Paya (food)

Paya is a traditional South Asian dish. The main ingredients of the dish are the trotters (feet) of a goat, buffalo or sheep which are cooked with various spices.

Origin

The dish is native to the Punjab region of India and Pakistan. It is also popular in Bangladesh and parts of Iran. The word "Paya" comes from the Hindi and Urdu word for 'foot' and is a reference to the trotters that form the key ingredient of the dish.

Preparation

The trotters are cleaned and blanched in boiling water, and then cooked in a broth made from various spices such as turmeric, coriander, cumin, and garam masala. The dish is slow-cooked until the trotters are tender and the flavors are well combined. The dish is often garnished with fresh cilantro and served with naan or rice.

Variations

There are many regional variations of Paya. In the Hyderabadi version, the dish is cooked with a rich and spicy gravy. In Bangladesh, Paya is often cooked with pumpkin and served as a breakfast dish. In Iran, the dish is known as Khash and is often eaten as a hangover cure.

Cultural significance

Paya is often served at special occasions such as weddings and religious festivals in South Asia. It is also a popular dish during the Eid al-Adha festival where a goat or sheep is traditionally slaughtered.

See also

• List of goat dishes
• List of Pakistani soups and stews
• List of Indian dishes

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