Among the many cherished dishes of South Asian cuisine, Payaa, also spelt paya, stands out as a comforting, slow-cooked stew with a rich, gelatinous texture and deep, warming flavours.

Literally meaning “trotters” in Urdu and Hindi, Payaa is made from the hooves and lower legs of goats, lamb or cows. Despite its humble ingredients, it has earned a revered place on festive and everyday tables alike, particularly in Pakistan and northern India.

Traditionally, Payaa is a breakfast or brunch dish, often served alongside Nihari or on its own during special occasions. Its origins trace back to the Mughal kitchens, where nothing went to waste and even the toughest cuts of meat were transformed into luxurious, flavourful meals through slow cooking and expert seasoning.

The magic of Payaa lies in its long, gentle cooking process. The trotters are simmered for several hours, often overnight, with spices such as cinnamon, cloves, cardamom, ginger, garlic, black pepper and red chillies. This patient cooking extracts rich gelatine from the bones, creating a naturally thickened, silky broth that is both hearty and nourishing. Some recipes include lentils or chickpea flour to add body to the stew, while others rely solely on the natural gelatine of the meat.

Payaa is usually served hot with naan, roti or steamed rice, making it a filling and satisfying meal. It is often garnished with fresh coriander, sliced green chillies, fried onions and a squeeze of lemon, which add freshness and cut through the richness of the stew. The aroma of spices combined with the depth of slow-cooked meat makes it a dish that is as comforting to the senses as it is to the stomach.

Nutritionally, Payaa is a powerhouse. Rich in protein, collagen and minerals from the bones, it is considered both restorative and energising. Traditionally, it was believed to strengthen the body, especially during colder months or after illness.

Payaa’s appeal extends far beyond its place of origin. From bustling street stalls in Lahore to family kitchens in Delhi and Karachi, it is celebrated for its hearty flavour, slow-cooked richness, and cultural significance.

More than just a stew, Payaa embodies the ingenuity and care of traditional South Asian cooking: transforming humble ingredients into a dish that nourishes, warms and brings people together.

Prepared by a Chaîne News Online Staff Writer
Researched from various sources. E&OE