Posts Tagged ‘indian’

5 Decorative Throw Blankets to Keep Warm with

By Janee Williams

It’s freezing out there. This by far is one of the coldest winters we have had and it seems nearly impossible to stay warm. After soldiering through the frigid weather of the week with the endless errand running and long commutes to work, why not wrap up with something that will protect you from the chill.

But instead of dragging the bulbous bed comforter around the house like an anchor, throw blankets are just the thing to beat back the cold. Not only will these look nice laid across your bed, they will also keep you warm when the day gets a little too arctic for your liking.

Here are our picks for five fashionable blankets to have in your home:


Photo courtesy of

Vintage Kantha Throws: Keep warm and brighten up any room within your house with these Vintage throws. This unique handcrafted Indian throw is created from recycled saris and textiles, catching everybody’s attention with its vibrant colors and designs.


Photo courtesy of

Biddeford Zebra Plush Heated Electric Throw: Get in touch with your animal side with this funky throw. Not only can you wrap it around your body to keep you warm it is electrically-heated just in case you need a little more heat to get you through the night. It has a great design to make any room in your house creative and it is guaranteed to keep you warm.


Photo courtesy of

Hudson’s Bay Point Blanket:  Let it light up your home by adding a splash of color to any room. This throw is guaranteed to keep you warm. It is windproof, water repellent and it is made with 100 percent virgin cotton.


Photo courtesy of Bedford Cottage.

Luxe Rose Petal Throw:  This polyester throw is super soft and designed keep you warm throughout the day. Made by Bedford Cottage, this blanket epitomizes the brand’s modern design, but retains the softness of a bed of roses.


Photo courtesy of Valerianne of Vienna

Valerianne: Keep warm with these great throws, made from soft organic yarns and Alpaca. Alpaca is one of the warmest fabrics out there. It is insulated to keep you warm in the winter and is very breathable to keep you cool when the days start to warm up.  Grab this throw, snuggle next to a fireplace and keep the nippy weather away.





Photo by Stefanie Gans.

20921 Davenport Drive, Sterling;

It took five weeks to adhere almost 23,000 bottle caps to the back wall of Toosso. While that seems like enough of a task, imagine doing this with your spouse’s family.

With her husband and his brother and sister, Amna Siddiqui opened a casual Pakistani restaurant in Sterling. “They are my in-laws, so I do have to be politically correct,” jokes Siddiqui, who manages the front of the house. Her husband and brother-in-law manage the business and her sister in-law is the cook: self-taught and employing family recipes. They are all from Pakistan, with previous professions ranging from photography to IT.

The food is simple—and spicy—Pakistani street food. It’s similar to Indian, but Siddiqui thinks Pakistani food is, on the whole, spicier.  Mushy—the right kind of creamy-mushy—lentils fit into a crispy shell for a samosa, and are better dipped into the jammy sour-sweet-spicy tamarind chutney. Chicken (a little dry) steams with rice in a biryani bowl, again, with grains that meld together. The housemade roti wraps were our favorite, especially the soft chickpeas in a warm brown gravy—with plenty of heat. -Stefanie Gans

(December 2013)

Dance Like a Bollywood Star at MastiFest 2013

Posted by Carten Cordell / Monday, October 7th, 2013

Photo courtesy of MastiFest 2013


Head over to Stone Bridge High School in Ashburn this Saturday, Oct. 12 for Mastifest 2013 – Bollywood / Dandiya Dance Dhamaka. Celebrating its 7th year, Mastifest is a buoyant celebration enlivened by Indian culture. Participants will enjoy a vegetarian Indian dinner, listen to a live orchestra and dance to Bollywood beats. Additional flourishes include a magic show, balloon sculpting and prizes that will appeal to the entire family. Mastifest is a non-profit event, proceeds going to the MastiSpell Spelling Bee for children. Secure your tickets now before the end of Tuesday, Oct. 8, for a lower cost. Come join over 1,000 participants to support a great cause, delight in a vibrant culture and learn how move like a Bollywood star. 

Photo courtesy of MastiFest 2013

Oct. 12, 4–10 p.m.
Stone Bridge High School, 43100 Hay Road, Ashburn
$25 online until Oct. 8, $50 at entrance/Adult
$15 online until Oct. 8, $30 at entrance/Child

Footballquester, And Other New Names for the Washington Redskins

Posted by Carten Cordell / Wednesday, March 6th, 2013

Mike McDonald /


This might be the closest since 1992 that the Redskins — ahem, Washington football team — has a chance at changing its name. But to what? The Pigskins? Senators? Redskin Potatoes? Here are some of our ideas on the issue, and don’t take these too seriously.



This seems to be the popular choice among fans right now. That way, the team can just change the name and keep the logo and uniform. 



Let’s hope our football team instills a fraction of the fear that House Majority Whip Frank Underwood does into his opponents — “House of Cards” anyone? — with a nod to the many legislators that make up Washington’s fanbase and some intimidating alliteration.


Washington Washingtons

The rush offense so nice they named it twice! Haha, maybe not really. But it would sure be funny to hear the announcers say this on TV. 


Read the rest of this entry »

Playing with Your Food

Posted by Carten Cordell / Monday, July 9th, 2012


Deconstructed Indian Nachos / Photo by Rebekah Lowe

I know you’re not supposed to play with your food. I could tell the waiters knew that too by the way they watched me formulate a deconstructed nacho plate with the food I collected from the long Indian lunch buffet in the empty restaurant. But this was in the name of art.

Seldom do I frequent restaurants with buffets. I just don’t have the appetite to make the meal worth its all-you-can-eat price. So this was a rare occasion that called for a little fun. If you’ve read my past blogs, then you know I’m a self-proclaimed nacho aficionado, specializing in nachos in their deconstructed form. Totally silly, I know, but food should be fun!


What food do you consider yourself to be an expert on? Which cuisine do you like to put your own twist on? Comment below!

[tips for the food desk / follow @BekahLowe]

Spice Rack Breakdown

Posted by The Editorial Desk / Wednesday, October 5th, 2011

My latest pride: my spice rack.

After moving into a new apartment, I’m finally getting closer to unpacking all of my things and was beyond ecstatic to get this baby set up. My beloved spice rack was given to me by my sister and brother-in-law, and it’s been hands-down the best kitchen companion I could ask for.

At first, I felt a little overwhelmed by the amount of unfamiliar spices on this revolving monster: cardamom, caraway, marjoram, what?! But after some time I grew to love the thing, how it spins so swiftly with a flick of my wrist and I can pull out whatever color of the spice rainbow calls out to me at any given moment.

I have to admit, having this spinning savior can get a little dangerous, too. I find myself tempted to put a dash of this and a shake of that in everything (to my pan of scrambled eggs– a little bit of paprika? sure, why not!). So to spare anyone else from going spice crazy overboard, here’s a brief breakdown of what you can use different spices for.

Allspice—used in many baked goods; smoother and milder than cloves
Anise—a mild licorice flavor, used in cookies or other baked sweets
Basil—slightly sweet and herby, used in Italian and Mediterranean cooking
Caraway Seed—herb seed of the parsley family; slightly bitter, this is the seed of rye bread
Cardamom—rich and flavorful; used in Indian cooking
Cayenne—also known as red pepper; hot and spicy
Chili Powder—blend of dried chilis and herbs, not spicy like cayenne
Cilantro—fresh tasting herb; used in marinades, salsa or fresh dips such as for fish tacos
Cinnamon—mild sweet flavor; used mostly in sweet desserts, but also really good in chili, such as Hard Times’ Cincinnati Chili
Cloves—very strong and bitter flavor; used in desserts or sweet vegetable dishes
Coriander—citrusy, sweet and tart flavor; dried seed of cilantro; used in curries, soups and stews
Cumin—aromatic strong and hearty flavor; great with tomato dishes such as chili
Curry Powder—spice blend of typically cumin, coriander, cinnamon, ginger, cardamom
Dill Seed—herb used in pickles, dressings, or potato salad
Ginger—sharp and sweet flavor; used in sweet baked goods or curries
Fennel—licorice flavor
Marjoram—similar to oregano and mint, but sweeter and more subtle
Nutmeg—sweet and nutty flavor
Oregano—used in Italian cooking; mild herby flavor
Paprika—from sweet peppers; gives a bright red color and slightly smoky flavor
Parsley—fresh flavor, often used as a garnish
Rosemary—needle-like texture with strong flavor, used in Italian cooking
Sage—herb member of the mint family; typically used in stuffing
Tarragon—mild licorice flavor
Thyme—very strong herb; used in Greek and Italian cooking
Turmeric—natural yellow color and mild flavor of the ginger family

See the complete list here.

And just for fun:

-Julia Harbo