The Express Tribune hi five - November 30

Ms NOVEMBER 30, 2014

ISSUE NO. 128

Male vs Female Bosses Which would you prefer?

2

page

The accidental journalist, Misha Rezvi

6

page

inside en vogue — Winter wardrobe

domestic goddess —

The goodness of Thai cuisine

Section In-Charge: Sarah Munir Sub-Editors: Amna Hashmi Nisma Chauhan Feedback: women@tribune.com.pk

8

page

The Stylish Nina Lotia

2

Ms

the buzz

THE EXPRESS TRIBUNE, NOVEMBER 30, 2014

By Ans Khurram Design by Talha Khan Over the past couple of decades, the corporate world has undergone a number of changes and come a long way. Gone are the days of uniformity and completing the average, monotonous nine-to-five routine — it is all about personal creativity and proving oneself within the organisation.

One of the key changes that have occurred is that the general working environment across the world is much more efficient now than ever before. Not only are workplace conditions, employee safety and corporate social responsibility major concerns, but the corporate world has also opened its doors to female employees who — in some countries — enjoy the same opportunities as their male counterparts.

Unfortunately, when it comes to positions of leadership, what corporations fail to do is hold these employees in the same regard as men.

According to a 2013 poll conducted by Gallup Incorporated — an American performance management consultancy — 35% of American preferred to be employed under a male boss rather than a female one with only 23% desiring a female boss in their new job. Ironically, a greater number of working women preferred male bosses over their own kind, with 95% of them admitting to have been undercut by another woman at least once in their professional lives. While a study conducted by the Wall Street Journal in 2008 substantiated this widespread preference by proving that employees with female supervisors experienced much more stress than those who were led by men.

Keeping these figures under consideration, one can conclude that while women are actively contributing to the growth of businesses around the world, there still exists a double standard which prevents them from breaking through to managerial level. Things are similar — if not worse — in Pakistan where the male-dominated society

discourages women from working in the first place, let alone acquiring leadership positions. “I believe there is a difference in the general attitude towards women who work that manifests itself in the form of such discrimination,” says 30-year-old Faryal Gohar who works as a Human Resource professional at a German multinational in Dubai.

“Working women in Pakistan are often viewed as ‘fast’ and negligent of their homes and domestic life. Denying them ranked positions is but a way to send them back to their kitchens!”

According to 25-year-old Hira Inam, an analyst at a leading telecommunications firm in Pakistan, there is a deeper explanation for gender bias in the corporate sector. “In my experience, male bosses are definitely more qualified and reliable,” she explains. “Men are aggressive which allows them to counter risk better and make sound business decisions. Female employees can be aggressive but their aggression stems from emotions so they tend to be indecisive and risk-averse.”

A study entitled ‘Attitudes towards Women in Managerial Position in Pakistan: A Comparative Study’, published by a team of psychologists in 2013, supported Hira’s reasoning with its findings. It highlighted deep-rooted stereotypes held by men in the country towards working women and showed that men hailing from joint families had negative gender-role stereotypes towards female bosses. “Considering how the greater half of our population feels about ambitious women, it is no wonder that the highest ranks in corporations around the world are dominated by men,” says Gohar. “These stereotypes must be shunned completely for women to achieve successful careers.” The study also found that men residing in nuclear families were neutral towards women of power.

Nonetheless, there is undeniably a lack of faith in female leader-

Working women in Pakistan are often viewed as ‘fast’ and negligent of their homes and domestic life.

Denying them ranked positions is but a way to send them back to their kitchens!

HR professional Faryal Gohar

3

THE EXPRESS TRIBUNE, NOVEMBER 30, 2014

ship across the corporate world and this may well be a result of negative perceptions associated with working women. In fact, not only is a woman’s ambition undesirable for a Pakistani man, any assertiveness a woman might express — be it at home or in the workplace — is considered wrong. “Women in our society are expected to be demure and prudish and maintain etiquette at all times,” explains 24-year-old Areej Fatima, an analyst at another leading telecommunication firm in Pakistan. “We are perceived to be too weak, emotional and indecisive for the practical world.” These expectations are challenged when a woman attempts to break the stereotypes. “If a man expresses aggression in the workplace, we accept it and assume him to be passionate about his work,” explains Gohar. “But a woman behaving the same way will be dismissed as emotionally unstable or uncouth by her colleagues.” Fatima goes on to admit that she consciously tries to keep her behaviour in check, while at work, lest her colleagues judge her wrongly.

“Even when I disagree with something someone has said, I do it tactfully,” says Fatima. “For example, I calmly ask probing questions rather than making a loud, sweeping statement. If I don’t like something, I will make subtle suggestions to improve the idea instead of dismissing it completely.”

According to Faryal, one of the key contributors to these gender

When we hear the word ‘female’ our minds automatically go to all things delicate and maternal, creating the image of the ideal ‘other’. However, add the term ‘boss’ to it and a congruent image of a stone-faced, stiletto-heeled daunting woman looking down on you comes to mind. Ever wonder where you got that image from? The media, particularly movies, has created some memorable and intimidating female bosses that have shaped our image of them. Check out our list of the most popular and entertaining dragon ladies from some of our favourite movies and shows

1

Miranda Priestly:

2

Wilhelmina Slater:

3

Lorelai Gilmore:

4

Dr Miranda Bailey:

Played to near perfection by the legendary Meryl Streep, this female boss is impossible to please.

As the editor-in-chief of the fictional Runway Magazine, Priestly is the highlight of The Devil Wears Prada with absolutely no interest in the wellbeing of her subordinates. Loosely based on the real-life editor-in-chief of Vogue Anna Wintour, Priestly has an impeccable sense of style matched only by her talent for softspoken insults.

Known as the ‘Queen of Mean,’ Slater is the creative director of Mode Magazine in the acclaimed comedy drama Ugly Betty. The over-ambitious and evil boss is ready to go to any lengths to climb up the corporate ladder. She is a classy Manhattanite unafraid to dig her stilettos in for money and fame.

stereotypes is the concept of the ‘horrible lady boss’ often depicted in the global media. The portrayal of a female boss as a ‘Dragon Lady’ perpetuated by movies like The Devil Wears Prada and Horrible Bosses simply reiterate the unfair notion that women are and will always be unsuitable for leadership. Nonetheless, there are many like 28-year-old Ali Aftab, a production engineer working with a local fertiliser company, who believes that some degree of aggression is necessary in both men and women if they wish to be successful professionally. “Aggression and ambition are needed but one must learn how to manage other people’s egos if they wish to get somewhere,” advises Aftab. I believe this applies to both men and women. I have to make conscious, diplomatic decisions at work myself.” Tughral Turab, a director of operations in Africa for MicroEnsure dismisses the idea of male vs female aggression entirely, suggesting that gender plays no role in determining one’s progression through their career. “Perhaps gender does influence your behaviour and personality to a certain extent,” says Turab. “But ultimately, it is an individual’s competency and ability which carries them forward in their careers.” According to Turab, an employee ought to be judged on the basis of his or her merits and performance as opposed to gender.

During the 1950s, when Gallup actually began its research the influence of gender on corporate leadership, just 5% of the respondents voted in favour of female bosses while 66% wanted to work for men.

However, thanks to forward-thinking men like Aftab and Turab, the results are gradually increasing in favour of female bosses. “Slowly and gradually, women like Marissa Mayer (CEO of Yahoo!) and Indra Nooyi (CEO of Pepsico) are redefining female leadership for the rest of us,” says Gohar. “Nonetheless, there is still a long way to go before female authority is given its due respect.” One can assume that the liberalminded younger generation will alter the current corporate trends but the statistics issued by Gallup agree with Gohar: There is still a long way to go before male and female bosses are held at par with one another.

Gilmore Girls may have ended a long time ago but we still love Loralai! Kooky and eccentric as a person, Lorelai is responsible and reliable in the things that matter: being a good mom to her teenage daughter and a manager at her town’s Independence Inn. Warm-hearted and no-nonsense at the same time, Lorelai is so successful as a manager that she eventually takes the leap and opens up her own inn with the help of her best friend.

This straightforward, tough and quick-witted surgeon is not perhaps one of the few female bosses we can’t help but love. As the heart and soul of medical drama Grey’s Anatomy, Bailey – who is known at The Nazi – believes in hardwork and perfection and expects her interns to give nothing less. The toughness of her character can be summed up in one of her most popular lines from the show: “Rule number one: Don’t bother sucking up! I already hate you and that’s not going to change.”

4

Ms

en vogue

Snuggle up with Oxford’s latest winter collection!

Coordination: Umer Mushtaq Hair, Makeup & Grooming: Shazia Rashid Label: OXFORD Photography: Shahbaz Shazi Models: Omer Shahzad and Koral

THE EXPRESS TRIBUNE, NOVEMBER 30, 2014

THE EXPRESS TRIBUNE, NOVEMBER 30, 2014

5

C4 uses bold colours and unique cuts in their latest winter collection.

Coordination: Umer Mushtaq Hair & Makeup: Angie Marshall Label: C4 (Available at Showstopper Multi-brand Store Karachi) Photography: Khawar Jadoon Model: Sidra Sajid

6

Ms

lifestyle

THE EXPRESS TRIBUNE, NOVEMBER 30, 2014

By Amna Hashmi Design by Talha Khan

With the Emmy trophy.

PHOTOS: PUBLICITY

“One of my professors once told me that journalism is like making chicken salad out of chicken bits,” says Misha when asked what her career means to her. “You have to take a total shot in the dark with whatever you have and somehow, make it work.”

I wonder if it was this rush that attracted Misha — an engineer from the University of Illinois Urbana-Champaign — to the world of news but the 29-year-old seems like anything but an adrenaline junkie. Cool and composed, Misha narrates the story of her foray into journalism. “I was the average undergrad, desperately seeking employment in an industry that favours qualified post-graduates,” she says of her initial career struggles. As destiny would have it, however, the Pakistani media underwent an overhaul just around the time of Misha’s return from the US, with the television industry burgeoning more than ever before. “I happened to meet an individual who was in the process of establishing his own news channel at that time,” she recalls. “Strangely enough, he offered me a job based solely on the fact that I was fluent in English. Voila!

I suddenly became the associate producer on the international news desk, writing, editing and delivering news pieces daily from four to 12.”

The time spent on her first job helped Misha realise her passion for journalism.“Reporting provided an allaccess pass for me to ask questions, talk to different people and write stories others could relate to,” she says excitedly. “It sort of satisfies the natural curiosity in me.”

Eager to learn, Misha began taking informal lessons from her colleagues at work to stay at par. Soon, curiosity propelled her to join the Columbia University Graduate School of Journalism to get a real taste of reporting.

“It was an eye-opener returning to the US as a journalist,” she reminisces. “During my studies, I interned at CNN and was fortunate enough to be hired by Thomson Reuters soon after graduation.”

Just a year after joining Reuters, however, unprecedented circumstances forced her to return home. “Pakistan is an amazing, crazy country to be a reporter in,” responds Misha when asked if she resents having to move back from New York. “Upon returning, I joined the Reuters office in Islamabad which kept me on my toes for a while, until the Bhoja Airlines plane crash in 2012.” The unfortunate incident proved to be a turning point in Misha’s career and made her question the type of journalism she wanted to pursue. “I was supposed to be on the flight which went down,” shares Misha. “As I was already at the airport when the news of the crash broke, Reuters asked me to report from there. But it was extremely depressing to see the passengers’ families and friends in such trauma; it truly shook me up.” The incident made Misha realise daily reporting was no longer her cup of tea. “Life is too short to waste on something you don’t love. Therefore, I decided to change my beat and retired from reporting.”

Since then, Misha has been working as a freelancer, choosing her projects as she pleases. “The internet has revolutionised journalistic discourse everywhere,” she explains. “In Pakistan, there is a growing appetite for good, human stories. People want to know about what’s happening here.” It was this desire to share human stories which encouraged Misha to partake in the making of Outlawed in Pakistan, a documentary depicting the struggle of teenager Kainat Soomro who claims to have been gang-raped at 13. “Outlawed is but a critique on the Pakistani judicial system —

The Emmy-winning team of Outlawed In Pakistan.

or lack thereof,” says Misha. “We aimed to highlight what happens when a woman claims rape in Paksitan, from the perspectives of both the alleged victim and the accused.” Although the documentary — lead by American television giant Public Broadcasting Service (PBS) is yet to be released in Pakistan due to legal issues, it has been well-received in the West. It also won an Emmy Award for Outstanding Research in early October.

“One of the greatest challenges in Pakistani journalism is the inability to verify information,” explains Misha when asked about the obstacles she had to face during filming. “Getting the subjects to open up remains a tall order as most of them can’t articulate their feelings. They are afraid of the media and it is virtually impossible to authenticate what they say.” Considering the challenges, winning an Emmy in the Research category was a pleasant surprise, Misha admits.“It is always great to be recognised for your work, no matter what you do.”

Misha appears unfazed by her Emmy and attributes it to her team and prominent female journalists before her. The past few years have indeed been unforgettable for Pakistani women, who have proved their mettle in the international realm, time and again. “Pakistan has always had a legacy of strong women,” she states vehemently. “Our elders have paved the way for us and changed the way Pakistani women are perceived. She cites Kainat Soomro, the protagonist of Outlawed. the political struggles of Fatima Jinnah and journalistic prowess of Zubeida Mustafa as examples of how women can achieve whatever they dream of. Misha is currently filming a documentary revolving around the medical staff at the Jinnah Postgraduate Medical Centre (JPMC) and how they operate following a bomb blast in Karachi. “The craziness of the city is contained in the emergency ward at JPMC,” she says. “The staff there is the real heroes of Karachi. They work tirelessly and go through daily trauma without even batting an eyelash!” The unnamed documentary focuses particularly on Dr Hakim Daad and his experience during the 2010 bombing of JPMC. Misha simply laughs when asked if she hopes to change the world with her work? As journalists or documentarians, our job is to get the discourse running,” she says. “We aim for our stories — good and bad ones — to have an impact.”

domestic goddess 7

THE EXPRESS TRIBUNE, NOVEMBER 30, 2014

By Gulnaz Mondegarian

The key to good Pad Thai Noodles is cooking the noodles just enough to make them chewy.

Learn how to get them right with this recipe for authentic, worldfamous Pad Thai.

For the noodles: • Flat rice noodles 1 and 1/2 cup • Oil 4 tbsp • Garlic (chopped) 1/2 tbsp • Cottage cheese cubes 3/4 cup

• Soy sauce 1 tbsp • Sugar 1 tbsp • Chilli powder 1 and 1/2 tsp • Lemon juice 1 tbsp • Spring onions (chopped) 1/4 cup • Salt to taste

Recreating this popular Thai delicacy at home can be a daunting task. Even the most experienced of chefs often fail to get it down to a tee, messing up some part of the recipe or another. Although the recipe in itself is quite simple, there are some aspects to perfect Pad Thai Noodles that not many people know. Read up on these useful tips and be on your way to Thai culinary success!

The pan: Who knew the dish you choose to cook in had such an impact on the taste of whatever you are cooking? For Pad Thai, it is best to use a large and flat pan as a greater surface area allows for better evaporation during the cooking process. This is essential for well-seasoned rice noodles which are cooked through and yet, chewy. You may also use a wok as its steep sides make it easy to push the noodles off the heat and onto the sides while you are cooking the other ingredients.

The noodles: Considering Pad Thai is a noodle dish, getting the noodles just right is crucial. To prevent the noodles from clumping together, it is better to pre-soak them in cold water until they are soft enough to wind around your fingers. Once the noodles are in the wok, be sure to check them repeatedly so that they do not end up under or over cooked. You may even add some cold water into the pan while cooking if the noodles don’t feel soft enough.

The protein options: Of course, you can customise your Pad Thai with any kind of meat you like but prawns and chicken seem to be the most preferred. Whichever meat you choose, sauté it in some garlic or sweet chilli sauce before cooking for added taste. You can also add scrambled eggs to the noodle mix for more variety.

The extras: Once your Pad Thai is ready to be served, you can garnish it with crushed garlic, chives and spring onions for taste and decoration.

For the garnish: • Roasted peanuts (chopped) 2 tbsp • Green spring onions (chopped) 1 tbsp

• Soak the rice noodles in a bowl of water for about 10 minutes prior to cooking.

• In a large wok, heat the oil, add the chopped garlic and sauté for a few seconds until the garlic is cooked.

• Add the noodles and peanuts and cook on high flame for about two to three minutes, stirring continuously.

• Pour in the soya sauce and lemon juice along with cottage cheese, chilli powder, spring onions and salt and mix the ingredients together. Cook the noodles on high flame for another two to three minutes, stirring throughout.

• Garnish the noodles with crushed peanuts and green spring onions. Serve warm.

Note: For best results, prepare the Pad Thai noodles as close to serving time as possible.

Winter has finally arrived and so have all the scrumptious fruits we wait for all year long! Local fruit retailers are bustling with pomegranates, berries and guavas, etc. This winter, boost your health by trying out this recipe for Thai-inspired apple salad. Not only does an apple a day keeps the doctor away, there is also a large variety of the fruit being sold in the markets these days. Pair your salad with meat or even Pad Thai for an exquisite, homemade Thai feast!

For the salad: • Vegetable oil 1 tbsp • Shallots (green onions — finely sliced) 2 • Green apples (cut into thin strips) 5 • Lime juice 1 tbsp • Cherry tomatoes (diced) 6 • Roasted peanuts (dry and crushed) 2 tbsp • A handful of coriander leaves (crushed) For the dressing: • Garlic clove (finely chopped) 1 • Red chilli (seeded and chopped) 1 • Sugar 1 tsp • Fish sauce 1 tbsp • Lime juice from 2 limes

• Prepare the salad dressing by mixing the garlic, chilli and sugar together in a food processor, until they form a rough paste. Add the fish sauce and lime juice to the mix, according to taste.

• Fry the shallots for about five minutes, until they become crisp and brown. Once fried, retrieve them using a slotted spoon and drain them.

• Toss the apple in lime juice and mix. Then add the tomatoes and dressing.

• Using a normal-sized spoon, place some salad onto plates for individual serving and top it up with peanuts, coriander and the fried shallots.

Your Green Apple Salad is now ready!

woman of the week 8

During a shoo t.

At another shoot.

Working at my beauty

Electric Griddle: These swanky-looking cooking trays may be ideal for frying pan cakes and eggs but in reality, they will take up almost all of the space on an average-sized kitchen counter.

The large, flat surface of the griddle also tends to get very greasy and is difficult to clean and creates a mess in the kitchen. A better alternative would be to opt for a cast-iron skillet or a simple non-stick pan for your morning recipes. Not only are they cheaper than the griddle, they are also much easier to replace or repair should they breakdown.

Mandoline: For those of you who don’t know, a mandoline is a utensil used for slicing and cutting julienne style. A mandoline can be really precise when cutting vegetables and fruits but is dangerous for a newbie. Peelers may not be as quick or produce uniform results but they can achieve the same results as the mandoline — you just have to learn how to use it right. For maximum efficiency and control, find one with a handle that fits your hand comfortably.

Roasting Racks: If you are fond of roasted food, you will know that many recipes for chicken and mutton roasts ask for the meat to be cooked on a roasting rack. This rack boasts of all-around roasting as the space between its iron rods allows the meat to be cooked through. In Pakistan, however, roasting racks are a rare sight and our mothers have been making delicious charghas for decades using regular flat baking trays.

salon.

Woks: While woks are great for

Thanks to MasterChef, the world of cooking has been revolutionised. The growing popularity of the culinary reality show has inspired newfound interest in cooking for many amateurs and people in Pakistan are now actively following the show to satisfy the foodie in them.

But much to their disappointment, some of the recipes shown on MasterChef are either too complex

for inexperienced cooks or require special pots, pans and electric appliance to be made successfully.

If you are eager to learn and your budget and counter space allow, feel free to invest in the specialised cooking utensils used on the show. But here at MsT, we believe in minimising wastage and so, have devised this list of overrated kitchen products you can easily do without.

sautéed vegetables thanks to their ability to retain heat and large surface areas, the deep, round pans also take up extra space in your cabinets. Also, the bowl shape of the wok renders it useless for most desi recipes. We recommend sticking to regular, steel saucepans as they can be used for all types of dishes, local or international.

Toaster Ovens: A sensation in the 1990s, the toaster oven was an all-in-one appliance which could toast, bake, fry and heat finger-food items like mini pizzas and samosas. Sadly, the world has now moved on and most kitchens have separate toasters and ovens, making these box-ovens redundant. Save up on kitchen space by doing away with your toaster oven — unless you still use it of course.

Crock Pot: Boiling rice and veggies for big families becomes easy with these crock pots.

However, they are way too big and bulky for a normal-sized kitchen.Get rid of them and use any ordinary pots to enjoy boiled veggies and rice. No matter how many people you have to cook for, it is better to have a collection of different-sized pots to cater to your needs, as oppsoed to one big one.

Deep Fryer: A one-inch saucepan should be enough for crispy nuggets and fries — you don’t need an electric fryer for it! These cylindrical deep pans aren’t just difficult to store, they also use up large amounts of oil and electricity. Keep your health and utility bills in check by disposing off this wasteful machine and sticking to regular steel pans.