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Packaging the Brand

Packaging in Pakistan’s FMCG sector is more than just aesthetics; it’s a crucial marketing tool that can significantly impact a product’s visibility and sales. From ensuring packaging stands out on crowded shelves to enhancing the overall brand experience, effective design requires meticulous attention to detail and a deep understanding of consumer psychology.

If you are a married man, you will have definitely experienced the meticulous care a woman takes to wrap a gift. She carefully selects the wrapping paper, the card, the ribbon and makes sure that the wrapping is done in as neat a way as possible. You do not have to be a contestant on Masterchef with the dread of dishing up your creation in front of Gordon Ramsay to know how important presentation is. Coming back to the house wife or wife as a hostess, she would rather die than serve up dinner to a guest(s) in a less than perfect casserole or dish. It would just be lazy and impolite and ultimately reflect badly on her.

That kind of attention to detail may seem present in our market for packaging of FMCG products or other products, but actually the brands and agencies working in this space are not in reality paying attention to effective details. My first practical exposure to the way packaging is done was back in 2002 when I interned at JWT and the account group I was part of, was servicing National Foods among other clients such as Rafhan Best Foods and Knorr. In the office, I watched as Atif Noman the Account Executive proofread and checked the designs for the National Foods masala packs. The design went through more than a few changes and alterations. At times, to me it seemed a sort of OCD. Would customers actually check the font and the wording and the colour gradient of the pack? At times, I think it was just time being expended.

My account director had thrown me in the deep end, just like Imran Khan giving both a young Wasim Akram and Waqar Younis a baptism of fire by asking them to bowl the opening overs in ODIs. After getting some clarification, I started off on my project. The stated objective was to check whether the client’s products such as Knorr cubes and noodles were getting places of prominence in stores. I had to visit a whole range of shops ranging from kiryana stores to Local Modern Trade and International Modern Trade. I was allotted two weeks to complete my survey and compile my findings. Like the knights of King Arthur seeking the Holy Grail, I set out on my quest.

Spending a good time in the market in various areas of the city such as Mehmoodabad, Nazimabad, Kharadar, Korangi, Shah Faisal, PECHS, Clifton, DHA, Federal B Area, I got an in-depth exposure to the ground realities. Visiting different stores showed me the attitude of the shopkeepers and their behaviours. It came as a surprise to me that due to the recently changed colours of the Knorr tomato sauce bottle, I was not able to spot it on the shelf even when it was literally right in front of me. The client had opted for a dull yellow, green and red colours while its competitors like Mitchell were using a very visible white and red. Considering the premium placed on space in stores of all sizes and the need for the brand to be seen in order to be bought, packaging was very, very important. And as per my submitted findings Knorr especially was losing out.

This for me was a very key learning and lesson, design in the agency or on the presentation screen should not be approved unless it can stand out and attract in the real and messy retail space. Creating designs and packaging in an artificial environment is as good as wasting money, time and efforts. In Pakistan, packaging is not the science it should be. Malcolm Gladwell in his best-selling book ‘Blink’ dedicated a whole chapter to packaging as to how it is practised and done in the USA. US marketers and brand custodians know that advertising is not the only way to change the beliefs and behaviours of customers and potential customers. They have experimented and learnt how effective subtle alterations and changes in a product’s packaging can convey and communicate things like freshness, reliability, trust and any other value the brand wants the viewer to experience. Just as there is a psychology of colour, the seasoned marketers and the experts in packaging know the psychology of packaging. The classic launch of Pringles is known to every marketing student, also underlines the role packaging plays in either supporting the brand’s communication and positioning or working against it. When the chips brand was launched, consumers complained about the taste, they felt the product tasted like tennis balls. After conducting research, the brand team found out that till that time the only thing that was sold in a cylindrical container was tennis balls. So, when people ate the chips, they immediately associated them with tennis balls. The phenomenon at work was something called sensation transference. This is the reason why perfumes come in exotic and fancy bottles, for many brands you are actually paying the hefty price for the bottle and because the bottle is so aesthetically pleasing you are ready to pay thinking the perfume itself is high quality.

Another area where packaging in Pakistan is lacking when it comes to food category is in enhancing the brand experience. Packaging should serve not only a functional purpose or aesthetic but also experiential. The packaging needs to reflect the brand values and personality in more ways than having the brand colour palette. This requires time and effort and skill. To achieve this, simple things can be added like a slogan or a message.

If you ever eat at Nando’s you would have noticed the napkins that have the humorous message of “Now remove all the evidence”. The take away packaging of the brand makes you laugh because it says “Your place or mine”. Another example is Broadway pizza, the brand is based on the world-famous theatre area in New York, so to convey that experience, the pizza boxes have the line “Every bite is a performance”.

Innovations in the area of food brand packaging have come and gone, such as Olper’s Ecolean microwaveable pouches or the iconic Nestle Milkpak triangle. Added cost, handling, and storage issues mean companies have been forced to go back to the drawing board. The field of packaging design is largely untapped at present, but in years to come, local brands will definitely be focusing more on this ‘P’ of the marketing pie.

A Delicious Tour of Punjab’s Top Restaurants

Welcome to the sizzling, savoury, and sometimes slightly spicy world of Pakistani food! If you thought fast food was just about burgers and fries, think again. Pakistan’s food scene is a deliciously diverse landscape that promises to tickle your taste buds and perhaps even set them on fire.
Let’s take a delightful detour through some of Pakistan’s most beloved food chains.
Grab a napkin; things are about to get messy. Get ready to drool!

The Mad Italian: Extra Madness

Let me tell you about The Mad Italian, a culinary adventure that takes you straight to Italy, right here in Lahore, Pakistan. Their pizzas are a game-change, thin crust, perfectly crispy, and bursting with delicious flavour. The real stars of the show are Hunter Beef and Burnt Chicken. Trust me, it’s an experience you won’t soon forget. The Pasta is good, and the Panuozzo is a heavenly concoction of bread, cheese, and delicious fillings. Trust me, if you’re craving authentic Italian fare that’s made with love, The Mad Italian is where it’s at.

The Mad Italian: Extra Madness
The Mad Italian: Extra Madness

Johnny & Jugnu: Bite into Bliss

Let’s talk about Johnny & Jugnu, the dynamic duo of fast food in Pakistan. These guys have turned the humble burger and wrap into an art form. Imagine biting into a burger so delicious, that it makes you forget all your worries, that’s Johnny & Jugnu for you. With their quirky menu names and lightning-fast service, it’s no wonder they’ve garnered a cult following. Their “Wraps” are legendary, and their sauces? Well, let’s just say they should come with a warning label: “Highly addictive!” If you’re ever in need of a quick, satisfying meal that hits all the right spots, Johnny & Jugnu is your go-to joint.

Johnny & Jugnu: Bite into Bliss
Johnny & Jugnu: Bite into Bliss

Butt Karahi: Spice of Life

Butt Karahi, originating from Lahore, offers a traditional Pakistani dining experience with a modern twist. Their karahi dishes are rich, spicy, and cooked to perfection, bringing the essence of Lahore’s culinary heritage to every plate. Butt Karahi’s success lies in its commitment to using fresh ingredients and traditional cooking methods. Their expansion to Karachi has only increased their fan base, proving that good food knows no boundaries.

Butt Karahi: Spice of Life
Butt Karahi: Spice of Life

Khan Baba: A Taste of Tradition

How could I even forget about the desi khabay (traditional foods)? If there’s one place that stands out, it’s Khan Baba, Chauburji Lahore. This is the only family restaurant where the desi food is so amazing that it makes you feel like you’ve been transported straight to a foodie’s paradise. Khan Baba is famous for its mutton dishes and daal, and believe me, their daal with paratha is so good it could make you weep tears of joy. And don’t get me started on their Palak Gosht, it’s one of my all-time favourites. If you haven’t been yet, you’re seriously missing out on some next-level desi deliciousness!

Khan Baba: A Taste of Tradition
Khan Baba: A Taste of Tradition

Monal Islamabad: Where Views Meet Flavours

Perched on the gorgeous Margalla Hills, Monal Restaurant isn’t just one of the top restaurants in Islamabad, it’s a whole experience. This place has killer views of Islamabad that make you feel like you’re dining in a postcard. Monal’s rustic charm and scenic surroundings create a magical vibe. With a menu featuring Pakistani, Chinese, and Continental dishes, there’s something for everyone. It’s perfect for special occasions, family gatherings, or romantic dates. Missing out on Monal when in Islamabad is like going to Paris and skipping the Eiffel Tower.

Monal Islamabad: Where Views Meet Flavours
Monal Islamabad: Where Views Meet Flavours

Haveli Restaurant: Feast Like a Maharaja!

In the heart of Punjab, Haveli Restaurant offers a royal dining experience without the royal price tag. From the moment you step inside, you’re transported to a world where tradition meets taste. The interior, adorned with traditional Punjabi decor, sets the stage for a feast fit for kings. The menu boasts a variety of dishes that celebrate the rich culinary heritage of Punjab. The Butter Chicken and a Karahi is a must-try, with its creamy, rich gravy that feels like a warm hug. And then there’s the Naan, soft, fluffy, and perfect for scooping up every last bit of sauce. Haveli’s ambience, combined with its mouth-watering food, guarantees you’ll leave with a full stomach and a happy heart. So, if you are in Lahore, grab a seat, order up, and let the Haveli Havoc begin!

Haveli Restaurant: Feast Like a Maharaja!
Haveli Restaurant: Feast Like a Maharaja!

Café Zouk: Every Bite is an Adventure!

At Café Zouk, you’ll find a menu that mixes classic and modern dishes from around the world. From desserts to mocktails, they have it all. The portions are big, and the variety is exciting, making it a top spot for food lovers. Start with Royal Mulligatawny Soup or Buffalo Wings, then move on to mains like Roast Chicken California Club or Thai Cashew Nuts. Don’t miss out on favourites like Chicken Milano or Pasta Alfredo. With so much to choose from, Café Zouk ensures a delicious and unforgettable dining experience.

Café Zouk: Every Bite is an Adventure!
Café Zouk: Every Bite is an Adventure!

Spice Bazaar: A Hot Spot for Bold Flavours

Let’s talk about the ultimate destination for anyone who loves bold, spicy flavours, Spice Bazaar. This lively restaurant specialises in dishes that pack a punch, making it a hit among spice enthusiasts. As soon as you step inside, the mouthwatering aromas of grilled meats and spices fill the air, promising a meal that’s far from ordinary. Start your day right with Spice Bazaar’s delicious breakfast options. From hearty parathas to spicy scrambled eggs, their breakfast menu is a flavourful way to kickstart your morning. For lunch and dinner, their Handi is delicious, Bbq Tawa Chicken is grilled to perfection, offering a smoky flavour that pairs wonderfully with tangy chutneys. When the heat gets too intense, the lassi swoops in like a cool superhero, offering sweet and refreshing relief.

Spice Bazaar: A Hot Spot for Bold Flavours
Spice Bazaar: A Hot Spot for Bold Flavours

Bagh – The Family Restaurant: Where Every Meal’s a Celebration!

Finally, there’s Bagh – The Family Restaurant, Lahore, where the ambience is as inviting as the food. If you want some Desi Tarka, Bagh is your go-to place. This isn’t just a place to eat; it’s a place to make memories. With a menu that caters to every taste bud, from spicy biryanis to creamy karahis, Bagh has something for everyone. The staff is so friendly, they’ll make you feel like part of the family. Whether you’re out for a family dinner or a casual hangout with friends, Bagh is the perfect spot to kick back, relax, and indulge in some seriously good food. Trust me, once you visit Bagh, you’ll keep coming back for more.

Bagh – The Family Restaurant: Where Every Meal’s a Celebration!
Bagh – The Family Restaurant: Where Every Meal’s a Celebration!

Now, who’s hungry?

I am a little bit! Okay, I could go on and on, but I think you get the idea. Pakistani fast food is a culinary adventure waiting to happen. So, the next time you’re in Pakistan, skip the fancy restaurants and head straight for these local gems. Your taste buds will high-five you, I promise!

Polarising Plates: Food Opinions That Split the Room

The Pakistani taste palette is uniquely eclectic, reflecting our rich history and diverse cultural influences. Our cuisine, with its origins deeply rooted in the subcontinent, reflects a fascinating blend of flavours and culinary traditions. Over time, Pakistani food has undergone numerous twists and turns, leading to the creation of incredible dishes that are celebrated worldwide. However, not all culinary experiments have been successful. While we have mastered the art of creating incredible dishes that are celebrated globally, some culinary experiments have missed the mark.

From misguided fusion experiments to the overuse of certain ingredients, certain culinary missteps have sparked debate and division among food enthusiasts. Whether it’s an ill-conceived twist on a traditional favourite or an adaptation of a foreign dish that just didn’t translate well, these culinary preferences have divided the opinions of many. As an avid foodie, I took it upon myself to examine some culinary missteps, while elaborating on some popular foods with my unpopular opinions.

Pineapple Pizza – They Just Don’t Go Together

Pineapple on pizza is a combination that continues to divide opinions worldwide, and in Pakistan, it’s no different. While some might appreciate the sweet and savoury blend, many believe that the tropical fruit has no place on a pizza. The contrast of flavours is often seen as jarring rather than complementary, making this dish a contentious topic at any dinner table.

Pineapple Pizza
Pineapple Pizza – They Just Don’t Go Together

Desi Chinese Isn’t Chinese

Desi Chinese, with its spicy and tangy flavours, has become a beloved cuisine in Pakistan. However, calling it Chinese is a bit of a stretch. The dishes we enjoy are a far cry from traditional Chinese cuisine, having been heavily adapted to suit local tastes. This fusion, while tasty, bears little resemblance to the authentic flavours of China, sparking debates among food purists – such as the Chowmein or Shashlik that’s served here in Pakistani restaurants.

Desi Chinese Isn't Chinese
Desi Chinese Isn’t Chinese

Nalli Biryani – What on Earth

Nalli Biryani is one of those dishes that leaves many scratching their heads. The rich, marrow-filled gravy of ‘Nalli’ combined with Biryani is a bold experiment that doesn’t sit well with everyone. The heaviness of the marrow overwhelms the delicate balance of biryani spices, creating a dish that feels more like a confused concoction than a harmonious blend.

Nalli Biryani – What on Earth
Nalli Biryani – What on Earth

Cheesy Everything – Putting Cheese into Everything Doesn’t Make It a Masterpiece

The trend of adding cheese to almost every dish has taken Pakistan by storm, but more cheese doesn’t always equal better taste. While cheese can enhance certain dishes, overuse can mask the original flavours and turn a culinary delight into a greasy mess. From cheesy parathas to cheese-filled samosas, this trend has reached a point of excess that many find unappealing.

Cheesy Everything
Cheesy Everything

Hotpot is Overrated – Why Cook Myself When I’m Paying So Much?

Hotpot has gained popularity in recent years, but the concept of paying to cook your own food at a restaurant leaves many baffled. While the experience can be fun for some, others feel it defeats the purpose of dining out. The high price tag coupled with the DIY aspect makes hotpot seem overrated to those who prefer their meals prepared and served. Hotpot has gained popularity in recent years, but the concept of paying to cook your own food at a restaurant leaves many baffled. While the experience can be fun for some, others feel it defeats the purpose of dining out. The high price tag coupled with the DIY aspect makes hotpot seem overrated to those who prefer their meals prepared and served.

Hotpot is Overrated
Hotpot is Overrated

Vanilla is Flavourful – Despite Being Used as a Descriptor for Bland Things

Vanilla often gets a bad rep as being synonymous with blandness, but it is far from it. The subtle, aromatic flavour of vanilla is complex and versatile, capable of enhancing a wide range of desserts and dishes. This negative perception overlooks the rich depth of flavour that true vanilla brings to the table.

Vanilla is Flavourful
Vanilla is Flavourful

Zarda-Biryani – What Atrocity is This Sweet and Spicy Combination

Zarda-Biryani is a dish that puzzles many with its combination of sweet and spicy elements. While innovation in cuisine is always welcome, this particular fusion fails to impress. The sweet rice of zarda mixed with the savoury spices of biryani creates a dissonant flavour profile that doesn’t satisfy either craving effectively.

Zarda-Biryani – What Atrocity is This Sweet and Spicy Combination
Zarda-Biryani – What Atrocity is This Sweet and Spicy Combination

There’s Nothing Singaporean About Singaporean Rice – It Was Founded in Pakistan

Singaporean Rice, despite its name, has no ties to Singapore. This dish, a mixture of rice, noodles, chicken, and vegetables in sauce, was actually created in Pakistan. The misleading name often leads to confusion and disappointment for those expecting an authentic Singaporean experience. Throwback to the time I confused restaurant owners in Singapore when I asked them for Singaporean rice – they clarified that no such thing exists in Singapore when I described it to them and they instead offered me Nasi Goreng, an Indonesian rice dish.

Theres Nothing Singaporean About Singaporean Rice
Theres Nothing Singaporean About Singaporean Rice

Matka Everything – Cook Everything in a Matka For God Knows What Reason

The trend of cooking everything in a matka has taken off, but its appeal is questionable. While the matka can impart a unique flavour to certain dishes, using it for everything from biryani to desserts seems excessive. This fad often feels like a gimmick rather than a genuine enhancement of culinary tradition. Innovation for the sake of innovation- cook it in a matka!

Matka Everything – Cook Everything in a Matka, For God Knows What Reason
Matka Everything – Cook Everything in a Matka, For God Knows What Reason

Biryani That Isn’t Cooked in Karachi Isn’t Biryani – No Matter What You Call It, It’s Not Biryani Elsewhere

For Karachiites like myself, biryani cooked outside their city simply doesn’t make the cut. The unique blend of spices, the type of rice, and the cooking techniques perfected in Karachi are seen as unmatched. Biryani from other regions, no matter how delicious, is often dismissed as pilaf or pulao by Karachi’s biryani purists – especially in Punjab.

Biryani That Isnt Cooked in Karachi Isnt Biryani.
Gourmet chicken biryani with steamed basmati rice generated by artificial intelligence

Lava Cake – It’s Basically Raw Cake Batter

Lava cake, with its gooey, molten centre, is a dessert that has taken off in recent years. While the idea of a flowing chocolate centre is appealing, the reality is often undercooked cake batter –which doesn’t necessarily make the mark each time. This texture can be off-putting to many.

Lava Cake – Its Basically Raw Cake Batter
Lava Cake – Its Basically Raw Cake Batter

Don’t Put Chicken Where It Doesn’t Belong – Like Steaks, Nihari, etc.

Chicken, though versatile, doesn’t always belong in every dish. For traditionalists, the idea of chicken steaks or chicken nihari feels like an unwelcome twist. These dishes, originally meant to showcase the rich flavours of beef or lamb, lose their essence when replaced with chicken, leaving purists longing for the authentic taste.

Chicken Steak
Chicken Steak

Tikka Flavoured Everything

The tikka trend has swept across Pakistani cuisine, finding its way into everything from pizzas to burgers. While the spicy, smoky flavours of tikka are undeniably delicious, their ubiquity can lead to a sense of culinary fatigue. Not every dish needs a tikka twist, and sometimes, simplicity is key.

Tikka Flavoured Everything
Tikka Flavoured Everything

Sushi is Icky – It’s Raw

Despite its global popularity, sushi remains a polarising dish for many Pakistanis. The concept of consuming raw fish can be a major hurdle, overshadowing the delicate flavours sushi chefs strive to create. For those unaccustomed to raw ingredients, sushi is seen less as a delicacy and more as an uncomfortable culinary challenge. Pro tip: go for Californian Sushi if it’s your first time.

Sushi is Icky – Its Raw.
Sushi is Icky – Its Raw.

Rare Steaks Aren’t Steaks – They’re Cut-Up Raw Meat

The preference for well-done meat is strong among many, making rare steaks a contentious topic. To some, a rare steak appears as nothing more than raw meat, failing to deliver the satisfying, hearty experience they expect from a steak. The sight of a pink centre and the texture of a rare steak can be unappealing, reinforcing their belief that a proper steak should be thoroughly cooked.

Rare Steak
Rare Steak

In a country as diverse and rich in culinary heritage as Pakistan, it’s no surprise that food opinions can be as varied and passionate as the people themselves. While these unpopular opinions may bring differing perspectives, they ultimately reflect the unique and evolving relationship we have with our food.

Whether you’re a traditionalist who cringes at the sight of chicken in your nihari or an adventurous eater who can’t get enough of tikka-flavoured everything, these differing tastes and preferences contribute to the dynamic nature of Pakistani cuisine.

Time To Break the Silence and Shatter the Stigma

It’s time to bring compassion into the workplace. Menstrual leave isn’t just about days off—it’s about supporting women’s well-being, breaking taboos, and creating a fairer, more inclusive environment for everyone.

Let us be real: working through a tough period day is not just hard—it’s practically a marathon. The cramps, the fatigue, and that all-too-familiar sense of discomfort make it challenging for anyone to stay focused, let alone give their best at work. But here in Pakistan, these conversations are still whispered, if they happen at all. Isn’t it time we started addressing women’s health at work with the openness it deserves? This is where menstrual leave comes in—a straightforward, progressive policy that could make a world of difference for women trying to juggle their health and careers.

I recently surveyed 209 working-class women across Karachi, Lahore, and Islamabad, asking for their thoughts on a menstrual leave policy. To reach a diverse group, the survey was shared across various platforms, including WhatsApp groups, company email, and social media. The responses were eye-opening. Most of these women felt that having the option to take a day or two off during their period would significantly improve their well-being. For them, it’s not about taking advantage of a policy; it’s about having the flexibility to manage their health without feeling like they’re falling behind at work. Let’s be honest: when you’re dealing with period pain, a little understanding goes a long way.

Sanitary Towels and Calendar
Sanitary Towels and Calendar

Why does this policy make so much sense?

Menstruation comes with a whole range of symptoms such as cramps, nausea, and fatigue, and powering through all that at work is no small feat. A menstrual leave policy would give women the breathing room they need to care for themselves without having to tough it out all day.

When women can take a day to recharge and come back ready, they are more focused, productive, and engaged. This is a win-win for everyone involved; hence, this policy benefits not just the employees but also the company.

Employees love that the company prioritises their well-being, and it has made a noticeable impact on morale. Women feel more valued and engaged, knowing they have this support. Plus, this policy has opened conversations about health that were once considered taboo, helping to reduce the stigma around menstruation at work.

Of course, some argue that menstrual leave might hurt productivity. But if we look at the long term, it is quite the opposite. Companies that invest in wellness usually see lower turnover, fewer absences, and more engaged employees—benefits that far outweigh any perceived costs. When women can take a day or two off when they are feeling their worst, they come back focused, rested, and ready to hit the ground running. In Pakistan’s competitive job market, the companies that truly prioritise employee wellness are the ones that will thrive.

And let us be clear, menstrual leave takes us closer to gender equality in the workplace. Women face unique health challenges, and it is high time employers recognised that. A policy like this tells women that their companies understand the realities they deal with and are committed to making the workplace fairer for everyone.

Shifting Cultural Norms: Challenging the Taboo Around Menstruation

On the other side is the cultural aspect. Menstruation is still a taboo topic in Pakistan, and that silence only harms women in the workplace. By implementing menstrual leave, companies are not just supporting their female employees but also challenging outdated norms that keep these conversations in the shadows. Building an open, supportive environment will benefit everyone and break the silence that has held us back for far too long. Isn’t it time we moved forward, creating a healthier, more inclusive environment for all?

This is not a brand-new idea, either. Countries like Japan, Indonesia, and South Korea have had menstrual leave policies for years, and they have seen how supporting women’s health translates to a happier, more engaged workforce. In Japan, for example, menstrual leave has been around since the 1940s, and companies have adapted without compromising productivity. Embracing a policy like this is not just about following trends but about building a workplace where people feel respected and valued.

Retaining Female Talent and Promoting Leadership

Women make up a significant part of the workforce, so why not create policies that fully support them? Retaining female talent is a challenge for many Pakistani companies, especially when women feel they cannot balance their health and careers. Menstrual leave could help keep skilled women in the workforce and provide them with the support they need to thrive, both personally and professionally. And yes, it is also a step towards having more women in leadership roles, something many industries are still striving for.

For companies focused on corporate social responsibility (CSR), menstrual leave presents a clear opportunity to demonstrate their commitment to gender equality and employee wellness. Businesses that adopt policies like this are not just leaders in employee satisfaction; they also build positive brand reputations, attracting top talent and elevating themselves as forward-thinking organisations. Menstrual leave is not about “extra days off”; it is a reflection of values that are critical to today’s workplace culture.

Here is the thing: a menstrual leave policy does not have to be complicated. Companies could offer one or two days off per month or even allow flexible work-from-home options on difficult days. It is all about giving women the freedom to make the best choice for themselves without feeling that their work has to suffer. A small adjustment like this could make a huge difference to women’s health and happiness at work, sending the message that their well-being genuinely matters.

The Bottom Line – Menstrual Leave is Long Overdue

To wrap it up, menstrual leave is more than just time off—it is a step towards a balanced, inclusive workplace. It is about acknowledging the real challenges women face and giving them the support they deserve. As Pakistan’s workforce continues to grow and modernise, policies like this will not only support women but also help foster a more compassionate and understanding work culture overall. Menstrual leave is not a luxury; it is a shift that is long overdue and necessary for building a workplace that truly works for everyone.

Read More: https://synergyzer.com/womens-football-with-rukhsar-rashid/

Influencing Pakistani Food – Osamah Nasir’s Insights

Synergyzer: Could you describe the culinary experience in Karachi and what sets it apart from other cities in Pakistan?

Osamah Nasir: Karachi offers food around the clock. Whether it’s 11 AM or 10 PM, you always have options. This availability enhances the overall experience. Economically, Karachi caters to all budgets, from high-end burgers to affordable bun kebabs, ensuring everyone can enjoy its culinary delights. The city’s food streets offer diverse choices, including kebabs, dahi baray, samosas, and pakoras, all with a generous use of spices. Recently, new stalls featuring vegetarian cuisine have added to this diversity. Karachi has so much to offer that you can discover something new every day, a claim not many other Pakistani cities can make.

Synergyzer: How do you approach experiencing and critiquing food from different cultural backgrounds?

Osamah Nasir: When it comes to critiquing food from outside Karachi, I delve deeply into understanding the cuisine and its history, which allows me to appreciate what’s on my plate. The challenge is that you can’t always be aware of someone’s cuisine if you haven’t tried it before, so you don’t know what’s good or not. When trying something for the first time, you can’t fully judge it. I always review with an open mind and respect for the cultural context. For example, I once tried octopus with rice in Portugal. I’d never had octopus before and found it rubbery and chewy, but the dish was made with such love and appreciation that I enjoyed it. This approach allows one to be open to all cuisines without immediate judgment.

Synergyzer: How do you manage to stay healthy while exploring and trying out different foods, especially considering the diverse range of cuisines you encounter?

Osamah Nasir: When I’m eating out for work, I don’t eat the whole dish. It’s impossible to eat so much every day and maintain my current shape. People should know that what I eat on camera is all I eat. If I’m out with friends, I eat more, but for work, I only taste enough to know if the dish is good. It’s important to understand that some things happen off-camera. At home, I maintain a healthy diet. I avoid junk food because even small bites outside add up. My diet includes fibre-rich foods. I start my day with coconut water, then have Weetabix a peanut butter sandwich, and two cups of coffee. I exercise three to four times a day, in short, 10–15-minute sessions, doing quick walks, sit-ups, or push-ups. I drink 8-10 glasses of water daily and avoid processed foods and sugar. This routine helps me stay healthy while exploring various foods.

 

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A post shared by Osamah Nasir (@osamahnasir)

Synergyzer: Since you mentioned your health issue on Instagram, would you feel comfortable sharing what happened?

Osamah Nasir: I believe this incident occurred while I was exploring street food. As I mentioned earlier, I always taste the food myself; I can’t recommend it if I haven’t tried it. There was a place selling Chole and Lassi, but it was unhygienic with flies buzzing around. Despite the condition, I decided to try it, thinking it couldn’t be that bad. Unfortunately, shortly after, I started experiencing stomach discomfort and fatigue. Over the following months, I struggled with recurrent illness, thinking it was due to my frequent eating out. It wasn’t until I noticed more serious symptoms, including blood in my stool, that I sought medical attention. Tests revealed severe ulcers caused by infections, amoebiasis and H. pylori. Treatment involved multiple rounds of antibiotics and probiotics, spanning six months. I had to adopt a strict diet and avoid risky foods. This experience taught me the importance of health and led me to diversify my interests in content beyond food, focusing more on storytelling, which has been well-received.

Synergyzer: What are the latest trends in digital advertising, social media ads, influencer partnerships, and online content creation adopted by Pakistani food brands?

Osamah Nasir: In Pakistan, we don’t blindly follow trends. We prefer to see proven success before adopting new ideas. Recently, social media influencers have played a pivotal role. Brands are moving beyond traditional advertising, allowing influencers to create authentic content that builds trust naturally. This shift has been significant in recent campaigns, where influencers drive footfall, generate excitement, and engage in various promotional activities. There’s a notable change from using celebrities to content creators for projects. Creators offer more flexibility and originality, often at a lower cost than celebrities. This trend opens up opportunities for creative individuals to collaborate with major brands without needing celebrity status, encouraging a more diverse range of voices in marketing strategies.

Synergyzer: Have you noticed any emerging global food trends during your travels, and do you see them influencing the Pakistani food industry?

Osamah Nasir: A trend emerging now is to offer something unique and distinctive without appearing forced. For instance, during my visit to London, there was a buzz about a café selling a giant croissant priced at around £25, roughly 8,000 to 9,000 rupees per person. This 1.5-kilogram baked delight became a focal point, drawing long queues despite the café’s ordinary setting. Such innovations allow restaurants to stand out and generate interest, leading to increased sales through cross-promotions like coffee sales, all backed by a commitment to quality.

Synergyzer: Can you tell us about your experiences attending different cultural food events, such as weddings, and how they have enriched your understanding and appreciation of cuisine beyond Karachi?

Osamah Nasir: As a Delhiwala, I have been immersed in Delhi’s specific food culture for a long time. I hadn’t experienced other wedding customs until I attended a Christian wedding at a friend’s church. It was simple and beautiful, with fewer than a hundred guests, which contrasted with the lavish weddings typical in Pakistan. Seeing weddings from different faiths, like Bohri and Hindu, with their unique traditions and foods, highlighted Karachi’s cultural diversity. For instance, at Bohri weddings, food is served in a way that minimises waste, while Hindu weddings feature delicious vegetarian dishes. These experiences made me appreciate the beauty of Karachi’s diverse customs, showing that each wedding tradition deserves celebration.

Osama Nasir
Osama Nasir

Synergyzer: Share your top five restaurant recommendations in Karachi, and what makes them stand out to you.

Osamah Nasir: My current top pick is “Pomo,” known for its outstanding handmade pasta-s, pizzas, and cheese, making it one of Karachi’s finest dining spots. It’s a hidden gem that deserves more recognition. For desi cuisine, I recommend “Ghaffar” and “Hassan Zayi Koyla” for seekh kabab, dhaga kabab, and BBQ chicken tikka—both are personal favourites. For dishes like aloo palak, mutton palak, and mutton raan, “Kesar,” located at the Lighthouse, is my go-to place, known for its hygiene standards. Lastly, for satisfying sweet cravings, Darbare-Shireen in Bahadurabad offers the best kulfi and Ras Malai in town.

The Vision and Journey of Mrs. Naila Naqvi

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A journey of excellence since 2001, from humble beginnings to culinary mastery. Rooted in tradition, our relentless pursuit of baking perfection has made us a trusted name in the industry. With the finest ingredients and innovative flair, we craft delectable creations that captivate taste buds.

Pie In The Sky was built on a foundation of support from friends and family. It took years of dedication and commitment to make Pie In The Sky the brand it is today. Especially with the ever-growing industry, we’ve had to learn and innovate to stay on top of trends. Our motto is Baking Happiness and this is why we have always believed in delivering the best quality product with great taste at the best price possible.

Ms. Naila Naqvi, CEO & Founder of Pie In The Sky, has had a lifelong passion for gastronomy that ignited during her formative years. Her culinary journey commenced with a rigorous 2-year trainee programme at Avari Towers, followed by immersive experiences at prestigious institutions including SHATEC Singapore, Ecole Hotelier Switzerland, and the International School of Baking in the United States of America. It was through these enriching experiences that Naila’s vision took shape, culminating in the establishment of Pie In The Sky. She aspired to create a bakery that resonates with people, offering them a comforting sense of home. Thus, the dream of Pie In The Sky transformed into a tangible reality, guided by Mrs. Naila’s unwavering dedication and culinary expertise.

Pie In The Sky has over 30 outlets located in Karachi, Hyderabad and Lahore. Legacy is continued by introducing three more brands under the Pie In The Sky as:

Café Chatterbox (Karachi)

A social hub where conversations come to life over coffee and cuisine. Café Chatterbox is a contemporary, upbeat cafe with a welcoming atmosphere where guests can relax and enjoy a quality meal. Our chefs are constantly innovating and creating meals that will keep our customers wanting more. Café Chatterbox makes the perfect spot for meeting up with friends, family dinners or just stopping by after work for a specialty dessert and coffee.

Cafe Chatter Box
Cafe Chatter Box

Aztec Chocolate

A haven of handcrafted delicacies, where creativity meets taste, and every treat is a masterpiece. Aztec is an artisanal chocolate shop embracing all things sweet. We believe chocolate is not merely to be eaten, it is to be experienced and savoured. Every individual chocolate is made from the finest of ingredients and every bite will transport you to heaven. Express your feelings with gourmet chocolate gifts, because you and your loved ones deserve the best and nothing less.

Aztec Chocolate
Aztec Chocolate

Café Bistro (Lahore)

A wonderful new addition to Pie In The Sky has been introduced in Phases 5 and 6 Lahore, Café Bistro has become a crowd-pleaser with their delectable sandwiches, heavenly baked goods and excellent coffee. Perfect to dine in and take away, it’s definitely become a crowd favourite.

The Lava Dream Cake

In celebration of our 23rd anniversary, we proudly introduced a new customer favourite – the Lava Dream Cake. The response to this delectable treat surpassed our expectations, capturing the attention of dessert enthusiasts nationwide. Every time our marketing team logged onto Instagram, we were greeted with a flurry of stories, reels, and posts showcasing this viral sensation. The Lava Dream Cake features a delicate chocolate shell that, when cracked open, reveals an irresistible molten chocolate core, offering a truly indulgent experience. This unique dessert quickly became a bestseller, flying off our shelves faster than we could have anticipated.

Our strategic decision to launch the Lava Dream Cake just before Eid Ul Fitr proved to be remarkably successful. The festive season amplified its popularity, resulting in our highest sales figures to date. This exquisite dessert not only delighted our customers but also established itself as a nationwide sensation, becoming the ‘talk of the town’.

 

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During Eid Ul Fitr, Pie In The Sky rose to the occasion, efficiently managing the sale of over 50,000 cakes a monumental feat that underscored our operational prowess and commitment to excellence. Amidst the hustle and bustle of the festive season, our dedicated team orchestrated a seamless production and distribution process, ensuring that each cake reached our customers with precision and quality intact. This remarkable achievement not only reflects our capacity to handle large-scale operations but also highlights our unwavering dedication to meeting and exceeding customer expectations. As we continue to grow and innovate, we remain steadfast in our mission to deliver unparalleled culinary experiences and uphold the reputation of Pie In The Sky as a beacon of quality and reliability in the industry.

Pie In The Sky stands as a testament to the power of passion, perseverance, and innovation in the culinary world. And as the sky’s the limit here, we have expanded our offerings with the introduction of dessert paratha. Pie In The Sky, is a pioneering food service, to revolutionising the traditional paratha by transforming it into a decadent dessert, offering four innovative flavours – Caramel Date & Nut, Marshmallow Cookie Butter, and Chocolate – a first in the industry, and redefining the boundaries of dessert innovation for the modern palate. This delectable treat is sure to satisfy any sweet tooth!

Hence, from its inception to its current stature as a leading brand, every step of the journey has been guided by a commitment to quality, creativity, innovation and customer satisfaction. As we look towards the future, we remain dedicated to pushing boundaries further, exploring newer horizons, and continuing to bring joy to the palates of our valued customers. Join us as we embark on the next chapter of our culinary adventure, with gratitude for the past and excitement for what lies ahead.

Building Eat Food Pakistan with Omar Omari

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Omar Omari is a seasoned marketing professional renowned for his brand management and business development expertise. He is a visionary food enthusiast who has revolutionised the culinary landscape through Eat Food Pakistan, a pioneering venture celebrating the diversity and richness of Pakistani cuisine. Omar has honed his skills in marketing strategy, team management, and business growth. He combines his passion for food, creativity, and technology with Eat Food Pakistan, creating a unique platform that inspires foodies and chefs alike. His initiatives focus on reclaiming and reactivating public spaces, bringing people together through initiatives that introduced Pakistan’s first dine-in Cloud Kitchens and food festivals.

Synergyzer: Could you tell us more about Eat Food Pakistan’s beginning and its journey since its establishment in 2014?

Omar Omari: Eat Food Pakistan was born in 2021 during COVID-19. However, the real basis of our journey into the food world began in 2014 with the Eat Festival. This festival was a way to give back to society by reclaiming our public spaces. We chose Frere Hall for the event, and it wasn’t a business plan or something we had thoroughly thought through. It was simply a basic idea to organise a food festival, with food being the common denominator that brought people together. We had no vision of what it would become today; our intention, or our ‘niyat’ as they say, came from a good place. It was about giving back to society and bringing people together at an event at Frere Hall. The selection of Frere Hall was a conscious decision because we wanted to reclaim that park as a public space, which it hadn’t been for the longest time. The festival was an event that brought people together. Fast forward to 2021, when COVID hit, and that’s when Eat Food Pakistan was born, along with all the other verticals in our company.

Omar Omari
Omar Omari

Synergyzer: Would you like to share the journey of creating your brand, Eat Cloud, in 2021 and how it impacted the food industry in Pakistan? Did you consider how it would become so popular and be liked by all the foodies?

Omar Omari: Eat Cloud was born in 2021. We had been considering the next step after the festivals in Karachi, Lahore, Islamabad, and now Multan. These festivals had become launching pads for many small businesses that started as stalls, like Juicy Lucy, Taco Cat, Fatso’s (now Easy), WingItt, Desi Gully, and Yeh Lo. All these businesses have grown and now have their branches.
We noticed that many businesses emerging from the festivals didn’t have the capital to invest in a restaurant or operations, so they continued to cater from home, remaining small until they could afford to expand. To support these businesses, we created cloud kitchens. We handle all the operations, including delivery, kitchen setup, and providing the necessary machinery. Business owners just need to bring their chefs and cook, while we manage the rest. Eat Cloud now operates in Khadda Market, Ayesha Manzil, and Gulshan Iqbal, with 10, 17, and 14 kitchens respectively. The setups at Ayesha Manzil and Gulshan Iqbal also have seating capacities for over 150 people, functioning more like food courts. This allows businesses to own their restaurant without any setup or operational costs. The idea behind Eat Cloud is to help businesses start up without significant investment.

Synergyzer: The concept of cloud kitchens has gained traction globally. What led to the decision to introduce Eat Cloud, and how do you envision its growth and impact on the Pakistani food industry?

Omar Omari: Cloud kitchens have grown globally, typically operating as delivery-only spaces without frontage or seating. However, in Pakistan, we customised the concept to suit local preferences, where dining out is a major form of entertainment. Unlike other countries, Pakistan lacks clubs and large sporting events, making food a central part of socialising.
Globally, cloud kitchens are often situated in less prominent locations to reduce costs and rely on delivery companies like Foodpanda, Deliveroo, Uber Eats, and Just Eat. In Pakistan, with only Foodpanda available, we integrated a dine-in experience into our model. Our cloud kitchens function more like food courts, offering delivery and takeaway but also providing seating for customers. This allows businesses to operate as full restaurants without the setup costs. Entrepreneurs can start their operations within days, tailored to the Pakistani context.
Our cloud kitchens enable business owners to control quality and focus on food, while we handle operations. This makes it easier to grow, as many operational challenges are managed for them. This model allows for expansion across cities, letting a business owner in Karachi manage operations in Lahore or Islamabad. By reducing costs and operational burdens, Eat Cloud helps foodpreneurs expand their sales, increase their customer base, and grow their businesses faster.

Synergyzer: Who creates the brand identity of your brands?

Omar Omari: Our brands, such as Baobae, Yalla Shawarma, The Karachi Kaathi Roll, Dal Master, and now Buns Road, are all created in-house. We brainstorm with our chefs, marketing team, and sometimes the entire office to develop new ideas. We use customer data and insights to guide our decisions on what brands to launch. Everything, including the EAT festivals, is born from our team’s passion and hands-on approach, with no strict job descriptions.
We have four verticals in our company: EAT festivals, EAT Cloud, EATS Official, and EATS App. EATS Official is a digital publication that helps with marketing, a significant challenge and cost for food businesses. It covers the food scenes in Karachi, Lahore, Islamabad, and Multan, creating content and assisting our food brands with marketing.
EATS App, currently in its development phase, is designed to help users decide what to eat. It had 20,000 downloads at launch, but we’ve paused it to make improvements. The app aims to simplify meal choices, offering suggestions for lunch, breakfast, dinner, and more.

Synergyzer: When comparing Karachi Eat to Lahore Eat and Islamabad Eat, what are the differences in footfall and overall outcomes of the events in terms of business generated and popularity among attendees?

Omar Omari: Karachi is our oldest festival, running since 2014. Lahore started in 2016, Islamabad in 2018, and Multan in 2023. Karachi is the largest, with a footfall of over 100,000. Lahore and Islamabad both see a footfall of over 25,000 to 30,000. The variety in Karachi is much greater.
In Karachi, we go through a curation process with over 300 to 400 applicants. We test their food, looking for innovation, good value for money, and variety. This allows us to engineer and curate the festival’s outcome and the kind of food served, giving us more control. We haven’t reached that stage with Lahore, Islamabad, and Multan, which is still fairly new. Overall, the food scene in Karachi is more innovative, offering more variety than in Lahore.

Synergyzer: Could you share some insights into how you have used marketing channels or types to promote your events and brands?

Omar Omari: We utilised organic marketing when we started in 2014. I shared the event on every relevant page and food group, with significant help from Karachi Food Diary and SWOT. At that time, food bloggers were a small segment. Our marketing was purely organic, with publications like Dawn reviewing our festival. One key marketing decision was not selling the event’s name to sponsors. The festivals are known as Karachi Eat, Lahore Eat, and Islamabad Eat, reflecting city ownership rather than brand ownership. Unlike other festivals that sell their name, our events are free from excessive branding, which keeps their authenticity and heart.
We held our festivals in public spaces like Frere Hall, not in private clubs or properties, to ensure inclusivity. This conscious decision aimed to reclaim public spaces and bring people together, avoiding elitism. Our marketing evolved through iconic billboards like ‘WTF, where’s the food?’ and ‘Eat, eat, eat, repeat,’ all created in-house. As an architect and with my sister, a communication designer, we had the freedom to be creative without brand interference. Sponsors were included subtly, maintaining our festival’s unique identity. This approach allowed us to organically build our brand without it being overtaken by a single company.

Synergyzer: What strategies does Eat Food Pakistan employ to promote Pakistani brands and support home-based food businesses, especially within the context of events like Karachi Eat?

Omar Omari: The strategy we utilised to promote home-based brands or businesses wasn’t a strategy. It was about finding the most innovative food. Sometimes, the most innovative food comes when you have the freedom to express your creativity in what you’re serving. The curation process was very important for us. Unlike other festivals, which often operate on a ‘first come, first served’ basis, we didn’t follow that policy. Just because someone booked a stall first didn’t mean they were guaranteed a spot. We avoided having multiple stalls selling the same type of food, like five or six burger stalls or ten waffle stalls. Innovation was key.
When you set standards based on merit, not on who pays first, you compel participants to understand that getting in is about creativity, passion, and heart. The Eat Festival was a labour of love and a passion project. All participating companies or food stalls had to share that mindset. Recognising and promoting the passion for food was our main criterion. We pushed and promoted the most innovative stalls. When magazines ask us about the next top 10 restaurants, we recommend those we’ve tried and found excellent. We don’t get paid to promote; it’s entirely based on merit. That’s our approach, and that’s the difference. Our recommendations are honest and based on our genuine experiences, ensuring we push the right things.

Synergyzer: What advice would you offer to aspiring food entrepreneurs looking to participate in events like Karachi Eat and leverage platforms like Eat Cloud or trying to build a food brand.

Omar Omari: My advice to a foodpreneur or food business owner starting up is to focus on why you’re doing this. Is it just to make money, or is it something you’re truly passionate about? This applies to any business, not just food. It has to come from the heart. Our company logos, like Karachi Eat and Eat Food Pakistan, all have a heart in them because we are passionate about what we do.
Our business functions as an ecosystem. Whether launching at the festival, marketing through Eats Official, or starting commercially through our Clouds, everything is interconnected and supports each other. Once you join, you have access to all our brands and verticals, allowing you to leverage them as needed. Stay true to what you believe in and to your brand. Don’t jump around. Focus on it, even when it seems like you’ve failed or faced setbacks. Perseverance and sticking to your vision will eventually get you where you want to go. That’s my advice.

Omar Omari
Omar Omari

Synergyzer: Looking ahead, what are the next milestones or projects on the horizon for Eat Food Pakistan, and how do you envision their impact on the local and global food scene?

Omar Omari: In 2022, we entered into a strategic alliance with Delivery Hero in Germany, the owner of Foodpanda. This alliance has been highly beneficial as it provides us with valuable data insights and marketing support for our cloud kitchens. Partnering with Foodpanda and Delivery Hero is crucial for us, potentially facilitating our global expansion. Our belief is that expanding globally will allow our brands to access international markets.
For instance, offering local favourites like pani puri or bun kebab in global markets, such as the UAE or GCC countries, can cater to the large Desi communities in the United States and the United Kingdom. Cloud kitchens and Eats Official are particularly adaptable and can thrive in these regions. Our goal is not just personal growth but to bring everyone along on this journey. Expanding means our brands grow, benefiting our partners as well. Ultimately, we aim to establish a global presence and promote our local food culture internationally

 

Indulge in Karachi’s Elite Cuisine: Ten Restaurants You Can’t Miss

Karachi is, before anything else, a hotspot for all foodies. From the busy street food stalls to the more high-end cuisine of E-street, there is a place and a plate for anyone interested. The high-end, fine dining landscape in Karachi offers a plethora of experiential highlights and unique cuisine.
This list encompasses the top ten must-visit restaurants and eateries that are perfect for a formal night out or a casual get-together with the family. Without further ado, let’s dive into some of the best fine dining locations in the city.

Xander’s Cafe

A classic dinner spot that guarantees quality and comfort above all else: Xander’s has established itself as the go-to venue for any occasion. Whether it be an anniversary or birthday, breakfast, lunch, or dinner, Xander’s is perhaps the most reliable spot for all age groups. With an all-encompassing menu offering a variety of cuisines, one really cannot go wrong with this. Just a few aspects of the experience that make it so memorable include the exceptional service and the constant standards that are upheld. They have numerous branches across the city, including restaurants, on Tipu Sultan as well as in DHA, all of which remain busy and bustling throughout the day. So, if you’re planning on having dinner at Xander’s on a weekend, be prepared to wait!

Xander’s Cafe
Xander’s Cafe

Sakura

Talk of Sakura brings to mind the iconic location atop the PC Hotel and with good reason. Sakura’s quiet ambience and classy atmosphere leave little to be desired. The beauty of dining at Sakura lies in the entire experience, from the ornate hotel entrance to the linens that adorn the table, each and every detail is well thought out and meticulously prepared. The restaurant environment is reminiscent of that of a traditional Japanese interior, adding an aura of authenticity to the cuisine. The food itself is delectable, and the variety is commendable. Dining at Sakura allows one to view the cityscape alongside a well-prepared, authentic Japanese meal.

Sakura
Sakura

Cafe Aylanto 

The perfect fusion of an indoor and outdoor space, intimacy and liminal setting, Cafe Aylanto offers a unique experience that few can compare to. The gentle ambience and dim, warm lighting allow for an experience that truly embodies the word classy. Cafe Aylanto must also be commended for the variety and quality of its menu, boasting a number of unique dishes as well as ingredients. The staff at the cafe has shown itself to be truly remarkable, with a keen eye for ensuring customer satisfaction. The restaurant’s layout allows for both indoor and outdoor seating, as well as the amenity of a private room for larger parties that require space away from the happening environment. At the centre of the layout grows the rather iconic tree, draped with fairy lights, that has found its way to the backgrounds of many a photograph. Cafe Aylanto is often full, and for good reason: an experience that will truly fuel the foodie and the artist in you.

Cafe Aylanto
Cafe Aylanto

Test Kitchen by Okra 

If you’ve ever waited in the morning sun at Zamzama for more than half an hour, there’s a good chance you’ve been to Test Kitchen. This eatery is one that truly embodies the phrase “worth the wait”. The rustic, artisanal aesthetic of test kitchen is best described through their live kitchen, the open bakery style set up, and their adornment of modern art curated from the thesis show of the Indus Valley School of Art and Architecture. The test kitchen breakfast is truly the best way to start one’s day. My personal favourite is the lemon chicken sandwich, accompanied by a Spanish latte. However, their scones often tend to steal the show. Test Kitchen has made its name through authenticity and quality, accolades that make themselves known to you at every step of your dining experience.

Test Kitchen by Okra
Test Kitchen by Okra

Colette by Xander’s 

Any list of top restaurants would be incomplete without E-Street’s newest addition, Colette. Established by Xander’s, Colette quickly became a well-known name in the high-end cuisine landscape. Colette’s iconic indoor tree and dim ambience have become a staple for foodies and with good reason. Their staff is precise and well informed, committed to upholding their standards. With a vast menu offering a variety of niche ingredients and quality food, one really cannot go wrong when it comes to dining at Colette. The restaurant’s true beauty is seen at night time, when the ambient lighting and hum of conversation turn the environment into a truly high-end experience.

Colette by Xander’s
Colette by Xander’s

Cafe Praha 

Praha, characterised by its bright-coloured and elemental interior, has become a popular spot among many. Like others, its menu offers a wide variety of food, along with unique dishes such as funnel cakes and doughnut burgers, among more delicate dishes. However, the truly unforgettable aspect of this cafe is its aesthetic. Perfect for pictures and posts, Praha keeps a standard design throughout the interior, and menu design, and has even maintained its look throughout its two different branches- one of which lies on the famous E-Street. However, a trip to Praha would be wasted without ordering their famous lotus French toast, a dessert that will melt in the mouth of anyone who tries it.

Cafe Praha
Cafe Praha

Cocochan

Cocochan finds itself on this list due to its high standard of quality and remarkable tasting food. Their cuisine is always fresh, perfectly seasoned, and exquisitely cooked. The staff ensures a quality experience from the moment that you are seated at your table to the moment that they see you out the door. Every aspect of the experience has been manoeuvred to ensure that you have the highest quality meal possible. From the lighting, decoration, and design of the menu, to the layout of the restaurant and the type of soy sauce dispensers served with sushi, every detail is perfect and keenly delivered.

Cafe Praha
Cafe Praha

Kolachi 

Kolachi is a name that is bound to bring a smile to any face, young or old. Located at the very edge of Karachi’s seaside, its setting and ambience truly make it unique and memorable. Here, you can enjoy a meal with family or friends in a communal eating style while listening to the soothing sounds of waves hitting the shore. Kolachi is the epitome of desi cuisine perfected, seating hundreds at a time and serving fresh from the tandoor and tawa to all of them. Their staff is efficient, practical, and more than familiar with the most effective ways to serve the large number of people they accommodate at a time, all while ensuring the quality experience their customers pay for.

Kolachi
Kolachi

BBQ Tonight 

What began as a small one-story restaurant in Clifton now spans an entire building, with multiple rooftop levels for seating as well, Barbeque Tonight is a restaurant that is loved and adored by many. Often subject to nostalgia, it’s safe to say that since their opening, BBQ Tonight has not sacrificed taste, quality, or comfort. Visiting the restaurant for a meal ensures that you’ll leave with a full stomach, content, and most importantly, knowing you’ve gotten your money’s worth. With their skilled chefs preparing various cuts of meat and types of naan live, you know the quality and taste of the food cannot be found anywhere else, a true testament to the dedication and passion of the founders.

BBQ Tonight
BBQ Tonight

Chop Steak House 

Perhaps the newest restaurant in this list, Chop promises consumers an authentic yet high-end steakhouse experience that is rare in Pakistan. The prime cuts of beef, vast and comprehensive menu, and never-ending sides all seem too good to be true. The staff is welcoming and respectful, ensuring that their customers are incredibly well taken care of during every step of their experience. The restaurant’s ambience is classy, with dim, warm lighting and a well-furnished interior. Chop is the perfect place for an intimate gathering or even a larger group. One thing to remember: if you’re going to Chop, don’t forget your appetite!

Chop Steak House
Chop Steak House

Pakistan’s Kitchenpreneurs – Turning Passion into Profit

It is undeniable that Pakistanis have a profound passion for food. Our culinary journey begins at a young age, savouring homemade delights prepared by our mothers, and continues through our formative years, exploring the vibrant flavours of street food. In the absence of diverse recreational activities, dining out at restaurants with loved ones has become an integral part of our culture, evolving into a cherished tradition for celebrating special occasions and creating lasting memories. This passion has translated into a rapidly growing food industry in Pakistan. Post covid, people started being more concerned about the quality, freshness, and hygiene of food resulting in an increasing demand for home-based food businesses. Major key growth drivers in increasing demand have been the rise of food delivery apps and social media platforms.

The basic requirement to start a food business is a passion for cooking and serving delectable food. It is usually perceived that starting a home-based food business requires a considerable amount of investment. However, this perception has changed with working kitchens at home, basic ingredients and utensils, a mobile phone with a camera to click on what you cook, and social media platforms to post. Just a little cash in hand and above-average skills, and you’re the next foodpreneur.

Additionally, word-of-mouth publicity helps a good deal for home-based food entrepreneurs. We tend to stick with what we have heard; know and trust, opting for familiar food instead of venturing into untested territory. However, numerous challenges, like lack of business acumen and marketing skills, are faced by such businesses. Usually, the cooking hands behind such brands are women in their later years. They excel in the kitchen but are generally not equipped with social media marketing skills and design aids. These become hurdles in obtaining customers and making a name. Eventually, a lot of home-based businesses do not sustain long and end up shutting down.

Photography is a crucial element in the food industry, as it significantly influences customer purchasing decisions. Subpar visual representation can deter potential customers from engaging with a brand, regardless of the actual quality and taste of the food. Conversely, high-quality visual marketing can entice customers to place an initial order, even if the food’s taste does not entirely live up to the visual promise.

The proliferation of social media platforms as marketing tools has revolutionized the business landscape, transforming the way entrepreneurs promote and grow their ventures in the modern era. Today, social media marketing is a skill that requires proper training and learning. Previously, home-based food businesses leveraged social media platforms like Facebook and Instagram to reach customers at no cost. However, recent studies indicate that the organic reach of these platforms has significantly declined, from 2.5% to 1.5%. In simpler terms, a post on a Facebook or Instagram account with 1000 followers will now only be visible to approximately 150 followers by default. This reduction, combined with limited marketing expertise and budget constraints, has resulted in a substantial decline in orders and sales for many businesses in this low-margin industry.

Influencers have significantly boosted businesses by promoting brand names, building trust, and increasing popularity and demand. Many home-based food entrepreneurs find Facebook groups invaluable for marketing, networking, and accessing resources. These groups help with customer acquisition, delivery services, packaging materials, and more, creating a supportive community for entrepreneurs. Most groups allow free postings, though some charge a small fee. Event sponsorship also helps businesses showcase their products directly to group members.

Food quality is essential for a business’s sustainability. While social media and influencer marketing can drive initial sales, consistent quality ensures customer retention. Upgrading packaging, and delivery systems, and investing in skilled delivery personnel is crucial for maintaining high standards and encouraging repeat orders. Many home-based food businesses start strong but falter due to inconsistent taste and quality. Investing in precision tools like measuring scales, timers, and thermometers helps maintain uniformity. Additionally, in Pakistan, few home-based food businesses register their brands or obtain food quality licenses, often due to a lack of knowledge and confidence in their business’s long-term success.

Nevertheless, registration and licensing with the relevant authorities, such as the Federal Board of Revenue (FBR) and local chamber of commerce to obtain necessary licenses and permits is highly essential to sustain a business as well as secure the customer’s trust and run a business in the long run. The need for training programmes for small usiness owners is also vital. When food entrepreneurs learn the ropes about correctly marketing their brand on social media and have access to the right guidance and resources, it completely changes the game for them. However, efforts are currently being made on a small scale. It is highly recommended that more focused short courses, training sessions, and skill development courses, such as product photography, be introduced for entrepreneurs. For home-based food businesses, the major target to achieve initially is to create significant recognition for their brand name while maintaining enough sales to keep it going. Once achieved, they hustle to take it to the next level and have a proper outlet for their brand. It can be started from a kiosk, or food cart and can reach a restaurant one day too.

The surge in demand for home-cooked and hygienic food in Pakistan has created a highly favourable outlook for home-based food entrepreneurs. To succeed in this industry, entrepreneurs must possess a strong work ethic, unwavering determination, innovative thinking, and an unrelenting commitment to quality, which will enable them to capitalise on this promising trend and achieve long-term success.

We spoke with some trusted food brands about their journeys to understand their initial thoughts before starting their businesses, their perceived shortcomings, their aspirations, and their future growth plans.

Homemade Wholesome

Urooj Saeed, also known as the ‘Brownie Queen,’ owns Homemade Wholesome, a home-based brand that serves premium brownies, bread, granola, hot chocolate mixes, and much more. She said, “In my nine years of experience, I have learned that the key factors in becoming a customer’s favourite are focusing on quality, being consistent, building a friendly relationship with customers, word-of-mouth recommendations, not being afraid to experiment and fail, and continuously learning and growing. I advise every upcoming business owner to focus on quality and build a loyal customer base. With dedication and hard work, anyone can build a successful brand without breaking the bank.”

Homemade Wholesome
Homemade Wholesome

Snax Time

Ayesha Wajid runs Snax Time, a 10-year-old home-based frozen food business in Pakistan. About her journey, she says, “My brand is built on the foundation of quality, freshness, and customer satisfaction. My lack of social media skills made it difficult for me to sustain myself. However, word-of-mouth recommendations helped to gain trust. I believe that leveraging social media platforms, investing in food safety and hygiene certifications, and developing unique value propositions for customers can help a business prosper.”

Snax Time
Snax Time

Cupncakes

Rabia Maqsood launched Cupsncakes 10 years ago when there wasn’t much concept of online brands. Reflecting on her journey, she stated, “After running my business for six years, I did a short course of merely three days from IBA on entrepreneurship and digital marketing. I was surprised to notice a visible difference in handling my pages (social media platforms), resulting in greater sales and reach. I firmly believe that these courses help a lot in broadening your horizons. Now, I have also got my business and bank account registered with an NTN, which helped me to legalise my money, pay taxes, get a better reputation for my brand, receive ease in the visa process as an NTN payer, and retrieve international payments. Also, the NTN number helps me get discounted rates from wholesale suppliers.”

Cupsncakes
Cupsncakes

Just Yum

Just Yum is a food brand that offers a palatably comforting Korean menu, owned by Mrs. Jawwad in her 60s. She shared her insights by stating, “Before starting a food business, aspiring entrepreneurs should learn and polish their cooking skills. They should try to gather as many reviews as they can by having people try their food and achieve maximum improvement. Since the food market is already saturated, another key point is to introduce unique and innovative dishes to stand out. By introducing a Korean menu in Pakistan, our food has created a significant buzz. We’re going strong, and therefore, our future goal is to open a physical outlet. For this, we have already started saving the profits.”

Just Yum
Just Yum

Ottimo

Ottimo, which in Italian means ‘the optimum, the ultimate,’ was started by Mr. Ashar Hussain at the age of 69. He launched his high-end artisanal ice cream brand after retiring from a 20-year-long corporate career. He shared, “My kids taught me about Facebook and Instagram, took care of the product photography, and wrote captions for me. Now, they have recently introduced AI to me, which these days is my helping hand in writing posts. I considered registering my brand name, logo, and slogan when someone started copying them. However, I received a quote of 25,000 from a lawyer, which is too much for a small-scale business like mine. Nevertheless, I am registered for income tax and get 4.5% of my income deducted for taxes. I will be partnering with someone to look after getting licenses and displaying my product at events, supermarkets, restaurants, etc.”

Ottimo
Ottimo

Raco Chocolate

Rabeeah Diwan, at the age of 26, runs Raco Chocolate. This young chocolatier shared, “The idea of starting a chocolate brand from home came to me during COVID. I experimented and delved into the world of bean-to-bar chocolate. Initially, my main objective was to excel in making chocolates rather than marketing them, as I wasn’t ready to handle a big demand. Hence, my focus has always been on getting people to try it more than just seeing it around. I have a few business owners in my family too, which helped me to get plenty of advice. I urge business owners to take risks and invest in their business as it helps in committing more to it.”

Raco Chocolate
Raco Chocolate