Visiting dignitaries come to Bukhara, a stone-walled restaurant in the luxurious Maurya hotel, for the northwest frontier cuisine. An open kitchen displays some of the delicious offerings—from different types of kebabs to whole chickens—on long skewers. Diners are advised to wear bibs, since this meat-centric cuisine is meant to be eaten using one’s hands, not utensils.

We loved: Long, thin reshmi kebabs, made with ground chicken, ginger, onion, garlic, egg and spices.