From my mother’s garden,
to your cup.
Butterfly pea and hibiscus, picked by hand at dawn from a 30-year-old rooftop garden and slow-dried at low heat. Roselle, chosen with the same care.
Picked this morningBUTTERFLY PEA
Three flowers, one garden.
Whole dried flowers, 50 g in every box. No blends, no flavourings, nothing added.
Butterfly pea flowers from my mother’s garden. Brews a deep blue that turns violet with a squeeze of lemon.
Whole roselle calyces, chosen with the same care. A bright ruby cup with a tart, berry-like taste, lovely hot or iced.
Red hibiscus petals picked at dawn from the same rooftop garden. A gentle, floral cup that glows brighter with lemon.
The Velora Trio
All three boxes together: Blue Bloom, Ruby Glow and Crimson Joba. A cup for every mood, and a lovely gift.
- 3 boxes, 50 g each
- Free delivery across Bangladesh
From our kitchen, to yours.
Simple ideas we make at home with our flowers. Tap a video for sound.
Everyday polao, coloured only with butterfly pea flower water. A squeeze of lemon turns it pink.
Full recipe
Ingredients
- 2 cups polao rice (chinigura), washed and drained
- 15–20 dried Blue Bloom flowers + 3½ cups hot water
- 3 tbsp ghee, 1 onion (thinly sliced)
- 2 bay leaves, 3 cardamom, 1 small cinnamon stick, 3 cloves
- Salt to taste, 1 tsp sugar, lemon to serve
Method
- Steep the flowers in hot water for 10 minutes, then strain. This is your blue water.
- Heat ghee, add the whole spices and onion, and cook until soft and golden.
- Add the rice and fry gently for 2–3 minutes.
- Pour in the blue water, add salt and sugar, and bring to a boil.
- Cover, cook on low heat for about 15 minutes, then rest 5 minutes.
Layers of blue tea and cold milk. Add a little lemon and the top turns violet as you stir.
Full recipe
Ingredients
- 6–8 dried Blue Bloom flowers + 80 ml hot water
- 1 glass of ice
- 150 ml cold milk
- 1–2 tsp honey
- A few drops of lemon juice
Method
- Steep the flowers in hot water for 5 minutes to make a strong blue tea. Strain and let it cool.
- Add honey to the glass, then fill it with ice.
- Pour in half the blue tea, then slowly add the cold milk.
- Gently pour the rest of the blue tea on top to make layers.
- Add a few drops of lemon and stir: blue to violet.
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