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Flora and Spice

@flora.and.spice

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Intimate dinners where food tells stories of travel and migration. Representing family traditions in evolution.
Everyone is welcome <3

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Night before the next supper club. Nothing better than to enjoy a homemade “Flora Fizz” after a full day of prep. I’ve got a good feeling about this one 😊 taken in Queens, New York by @flora.and.spice

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5 months ago

We honestly didn’t expect this one to fill so quickly — before we even had a chance to post it here.

Thank you to everyone who shared it with friends, came to past dinners, or signed up early. It means a lot seeing this little community grow the way it has.

If you missed this one, don’t worry — we’re already thinking about the next dinner and ways to make more seats available moving forward.

More soon ❤️ taken in New York, New York by @flora.and.spice

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5 months ago

A little look back at March supper club — layered flavors, long conversations, and a menu that moved between nostalgia and reinvention. From dish to dish, every course was in conversation with somewhere I’ve been, someone I’ve learned from, or something I’ve been craving to say through food.

Grateful to everyone who gathered, lingered, and made a Sunday night feel expansive. More soon. 🍽️ taken in Sunnyside, Queens by @flora.and.spice

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6 months ago

Machhi Bhat

Fish and rice that I grew up with, but reimagined as a crudo. Lemme know if you’ve had the Sindhi or even the Iranian versions.

Can I still call this machhi bhat? 🙃

Cover photo: @theartistformerlyknownashaseeb taken in Queens, New York by @flora.and.spice

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7 months ago

Lasan ka Laddu

If I had a restaurant this is what I’d serve as one of the appetizers - Lasan ka Laddu but reimagined as onigiri.

If you’re Khoja, Memon, Gujarati, Kutchhi, Sindhi you probably know this dish. It’s a rare example of a savory Laddu and it comes around this time of the year when green garlic pops up out of the ground.

My mom grows her own and makes it every year for me with the garlic fried in butter with black pepper and then we eat it with yoghurt.

I’ve done my own spin on this with rice and filling it with lebneh. Over the years I’ve made this with wild garlic and ramps I’ve foraged and in this iteration I’ve got both green garlic and dried ramps and black garlic, for a trifecta of winter and spring garlic flavor.

This is probably a dish that hasn’t changed much since Europeans brought chilies to Asia, as before we used black pepper, ginger, cinnamon and sansho for the heat in dishes. This is why I also added my own wild foraged prickly ash to this dish.

Curious? Have you tried this before? Wanna try it? Come to the next supper club.

Cover photo 📸: @theartistformerlyknownashaseeb taken in Queens, New York by @flora.and.spice

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7 months ago

If I had a restaurant, this is what I’d serve as the salad course - a dhokla panzanella! It’s inspired by how I love to bake leftover dhokla in the oven to get nice and crispy on the outside. Since it is still cold, I’m combining elements from a typical Italian winter salad - fennel, citrus, bitter greens with dhokla and a tarka infused pomegranate and soy vinaigrette to add some heat and umami. Last thing in the mix are mulberries fried in butter, which btw was the first foraging video I ever made. If you want to try this, come to the next supper club! taken in Queens, New York by @flora.and.spice

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7 months ago

If I had a fine dining restaurant, this is what I’d serve as a dessert. A kheer, cooked like a risotto with natural sweetness from mochi rice. It’s only subtly sweet, with saffron (which comes from a flower), cardamom and fennel.

I topped this one with a cherry sauce made with cherries from my neighbor’s tree in Astoria, beach plums from LIC and elderberries from Greenpoint.

Lastly, with the spring coming I also topped it with pickled cherry blossoms from Japan. They’re heavily salted so I soak them in a sugar syrup so that they’re sweet and salty.

These create a combination whereby no two bites are the same throughout the dessert.

If you wanna try it, come to the next supper club! Cover Photo: @theartistformerlyknownashaseeb taken in Queens, New York by @flora.and.spice

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7 months ago

If I had a restaurant, this is what I’d serve as the first course. Zohraat Tea and Jetlag Chevra in my @diasporaco cookie tin. The tea has all kinds of edible flowers and the chevra is a reinterpretation of something my mom makes at home all of the time, that I reach for whenever I have jet lag from my trips. It’s got puffed rice, Korean pine nut and Parmesan crackers, kaki no tane, curry leaves, rosemary and even a garam masala shichimi. This is not fusion, just a record of my travels. Served with a pomegranate and soy dressing, come try it at the next supper club. Link in bio. Cover Photo: @theartistformerlyknownashaseeb taken in Queens, New York by @flora.and.spice

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7 months ago

What’s up you guys! I found some really interesting ingredients while shopping for our @flora.and.spice supper club and wanted to share them with y’all. Why do you guys think these exist and have you tried them? Come join us on the 29th for the next supper club. Link in bio! taken in Queens, New York by @flora.and.spice

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7 months ago

We’re back for our second supper club and ready to welcome you to the Spring edition of Flora & Spice on March 29th!

Join us for an intimate dinner party featuring a menu that fuses traditional dishes from India and Pakistan with ingredients from around the world and locally sourced spices and botanicals.

Message us with any questions, and check out the link in our bio for tickets 🌸 📸: @theartistformerlyknownashaseeb by @flora.and.spice

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7 months ago

We want to start the new year with gratitude for all the people whose help went in to make this supper club launch possible!

Special shout outs to our guests, our hosts, our sponsors and the crew that helped the day of! Stay tuned for more to come in 2026!

📸: @theartistformerlyknownashaseeb

#supperclub #buildingcommunity #traditionsinevolution #khojacuisine #floraandspice taken in New York, New York by @flora.and.spice

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10 months ago

This menu started at home.

Not in restaurants. Not in cookbooks.
In the food we grew up eating — Indian, Pakistani, Gujarati, Kutchhi — dishes that changed a little depending on who was cooking and what they had that week.

Flora & Spice is our way of cooking from that place.
Taking the food we know by heart and letting it bump into other things we love — Japan, Italy, herbs, flowers, foraging — without worrying too much about labels.

Some of these dishes showed up during our May tastings.
Others are new. Because that’s how this food has always worked. It evolves.

🌿 This is the menu 🌿

Jetlag Chevda
Chevda that’s been places. Puffed rice tossed with kaki no tane, parmesan pine crackers, curry leaves, shichimi, lemon zest, turmeric, and hand-harvested sumac.

Lassan-ka Laddu
A garlic dish that changed shape.
Rice instead of roti. Labneh inside. Foraged ramps. Fried onions and garlic on top.

Chilla alla Farinata
Gujarati chilla, cooked the way Italians cook farinata.
Rosemary, citrus, fennel, soy, pomegranate.

Machhi Bhat (Almost)
A Sindhi rice-and-fish dish turned into crudo.
Lots of dill. Sage flowers. Fried potatoes. A Japanese dressing made entirely of rice.
The rice is there — just not where you expect it.

Kadhi Khausay
The dish I always cook for my sisters.
A Burmese-origin noodle dish that every Khoja family seems to make differently. Our version leans into bolognese logic — goat, mushrooms, tomatoes — finished with a white besan kadhi, Parmesan, rice and egg pasta, fried noodles, prickly ash.

Chai Affogato
Chai, but taken apart.
Floral ice cream drowned in hot masala chai with toasted koji rice.

Kheerrisotto
A sweet ending that doesn’t pick sides.
Mochi rice cooked risotto-style with saffron, cardamom, fennel, pine nuts, mugolio, cherry blossoms, and cherry–beach plum compote.

This menu isn’t asking what’s authentic.
It’s asking what stayed.

#FloraAndSpice #SupperClub #KhojaCuisine #DiasporaFood taken in Astoria by @flora.and.spice

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10 months ago