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 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 with a pita-like bread called 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 celantro leaves along with fresh sliced lemon.
One of the most famous outlets for paya is Lahore's Phajje ke Paye.