Set the saucepan over low heat and warm the milk gently, stirring or whisking frequently. The milk should never boil or simmer; if you see steam, remove the pot from the stove and let it cool down. The milk should get hot, but not so hot that you can't leave your finger in the pot for a few seconds. The gelatin wil dissolve quickly as the milk warms; it melts at body temperature so this step should go quickly.

4. Check to make sure the gelatin is dissolved: After about 2 minutes of warming, rub a bit of the milk between your fingers to make sure it's smooth. Or dip a spoon in the milk and check the back for distinct grains of gelatin.

5. Dissolve the sugar: Stir the sugar into the milk and continue warming until it dissolves as well. It shouldn't take more than 5 minutes total to dissolve both the gelatin and sugar. Again, never let the mixture boil.

6. Whisk in the cream and flavorings: Remove the saucepan from the heat. Whisk in the cream, vanil a, and a pinch of salt.

7. Pour into the ramekins and chil : Divide the mixture evenly between the prepared ramekins and put in the refrigerator to chil . If serving straight from the cups, without unmolding, chil for 1 to 2 hours. If you want to unmold the panna cotta, chil for at least 4 hours or overnight.

8. Prepare to unmold: Fil a large bowl partway with warm to hot water. Wipe a dessert plate with a damp paper towel (a damp plate lets you reposition the panna cotta more easily if it doesn't fall in the right spot).

PANNA COTTA INGREDIENTS Cooking spray 1/2 cups whole milk | 3 Teaspoons powdered gelatin 1/3 cup sugar | 1 1/2 cups light or heavy cream 1 teaspoon pure vanilla extract | Salt pinch • Equipment | • Six 6-ounce ramekins | • Paper towels • 2-quart saucepan | • Whisk | • Large bowl | • Thin knife

9. Release the panna cotta edge from the cup: Run a thin knife carefully around the sides of a ramekin. Don't slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup. Dip the ramekin in the warm water up to its rim, and hold it there for about 3 seconds.

10. Unmold on a plate: Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 2 seconds.)

Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered, for up to 5 days. The gelatin gets stronger as it sits, so this wil be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving.

STUFFED MUSHROOMS INGREDIENTS 18 whole mushrooms (fresh) 1 tablespoon olive oil for sautĂŠing 2 cloves garlic pressed 1 package (8 ounces) cream cheese (softened) 1/4 cup grated Parmesan cheese 1/4 teaspoon each: ground white pepper, onion powder and ground cayenne pepper INSTRUCTIONS: 1. Heat oven to 350.

POUND CAKE THE CAKE BATTER: 3/4 cup or 175 g softened butter 3/4 cup or 175 ml milk 1 cup or 200 g regular sugar 3 eggs (lightly beaten) 1 1/2 teaspoons vanilla extract 1 3/4 cups or 225 g Plain / All purpose flour (sieved) 1 tsp baking powder 1/2 tsp salt INSTRUCTIONS: 1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin. ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.

2. Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.

3. Start with making the cake batter by creaming the butter and sugar until a pale light colour 4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added. Add the Vanilla Extract.

5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.

6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes at 150 degrees. Please do a test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean.

Every oven is different and cook times may vary a little.

2. To prepare the filling, start by heating 1 tablespoon oil over medium and adding garlic and about 1/4 of the stems chopped up. Stir and heat until most of the moisture is gone and then add the rest of the ingredients, stirring until mixed smooth.

3. Fill each mushroom cap with a nice heaping spoonful of the filling and place on a cookie sheet. When they are all filled, place in preheated oven for 20 minutes.

4. The filling in this recipe is enough for 18 medium-sized mushrooms. If you have smaller mushrooms, you could make up to 24 with the filling easily. Enjoy!