APRIL 14-20 2019
Style
101
With Nada Shah’s spring collection
TEdit X
Amna Arshad Mehmoona Bashar plays dress up with Amna Arshad’s spring collection
Table
Talk
We chat with the man behind Junoon
The Cut
A round-up of the best dressed of the week
Zara a Noor Abbas Siddiqui q creates t magic in
Contents Society Pages
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Shoot Zara Noor Abbas Siddiqui creates magic in Nickie Nina
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The Cut A round-up of the best dressed of the week
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TEdit x Amna Arshad Mehmoona Bashar plays dress up with Amna Arshad’s spring collection
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Style 101 Playing dress up with Nada Shah’s spring collection
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32 Table Talk We chat with the man behind Junoon
32 Editor: Ibriz Sheikh
Fashion Editor: Amber Liaqat
Subeditors: Keziah Leena Peters, Sara Mumtaz For feedback and submissions: edit@tribune.com.pk
Follow us on Instagram
@tribunedit
APRIL 14-20 2019
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Amber Liaqat, Ayesha Nasir and Seyham Vahidy
Amina, Muhammad and Resham
BAHAR
Koku London hosts a preview of their spring summer collection at Cosa Nostra, Lahore
Mahnoor Iqbal
Aniqa Omer
Neha and Nazish Zahur
Aruba
Ilham Rokri APRIL 14-20 2019
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Maryam Salman
Sonya Humayun
Sadaf Khan
Salwa Sadia Tariq
Sundas Omer
Zainab Malik
Zainab Reza
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Shehrbano, Amina, Anam and Ayesha
Saadia and Asad
NOOR
Saadia Asad hosts a preview of her luxury lawn’19 at her store on MM Alam Road, Lahore
Amina Saqib
Neha Manika, Alina Faizan and Alina Shahid
Bushra Mustafa and Saira Tiwana
Afshan Masood
Zarminay Haq
Sehr Adnan and Sana Ashraf APRIL 14-20 2019
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Aisha Imran
Zainab Reza
Zainab Khalid
Naila Ishtiaq Hina Ejaz
Nimrah Khokhar
Rubia Moghees
Areesha Chaudhry
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Credits: Designer: Nickie Nina Muse: Zara Noor Abbas Siddiqui Photography: Khawar Riaz Make-up & Hair: Maryam at Blodry Bar Jewelry: Gold By Reama Malik
Unforgettable looks of the week!
THE CUT
FASHION
Shahrose Chaudri Shahrose is bang on trend in neon animal print pants and tiny sunnies. Perfect street style inspo!
Mansha Pasha Mansha is an absolute stunner in a green and black combo. She pairs her green ribbed skirt with a funky black blouse and colourful striped Louboutin heels- Tres chic!
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Kiran Malik Kiran looks ravishing in an all-white Zaheer Abbas creation. She opts for a stylish front -tie blouse which goes perfectly with her floral print skirt. With braided hair and smoky eyes Kiran looks a solid 10/10.
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Amna Hassan Tahir Amna looks uber cool in an over-sized blazer and ripped jeans! With a Prada fanny bag, oversized sunnies and white kicks Amna proves she’s always a style star!
Amna Ilyas Amna slips into a shimmery three piece suit and strappy heels. With hair let down and smoky eyes, Amna looks effortlessly chic!
FEATURE
FASHION
Style101
with Nada
Shah
With Ramazan and Eid drawing to a close, it’s time to turn a new leaf and what better way to ring in the new season than with a new collection. We got our hands on Nada Shah’s latest collection ‘Demure’ along with three style savy girls, Rija Sanni, Alishay Adnan and Samiya Ansari to play dress up with their favourite pieces. The collection offers a new seasonal colour palette with casual and semi-formal wear just in time for Ramazan and Eid! See how these gorgeous pieces were styled, just in time for the new season!
Alishay stuns in a classic black piece with pearls, organza and lace detailing. She teams her top with straight pants and blingy black heels - The perfect monochrome look for evening soirees.
Samiya looks elegantly chic in this silk embroidered ensemble. She styles her outfit with nude heels and simple make-up for an easy, breezy look!
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Rija is demure in an elegant ivory attire with intricate floral and lace details. She accessorised her cotton shirt with a delicate chain and pretty flower studs for a laid back luxe look!
Samiya is bang on trend in a summery pink number. With studs all over this pastel garb and cut out trimmings, Samiya personifies sophistication with a hint of panache!
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Alishay is a vision in this timeless pastel piece. With a burst of pearls all over the chiffon shirt, delicate diamontes on the neckline and pleated finishing at the hem, Alishay channels her inner girly girl in this fun number.
FOOD
Table Talk with
Junoon
Featuring a sumptuous ambiance, Junoon specialises in authentic traditional flavours from across the country with a hint of fusion and molecular gastronomy. Adeel Chaudhry, the owner of the restaurant finds joy in bringing people together through good food and quality service. He talks to us about Junoon’s Mughlai cuisine, his vision as well as struggles and strategies behind sustaining a restaurant APRIL 14-20 2019
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You’ve been in the food business for quite some time now, what is it that you love the most about your job? The food- it defeats the purpose of being in the food business if you aren’t a fan of food. But in my opinion, it is the risk taking and the passion for trying out new things. It’s really rewarding to see food bringing families together and turning strangers into fast friends. And knowing this I had some part to play in that, is the most euphoric feeling in the world. What is your vision behind opening Junoon? The purpose behind the restaurant was to pay homage to the rich culture of Pakistan and build a traditional
restaurant that can be enjoyed by everyone. Pakistan is a state of diverse cultures and those cultures are best represented through food, so we worked hard to gather those iconic and authentic Pakistani flavours from all the provinces in one place with a hint of fusion and molecular gastronomy. What is the process of developing a new menu or new dishes at Junoon? It’s all about customer satisfaction. The goal is to create a menu or a dish that will gratify the majority clientele. In an attempt to bring something new to the table every now and then, we like to go a little out of the box and experiment from time to time. What can customers expect when they eat at your restaurant? I’m proud to say customers can come with the highest expectations they can possibly have. The food is wholesome and perfect for locals and
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travellers seeking authentic taste and sumptuous surroundings, both indoors and outdoors, for lunch and dining. How is Junoon’s menu different from what other restaurants are offering? Other restaurants offer a variety of cuisines and I’m afraid the saying “Jack of all, master of none” rings true here as it is hard to experience good taste if a restaurant stretches itself out more than it should. Therefore, we like to keep our food centred on the Mughlai cuisine and work towards perfecting that in every possible way. Also we have a wide assortment of drinks and desserts at our restaurant that are not available anywhere else in Pakistan.
How has Pakistan changed in terms of spending and eating out? In my opinion Pakistanis love spending on food, always have and, hopefully, always will. But when it comes to eating out, the change has been drastic. Dinning out has become more of a casual affair with more and more people heading out to seek quality food. The restaurants have also contributed to this trend by advertising, offering quality food and coming up with affordable deals. What are some of the specialties at your restaurant? If you are a fan of Pakistani cuisine then Junoon is the place for you. Junoon specialises in the spectrum of flavours, fragrances and textures that epitomises Pakistan’s diverse cuisine; complimented by classic recipes from around the sub-continent. We also have Molecular gastronomy drinks, like Imli Cola Bomb and Death in the Ocean as well as a wide assortment of special desserts some of which are the famous Gulab Jamun cheese cake, Gulab Jamun Carpaccio and the sweet Rasmalai Nest.
with more butter. Lahori food focuses mostly on meat, tikkas, seekh kababs and malai boti etc. Three ingredients you can’t live without? Saffron, coriander and garam masala. What trends do you see shaping the food and beverage market this year? Over the past few years, people have started gravitating towards healthier food alternatives. A lot of people are cutting down red meat consumption due to health risks and are turning more towards organic produce. The same is the case with beverages; people make the educated choice of ordering juices and other healthy beverages. What do you consider to be the most underrated food? Every dessert to me is underrated. Pakistan’s cuisine has a large variety of sweets and desserts that are unique and delicious in their own way. I try to project my love for sweets through the restaurant in hopes of satiating people
with a sweet tooth as intense as mine. What is the secret behind sustaining a restaurant? You need to be passionate about serving the finest quality food to your patrons. People admire simplicity over extravagance. If you keep this in mind, and remember why you started in the first place, it becomes so much easier to run a restaurant. What are some of the challenges of being a restaurateur? One of the hardest things a restaurateur experiences is ensuring all the ingredients are sourced organically, fresh and of good quality. Responsible staff members are a restaurateur’s asset. Keeping up with the latest food trends while retaining the OG vision behind your restaurant is also one of the biggest challenges. What is in store for Junoon in the future? Another branch might be opening soon. Hoping for the best.
In your opinion what differentiates Lahore and Karachi in terms of taste and food choice? I think the people of Karachi love spicy food, with biryani reigning supreme. On the other hand, I believe Lahori people like their food moderately spicy APRIL 14-20 2019
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