Jaipur

Founded in 1727 by the astronomer-king Sawai Jai Singh II and designed by architect Vidyadhar Bhattacharya according to ancient Vastu Shastra grid principles, Jaipur was North India's first planned city. While earlier Rajput rulers sheltered high on the rocky Aravalli hills at Amber Fort, Jai Singh laid out nine rectangular sectors on the plain below, enclosed by crenellated walls and gates painted a warm terracotta pink to welcome a royal visit in 1876.

Within those gates stand the five-storey honeycomb screen of Hawa Mahal, the courtyards of the City Palace and UNESCO-listed Jantar Mantar, and arcaded bazaars grouped by traditional craft. Start with our first-timer briefing before mapping your days.

Jaipur International Airport (JAI) sits in Sanganer about 12 kilometres south of the centre, with direct flights across India and selected Asian hubs. By rail, fast air-conditioned Vande Bharat and Shatabdi Express services run from New Delhi and Gurgaon to Jaipur Junction, while afternoon trains link Agra Fort and Sawai Madhopur. See how to get to Jaipur and move around.

Sleeping in a converted courtyard mansion (haveli) is one of Rajasthan's great pleasures. Quiet residential quarters like Bani Park and Civil Lines offer shaded gardens and rooftop pools away from horn noise, whereas C-Scheme and MI Road keep you beside cafes and boutiques. We compare all main bases in where to stay in Jaipur.

Catch morning sunlight on the 953 latticed windows of Hawa Mahal, decipher the giant stone sundials of Jantar Mantar and the Peacock Gate of the City Palace, climb up to the mirrored Sheesh Mahal at Amber Fort and Panna Meena ka Kund stepwell, and watch dusk settle over the Aravalli hills from Nahargarh Fort. See the full list in things to do in Jaipur.

Rajasthani cooking developed for an arid desert climate, using clarified butter (ghee), lentils, gram flour, buttermilk and dried red chillies to create rich, deeply comforting dishes. Sample crisp pyaaz kachori (spiced onion pastries), baked wheat balls dipped in ghee with three-lentil stew (dal baati churma), fiery laal maas mutton curry and thick lassi served in disposable terracotta cups. Read where to eat in our bazaars and Rajasthani food overview.

When Maharaja Sawai Jai Singh II moved his capital down from Amer in the 1720s, he invited master artisans from across the subcontinent to settle in dedicated workshop lanes (mohallas). Three centuries later, families still carve wooden printing blocks in Sanganer, tie-dye leheriya wave silks, set Kundan jewellery in Johari Bazaar and glaze turquoise quartz pottery without clay.