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Paperazzi Issue 290 March 24th, 2019

Features

Face to face with International Chef and Co-Founder of SHOLA Karachi Kitchen – Aida Khan

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Aida Khan, the entrepreneur and chef behind Islamabad’s traditional cuisine destination, Karachi Kitchen, proudly extended her culinary prowess by introducing her establishment: SHOLA Karachi Kitchen, in the heart of West London, White City, positioned where the BBC used to be.

Aida Khan has already been serving her Karachi offerings in Supper Clubs in London and in March 2019, opened her first restaurant SHOLA Karachi Kitchen in West London. With her first restaurant in London, Khan aims to explore the real flavours of Pakistan laden in tradition. Aida Khan’s nostalgia for Karachi’s bustling food markets with authentic flavorful food was an inspiration for SHOLA’s first permanent residence in White City. Aida also hopes to shed light on how Pakistani food can be clean and healthy – appealing to vegans, vegetarians and meat eaters. With the menu comprising of 50% grilled food, SHOLA takes one back to the foundations of Pakistani cooking. 

With SHOLA Karachi Kitchen, Aida Khan aims to bring back the era of simple, clean cooking, the way it has been done in the sub-continent’s family kitchens for centuries. At SHOLA Karachi Kitchen, Khan and her team of expert chefs use only the highest quality ingredients and traditional cooking techniques.

In Pakistan, currently offering takeaway home-deliveries primarily in Islamabad, SHOLA embraces hearty, artisanal traditional soul food combining the traditional flavours, aromas and authentic spices of Karachi.

Aida comes from a family with a deep passion for food. From an early age, she learnt how to cook traditional family food from her mother, and inherited her love for food through her father’s passion to eat.  Her fondest childhood memories are of early morning drives to Karachi markets with her father, in search of the fluffiest poori or the sweetest halwa for breakfast. Since moving to London, traditional Pakistani family recipes play an integral part at home, whether its cooking with her boys, or feeding the tribes of friends and extended family who turn up to feast on her delicious meals. Bringing Pakistani food back into people’s lives, and through SHOLA, putting Pakistani cuisine on the London food map, Khan hopes to open more branches of SHOLA across the globe and more specifically, in Pakistan.

SHOLA Karachi Kitchen is located at Shop 9-12, Trade Centre, F-7, Jinnah Super in Islamabad for takeaway and delivery. In London, the restaurant is located at Unit 6, West Works, White City Place, Wood Lane. 

Aida Khan speaks exclusively to Daily Paperazzi about her passion project.

How did your journey begin to eventually become a seasoned chef? 

I moved to London about 9 years ago to do my MSc. at SOAS. My son was 2 years old then and I couldn’t help but notice a lack of authentic Pakistani restaurants we could eat at or order in from, when that desi food craving hit. I inevitably ended up cooking a lot more at home and hosting many evenings for friends looking for a taste of home and finally decided to take it on as full on task to bring our food to London. I started out by hosting supper clubs and eventually expanded to catering events and then the opportunity came up to open Shola so I finally took the plunge! 

What was your first big break?

I had done various caterings and private events but my first big break was when I hosted a Gourmet Karachi Supper Club at a private members’ club in London. It was sold out instantly with 60 people attending, I definitely had a lot of nerves that day but also realized that this is absolutely something I want to pursue. 

Did you go to culinary school? What credentials did you earn through your culinary studies?

I did an Essential Cookery Certification at Leith’s School of Food and Wine, which is a professional course aimed towards people who want to develop their cooking skills and learn the techniques and science behind how ingredients work. Each class was very hands-on and you had to produce a selection of dishes. Apart from cooking skills, the course also helped with time management and being able to plan and execute a well-rounded menu. We also learnt menu costing/pricing and essentially how to make the best of your budget and ingredients. It was a spectacular experience and despite my many years of cooking it has given me the right tools to feel more confident cooking in a professional environment. It also taught me how to handle large orders and get service right. 

SHOLA Karachi Kitchen has greatly added to the culinary map of London. Why did you choose to serve Pakistani cuisine over others? 

Because that’s what I feel I know best. I can bring authenticity to the food offering based on personal experiences. It’s also one of my favorite cuisines and I felt it was under represented in London. 

Currently, the Karachi Kitchen’s chapter in Islamabad is take-away & delivery only. Can we expect a dine-in restaurant in future?

For now, this works but never say never is something I learnt early on. 

What’s your biggest nightmare to date?

Sending food out that is below standard just because it was not tasted. 

What do you do to stay current on new trends? Describe two or three of the most interesting industry trends?

I follow various blogs and read up a lot on Chefs. I am fascinated with the science behind cooking and love looking at different techniques to ensure consistent flavors. As our food is really traditional I have actually found myself going back to using methods the way they were down in our grandparents’ kitchens. A pestle and mortar are incredibly essential in my kitchen just because there is an unparalleled depth of flavor that can be achieved with the masalas ground in one. I am also a huge advocate of low and slow cooking for even flavors. 

What inspires you in the kitchen?

Creating delicious food that is reminiscent of flavors from my childhood. When you get that nostalgic feeling as soon as you taste a dish – that to me is winning. 

What is your favorite meal to cook?

It really depends on the day. At the restaurant I love creating a Karahi or Biryani. Both have such interesting techniques. At home, I love trying out different marinades with grilled fish. Tahini and Harissa are a firm favorite in my repertoire these days.

Do you have a favorite ingredient?

I love using curry leaves. Maybe it’s my mother’s Hyderabadi influence but the scent of curry leaves frying literally takes me back home every time. 

If you could cook for anyone, who would it be?

My father – sadly he passed away many years ago, before I had ever even thought of taking this on as a career. He would be my toughest critic yet strongest advocate. He was a huge foodie so the feedback would have been genuine ☺ 

In your opinion, what are the biggest misconceptions about chefs in Pakistani context?

That it’s all one pot cooking and we have some sort of mother sauce that we throw everything in. Pakistani cooking is incredibly complex and we have so many steps and flavors involved, when done right.

Where do you see yourself in 5 years?

Happy. Doing what I love to do with just a little more time for holidays.

Any advice you would give to someone wanting to become a chef?  

You really need to want to do this to make it work. It’s not something you can go into halfhearted. You also need to believe in yourself, there will always be criticism and there will always be praise. Learn how to filter both in such a way that it’s always productive. Trust yourself and your palate. 

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Fashion

Cannes 2019 Day 1 Best Dressed

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Once a year, the stars of world cinema descend on the South of France to toast artistic achievement and nothing compares to the glamour of Cannes. . Even if your film isn’t competing for the Palme d’Or, the festival offers countless opportunities to shine, thanks to 11 days worth of screenings, premieres, and photo calls where fashion takes center stage. As stars climb the steps of the Palais des Festivals, they do so knowing the world is watching, pulling out all the style moments unlike anything you’ll see elsewhere. Bolder is always better at Cannes!

Here, see the best of the festival’s fashion as it happens

1.Elle Fanning

Elle Fanning in Gucci at the premiere of The Dead Don’t Die

2.Izabel Goulart

Izabel in Zuhair Murad at the premiere of Rocketman

3. Bella Hadid

Bella in a Dior gown and Bulgari jewels.

4.Shailene Woodley

Shailene in Dior

5.Tilda Swinton

Tilda Swinton in Haider Ackerman

6.Araya A. Hargate

Araya A. Hargate in Ralph & Russo

7. Julianne Moore

Julianne in Dior Haute Couture and Chopard jewels

8.Selena Gomez

Selena in a Louis Vuitton with Bulgari Jewels

9.Priyanka Chopra

Priyanka Chopra in Honayada

10.Deepika Padukone

Deepika in a custom made Dundas

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Features

Tête-à-tête with Nadia Jamil for Damsa

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“I think, not investing in your children  is not investing in your future” Nadia Jamil

Through dramas like Udaari, Haiwan and Aisi hai Tanhai, Pakistan has started a tremendous way of educating people about the deep rooted societal issues. Using these dramas as a medium in order to eradicate the social problems and making people aware of the importance of taking stand for such issues, entertainment industry has come a long way in producing exceptionally excellent storylines to promote the sense of right and wrong among the masses. 

With yet another wonderful plot, Nadia Jamil is back on TV screen to mesmerise us with her terrific acting skills and to work for the cause that she loves. Her praiseworthy work for humanity is not new to any one of us. She has been into social work since the early age of her life, probably, when she was only 13. 

So, we had a chance to ask a few questions about the project “Damsa” that is very close to her heart and this is what she had to say. 

1.So, Nadia , considering you have been working as a social activist for such a long time with full passion, did you ask the producer or the writer to create a story around the topic of child trafficking? 

No, I didn’t ask the writer or the producer to make a drama on this. But, when it came to me, after reading the first episode, I didn’t need to go beyond because I just knew that I had to say yes. 

2. Tell us a little more about the drama other than what you have already tweeted?

I can’t say a lot because obviously I can’t give any spoilers but I think what’s remarkable about this is not only that it is dealing with the whole issue of child protection and child abuse in our society in a really raw and honest way but it is also giving solution showing that how effective it would be if the state, civilians and the media would work together. For me, that is the most important metaphor that comes out of Damsa. This display has changed me as a human being, as a mother and as a woman because Areeja (my character) is such a remarkable woman and I think such characters are not written anymore. I have learnt so much from her resilience. It was a privilege to do the story. 

3. Is this going to highlight the real life stories? 

Yes, I think you can say this will highlight the real life situations. It can be recognisable when you see the drama, you will realise those issues are already deep rooted somewhere in our society. 

4. Is it exposing any influential people? Was it difficult for you or can it be difficult in any way in the future?

It exposes, how, if there is corruption in the state, what the consequences can be for people and for children. No,  it was not difficult in any way, I think it was narrated very honestly. “Bohat aam kahani he, afsos ki baat hai keh yeh aam kahani hogai he”. Researching Areeja, learning about her and talking to the mothers who have experienced this, was chilling and unexplainable. 

5. Do you really think that entertainment industry is a great medium to tackle sensitive social issues?

Yes, I think entertainment industry is a great medium to tackle these social issues. But, does it do that? No. Are the scripts coming in strong and hard? No. It is just an ugly race of rating. Kudos to Wajahat Rauf, his team and Najaf Bilgrami for breaking the stereotypes. Also, thanks to Asma Nabeel for writing such an incredible story. If there is a good story, good cast and good production, dramas can make a really good impact.

6. What message exactly do you want to convey?

The message that I want to convey and have been trying to convey for last 20 years is the emergency in child protection. According to article 25A of Constitution of Pakistan, every child above the age of 5 needs to be in school. The children have been neglected to the point beyond repair. Sexual abuse is normalised. We have messed up at the very foundation of citizens of Pakistan for tomorrow. I think, not investing in your children is not investing in your future and it shows the lack of our vision and lack of forward thinking.

7. What do you have to say about people not talking about such issues and not taking any stand against such heinous acts? 

People who do not take a stand for any heinous act towards a child, is complicit. You are part of the problem and not the solution. Mute people anger me as much as those people who are messing up the society. You don’t even have to do anything about it. At least, say. Talk about it. Have an opinion. Seeing all the ugly acts being done to the children, how can you not express discomfort? 

8. Anything else, you want people to know about the drama? 

I want every person to know that Damsa is a prime example of how things can work out. It’s scary, it’s brave and it’s frightening. But, more importantly, I feel that people should take the courage to speak up on crimes against children. Stop being useless when it comes to children. You don’t have to be a parent, a journalist or a prominent person to see that there are terrible things happening to children. You just need to have a voice. As Faiz sb said “Bol keh lab aazaad hain tere”.

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