Paya

Qty: 2 servings
Toppings Included: 
Corriander, Green Chilli , Lemon
Sides Included: 
Bread & Rice
 
Prepared and served mostly in winters, trotters that are simmered over 3 days to release all the collagen from the bones and the process of melting the fat to gold sounds almost excessive, and it is. But that is how it's truly done. Pressure cookers that have replaced traditions like these have watered down the glory of what real Paya is. And I'm bringing back the real deal this winter.The stock is then further cooked with spices and other magic to take it beyond the soup consistency to just before a curry consistency. That's another 8 hours.It's topped with a sprinkle of ginger, green chilli and corriander before being served with crusty bread to soak up all the goodness while the bones are also soft enough to be chewed on to release the best bits of juice and umami you've ever tasted. After getting done with the bread and bones, the remaining, now even thicker curry is poured over some plain boiled basmati and had with your fingers.It's not an experience that can be translated into words. Paya is, has been, and will forever be one of the things I could eat forever... Happily. And it is now featuring as one of the main courses on my Winter is Coming menu. It's ridiculously good.. You've got to try this stuff the real way if you can.