|Alternative names||Siri Paya|
|Type||Soup or curry|
|Place of origin||Central Asia and South Asia|
|Region or state||India, Pakistan and Bangladesh|
|Main ingredients||Trotters or hoof (goat, buffalo or sheep), onions, tomatoes, garlic, curry powder and other spices|
|Cookbook: Paya Media: Paya|
The origin of Paya is Central Asia which was introduced to South Asia by Mughals, then known as pacha. The dish was adapted to the local cuisines by the Muslim cooks of Lahore, Hyderabad and Lucknow.
Subsequently, Paya became popular all over present-day India, Pakistan and Bangladesh. It is also available in restaurants serving Indian and Pakistani cuisines outside South Asia. It is especially very famous in Lahore in Punjab region of Pakistan and Amritsar in Punjab region of India.
Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where a number of curry-based spices are then 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 overnight) on the stove. However, it is nowadays 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