Settle in with a comforting bowl of traditional Goat Paya.

 Bone-Deep Nutrition: The defining characteristic of Paya is the use of goat trotters, which are slow-simmered for many hours (sometimes overnight). This extensive cooking process extracts rich gelatin, collagen, and minerals from the bones and connective tissues.

 Rich, Gelatinous Broth: The long cooking time yields a thick, unctuous broth that is naturally gelatinous when cooled, making it immensely hearty, savory, and traditionally valued for joint health and recovery.

Aromatic Spices: The soup is flavored with a potent blend of warming whole spices, including cinnamon, cardamom, cloves, ginger, and garlic, creating a highly fragrant and complex taste profile.

 Garnished Finish: Paya is traditionally served piping hot, often garnished with fresh ingredients like cilantro, sliced green chilies, julienned ginger, and a generous squeeze of fresh lemon juice to cut through the richness and add brightness.

Serving Tradition: It is commonly enjoyed as a rich stew or curry, best eaten with traditional breads like Naan, Roti, or Chapatti for dipping and soaking up the nourishing broth.