Fort Seengh Sagar
The four-bedroom island villa is set within a moat and accessible by bridge. A sweeping terrace and turreted balconies punctuate the exterior, while the interiors are fit for a maharajah and queen: Indian rosewood beds, red-and-gold quilts, copper washbasins. Executive chef Navneet Suhalkar prepares regional dishes such as palak halwa—a purée of spinach cooked in cream—and syrupy pineapple malpua (fried pancakes) at the fort's Surya Mahal restaurant, which has a sprawling granite terrace. The hotel can even arrange a camel-cart ride through the countryside for stunning views of the Aravalli mountains and lakes.
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