Pakistan: One of Travel Best-Kept Secrets

The great slow-cooked breakfast stew of the Mughal courts -- shank of beef or lamb simmered overnight with bone marrow and spices, served with naan and fresh ginger.

The flat spiced minced meat patty of Peshawar -- seasoned with pomegranate seeds, coriander and green chilli, cooked in a tawa over high heat. One of the great street foods of the subcontinent.

The Karachi biryani, made with potatoes and whole spices, is a city institution. Richly spiced, bone-in meat, long-grain rice.

Meat cooked in a round-bottomed iron wok with tomatoes, ginger and green chilli. The karahi of Peshawar, over open flame in a street restaurant, is the standard to aim for.

Thick, from buffalo milk yogurt, either sweetened or salted and topped with a layer of cream. The Lahori lassi, drunk from a clay cup, is extraordinary.