Shorba Bone Broth
Shorba was founded by Mithalee Rawat. She has worked as a Chef, Kitchen Manager, Head of Food Production and various other roles in her decade long culinary career mostly in the health food industry. She was born and raised in India and is from a family of exceptional professional and home cooks. Her family moved to Canada when she was 15 years old. She lived in Edmonton Treaty 6 Territory for many years and then London UK for 3 years, before moving to Vancouver Unceded Coast Salish Territory in 2017. Her passion for traditional food products made by folks with cultural roots inspired her to launch Shorba. Mithalee’s values of environmental sustainability are reflected in her business. Along with striving to be a socially conscious entrepreneur, she stands in solidarity with fellow POC folks, LGBTQIA2S+ communities, and as a settler with the indigenous people of this land.
We start with high quality bones – grass-fed marrow and knuckle beef bones, and free-range chicken frames and feet. Our butcher deals with a handful of B.C. farms, often times they are certified organic. The medicinal blend of spices include fresh ginger, fresh turmeric root, dry turmeric powder, black peppercorns, green cardamom pods, cinnamon bark, fenugreek seeds and bay leaves. According to Ayurveda, all of these spices support gut health and contain anti-inflammatory properties. When infused into the collagen-rich bone broth it forms a potent, restorative, delicious food.
We roast the bones to improve the flavour, and add apple cider vinegar to extract the maximum amount of nutrients. All the spices we use are certified organic and fair-trade from India and Sri Lanka. Unlike almost all other bone broth brands, we do not use onions or garlic and this is intentionally done because as per Ayurveda they are not suited for sensitive stomachs (although they can be delicious and contain their own benefits, and can be simmered in while reheating).