Paya are trotters, the feet of a goat or lamb or any cattle, a rich gourmet food, consumed mostly by recuperating patients for its nourishment. This is especially famous among the muslim community, basically a mughlai dish, expensive  and widely popular among the riches(nawabs), who consume this soup  with meat and marrow cooked in exotic ayurvedic spices to get the full benefit , while the poor peasants enjoy just the soup made with bones. Well mine too is like a poor mans paya (Do not laugh) as my butcher could not give us the cut with meat. I'm happy with what I got, glad that he at least recognised the term "Paya" and courteously agreed to spare some.

Paya is not a common thing here in USA, only certain meat shops and butchers carry this meat and that too..in raw form. Trotters are goat feet, bones from the leg with rich gelatin marrow covered with meat. They are cooked in two forms, 1. first preparation is with skin on, this is the one which we get in India. Cleaning is extremely tough, they smoke the trotters or roast them over open fire to burn off the hair from the feet and hoof. Time consuming and needs extra care to do it perfectly but tastes out of this world. This process is called "Theekkarathu" in Tamil. 2. Second way is to skin the trotter and leave the bones with little meat, the ones we get here in USA, which still taste good like traditional trotters.

Paya Recipe / Aatu Kal Paaya / Paya Kuzhambu / Mutton Paya / Paya Stew / Aatu Kaal Soup / Goat Trotters / Mutton Trotters/ Bone Marrow / Kaal Kari Kuzhambu / Paya Curry / Trotters Soup / Baby Goat Paya

Coming to my preparation, the trotters which I got was full of bones with very less meat and no skin. But decided to try the traditional method to attain little robust flavour. Popped the goat trotters under broiler for few minutes to get the smoky look and flavour. Lets begin the journey to making of this poor man's paya.....

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Score: 10.0, Votes: 10

Chicken Tikka Masala is a westernized Indian dish originating from Punjab. Succulent Tandoori Chicken cooked in creamy tomato onion cashew gravy with grilled veggies.

Restaurant Style Tikka Masala / British Tikka Masala / Tandoor Masala / Chicken Masala / Punjabi Tikka Masala

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Score: 10.0, Votes: 1

Roti Canai is a popular Malaysian style fried bread similar to our Kerala style Parotta. Flour, eggs, milk and loads of fat mainly ghee or margarine is used to give a flaky texture. The process is similar to our Parotta but with extra ingredients which alters the taste and texture. Another popular version from Singapore is called Roti Prata, similar ingredients and process except for the folding. Roti refers to bread in Malay. Wiki has some interesting facts about the term "Canai" or pronounce "Chan nai" check it out.

http://en.wikipedia.org/wiki/Roti_canai

Roti Channai / Roti Prata / Roti Paratha / Roti Pratha / Kerala Parotta / Muttai Parotta

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Score: 5.5, Votes: 2

Butter chicken is basically a North Indian dish, popular type of chicken curry sauce, which is seen in almost all Indian restaurant menus. Chicken cooked in creamy rich sauce made with cashews, almonds, tomatoes and butter, also known as Chicken Makhani.

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Score: 5.3, Votes: 4

Crispy Chicken fritters, kids would like them. (Chicken Bhaji / Kozhi bajji)

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Score: 5.1, Votes: 9

Authentic Tamilnadu delicacy. Banana flowers combined with Bengal gram and deep fried to make this mouth watering starter.

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Score: 5.1, Votes: 7

One of the spiciest, oiliest and most aromatic in India, a distinctive culinary style with judicious blend of spices is known as Chettinad cooking. This scrumptious chicken curry gets it flavor from two distinctive ingredients... Kalpasi and Jaathipoo.

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Score: 5.7, Votes: 10