Paya essentially refers to the trotters or feet of a cow, goat or lamb and is a dish which was originally brought to the sub-continent by Persian traders during Mughal rule. The dish is normally prepared with a thick curry which is mostly sautéed onions, tomatoes and the juices from the meat itself. It is garnished with fresh coriander leaves and a dash of lemon juice and served best with Rotis, Paranthas or Naans.
Normally the trotters or feet are grilled to make them soft and then cooked over slow flame till they turn succulent and the fat separates a little. Not all Indian restaurants carry it since this is a dish which takes time to be done right.
Though available in pockets of Old Delhi at select restaurants serving Mughal cuisine, I had a chance to dig into it recently on a trip to Hyderabad at a local joint right next to Charminar. The waiter informed me that their cook used goat’s trotters in a sense of urgency as soon as I ordered the dish, lest I had reservations to a certain meat. The service was quick and the taste very authentic. It may not look as appealing sitting on your bread but if you care for Mughal cuisine, this is one dish that should be tried at least once.
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