First Bites: October 2020
Reclaiming bone broth
“In Ayurveda, everything starts with the gut,” says Mithalee Rawat. “Ayurveda has known this for 5,000 years.” Born in Mumbai, Rawat is a chef with more than a decade of experience, who came to Canada in her teens and grew up with Ayurvedic remedies. Her journey to bone-broth entrepreneur included going to Culinary Arts School in Edmonton and working in London. Her experience in restaurants ignited a passion for sustainability, avoidance of waste and healthy food. Bone broth fits in nicely with this philosophy and, in Ayurveda, it has always been used for healing. “I saw that most commercial bone broth was being made in this Western European way, with a traditional French mirepoix, which included onions. But in Ayurveda, we consider onions and garlic to be gut irritants.” For that reason, Rawat uses neither. She has forged relationships with five local farms that provide her with bones from grass-fed cattle and free-range chickens. The broth supplies a dose of collagen and the spices Rawat uses are anti-inflammatory (turmeric, cinnamon, fenugreek, cardamom) and are believed to improve gut health. “Most of my customers drink it by the cup, but it can be used like any stock, to make soup, stews or to cook rice. “The traditional way would be to drink a small cup before a meal to open your appetite.”
Shorba Bone Broth
shorbabrothbar.com | 778.302.0488 | @shorbabonebroth
Find it at: Choices Markets, Organic Acres, Stong’s Dunbar
Highlighting regional diversity
Born and raised in Mumbai, Tushark Tondvalkar has spent the past seven years as a chef, with stints at The Fish House (now closed), Bauhaus Restaurant, Blue Water Café and Mumbai Local. “I was always inspired by the farm-to-table movement and the fresh ingredients available to us here, but I never thought of cooking Indian food.” Travelling to Thailand and training with Gaggan Anand, of Chef’s Table fame, changed all that. “It blew my mind.” Suddenly Tondvalkar saw the opportunities that existed in the food of his own culture. With the Indian Pantry line of sauces and spices, Tondvalkar hopes to highlight the diversity of Indian food. While butter chicken has come to epitomize Indian food, it is just one of the many dishes India has to offer. His butter chicken, known as Makhani Sauce, is from Punjab while his Portuguese-influenced Vindaloo hails from Goa. Aai’s Malvani Gravy was inspired by his mother who had roots on the Malvan Coast in the southwest of India. In the future, Tondvalkar plans to add more of India’s regional dishes and a range of fermented pickles, featuring local produce such as turnip, radish and cucumber.
The Indian Pantry Catering
theindianpantrycatering.com | 604.773.6456 | @theindianpantry_
Find it at: Gourmet Warehouse, Namaste Art (Gibsons) and online
Chai means tea
Trudy Ann Tellis, of Trudy Ann’s Chai & Spices, is a big fan of tea breaks, a practice she engages in daily at 4 p.m. at her home in Vancouver, just as she did growing up in India. Her Bombay Masala Chai is a gingery, peppery blend with a hint of cardamom to reflect her South Indian heritage. It's similar to that enjoyed in Gujarat province. “It takes me back to the memories and feelings that India evokes,” Tellis says. For an authentic chai, she suggests a cup of water with one to two tablespoons of cream. “The water needs to be boiling and the spices should be put in first to activate them.” For this reason, Tellis takes the time to package the tea separately from the spices. With 14 blends in her range, Tellis's chai offers a caffeine-free rooibos version as well as additional blends such as Kashmiri Saffron, which is typical of blends from the North of India and often consumed with pistachios, almonds or coconut butter. Tellis is a firm believer in the benefits of tea and herbs in supporting health and her Elderberry Hibiscus Elixir and Turmeric Ginger Tonic are made with flu season in mind.
Trudy Ann’s Chai & Spices
trudyannschai.com | @trudyannschai
Find it at: Vancouver Farmers' Markets and online for curbside pickup
