By Jasmine Kaur
A close cousin of the paya soup, this Parsi breakfast treat is what you need in chilly winters. What’s so special about it? You’re about to find out.
For the unversed, it is a stew prepared with jellied lamb/goat trotters. Flavoured with a host of spices like nutmeg and cloves, this warm bowl is ideal in winters.
Served hot during cold winter months, this is a Parsi specialty that is often eaten for breakfast. The stew is paired with a crusty bread called brun.
The preparation for the stew begins days in advance as the trotters are cleaned, treated and then slow-cooked to lend delicious flavours to the soup.
Paya, for the uninitiated, is a soup from the royal courts, made with goat or lamb trotters. However, the Parsi stew is sweet in taste and has brandy or sherry added to it.
Similar to Kharia Ni Jelly, another Parsi treat is Chora Ma Kharia. Goat trotters are mixed with black-eyed peas and accompanied by tamarind-jaggery chutney called gor amli kachumber.