PESHAWAR
\nAs the temperature in Peshawar drops, the city\u2019s rich culinary tradition heats up, drawing food enthusiasts from far and wide of Khyber Pakthunkhwa.
\nThe winter season in Peshawar has become synonymous with the mouthwatering delicacy of siri paye, a dish famous for its deep, rich flavors and high nutritional value, making it a perfect choice for the colder months for food lovers.
\nPeshawar, renowned for its hospitality and warmth, inviting atmosphere, is particularly known for siri paye\u2014a dish prepared from the pure meat of sacrificial animals, especially cows, oxen, and buffaloes.
\nThe dish is a mix of slow-cooked meat and bones, simmered for hours to release the rich flavors and nutritious elements that have become a winter staple in the city.
\nAs winter sets in, the demand for siri paye increases dramatically, especially in popular areas like Qissa Khwani Bazaar, Hashtnagri, Namak Mandi in city and Fawara Chowk in the cantonment area.
\nThese spots are bustling with locals and visitors alike, eager to savor the delicacy.
\nOne such visitor, Waris Khan Khattak, a public sector employee from Karak, spoke to APP about his trip to Peshawar for the express purpose of enjoying the dish.
\n\u201cMy family\u2019s visit to Peshawar is never complete without tasting the delectable cuisine here,\u201d said Khattak, adding that the siri paye in Namak Mandi is particularly famous across the province.
\nDr Riaz Khan, Principal Medical Officer at Govt Hospital Pabbi Nowshera said the dish is not only delicious but also highly nutritious, particularly beneficial for people with low protein levels, weak bones, or anemia.
\nHe said the dish provides a healthy boost to energy, making it a popular choice during the cold months.
\nOne of the prominent sellers of siri paye in the city is Umar Ali, who runs a family-owned restaurant called \u201cNika Haji Nazeer Ahmed Paye,\u201d commonly known as Nika Siri Paye.
\nUmar inherited the business from his father 32 years ago, who himself carried on the legacy of his father, Naik Mohammad, known as Nika, who is believed to have introduced siri paye to the city before partition.
\n\u201cDespite rising meat prices, the demand for siri paye remains high during the winter, and it has always been a profitable business,\u201d Umar shared.
\nThe dish is made by slow-cooking the meat and bones in a clay pot over low heat for up to 20 hours, which helps retain the rich flavors.
\nIt is then served in traditional clay bowls, with larger bowls costing around Rs. 700 and smaller portions available for Rs. 300 to Rs. 350.
\nAccording to Umar, while business was once brisk with daily sales of two to three maunds of siri paye, inflation has had an impact, and now he only manages to sell one maund a day.
\nDespite this, the dish remains a strong attraction for both local residents and visitors from other districts and even overseas Pakistanis, who often place orders for frozen siri paye to take home when traveling abroad.
\nThe popularity of siri paye is not limited to Peshawar\u2019s residents. International food bloggers, like Thai vlogger Mark Wiens, who visited in 2018, have praised the dish, calling it one of the best things they\u2019ve tasted in Pakistan.
\nAlongside siri paye, the colder months also bring an increased demand for other winter delights in Peshawar. The streets are filled with food stalls offering Chapli Kebabs, rice pilaf, Peshawari green tea, and fried fish\u2014each dish contributing to the city\u2019s vibrant food culture.
\nTemporary stalls selling these hot favorites have sprung up across the city, catering to the growing demand for these warming dishes.
\nThe eateries at Fawara Chowk and Namak Mandi are especially crowded, with food lovers gathering late into the evening, enjoying qehwa (traditional tea) and exchanging stories in the winter chill.
\nIn a city where food and tradition are closely intertwined, the winter months bring both a rich culinary experience and a thriving business for local food vendors. Despite the challenges posed by inflation, siri paye remains a symbol of Peshawar\u2019s enduring food legacy\u2014its irresistible flavors drawing people from all walks of life to experience the essence of the city\u2019s hospitality, one bowl at a time.<\/p>\n","protected":false},"excerpt":{"rendered":"
PESHAWAR As the temperature in Peshawar drops, the city\u2019s rich culinary tradition heats up, drawing food enthusiasts from far and wide of Khyber Pakthunkhwa. The winter season in Peshawar has become synonymous with the mouthwatering delicacy of siri paye, a dish famous for its deep, rich flavors and high nutritional value, making it a perfect […]<\/p>\n","protected":false},"author":2,"featured_media":445521,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":{"0":"post-445497","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-national"},"yoast_head":"\n