Pakistan Today Paperazzi Issue 292 April 7, 2019Cover - Anaya

@paperazzimagazine

TRENDS

flower power

Embrace summer with the trend that never goes out of style!

Issue 292, 07-13 Apr, 2019 www.paperazzi.com.pk

baked with love

PG

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Featuring Pink Pistachio

viva

anaya by

kiran chaudhry LAWN '19

Issue 292, 07-13 Apr, 2019 www.paperazzi.com.pk

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contents 16 Micro Fashion

Hopscotch launched its new store in Xinhua Mall Lahore.

17 Cover Shoot Anaya by Kiran Chaudary 26 Boss lady Featuring Amna Iqbal 28 Paperazzi eats Featuring Hoagies Lhr 30 Ready, Set, Style!

Featuring ONE PK

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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 & Alisa Dossa 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

Ammar Khan Amna Ilyas

Mansha Pasha

It's a wrap!

Momal Shaikh

Imran Kazmi, Arif Lakhani & Hareem Farooq hosted a star studded dinner to celebrate the wrap-up of their next film, Heer Maan Ja.

Hamayun Saeed & Adnan Siddiqui

Sanam, Ali & Hareem

Sarwat Gilani

Nadia Hussain 10

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Nida Yasir & Javeria 2019

Shehla Chatorr

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spring extravaganza

Jawariya Yasir Khan

Fatima Waleed, Sara Zaman, Hamid Zaman & Waleed Zaman

Kayseria launched their unstitched Summer Lawn collection.

Amna Khalid with her mother

Sabina Ali

Uzma Pervaiz 12

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Nudrat Mustafa 2019

Sara zahid & Nisma

Fatima Shaheen

Salima Hashmi

Momna Malik

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Aden, Ushna Habib, Imran Abbas, Amna Monnoo, Warda Saeed, Rubia Moghees

Spring is in the air

Ramina Maripova

Almirah held an exclusive star studded brunch to showcase its Spring Summer collection '19.

Aneeza Ahmed, Sobia & Saba

Alishba

Mahnoor Zahid & Fatima Khwaja 14

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Team Almirah with Resham

Shehrbano

Ambreen, Resham, Natty & Zainab

Usama Bilal & Nida Usama

Aden Rehan

Saira Rizwan

Komal Irfan & Khadeeja Khan

Nimra Khokar & Marium Altaf

Kanwal Malik

Waleed Siddiqui & Sadaf Kanwal

Rambo & Sahiba 2019

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Arham Qadir

micro fashion

Sabahat & Sabina

Zain & Maham Yaqoob

Hopscotch launched its new store in Xinhua Mall Lahore.

Cidra Waqas

Ameer Hamza & Nisma Ameer

Rehan & Aden 26 16

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Momal Ahmed 2019

Komal & Fatima

Adeel & Amna Monnoo with Ariana & Rania

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h ot t i es o f

Mushk Kaleem

We love how she's paired a slogan tee with a pencil skirt.

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Ibriz Sheikh Bang on trend!

the week

Zara Peerzada Hello Sunshine!

Alyzeh Rahim Shirazi Effortlessly cool!

Nahzat Adnan Casual chic at its best.

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#BossLady

BAKING THE WORLD A BETTER PLACE AMNA IQBAL, A DETERMINED AND YOUNG ENTREPRENEUR, WHO HAS FOUGHT MAJOR CHALLENGES AND SETBACKS THAT CAME HER WAY, IS NOW BACK IN THE GAME OF DOING WHAT SHE LOVES - BAKING! WE ARE SO INSPIRED BY THIS #BOSSLADY WHO HAS BEEN EVER RESILIENT, AND CONTINUES TO FIGHT AGAINST ALL ODDS TO RISE THROUGH ALL THE CHALLENGES SHE HAS ENCOUNTERED. HERE’S WISHING AMNA THE BEST FOR ALL HER FUTURE ENDEAVORS!

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

To be honest, I never thought I’d be able to make a career out of something that was a childhood passion. But when I realized that there was an option for me to do that, I ran to it and went through a lot of convincing and hurdles with the family to actually pursue my baking as a profession and ended up making my way through to Le Cordon Bleu Istanbul for a certification.

What was your “aha!” moment?

The “aha” moment came about just recently when I finally managed to get back at my baking after a long gap of not baking at all. I couldn’t be happier that Bake Street is back in business and I am back at it. I started my home-based business back in 2014, and was doing pretty well for myself - one of my moments of pride was that I got recognized as the top 10 home based bakers in Karachi by DAWN after a survey they did with several home based bakers (back then my businesses’ name was Brick Oven) Did you ever consider or experience a career change?

I did experience a career change after the incident and recovery. Although I tried to get back at my baking, it wasn’t happening so I decided not to waste time and worked in the event management/PR field which was also a good experience as I recognized more of my skills and it gave me a lot of confidence as I got to work for a huge project as well. During this time, thanks to my parents support, I also recognized my talent of being able to speak well in front of an audience & started hosting several events for my father’s company/his clients & now that’s something I still do and will continue alongside.

What does nobody tell you about being the boss?

That no matter how exhausted you are, if you’ve got a baby (read business) you have to look after it no matter what, no matter how tired you are, no matter what challenges come your way - you’re the only person who can overcome them and nobody else can do it for you, no matter what they say about being there.

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

There are so many boss ladies out there, each one is admirable in their own way and it’s so hard to pick one because there are too many talented and inspiring people. But if you really ask me for one, it is my late maternal great grandmother - Fatima Fazli and wow, she was an ultimate example of strength even during her old age (she lived till the age of 104). There could be a whole life story on her.

COURAGE IS A CHOICE AND THE CHOICE IS YOURS TO MAKE, SO MAKE THIS CHOICE WISELY BECAUSE NO ONE WANTS REGRETS!

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

When the trauma kicked in and I realized what had really happened was a time when I just wanted to give up on everything, and was really scared of being in Pakistan. But with Allah’s help I pushed myself & managed to get busy with other things that I mentioned earlier, all which helped me get through the tough time and trauma.

What was the best advice that your mentor gave you?

You’re greater than your fears, don’t let them overpower you.

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

My parents, my brother who is more like a best friend to me, and my baking of course.

What is the number one thing that is yet to be ticked off your bucket list?

Well, it’s to open up an outlet for Bake Street - something unique and cute! In Sha Allah will achieve that soon, working towards it!

Describe a day in your life.

Since I’ve relaunched Bake Street, the days are pretty much only dedicated to that because I’m working towards expanding. So I’d say my day is spent only in the kitchen - from the time I wake up, till the time I go to bed. And although it’s quite exhausting, I wouldn’t have it any other way.

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

A #BossLady is a girl/woman who knows what she wants in life and is ready to go the mile to achieve it without excuses. Basically one who is ready to make it happen for herself rather than relying on others to make it happen for her.

What did you learn from your biggest failure?

I think my biggest failure was when I was unable to get back at my baking after my recovery because it was something I fought for in the first place and then I failed at it although it was the first thing I tried hard to get back at.

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

Umm, difficult question actually, never really thought about it. But I guess, Angelina Jolie does count as a leader cause she isn’t just an actress but also a humanitarian!

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

I myself am quite young but with the kind of experiences I’ve been through in life, I feel like I’ve learnt many things a lot sooner than I could’ve had if I had it all easy, but obviously I still have a long way to go and I think that no matter how old or how successful, a person can never stop learning in life. I’d like to tell all the girls out there; that it’s never easy to choose a path that is different from the mainstream careers, especially in our society. But the good part is that things are changing now, people are more open to different professions and that shows growth as a society.

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Get in my belly!

Shrimp Taco

This week Team Paperazzi headed over to Hoagies in Lahore to try out their recently launched scrumptious rice bowls along with some good old comfort food. We highly recommend their freshly made brown rice bowl with fried chicken and of course our favourite tacos!

ence fresh ly “yo u wo n't kn ow wh at a differ ch till yo u try baked bread makes to a sandwi sar one of our hoagies !� - zain an

#papera

ead Pepperoni Whole Wheat FlatBr

On The Menu: Chipotle Style Loaded Fries Pepperoni Whole Wheat FlatBread Shrimp Taco Philly Cheesesteak Hoagie Fried Chicken Rice Bowl

Banana Smoothie

Desserts: Hooked On Chocolate Dessert Banana Smoothie

The man behind it all!

Chipotle Style Loaded Fries 28

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ce Bowl Fried Chicken Ri

Love the minimalistic interior

HOAGIES LHR

azziEATS

Cant wait to dig in!

RESTAURANT

“At 450 calories you'l find nothing as delicious or healthy as our rice bowls.” - Zain Ansar

Hooked On Chocolate Dessert

Welcome to Hoagies!

Philly Cheesesteak Hoagie

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

ready, set, style! featuring

one pk

th is week haiy a bokhari s ty les fo ur o u tfits by one pk & makes them her very own!

Haiya here nails the street style look down to a T by pairing this funky asymmetrical skirt with a graphic shirt, chunky sneakers and statement shades, making this look entirely her own.

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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

For all you people out there who are afraid to mix prints - this is how it’s done! You can wear this look with flats or sneakers during the day or even dress it up with heels and bold accessories for the night, making this look incredibly versatile!

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Channel the 70s with this quirky fusion look that is sure to make you stand out from the crowd! Paired with minimal accessories, sequinned espadrilles and sparkly barrettes, this look is the ultimate combination of style and comfort!

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Muse: Haiya Bokhari | Brand: ONE PK

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

Haiya styles this bold red shirt to perfection by pairing it with funky denims, cheetah print heels and a transparent cross body bag, making this look an absolute head turner!

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BAKED WITH LOVE

yasmeen hassan prepares some scrumptious desserts exclusively for paperazzi!

Directions: Pastry Crust: In a food processor, combine sugar, flour, and butter, process until the mixture forms a ball. With your fingers, press the dough into a 9-inch tart pan with a removable bottom, taking care to push the crust into the sides.

Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool. Wrap in cling film and refridgerate for an hour.

Pastry Cream: 1. In a sauce pan, stir together milk and 50g sugar. Bring to a simmer over medium heat. In a separate bowl, whisk together egg, egg yolks, cornstarch, and 68g sugar.

2. Once the milk has reached a simmer, quickly pour half of the hot milk in a steady stream into the egg mixture, whisking constantly to avoid curdling or cooking the eggs. Immediately pour the egg mixture back into the saucepan, whisking constantly. Return to a medium heat and whisk constantly until mixture thickens.

3. Remove from heat once thickened and stir in butter and vanilla until melted. Pour into a clean mixing bowl and cover with plastic wrap, letting the plastic wrap touch the top of the pastry cream to avoid the creation of any film on top.

4. Cool completely in the refrigerator for at least 4 hours before using.

Tart Assembly: 1. Spread the pastry cream into the baked tart shell.

2. Arrange and decorate the fruits onto the pastry cream. You may use any seasonal fruits.

3. Brush with diluted apricot jam or fruit gel, slice & serve.

FRENCH FRUIT TART Ingredients: Pastry Crust: 55g granulated sugar | 165g all-purpose flour 170 g unsalted butter, softened and sliced Pastry Cream: 490g whole milk | 50g cup +68g granulated sugar divided | 1 whole egg | 2 egg yolks | 30g cornstarch 28g butter | 1 teaspoon vanilla extract Fresh Fruit to garnish

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CHEESECAKE (1 MINI) Ingredients: Filling: Cream cheese 150 g | Granulated sugar 42 g | All purpose flour 5g Vanilla essence 1/2 tsp | Fresh lemon juice 6 g | Egg 1 | Cream 50 g Base Crust: Digestive Biscuits 50 g Butter 10 g Garnish: Chocolate disc with strawberries & blueberries

VANILLA MOUSSE BOMBES (MAKES 6 PCS) Ingredients: Cream 200 g | Granulated Sugar 50 g Vanilla bean 1/2 tsp | Dream whip powder 20 g Heavy cream 50 g Strawberry compote 50 g Gelatin 6 g Vanilla sponge (or any cake sponge baked on a flat sheet can be used)/graham crackers for base Directions: 1. Prepare mold: Place the dome mold sheet on a sheet tray.

2. Prepare Mousse: Combine cream & sugar over slight heat till warm. Do not boil.

3. Remove from heat and add dream whip powder into the mixture and beat till combined well.

4. In a small bowl add gelatin and water and heat the mixture. Stir with whisk till gelatin is dissolved in water, add this to the cream mixture.

5. Next add heavy whipping cream and vanilla bean into the remaining mixture and fold gently to incorporate.

Directions: Base: Crush the biscuits in a food processor until fine crumbs are formed. Melt butter and mix into the biscuit crumbs, mixture should look like wet sand. Place the mixture in a 4� single pan and evenly press down with a glass bottom to even it out. Bake until the crust is fragrant and just starting to brown around the edges, 6-7 minutes. Let the crust cool while you prepare the filling.

1. In a large bowl using a mixer, beat cream cheese and sugar until there are no lumps.

2. Add Vanilla essence and beat for 3 to 4 minutes 3. Add lemon juice and cream and mix well 4. Add egg to the mixture 5. Lastly add the flour and combine.

6. Pour cheesecake mixture into the 4�pan and bake for 10 minutes at 200 C and for the next 25 minutes bring the temperature down to 90 C. 7. Once baked refrigerate for 8-10 hours. Best results if chilled overnight.

8. Garnish with seasonal fruits.

Assemble Bombes: Place mousse mixture in a piping bag, pipe the mousse into each of the shells, fill it just to the top. Freeze for 2 hours, place a small scoop of frozen compote into each bombe when semi-frozen and smooth mousse over the top. Place a circle of cake over each and gently press the cake into the mousse.

Put the mould on a sheet tray in the freezer and allow it to freeze for at least 4 hours.

Topping: Loosen the edges of the bombes from the moulds and turn the cavities inside out to unmould the bombes.Pour chocolate ganache on the bombes till completely covered. Allow to chill for 30 minutes.

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