Siri-Paya
South Asia — India / Pakistan
One of the most important collagen-rich traditions in the Muslim world. Head meat and trotters simmered overnight with aromatic spices into a richly gelatinous broth. Consumed as breakfast in traditional neighborhoods across North India, Hyderabad, and Kolkata.
Cuts in this tradition
Cultural context
Associated with old-city Muslim neighborhoods, Ramadan culture, and communal feasting. Specialist siri-paya vendors open before dawn. The dish is as important in Pakistan as in India — a shared culinary heritage across the subcontinent.
Preparation
Head meat and trotters cleaned and simmered overnight with onions, ginger, garlic, whole spices, and aromatic masala. Broth becomes deeply gelatinous. Served with naan, fresh ginger, green chili, and lemon.