imported>Normal Name m Changing short description from "South Asian spicy meat stew" to "South Asian spicy meat soup or curry" (Shortdesc helper) |
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'''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. | ||
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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 | 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== | ||
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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== | ||
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* [[Pakistani meat dishes]] | * [[Pakistani meat dishes]] | ||
* [[Punjabi cuisine]] | * [[Punjabi cuisine]] | ||
* [[Nanu Paya]] | |||
==References== | ==References== | ||
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[[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 | |||
Latest revision as of 15:19, 21 April 2022
 Paya curry | |
| Alternative names | Siri Paya |
|---|---|
| Type | Soup or curry |
| Course | Breakfast |
| Place of origin | South Asia |
| Associated national cuisine | Bangladesh, India , Sri Lanka, Pakistan |
| Main ingredients | Trotters or hoof (goat, beef, buffalo, or sheep), onions, tomatoes, garlic, curry powder and other spices |
Paya[1] 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.[2]
The main ingredients of the dish are the trotters (or hoof of a cow, goat, buffalo or sheep); cooked with various spices.
Origins[edit | edit source]
The paya originated from the amalgamation of South and Central Asian cuisine. In Central Asia, it was known as pacha. The dish was adapted to the local cuisines by the Muslim cooks of Lahore, Hyderabad of Telangana State and Lucknow.[3]
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[edit | edit source]
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 long coriander leaves, along with fresh sliced lemon.[4]
Cooking methods[edit | edit source]
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 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[edit | edit source]
There are many variations[5] of this dish. A popular variation is siri paya (سری پایا, सिरी पाया),[6] where siri means the head of an animal and paya means the feet. It is considered a delicacy.
See also[edit | edit source]
References[edit | edit source]
- ↑ "Tamil Attukaal Paya (ஆட்டுக்கால் பாயா)" (in தமிழ்). Vikatan. 2017. Retrieved 1 February 2020.
- ↑ "पाया (Paya) meaning in English - पाया मीनिंग - Translation". Hinkhoj. 2007. Retrieved 5 June 2018.
- ↑ "Paya In Shorba & Salan". Upper Crust Magazine. Retrieved 15 April 2014.
- ↑ 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
[1] Nanu Paya Soup: High on Taste, Easy on Pocket