Paya is one of the most adored dish amongst the non-vegetarians. The slow cooked goat trotters in a caldron gives the most exotic flavor and the aroma. Non vegetarian menu cards are incomplete without the mention of this super rich traditional dish. Paya Masala is cherished by the food lovers all over the Indian subcontinent. Goat trotters are known as “Paya” in Urdu. The dish was very popular in Central Asia and was known as “Pacha”. Paya Masala was introduced in India by Persians and was finally concocted by the Muslim cooks of Hyderabad and Lucknow, according to their own regional taste. Therefore, Paya Masala recipe will undergo several regional changes from one part of the country to another. But one thing will remain unchanged and that is the delicious flavor and mesmerizing aroma of this delicacy.
In Northern Indian states Paya Masala is slow cooked in a caldron for 6-7 hours and is served during the early hours of the morning as breakfast. Nihari and Paya Masala are served with naan and Kulcha paratha (Indian bread). The combination is very famous breakfast in the northern part of the country.