With winter around the corner and social media flooded with food nostalgia, Paya Curry has made a powerful comeback. Food influencers and chefs across India and Pakistan are sharing slow-cooked versions of this age-old delicacy — celebrating its heritage, collagen-rich goodness, and irresistible aroma.
Once considered a humble household dish, Paya Curry is now being rediscovered as a “heritage comfort food”, blending nutrition and nostalgia. Its slow-cooked richness, thick bone broth, and melt-in-the-mouth texture are drawing attention in both traditional kitchens and trendy food festivals.
What Is Paya Curry?
Paya Curry (also known as Nihari Paya or simply Paya) is a slow-cooked South Asian delicacy made from goat, lamb, or beef trotters — the lower part of the leg and foot.
The word Paya literally means “legs” or “feet” in Hindi and Urdu.
This dish is especially loved in India, Pakistan, and Bangladesh, where it’s a traditional winter favorite known for its rich, gelatinous texture, deep flavor, and nourishing warmth.
What Makes Paya Curry Special
The magic of Paya Curry lies in its slow cooking — a process that transforms simple ingredients into a flavorful, velvety broth:
- The trotters simmer for hours, releasing gelatin, marrow, and collagen.
- This natural thickening gives the curry its silky texture and nutrient-packed depth.
- The result is a dish that’s not only comforting and hearty, but also restorative, making it ideal for cold mornings or festive brunches.
Origin and Cultural Significance
Paya Curry dates back to the Mughal era, inspired by Persian and Central Asian meat soups. Over centuries, it evolved into a staple of Muslim culinary tradition across the Indian subcontinent — especially in Lucknow, Hyderabad, Delhi, Lahore, and Karachi.
Traditionally served during Eid-ul-Adha, family feasts, and winter mornings, Paya is seen as a “power food” — believed to strengthen joints, improve stamina, and boost immunity, thanks to its high collagen and mineral content.
Today, it’s both a symbol of culinary heritage and a comfort classic that connects generations through its aroma and flavor.
Ingredients That Define Paya Curry
Main Ingredients:
- Goat or Lamb Trotters (Paya) — thoroughly cleaned and roasted for flavor.
- Onions, ginger, and garlic paste form the aromatic base.
- Spices — turmeric, red chili powder, coriander, cumin, black pepper, and garam masala.
- Wheat flour or chickpea flour (besan) — for thickening the gravy.
- Fresh herbs — coriander leaves and green chilies for garnish.
Optional Additions:
- Ghee (clarified butter) for richness.
- Bone marrow pieces for added flavor.
- Lemon juice to balance the richness.
Traditional Cooking Method
Step 1: Clean and Prep
The trotters are washed thoroughly and sometimes lightly roasted over fire to remove hair and enhance aroma.
Step 2: Slow Cooking
They are then boiled or pressure-cooked until tender — a process that can take 4–6 hours in traditional recipes.
Step 3: Masala Base
Onions are sautéed in ghee until golden. Add ginger-garlic paste, spices, and tomatoes to create a rich masala.
Step 4: Simmer and Stew
Add the cooked trotters, cover with water or broth, and simmer gently. The longer it cooks, the deeper the flavor.
Step 5: Finishing Touch
Once the gravy thickens, garnish with fresh coriander, green chilies, and a spoon of ghee for shine and aroma.
How and When to Enjoy It
- Traditionally served hot with naan, tandoori roti, or steamed rice.
- In Lucknow and Hyderabad, Paya is a winter breakfast dish, often enjoyed after morning prayers.
- In Punjab and Pakistan, it’s a comfort meal during chilly evenings and festive occasions.
The slow-cooked broth not only warms the body but also brings families together around the dining table — a hallmark of traditional South Asian hospitality.
Nutritional Benefits
Paya Curry isn’t just indulgent — it’s highly nutritious too:
- Rich in collagen — supports joint health and skin elasticity.
- High in minerals — especially calcium, phosphorus, and magnesium.
- Protein-packed broth — promotes recovery and boosts energy in winter.
However, since it’s also high in natural fats, moderation is key — best enjoyed occasionally as a hearty treat.
Regional Variations
| Region | Local Name | Signature Style |
| North India (Lucknow/Delhi) | Nihari Paya | Cooked overnight; rich, spiced gravy thickened with flour. |
| Hyderabad (South India) | Paya Shorba | Thinner, soup-like; mildly spiced and served for breakfast. |
| Pakistan (Lahore/Karachi) | Paya Curry | Rich, fiery, cooked in desi ghee with bold masalas. |
| Bangladesh | Khashir Paya | Lightly spiced; served with steamed rice or paratha. |
Quick Home-Style Recipe
Ingredients:
4 goat trotters, 2 onions, 1 tbsp ginger-garlic paste, 1 tsp each of turmeric, red chili, and coriander powder, 2 tomatoes, 2 cups water, ghee, salt to taste.
Method:
- Heat the ghee, sauté the onions until golden brown.
- Add ginger-garlic paste and dry spices.
- Add chopped tomatoes; cook until soft.
- Add trotters and water; pressure cook for 30–40 minutes until tender.
- Simmer uncovered to thicken.
- Garnish with coriander, green chilies, and a squeeze of lemon.
Serve hot with naan or basmati rice for an authentic touch.
Serving Tips
- Always serve piping hot for the best texture and aroma.
- Top with fried onions or a drizzle of ghee for extra richness.
- Pair with fresh naan, tandoori roti, or soft basmati rice.
- Add a wedge of lemon for balance and freshness.
Fun Fact
In traditional South Asian homes, Paya Curry is often slow-cooked overnight on woodfire or coal. By dawn, the neighborhood fills with its irresistible aroma — a nostalgic winter morning memory shared across generations.
The Essence of Paya Curry
Paya Curry is not merely a dish — it’s a culinary tradition that unites history, heritage, and health.
Whether slow-simmered in a clay pot or pressure-cooked in a modern kitchen, every bowl carries the same essence:
- Patience of the cook,
- Blessings of the elders, and
- Warmth of home.
It’s rich, soulful, and timeless — a dish that transforms humble ingredients into a luxurious experience.
