|Alternative names||Siri Paya|
|Type||Soup or curry|
|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 is a traditional food from the Indian Subcontinent.
It is served at various festivals and gatherings, or made for special guests. Paaya means 'feet' in Urdu.
The main ingredients of the dish are the trotters (or hoof of a cow, goat, buffalo or sheep); cooked with various spices.
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.
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 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.
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.
There are many variations of this dish. A popular variation is siri paya (سری پایا, सिरी पाया), where siri means the head of an animal and paya means the feet. It is considered a delicacy.
 Nanu Paya Soup: High on Taste, Easy on Pocket