Siri paya

Siri paya, or paya, is a traditional breakfast dish of Northern India, Hyderabad in Southern India, and Pakistan. The main ingredients of the dish are the two ends of a cow, goat or lamb. "Siri" means the head of the animal and "paya" means the feet of the animal. It is considered a delicacy. In times gone by when people used wood or coal as a cooking fuel, women would start this dish at night and slow cook it until the morning. This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months along the flatbread "naan". Recipes for this dish vary slightly from region to region. The soup base is created by sauteed onions, tomatoes, and garlic to which a number of curry based spices are added. The cooked dish is served with a garnish of fresh diced ginger and fresh cilantro leaves along with fresh sliced lemon.

Some of the most famous outlets for paya are in Karachi, Lahore and Delhi.

ee also

* Nihari
* Haleem

External links

* [http://www.greatindianrecipes.com/great-indian-recipe-841.html Recipe for Paya]