zoom_in Click to enlarge

Paya

▲ ▼

description Paya Overview

Paya is a South Asian slow-cooked stew of trotters (goat, lamb, or beef feet) simmered for hours with spices until the collagen-rich broth becomes gelatinous, traditionally eaten as a restorative breakfast in Pakistan and India.

help Paya FAQ

What animal parts are used to make Paya stew?

Paya is a South Asian stew made from the trotters, or feet, of goats, lambs, or cows. The hooves are cleaned thoroughly before being added to the stew pot.

Why is Paya broth so thick and gelatinous?

The trotters are slowly simmered for many hours, often overnight, which allows the thick marrow and connective tissues to melt. This process releases natural collagen into the broth, giving it a highly gelatinous texture.

When is Paya traditionally eaten?

In both Pakistan and India, Paya is traditionally eaten as a restorative breakfast. It is widely served at large gatherings and weddings, particularly in the winter months.

How is Paya usually served?

Paya is served piping hot in a bowl alongside fresh, hot naan or tandoori roti. The thick broth is often finished with a squeeze of fresh lemon juice and a sprinkle of chopped cilantro.

swap_horiz

Looking for Paya alternatives? Compare top competitors ranked & scored

arrow_forward