Siri-Paya
South Asia — Pakistan
One of South Asia's most important head-meat and collagen traditions. Head meat and trotters simmered overnight. The Pakistani variant is particularly associated with Lahore, Peshawar, and Karachi breakfast culture.
Cuts in this tradition
Cultural context
Specialist siri-paya restaurants open before dawn. The dish is consumed as breakfast, especially in winter. Deeply associated with Lahore's food identity. The IN siri-paya entry in the dataset covers the shared subcontinent tradition — this entry captures Pakistani-specific context.
Preparation
Head and trotters cleaned and simmered overnight with ginger, garlic, onions, turmeric, coriander, garam masala, and ghee. Served with naan, fresh ginger, green chili, and lemon.