Paya (food): Difference between revisions

Paya
	Paya curry
Alternative names	Siri Paya
Type	Soup or curry
Course	Breakfast
Region or state	South Asia
Associated cuisine	Indian, Pakistani, Bangladesh
Main ingredients	Trotters or hoof (goat, beef, buffalo, or sheep), onions, tomatoes, garlic, and other spices

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Paya is a traditional food from South Asia.^[1] It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages.^[2] The main ingredients of the dish are the trotters (hooves) of a cow, goat, buffalo, or sheep, cooked with various spices.

Origins

Paya originated from the amalgamation of South Asian and Central Asian cuisine. The dish was adapted by the cooks of Lahore, Hyderabad of Telangana State, and Lucknow. Bhopal in India then adopted this dish. Bhopal now specializes in this dish (it has become a must-try dish of Bhopal) and cooks of Bhopal are famous for their way of making it.^[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 word khur meaning foot or hoof. The Hindi word khur is itself derived from Sanskrit khura.

Recipes

Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where several 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

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

There are many variations^[5] of this dish. A popular one is siri paya (سری پایا, सिरी पाया),^[6] where Siri means the head of an animal. It is considered a delicacy.

References

^ "Tamil Attukaal Paya (ஆட்டுக்கால் பாயா)" (in Tamil). 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". Archived from the original on 30 January 2021. Retrieved 22 April 2013.
^ "Special Siri Paye (Mutton Trotters) سپیشل سری پائے - Chef Shazia". Archived from the original on 3 July 2020. Retrieved 18 April 2013.

[1] "Tamil Attukaal Paya (ஆட்டுக்கால் பாயா)" (in Tamil). Vikatan. 2017. Retrieved 1 February 2020.

[2] "पाया (Paya) meaning in English - पाया मीनिंग - Translation". Hinkhoj. 2007. Retrieved 5 June 2018.

[UpperCrust-3] "Paya In Shorba & Salan". Upper Crust Magazine. Retrieved 15 April 2014.

[4] Bapsi Sidhwa (2005). City of Sin and Splendour: Writings on Lahore. Penguin Books.

[5] "Paya recipes | KhanaPakana.com". Archived from the original on 30 January 2021. Retrieved 22 April 2013.

[6] "Special Siri Paye (Mutton Trotters) سپیشل سری پائے - Chef Shazia". Archived from the original on 3 July 2020. Retrieved 18 April 2013.

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@@ Line 2: / Line 2: @@
 {{Use dmy dates|date=February 2020}}
 {{EngvarB|date=February 2020}}
-{{Infobox prepared food
+{{Infobox food
 | name             = Paya
 | image            = Paya Curry.JPG
@@ Line 9: / Line 9: @@
 | alternate_name   = Siri Paya
 | region          = [[South Asia]]
-| national_cuisine = [[Pakistani]] [[Bangladesh]] [[Indian cuisine|Indian]]
+| national_cuisine = [[Indian cuisine|Indian]], [[Pakistani]], [[Bangladesh]]
 | 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
+| main_ingredient  = Trotters or hoof (goat, beef, buffalo, or sheep), [[onion]]s, [[tomato]]es, [[garlic]], and other [[spice]]s
 | variations       =
 | calories         =
@@ Line 20: / Line 20: @@
 }}
-'''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 South Asia. It is served at various festivals and gatherings, or made for special guests. ''Paya'' means 'leg'/'feet' in Hindi/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 ([[hooves]]) of a [[cow]], [[goat]], [[Water buffalo|buffalo]] or [[sheep]]; cooked with various spices.
+'''Paya''' is a traditional food from [[South Asia]].<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> It is served at various festivals and gatherings, or made for special guests. ''Paya'' means 'leg'/'feet' in [[Hindi]] and [[Urdu]] languages.<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 ([[hooves]]) of a [[cow]], [[goat]], [[Water buffalo|buffalo]], or [[sheep]], cooked with various spices.
 ==Origins==
-The paya originated from the amalgamation of South Asian and Central Asian cuisine. The dish was adapted by the cooks of [[Lahori cuisine|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>
+Paya originated from the amalgamation of South Asian and Central Asian cuisine. The dish was adapted by the cooks of [[Lahori cuisine|Lahore]], [[Hyderabadi cuisine|Hyderabad]] of [[Telangana State]], and [[Awadhi cuisine|Lucknow]]. [[Bhopal]] in [[India]] then adopted this dish. Bhopal now specializes in this dish (it has become a must-try dish of Bhopal) and cooks of Bhopal are famous for their way of making it.<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 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 word ''khur'' meaning foot or hoof. The Hindi word ''khur'' is itself derived from Sanskrit ''khura''.
@@ Line 29: / Line 29: @@
 ==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>
+Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where several 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==
@@ Line 37: / Line 37: @@
 ==Variations==
-There are many variations<ref>[http://www.khanapakana.com/recipe-search/s/paya Paya recipes | KhanaPakana.com<!-- Bot generated title -->]</ref> of this dish. A popular one 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<!-- Bot generated title -->]</ref> where ''siri'' means the head of an animal. It is considered a delicacy.
+There are many variations<ref>{{Cite web |url=http://www.khanapakana.com/recipe-search/s/paya |title=Paya recipes {{!}} KhanaPakana.com<!-- Bot generated title --> |access-date=22 April 2013 |archive-date=30 January 2021 |archive-url=https://web.archive.org/web/20210130053625/http://www.khanapakana.com/recipe-search/s/paya |url-status=dead }}</ref> of this dish. A popular one is ''siri paya'' (سری پایا, सिरी पाया),<ref>{{Cite web |url=http://www.khanapakana.com/recipe/3937a32d-bdf4-48e3-ac7c-5c69066bbed4/special-siri-paye-mutton-trotters- |title=Special Siri Paye (Mutton Trotters) سپیشل سری پائے - Chef Shazia<!-- Bot generated title --> |access-date=18 April 2013 |archive-date=3 July 2020 |archive-url=https://web.archive.org/web/20200703100117/http://www.khanapakana.com/recipe/3937a32d-bdf4-48e3-ac7c-5c69066bbed4/special-siri-paye-mutton-trotters- |url-status=dead }}</ref> where ''Siri'' means the head of an animal. It is considered a delicacy.
 ==See also==