In a country where dining is often transactional, Ranjit Bindra has built an empire around transformation. As the founder of Bastian Hospitality, his restaurants have come to define India’s contemporary dining landscape—equal parts indulgent and inventive, with a distinct touch of glamour. From the cult-favourite Bastian Bandra to the chic and soulful Inka, and now the highly anticipated Bastian Beach Club, Bindra isn’t just creating restaurants. He’s crafting experiences.
“I’ve always been fascinated by how food and spaces bring people together,” he says, his tone measured yet deeply passionate. “The turning point for me was realising India was ready for something new—not just a restaurant, but a lifestyle experience.” In 2014, that instinct became Bastian, a brand that today is synonymous with aspirational dining and refined indulgence.
The Rise of a Modern Icon
When Bastian Bandra first opened its doors, it wasn’t just a restaurant launch—it was a cultural moment. The space drew in everyone from Bollywood’s elite to Mumbai’s tastemakers, setting a new benchmark for what a dining experience could be.
“Bastian Bandra set the tone for who we are as a brand aspirational, rooted in quality, and built with intention. That success gave us the confidence to diversify.” What followed was a series of distinctive ventures: the artistic Arth, the playful One Street, and now, the globally inspired Inka.
Each venue carries its own identity, yet they’re all tied together by one invisible thread experience. “Every city has its own personality, so we don’t replicate blindly. We study the culture, the mood, and the energy before deciding what fits. The idea is to complement the city and not clone it.”
If there’s one thing that defines a Bastian space, it’s atmosphere. The design, the music, the lighting every element is part of a larger narrative. “For me, design isn’t décor, it’s an emotion. The space should make you feel something the moment you walk in,” he explains. Bindra is deeply involved in the creative process, working closely with architects and designers to ensure that every detail tells a story.
The philosophy is clear: the environment must echo the energy of the food, the people, and the moment. It’s what makes stepping into a Bastian restaurant feel like entering a different frequency altogether—an intersection of comfort and escapism.
Inka’s New Chapter
With Inka, Bindra introduced India to a Peruvian-Asian sensibility—bold, textured, and refreshingly different. Its newest addition, a set lunch menu, is a reflection of his understanding of evolving urban dining habits.
“We noticed a growing demand for premium yet approachable lunch options. At the same time, there’s a global trend of people choosing lighter, quicker, more refined meals during the day. Inka’s set lunch allows new diners to discover the brand while giving our regulars a new reason to visit. It’s luxury that fits into your day.”
It’s this sharp mix of intuition and strategy that has kept the group at the forefront of India’s hospitality scene—always anticipating, never following.
On the Horizon: Bastian Beach Club
The next chapter in the Bastian story unfolds by the sea. Bastian Beach Club—set to open soon—promises to redefine India’s lifestyle and leisure scene. “It’s not just a restaurant on the beach—it’s a destination,” Bindra reveals. “A curated day-to-night experience that blends dining, entertainment, music, and leisure. We’re creating a space that feels like an escape, but with the unmistakable Bastian DNA.”
Bringing such a concept to India isn’t without its challenges—from logistics to weather to regulation—but Bindra takes it all in stride. “Challenges are just opportunities dressed differently. India hasn’t had a deep precedent for lifestyle-led beach clubs, so for us, it’s about setting expectations and creating something iconic.”
The Future of Feeling
As conversation turns to the evolution of dining itself, his perspective is forward-looking yet deeply human. “People don’t just want to eat anymore—they want to feel. Food, design, music, and community are all part of one ecosystem now. The future of hospitality lies in emotion-driven experiences.”
He pauses, a smile playing at the edge of his voice. “And someday, I’d love to build a luxury hotel—where every room, every corner, every meal embodies the Bastian philosophy.”
RAPID FIRE WITH RANJIT BINDRA
First word that comes to mind when you hear “hospitality”?
Bastian.
Your current comfort meal?
Yoko Sizzlers.
A restaurant you wish you’d created?
Nobu.
A chef or restaurateur you admire globally?
Arjun Vani, founder of Zuma.
Most overrated food trend?
Overcomplicated plating.
A hospitality trend you’re excited about?
Wellness-driven dining experiences.
One thing people don’t know about you?
I’m very spiritual.
Your go-to dish at Inka?
The ceviche platter—fresh, vibrant, and flavourful.
A cocktail that defines your vibe?
An Old Fashioned—classic, timeless, with a twist.
If not hospitality, what would you be doing?
Film production—it’s another form of storytelling.
A quote you live by?
“Dream it, do it, live it.”
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