How to make Paye

Why cooks start here

Paye is cooked the way Lahore breakfast cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

In the bustling mornings of Lahore, Paye emerges as a quintessential breakfast centerpiece, bringing warmth and sustenance to the day's beginning. This home-cooked version captures the essence of street-side vendors, with its salt measured by intuition and fat unreservedly incorporated. It is a dish that reflects the Lahore spirit, lovingly prepared to be shared around a welcoming table. Paye should envelop the senses with its rich, fragrant aroma and luxurious texture. The slow-cooked trotters become tender, infused with the aromatic paye masala and ghee, creating a broth that is both hearty and deeply flavorful. The finishing touch of ginger julienne adds a subtle freshness, perfectly complemented by naan, which eagerly soaks up the savory broth.