[2] The main ingredients of the dish are the trotters (hooves) of a cow, goat, buffalo, or sheep, cooked with various spices.

Outside of the Indian subcontinent, paya is available in restaurants that serve South Asian cuisine.

In Delhi, it is sometimes also referred to as khurode from the word khur meaning foot or hoof.

The soup base is created by sautéed onions and garlic, where several curry-based spices are then added to the meat and bones.

This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan.