A traditional breakfast stew prepared from the head and trotters of a goat or cow, simmered overnight until the broth is gelatinous.
4 top-rated spots found
It is the undisputed birthplace of the modern Paya craze in Lahore. The broth is simmered for over 12 hours in massive cauldrons, resulting in a depth of flavor that is impossible to replicate in a home kitchen.
📍 Kali Beri Bazar, Near Badshahi Mosque, Walled City of Lahore · View on Maps
While Phajja gets the fame, Haji is the local's secret. The texture of the broth is notably more gelatinous and rich, catering to those who prefer a heavier, more traditional mouthfeel.
📍 Lohari Gate, Walled City of Lahore · View on Maps
Located in the heart of the city's food hub, Hanif offers a more accessible location with slightly better seating than the Walled City spots, without sacrificing the 'desi' soul of the dish.
📍 Temple Road, Mozang Chungi, Lahore · View on Maps
Nasir is famous for the 'tenderness' of the meat. The trotters are cooked until the tendons literally melt into the gravy, creating a silky consistency that is highly addictive.
📍 Anarkali Bazaar, Lahore · View on Maps