Paya
A slow-cooked stew of animal trotters with spices, served at gatherings in South Asia
Paya is a traditional stew from South Asia made by simmering the hooves (trotters) of goat, beef, buffalo, or sheep with onions, tomatoes, garlic, and spices. It is often prepared for festivals, special guests, or winter breakfasts, especially in India, Pakistan, and Bangladesh.
- Made by simmering animal trotters with spices for hours
- Served at festivals, gatherings, and winter breakfasts
- Popular in India, Pakistan, and Bangladesh
- Known as khurode in Delhi
- Siri paya is a delicacy using the animal's head and feet
What is Paya?
Paya is a stew where the main ingredient is the trotter, or hoof, of animals such as goat, cow, buffalo, or sheep. The meat and bones are simmered with onions, tomatoes, garlic, and a mix of spices, creating a rich, gelatinous broth. The dish is often garnished with fresh ginger, coriander leaves, and lemon slices before serving. It has a soup-like consistency and is known for its deep, savory flavor and sticky texture from the slow-cooked collagen in the trotters.
Where does Paya come from?
Paya comes from South Asia, shaped by the blending of local and Central Asian cooking. It was adapted by cooks in cities like Delhi, Hyderabad, and Lucknow, each developing its own style. Bhopal is also known for its version of paya. The dish spread across India, Pakistan, and Bangladesh, becoming a popular special-occasion food. In Delhi, it is sometimes called khurode, a name linked to the word for hoof in Hindi and Sanskrit.
How is Paya made?
To make paya, trotters are simmered for hours with onions and garlic, forming the base of the stew. Spices typical of curry are added, and the mixture is cooked slowly, traditionally overnight on low heat or coals. Today, pressure cookers are often used to speed up the process. The finished stew is topped with diced ginger, coriander leaves, and lemon, adding freshness to the rich broth.
How and when is Paya eaten?
Paya is often served at festivals, gatherings, or when honoring special guests. It is a popular breakfast in winter, eaten with naan, a type of flatbread. The dish is enjoyed for its warming qualities and is usually shared among family or guests. The soup-like consistency makes it suitable for dipping bread, and the garnishes add brightness to the hearty stew.
Kinds of Paya
There are many regional takes on paya. One well-known variation is siri paya, which includes the head of the animal along with the trotters, considered a delicacy. Each city or region may use different spice blends or methods, but the core of slow-cooked hooves remains the same. The dish can be found in restaurants serving South Asian food outside its home region.
What Paya means
Paya is tied to hospitality and celebration in South Asia, often made for festivals or to honor guests. Its long, slow cooking reflects traditional methods and communal eating. The dish is associated with winter and special occasions, and some cities are known for their unique styles. Its name and preparation are part of local language and food heritage.
Questions people ask about Paya
What is paya made of?
Paya is made from the trotters (hooves) of goat, cow, buffalo, or sheep, cooked with onions, tomatoes, garlic, and a variety of spices. It is often garnished with ginger, coriander, and lemon.
Where does paya come from?
Paya originated in South Asia, especially in cities like Delhi, Hyderabad, Lucknow, and Bhopal. It is now popular across India, Pakistan, and Bangladesh.
How is paya usually served?
Paya is typically served as a stew or soup, often for breakfast in winter, and eaten with naan bread. It is also made for festivals and special guests.
Are there different types of paya?
Yes, there are regional variations. Siri paya is a well-known version that includes the animal's head as well as the feet, and each region may use different spices or methods.
Why is paya slow-cooked?
Slow cooking helps extract gelatin and flavor from the bones and connective tissue in the trotters, giving the stew its rich, sticky texture and deep taste.
Good reading and sources
The facts on this page come from the Wikipedia article "Paya (food)", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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