Paya (food) - Revision history

UpdateBot: robot: Update article (please report if you notice any mistake or error in this edit)

2022-04-21T09:49:20Z

robot: Update article (please report if you notice any mistake or error in this edit)

← Older revision		Revision as of 15:19, 21 April 2022
Line 30:		Line 30:
	The paya originated from the amalgamation of South and Central Asian cuisine. In Central Asia, it was known as [[pacha (dish)\|pacha]]. The dish was adapted to the local cuisines by the Muslim cooks of [[Lahore]], [[Hyderabadi cuisine\|Hyderabad]] of [[Telangana State]] and [[Awadhi cuisine\|Lucknow]].<ref name="UpperCrust">{{cite web\|url=http://www.uppercrustindia.com/oldsite/11crust/eleven/feature11.htm\|title=Paya In Shorba & Salan\|publisher=Upper Crust Magazine\|access-date=15 April 2014}}</ref>		The paya originated from the amalgamation of South and Central Asian cuisine. In Central Asia, it was known as [[pacha (dish)\|pacha]]. The dish was adapted to the local cuisines by the Muslim cooks of [[Lahore]], [[Hyderabadi cuisine\|Hyderabad]] of [[Telangana State]] and [[Awadhi cuisine\|Lucknow]].<ref name="UpperCrust">{{cite web\|url=http://www.uppercrustindia.com/oldsite/11crust/eleven/feature11.htm\|title=Paya In Shorba & Salan\|publisher=Upper Crust Magazine\|access-date=15 April 2014}}</ref>

	Subsequently, paya became popular all over present-day [[India]], [[Pakistan]] and [[Bangladesh]]. Outside the Indian subcontinent, is ~~also~~ available in restaurants that serve South Asian cuisine. In Delhi it is sometimes also referred to as ''"khurode"'' from the ''"khur"'' or hoof.		Subsequently, paya became popular all over present-day [[India]], [[Pakistan]] and [[Bangladesh]]. Outside of the Indian subcontinent, paya is available in restaurants that serve South Asian cuisine. In Delhi, it is sometimes also referred to as ''"khurode"'' from the ''"khur"'' or hoof.

	==Recipes==		==Recipes==
Line 39:		Line 39:
	It is cooked on mild heat for hours (usually overnight) on the stove. However, nowadays it is mostly cooked in a pressure cooker.		It is cooked on mild heat for hours (usually overnight) on the stove. However, nowadays it is mostly cooked in a pressure cooker.

	Historically, when people used wood or coal as a cooking fuel, preparation this dish would start at night, slow cooking 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]].		Historically, when people used wood or coal as a cooking fuel, preparation of this dish would start at night, slow cooking 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]].

	==Variations==		==Variations==
Line 52:		Line 52:
	* [[Pakistani meat dishes]]		* [[Pakistani meat dishes]]
	* [[Punjabi cuisine]]		* [[Punjabi cuisine]]
			* [[Nanu Paya]]

	==References==		==References==
Line 67:		Line 68:
	[[Category:Goat dishes]]		[[Category:Goat dishes]]
	[[Category:Pakistani cuisine]]		[[Category:Pakistani cuisine]]
			[http://nanupaya.dotpe.in] Nanu Paya Soup: High on Taste, Easy on Pocket

CleanupBot: /* top */clean up

2022-01-04T07:46:06Z

top: clean up

← Older revision		Revision as of 13:16, 4 January 2022
Line 23:		Line 23:
	'''Paya'''<ref>{{cite web\|url=https://www.vikatan.com/food/recipes/130561-sheep-leg-paya\|title=Tamil Attukaal Paya (ஆட்டுக்கால் பாயா)\|year=2017\|publisher=Vikatan\|language=ta\|access-date=1 February 2020}}</ref> is a traditional food from the [[Indian Subcontinent]].		'''Paya'''<ref>{{cite web\|url=https://www.vikatan.com/food/recipes/130561-sheep-leg-paya\|title=Tamil Attukaal Paya (ஆட்டுக்கால் பாயா)\|year=2017\|publisher=Vikatan\|language=ta\|access-date=1 February 2020}}</ref> is a traditional food from the [[Indian Subcontinent]].

	It is served at various festivals and gatherings, or made for special guests. ''Paaya'' means 'legs' in Urdu. <ref>{{cite web\|url=http://dict.hinkhoj.com/पाया-meaning-in-english.words\|title=पाया (Paya) meaning in English - पाया मीनिंग - Translation\|year=2007\|publisher=Hinkhoj\|language=en\|access-date=5 June 2018}}</ref>		It is served at various festivals and gatherings, or made for special guests. ''Paaya'' means 'legs' in Urdu.<ref>{{cite web\|url=http://dict.hinkhoj.com/पाया-meaning-in-english.words\|title=पाया (Paya) meaning in English - पाया मीनिंग - Translation\|year=2007\|publisher=Hinkhoj\|language=en\|access-date=5 June 2018}}</ref>

	The main ingredients of the dish are the trotters (or [[hoof]] of a [[cow]], [[goat]], [[Water buffalo\|buffalo]] or [[sheep]]); cooked with various spices.		The main ingredients of the dish are the trotters (or [[hoof]] of a [[cow]], [[goat]], [[Water buffalo\|buffalo]] or [[sheep]]); cooked with various spices.

imported>Normal Name: Changing short description from "South Asian spicy meat stew" to "South Asian spicy meat soup or curry" (Shortdesc helper)

2021-08-18T04:03:35Z

Changing short description from "South Asian spicy meat stew" to "South Asian spicy meat soup or curry" (Shortdesc helper)

New page

{{Short description|South Asian spicy meat soup or curry}}
{{Use dmy dates|date=February 2020}}
{{EngvarB|date=February 2020}}
{{Infobox prepared food
| name = Paya
| image = Paya Curry.JPG
| image_size = 250px
| caption = Paya curry
| alternate_name = Siri Paya
| country = [[South Asia]]
| national_cuisine = [[Bangladeshi cuisine|Bangladesh]], [[Indian cuisine|India]] , [[Sri Lankan cuisine|Sri Lanka]], [[Pakistani cuisine|Pakistan]]
| region =
| creator =
| course = [[Breakfast]]
| type = [[Soup]] or [[curry]]
| served =
| main_ingredient = Trotters or hoof (goat, beef, buffalo, or sheep), [[onion]]s, [[tomato]]es, [[garlic]], [[curry powder]] and other [[spice]]s
| variations =
| calories =
| other =
}}

'''Paya'''<ref>{{cite web|url=https://www.vikatan.com/food/recipes/130561-sheep-leg-paya|title=Tamil Attukaal Paya (ஆட்டுக்கால் பாயா)|year=2017|publisher=Vikatan|language=ta|access-date=1 February 2020}}</ref> is a traditional food from the [[Indian Subcontinent]].

It is served at various festivals and gatherings, or made for special guests. ''Paaya'' means 'legs' in Urdu. <ref>{{cite web|url=http://dict.hinkhoj.com/पाया-meaning-in-english.words|title=पाया (Paya) meaning in English - पाया मीनिंग - Translation|year=2007|publisher=Hinkhoj|language=en|access-date=5 June 2018}}</ref>

The main ingredients of the dish are the trotters (or [[hoof]] of a [[cow]], [[goat]], [[Water buffalo|buffalo]] or [[sheep]]); cooked with various spices.

==Origins==
The paya originated from the amalgamation of South and Central Asian cuisine. In Central Asia, it was known as [[pacha (dish)|pacha]]. The dish was adapted to the local cuisines by the Muslim cooks of [[Lahore]], [[Hyderabadi cuisine|Hyderabad]] of [[Telangana State]] and [[Awadhi cuisine|Lucknow]].<ref name="UpperCrust">{{cite web|url=http://www.uppercrustindia.com/oldsite/11crust/eleven/feature11.htm|title=Paya In Shorba & Salan|publisher=Upper Crust Magazine|access-date=15 April 2014}}</ref>

Subsequently, paya became popular all over present-day [[India]], [[Pakistan]] and [[Bangladesh]]. Outside the Indian subcontinent, is also available in restaurants that serve South Asian cuisine. In Delhi it is sometimes also referred to as ''"khurode"'' from the ''"khur"'' or hoof.

==Recipes==
[[File:Paya Curry cooked in Marathi Style.jpg|thumb|Paya Curry cooked in Marathi Style]]
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 to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh [[Eryngium foetidum|long coriander]] leaves, along with fresh sliced lemon.<ref>{{cite book|title=City of Sin and Splendour: Writings on Lahore|author=Bapsi Sidhwa|publisher=Penguin Books|year= 2005}}</ref>

==Cooking methods==
It is cooked on mild heat for hours (usually overnight) on the stove. However, nowadays it is mostly cooked in a pressure cooker.

Historically, when people used wood or coal as a cooking fuel, preparation this dish would start at night, slow cooking 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]].

==Variations==
There are many variations<ref>[http://www.khanapakana.com/recipe-search/s/paya Paya recipes | KhanaPakana.com]</ref> of this dish. A popular variation is ''siri paya'' (سری پایا, सिरी पाया),<ref>[http://www.khanapakana.com/recipe/3937a32d-bdf4-48e3-ac7c-5c69066bbed4/special-siri-paye-mutton-trotters- Special Siri Paye (Mutton Trotters) سپیشل سری پائے - Chef Shazia]</ref> where ''siri'' means the head of an animal and ''paya'' means the feet. It is considered a delicacy.

==See also==
{{portal|Food|India|Pakistan}}
* [[Haleem]]
* [[List of stews]]
* [[Nihari]]
* [[Pacha (dish)|Pacha]]
* [[Pakistani meat dishes]]
* [[Punjabi cuisine]]

==References==
{{reflist}}

[[Category:Indian curries]]
[[Category:Lahori cuisine]]
[[Category:Pakistani curries]]
[[Category:Pakistani meat dishes]]
[[Category:Pakistani soups and stews]]
[[Category:Punjabi cuisine]]
[[Category:Telangana cuisine]]
[[Category:Mughlai cuisine]]
[[Category:Beef dishes]]
[[Category:Goat dishes]]
[[Category:Pakistani cuisine]]