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Shorba is a mobile food project

Shorba Broth Bar is a mobile food project. Hot off the heals of a fun and educational three month pop-up, we are looking at new opportunities to bring our Ayurvedic bone broths to the Lower Mainland. We can currently be found at the wonderful UBC Farm Market on the following dates: June 30th, July 7th, July 21st, August 4th, 18th and 25th.

As we grow, we plan to see you at more markets, online, and on store shelves. If you are interested in partnering with us, we are very open to ideas!


It's a labour of love

Our founder, Mithalee Rawat, was born in Pune, India where she lived till she was 15. She had the privilege of being raised by parents who were both excellent cooks as well as her (many) maternal aunts and uncles who worked in the restaurant industry. Pune itself is a massive metropolitan city with a wealth of diverse cuisines available which Mithalee was exposed to all her childhood and continues to go back for regularly.

She moved to Prince Rupert/Tsimshian territory when she was 15 (long story) and soon after to Edmonton/Cree and Plains Blackfoot Treaty 6 Territory where she studied and graduated with honours from Culinary Arts at the prestigious Northern Alberta Institute of Technology.

Her early chef career started off with traditional fine-dining, but soon she realized her passion for sustainably procured foods and ethical consumption. Since then, she has worked the gamut of restaurants, from raw vegan cuisine to organic British gastropub fare in London, UK.


And a community endeavour

Mithalee relocated to Vancouver last year with the idea to launch a business which reflected her ethos of sustainability, local food security, and traditional roots. She feels grateful to be able to live, work and play as a migrant settler on the traditional territories of the Musqeum, Tsleil Waututh and Squamish peoples.

All the bones we use come from a handful of family-run farms around BC who are committed to high standards of farming and animal care. Some of these include Rodear Farms, Natural Pastures, Rossdown Farms, and Farmcrest. All the vegetables used are certified organic and come from Discovery Organics, who are a local wholesaler our founder has sourced from previously both in for profit and not for profit work.