Tribune Sunday Magazine - 03 FEB 2019

FEBRUARY 3-9 2019

Table

Talk

We chat with the team behind Gai’a

The

Cut

A round-up of the best dressed of the week

Style Anatomy Zainab Hashim decodes her style

The

Notepad

Mahak Bokhari jots down her go-to make-up products

Nadia Ellahi showcases her bridal collection

2019

Contents Society Pages

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The Cut A round-up of the best dressed of the week

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Shoot Nadia Ellahi showcases her bridal collection 2019

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22 Table Talk We chat with the team behind Gai’a

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Style Anatomy Zainab Hashim decodes her style

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TEdit Reports A round-up of what’s happening locally and around the globe

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The Notepad Mahak Bokhari jots down her go-to make-up products

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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

FEBRUARY 3-9 2019

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Aamir Mazhar

Abdullah Ijaz

Areej Fatima

Areesh Zubair

TURNING ONE

Tierra Nuestra celebrates its first anniversary in Lahore

Xille Huma

Shireen Rehman

Sana Malik

Samreen

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Giti Ara

Keziah Leena Peters

Sabina Ali

Rubia Moghees

FEBRUARY 3-9 2019

Laraib Zehra

Zainab Malik

Maleeha Akram

Maha Asad

Sobia Aamir, Mahnoor Baloch and Dr Aamir Rashid

Nida, Qurat and Rumsha

CHIKPAT

Chikpat hosts its launch during a glamourous event in Islamabad

Zain and Sabeen

Olya and Javeria

Juju Haider

Sarah Raza and Rezz Aly Shah Maham, Mahad and Manal

Tania, Amna and Mahvish

Sharmeen and AYT FEBRUARY 3-9 2019

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Anam Anis

Ayesha

Haddiya

Keziah Leena Peters

NEW YEAR’S CELEBRATION Saadia Asad hosts a winter lunch at Cafe Aylanto, Lahore

Marium Khokhar

Maha Hassan

Naureen and Amina

Shehrbano

Umair Mirza 9

FEBRUARY 3-9 2019

Sonia

Rubia and Chandni

Saamiya Raazi

Amina, Zartasha and Zoya Khan

Nosheen, Qasim and Natty

#BTW

By The Way Pakistan opens its door at Centaurus Mall, Islamabad

Nazia and Maryam Abbassi

S M Nabeel and Anushaye Nabeel

Waleed and Farwa Hussain

Zahra and Shumaile

Tanzeela

Sarah and Samreen FEBRUARY 3-9 2019

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Nida Raheel

Salima Feerasta

Aleena Masood

Maria Khan

COLLABORATIONS

Team Primrose with Aleena & Fareena host the launch of their unstitched luxury collection at Runway Eleven, Karachi

Romisa Rafay

Anum Danish Sumaya Adnan and Murtaza Saleem

Fareena

Faiza Lakhani FEBRUARY 3-9 2019

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Sania Hassan Zarminay Haq and Zahra Malik

Aliya Khalid

LUXE MOTIFS

Motifz launches its luxury collection in Lahore

Amna Ahmar Aazer and Hadiyya Alina Faizan

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Maleeha Akram Amna Monnoo

Minahil Rizwan Hannieh Bilal

Umair Mirza

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FEBRUARY 3-9 2019

Zainab Reza

Sarah Zubair

Shireen Rehman

Unforgettable looks of the week!

THE CUT

FASHION

Amna Babar Amo B exudes major French vibes in flared pants and a shimmery bow top! She adds drama to her look with a flat cap and an over coat. She finishes off her look with dangling earrings and glowy make-up — Tres chic!

Momal Sheikh Momal hits all the right winter style notes! She pairs her white knit dress with a fur coat and snake print boots!

With big sunnies and a top knot, she is ready to face a winter day in style!

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Amna Hassan Tahir Amna’s laid back style is giving us major style inspo!

She teams her Balenciaga hoodie with skinnies and black boots. With hair tied back and studded cat eye sunglasses Amna keeps it simple and stylish! In love with her Dior saddle bag!

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FEBRUARY 3-9 2019

Zehra Ellahi Zehra is a sight for sore eyes in this animal print blouse and black pants!

She styles her hair in loose curls and keeps her accessories minimal.

Bonus points for keeping the look effortlessly chic!

Sadaf Kanwal Sadaf dazzles in a gold block print Nida Azwer ensemble. She keeps her look simple and elegant as she teams her outfit with a sleek bun and a pink pout. She finishes her look with minimal accessories and her million dollar smile.

Credits: Photography: Mehlum Sadriwala Jewellery: Jaipur and Co Hair and make-up: Nabila’s Models: Sadaf Kanwal and Abeer Tariq

FOOD

Table Talk with

Gaia

Japanese Fusion Fine dining GAIA Japanese Fusion Fine dining specialises in modern Japanese cuisine. Setting an aura of sophistication and class, GAIA has made a name for itself among local eatries.

Each item on the menu is dished to perfection to deliver both a delicious as well as an aesthetic experience. Asim Malik, Director Operations at GAIA speaks to us about the specialities of the restaurant, the process of developing new dishes and the secret to sustaining a restaurant

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What is the process of developing a new menu or dish at the restaurant?

Well, developing a new dish or a new menu at any restaurant comes up for a few reasons. They want to add a new dish to the menu or a chef’s brainchild may be taken up. Here at GAIA, however, the process is a little different. R&D is an on-going process and after careful consideration of what ingredients to use, whether any special ingredients are required and what the optimal way to prepare a dish is, a dish further goes through a testing period of a month and then if approved, makes its way on to the menu.

How is GAIA’s menu different from what other restaurants are offering?

When we were opening, Azfar (the co-owner) believed in me more than I did at one time. Initially we had a lot of doubts over the menu we designed and whether or not it would succeed but we went with it. We used inspiration from renowned restaurateurs and chefs including the likes of ZUMA, ROKA and my all-time favourite, Michelin starred chef Nobu. We have come up with a menu that offers unique flavours and a special dining experience.

What is your favourite dish from the menu?

This is a tough one! GAIA is my baby and a father loves all his children and grandchildren equally. *Laughs* on a serious note, my favourite dish on the menu is Beef with three Mushrooms. The dish is somewhat of a Korean and Japanese fusion, the shimeji mushrooms add a lovely crunchy and nutty texture, the oyster and shitake mushrooms add an

oriental taste and with the right balance of ingredients that we here at GAIA created by testing out random flavours and R&D, the dish is undeniably delicious! Also I enjoy the sashimi quite a lot, could have it for all three meals every day!

What are some of the specialties at GAIA? One of our specialties is definitely The Miso Black Cod. World renowned Japanese celebrity chef Nobu came up with the dish and I was fortunate enough to learn from chef Nobu himself. Made with a special marinade, carefully cooked to perfection with an exquisite balance of sweet and sour flavours, the Miso Black Cod is genuinely one of a kind. The steaks are amazing, our Chilli Beef Steak is a hot seller, so is our grilled lobster and although I personally do not like the dish myself, the Teppanyaki is also extremely popular, the people love the Japanese Taka Tun meat dishes!

How has Pakistan changed in terms of spending and eating out?

The restaurant industry in Pakistan has changed drastically over the past 20 years; the trend of going out to eat was not as popular as it is now. I think the revolution came about when international fast food chains entered the Pakistani market, the masses welcomed the change as people started to enjoy going out with their families. The beauty of the restaurant industry now lies in how much it has expanded, there are so many options and there are options for everyone. Nowadays the food scene in Pakistan has expanded so much, the larger cities seem to be awake all night, and it’s mostly due to the endless choices of restaurants.

In your opinion, what differentiates Lahore and Karachi in terms of taste and food choice?

During the 90’s, Karachi was not even a speck on the food map of Pakistan. Lahore was the leader back then and it wasn’t until the mid-2000’s that Karachi came up with some amazing eateries. The special thing about Karachi is its “diversity”. The diversity of people and cultures in turn brings a great variety of flavours that makes for something spectacular. Lahore on the other hand is in a different state. In my opinion, a vast majority of people from other cities have now settled in Lahore and they are not as experimental with food as Lahoris generally are known to be. As a result the same tried, tested, established but slightly redundant 25 year old menus, the Tarragon and Jalapeno Chicken as options do enjoy success. Now however, some people are experimenting with new flavours so let’s see how things go for these Lahori food scientists.

What trends do you see shaping the food and beverage market in 2019?

I think Pakistani’s generally appreciate Oriental and Japanese FEBRUARY 3-9 2019

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fusion flavour a lot; the palettes are such that they are similar to ours. Even children enjoy these types of cuisines due to their similarity to our own taste palettes and Japanese food is in the same position as Chinese food was when it was new to Pakistan. Aromatic and flavourful, I believe Japanese food will enjoy a lot of success here.

What is the secret behind sustaining a restaurant?

The secret behind sustaining a restaurant is simple enough, one doesn’t only need to be an investor and a businessman; the secret is being passionate. It’s the passion for food which makes a restaurant a failure or a success, the passion shapes whether or not a food business will succeed and the rest is up to God. What are some of the challenges of being a restaurateur?

Time management; sometimes you get into trouble with people you care about for being too involved in the business.

Quality staff and staff retention is a big challenge. In a place like ours with multiple dishes and ingredients from abroad, effective supply chain management is extremely important, everything from the timing to the handling we have to make sure we are operating at all times.

What continues to motivate or inspire you in coming up with a new idea for GAIA? Well these ideas will be unveiled gradually with time. What I can assuredly say is that, GAIA will be launching a catering service soon and our services will be available for anyone looking for a classy and chic option. In the restaurant business, it is important to constantly innovate and look for new ways to improve on the experience for customers so with our rigorous R&D and selection process for ideas and dishes for GAIA, we continue to try and work to optimise the taste and services we provide.

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What is your least favourite culinary trend?

Molecular cuisine on steroids is overdone and passé.

How would you describe GAIA and its meals?

The ethos behind GAIA is to please its guests with a pleasant and memorable dining experience in a fun, vibrant and sophisticated environment. Our ingredients are carefully selected to ensure they are of the highest quality, and are plated to please the eye. GAIA’s modern Japanese cuisine delivers authentic flavours blended with a creative twist.

What is in store for GAIA in the future?

At this moment in time, I cannot reveal too much but there is a lot in store for GAIA and I will let time unveil our hard work.

WITH ZAINAB HASHIM

FASHION

A digital marketer and a girl with effortlessly chic taste, Zainab Hashim breaks down her style for us. From the silhouettes that suit her body most, to the clothing itemss ab she’s afraid to flaunt, Zainab shares it all Understanding your body is the key to looking good and a trait found amongst all impeccably dressed fashionistas. While people shy away from talking about their bodies, these brave souls explain how they work their anatomies to their advantage

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How would you describe your body type?

Super crazy petite; so much so, that for the longest time I had trouble finding clothes that would fit me the way they would fit the people modelling them. I’ve consciously made an effort to gain weight these past few years and also learnt to dress myself the right way.

Has your body type changed over the last five years?

Absolutely! Funny thing is that when someone who’s skinny says they want to work out (which I’ve never managed to do) or gain weight, it’s always met with a sarcastic reaction. Losing weight may be hard but so is gaining weight and I like to think I’ve come a long way, and there’s a lot more to go.

How has your style changed over the years?

My style over the years has changed immensely. It’s been completely based on the idea that you need to wear the clothes, the clothes aren’t wearing you. So no matter how simple or crazy the outfit is, it has to be you. My style, no matter what I’ve chosen to wear for the day, represents my mood and it has to be the one thing that speaks for me before I’ve even started a conversation with someone.

I’ve learnt to experiment a little, understood what I can and can’t pull off and also had fun realising that no outfit is too crazy.

In your opinion, what is your most troublesome area?

Nothing about a person is troublesome as long as they’ve figured a way around it. Too skinny, too bulky doesn’t matter. There’s plenty of styles out there suited for each body type, each skin tone and the key is to focus on your

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FEBRUARY 3-9 2019

best features and the rest just falls into place.

How do you dress your body according to your body type?

I feel like this is something that comes only with experimenting with different cuts and clothing styles.

Experimentation is key and it may not always work but that’s the best part. There have been so many times when I’ve fallen in love with pieces that are only available in the wrong size, 1-2 sizes too big but even that comes with solutions: a belt, a scarf, skinny jeans, you just have to figure out what brings out your best features.

In your opinion what is the biggest mistake a person can make while dressing?

Wear something that they liked on someone else. Just because it looked nice on another person doesn’t mean it’ll look nice on you. And it works the other way around also, you might see someone with an outfit you hate but you could completely pull it off.

Which silhouettes suit your body the most?

Anything that makes me look lean. And honestly this could be a pair of skinnies with a basic t-shirt or it could be one of my dad’s old button down shirts.

What is the one piece of clothing that you shy away from wearing and why?

Saris. I’m terrified of them. They look absolutely gorgeous but need to be carried so perfectly. I’ve always had a lovehate relationship with them because I’m always tripping over the palu or fixing one end or the other.

FEATURE

Chef Fatima Ali loses battle to cancer Diagnosed with Ewing’s Sarcoma, a rare type of cancer, the 29- year-old Pakistani-American chef Fatima Ali, who appeared on US TV show Top Chef, passed away after a prolonged battle with cancer. She underwent aggressive treatment in the US and was even declared cancer-free in between. On January 11, she uploaded what would be her last post on Instagram, asking her fans and followers for their prayers as her health deteriorated.

A statement was issued on social media by Fatima’s family in her honour shortly after her demise which confirmed that Ali was surrounded by her loved ones when she passed.

Rohail Hyatt returns to Coke Studio after five years Rohail Hyatt is all set to return to Coke Studio as the producer after a gap of five years. Reportedly, Zohaib Kazi and Ali Hamza who produced the show’s 11th season have already stepped down. Hyatt’s much-awaited comeback is happening at a time when the show’s 11th season has met with a storm of criticism and unnecessary controversy. In an interview in early 2015, he expressed the desire to produce one more season of Coke Studio at some point, which would be his last ever.

Mehwish Hayat and Zara Noor Abbas to feature together in Wajahat Rauf’s upcoming film Wajahat Ruaf recently shared a sneak peak of his third film with his followers on Instagram. A picture that showed Mehwish Hayat and Zara Noor Abbas clad in gotta worked kurta and dupattas depicting a more eastern setting for the film, was shared with a caption that read “Finished the first spell of my third film and what a pleasure it has been working with these two brilliant actresses; the supremely talented Mehwish Hayat and the exceptionally gifted Zara Noor Abbas. More details coming soon.”

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Rishi Kapoor shares an update on his health Veteran Bollywood actor Rishi Kapoor is currently in US undergoing treatment but not much has been let out by the family. Kapoor finally took to Twitter to share the details with his followers. “My treatment is on, hopefully, I will recover soon and God willing I will return. The procedure is long and tedious and one needs immense patience which unfortunately is not one of my virtues.” He also shared that he is taking the time to relax and refresh his mind.

Esha Gupta slammed for racist remark against Arsenal player Esha Gupta recently shared a screenshot of a Whatsapp conversation with a friend making racist remarks against Nigerian footballer Alexander Iwobi. Gupta’s friend called the player “gorilla” and said that “evolution stopped for him.” To that, Esha replied, “Haha… I don’t know why they don’t bench him more.” The screengrab caused an outburst with fans calling out the Rustom actor on her rasist remarks. Gupta issued an apology afterwards stating she didn’t realise it was directed towards racism.

A Boston fashion show takes on gun violence Activist Asia Jackson spearheaded a fashion event in Boston involving dozens of models sharing a common thread: all had lost relatives to gun violence. According to reports the number of people shot dead in the city has significantly increased over the year. Jackson in collaboration with “We are Better 2gether,” arranged a fashion show to support the relatives of the victims financially as well as emotionally. “We wanted them to represent their lost loved ones, come to the fashion show and actually be in the fashion show” she said.

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FEATURE

The Notepad Mahak Bokhari

Talented make-up artist, Mahak Bokhari spills the beans about her favourite make-up products. She jots down some of her go-to the products for every time she steps out Tarte Shape Tape This concealer gives great coverage, you can’t deny that. I have dark circles and this makes them disappear like no other does. A little dab is sufficient to last all day.

Badgal Bang Mascara by Benefit This mascara is absolutely my go to product for lashes. The lengthening effect is beyond any other mascara I have tried. It doesn’t flake, stays on beautifully for 24 hours and is easy to remove.

Tarte Tarties Pro Go To Eyeshadow Palette I highly recommend this palette.

It’s handy, and won’t take too much space in your handbag so you can easily pop it in your bag for work. The shades in this palette are versatile, from basics to shimmering hues, one can achieve a natural day look but also funk up for a night out.

NYX Contour Kit The colours and pigmentation of this contour kit are lasting and come out beautifully on the skin. They are super easy to blend and don’t give a cakey effect. This kit has all the colours from light to dark hence looks from every day to heavy can be achieved easily.

Laura Mercier Glow Powder I use this product in combination with the original Laura Mercier powder and I cannot get enough. It’s subtle yet stunning and looks really beautiful on any skin colour.

L’oreal Paris True Match Foundation L’oreal Paris True Match foundation is one of my alltime favourite drugstore/ affordable foundations to wear. I love how it doesn’t sit heavy on my skin but still gives great coverage.

It has a beautiful finish and can be built from medium to full coverage.

Smash Box Setting Spray I am in love with this setting spray!

It’s a 3in1 hydrating set and prep spray.

I love the light weight, crisp feel of the product and the way it instantly absorbs into the skin- an amazing product to use in spring.

Ardell Lashes - Wispies These lashes are perfect for an everyday look. They are affordable, light weight and give a very natural look. They instantly add volume and thickness to your lash line.

One of the best lashes out there!

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