|Main ingredients||Trotters or hoof (cow, goat or lamb), onions, tomatoes, garlic, curry spices|
Subsequently, Paya became popular all over the present-day Bangladesh, Pakistan and India. It is also available in restaurants serving Indian and Pakistani cuisines outside South Asia. It is especially famous in Khyber Pakhtunkhwa and Punjab region.
Recipes for this dish vary regionally. The soup base is created by sauteed onions, tomatoes, and garlic to which a number of curry-based spices are added. The cooked dish is served with a garnish of fresh diced ginger and fresh long coriander leaves along with fresh sliced lemon.
It is slow cooked on low heat for hours (usually over night) on stove. However, nowadays it is mostly cooked in a pressure cooker.
Historically, when people used wood or coal as a cooking fuel, women would start this dish at night and slow cook it in the coals until the morning. This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan.
- "Paya In Shorba & Salan". Upper Crust Magazine. Retrieved 15 April 2014.
- पाया (paya) - meaning in english - पाया का मतलब अंग्रेजी में - Translation of paya in english - हिंखोज डिक्शनरी
- Bapsi Sidhwa (2005). City of Sin and Splendour: Writings on Lahore. Penguin Books.
- Paya recipes | KhanaPakana.com
- Special Siri Paye (Mutton Trotters) سپیشل سری پائے - Chef Shazia
- Siri Paye – Lahore’s Famous Breakfast | Daaira
- Menu Lahore: Fazal e Haq - aka Phajjay ke Paye