SITUATED in the southern state of Andhra Pradesh, Hyderabad is a juxtaposition of old and new unlike any other city in India. While Microsoft, Google and other technology giants have offices in the glass and steel structures in the district known as Cyberabad, the history of this more than 400-year-old city is just as alluring as destinations like Jaipur and Agra, with sites like the 13th-century Golconda Fort, once home to the famous Kohinoor diamond, and the iconic Charminar monument in Hyderabad’s teeming Old City. In the past, Hyderabad was often overlooked as a tourism destination. But in recent years, sleek hotels, restaurants and night spots that cater to the 20- and 30-somethings working in the information technology industry have been attracting jet-setters from around the world who come to discover the past and experience the rapidly evolving present.

Friday

5:30 p.m.

1. SUNSET OVER THE CITY

Skip the standard guidebook suggestion of catching the Sound and Light Show at Golconda Fort, and head to the Taramati Baradari (Gandipet Road, Ibrahimbagh), the beautiful pavilion not far from the fort that was supposedly built for the favorite mistress of one of the 17th-century Golconda kings. Legend has it that her singing reached the king as he sat on his throne at the fort less than two miles away. Stand in one of the archways, and watch the sun set over the fort and on the 16th- and 17th-century tombs of the kings.

8 p.m.

2. A TASTE OF ANDHRA

Andhra food has a reputation as the spiciest in India so get ready to face the heat at Southern Spice (Road No. 3, Banjara Hills; 91-40-2335-3802; prices from 150 to 300 rupees, or $2.85 to $5.75 at 52 rupees to the dollar), a perpetually packed casual spot that’s a local standby. The South Indian thali served in a round steel plate is the most popular order, with more than a half-dozen small dishes that might include fried cabbage with peanuts and coconut, rasam (a lentil soup with tamarind), curried eggplant and mounds of rice. Round out your meal with fiery sides like chepala pulusu, a kind of fish stew in tamarind sauce (290 rupees) and gongura mutton (295 rupees), mutton cooked with sorrel leaves.