Who created paya?

Paya, a traditional dish in South Asian cuisine, particularly popular in Pakistan and India, does not have a specific creator as it has evolved over centuries. It typically consists of trotters (paya) of sheep, goat, or cow, cooked slowly with spices to create a rich, flavorful broth. The dish is often associated with regional variations and family recipes passed down through generations. Its origins are linked to the culinary traditions of the Indian subcontinent.