Published On: Thu, Nov 12th, 2015

Novel concept of ‘pop-up’ dining



Innovative eateries are popping up each day, two gastronomic devotees established the fresh notion of ‘pop-up’ dining to Lahore’s bourgeoning bistro scene.

The plan at the back it is straightforward – a pop-up restaurant is a crude, momentary self-service restaurant that sets up shop for some days or even weeks by means of an accessible space and then vanishes.

It’s a meal drift that has arrived progressively more admired globally, as it bids a cost-effective, low-risk ways of trying the waters to hopeful restaurateurs, and a one-of-a-kind dining practice for their clientele.

Nom Nom — a pop-up restaurant, a momentary delight


Offered by a spouse pair, Imtisal Zafar and Misha Rehman, the venture called ‘Nom Nom’ recent three days from 6th to 8th November and gathered much concentration.

From L-R: Misha Rehman, a lawyer by occupation and Imtisal Zafar, an occasion manager join their enthusiasm for a meal for the exclusive scheme.

“The reply and devastating attention was somewhat we weren’t anticipating. Two weeks prior to commencing we were completely packed. Each night we provided to approximately 120 people for dinner,” revealed Imtisal.

Detained in Chameleon at Royal Palm, Nom Nom supplied its diners genuine European, Thai and Asian dishes.

Equally Imtisal and Misha are chefs, possessing sharpened their skills through culinary courses from across the globe. They whisk up a one-page menu, to bind them as more as they could in the array to give extraordinary meal worth.

The menu characterized only single prototypical soup – Tom Yum Goong, but a diversity of choices were accessible for appetizers and chief course.

The major hits involved dynamite prawns, pad Thai, beef wellington and carrot cake for dessert. There was also a collection of Thai fish cakes, smolder salmon rolls, green curry and genuine Italian pizzas to delight one’s taste buds.

“Our pizzas were much easy yet tasty, but the luminary of our menu was the carrot cake. Each day, it completed from the stock,” stated Imtisal.

Whereas pop-ups are rough and ready by nature, Nom Nom did not negotiation on the environment of their dining space.

“We required people to get a high-quality time so we produced a tranquil atmosphere, had immense live music performing in the background and single thing public methodically take pleasure in was a photo-booth in a little kitchen set.”

Challenges of popping up


Pop-ups may be fewer perilous than restaurants, but they arrive by their split of challenges.

For example, they can unfasten up at any point, but discovering the right site is critical.

One more challenge is to discover the right populace for your group for the reason that getting out instructions for 100-plus diners in a little too medium set-up can become complicated. Harmonization between staff affiliates of your own group and of the space being employed is necessary.

Also, pop-ups appeal diners by social media. There’s no grave promotion concerned. Urged through a social media movement, Imtisal and Misha’s friends and friends of friends were in presence. But with each pop-up venture, carrying in a lot of populace and advertised to construct a brand might establish to be essential. Following the victory of this business enterprise, the pair is arranging to pop up yet again on Christmas at the similar venue but with a diverse menu.


About the Author

Sidra Muntaha

- Sidra Tul Muntaha is a journalist (MA-Mass Communication and M.Phil in Mass Communication) based in Lahore. She is working as an editor at fashion, style and entertainment in the section of the Kooza. She writes fashion and entertainment articles for The Kooza News.