Ranjit Bindra Is Taking Bastian Beyond The Borders Of Mumbai

No conversation about fine dining in Mumbai is complete without a mention of Bastian. Over the years, the restaurants have become shorthand for indulgent plates, high-energy interiors, and a dining experience that has since become the epicentre of Mumbai food and social culture. Backed by celebrity visibility, including actor Shilpa Shetty, Bastian has firmly embedded itself in the city’s luxury dining narrative. But the brand’s rise is not accidental: it is the result of a clear and consistent vision shaped by Ranjit Bindra, who founded Bastian Hospitality with a focus on experience-first dining.

When Bastian opened in Bandra in 2014, Mumbai already had an impressive restaurant ecosystem. What it lacked, recalls Bindra, were premium fine dining spaces that felt expressive and approachable rather than stiff or formal. And so he made Bastian into a space where the emphasis was never just on what was served, but on how guests felt in the space, a quality that quickly turned the restaurant into a destination rather than a stopover.

Now, with the launch of Bastian Riviera in Goa, we sat down with the tastemaker as he reflects on the principles that have guided its expansion and what it takes to build a premium hospitality brand without losing its soul.

When you launched Bastian Hospitality in 2014, what gaps in India’s dining scene were you trying to fix?

Back in 2014, India had great restaurants but very few that offered elevated dining with real personality. I felt the market was craving spaces that were not just about food, but about energy, storytelling, and a sense of belonging. Bastian Bandra was built to fill that gap: a place where the cuisine, design, and vibe came together to create a world people wanted to return to.

You’ve taken Bastian from a Mumbai phenomenon to a nationally recognised brand. What’s the core philosophy that allowed the brand to scale without losing its identity?

The philosophy has always been simple: protect the soul of the brand. As we scale, we focus obsessively on quality, consistency, and emotion, on how a guest feels when they walk in.

Every new Bastian keeps the same DNA of generosity, warmth, and a little bit of drama. Growth has never meant dilution; it’s meant evolving without losing our centre.

How do you judge which markets are actually ready for premium dining as you expand?

For me, a city is ready when its people are curious, outward-looking, and hungry for new experiences. I study how the market eats, how it socialises, and how it celebrates. If there’s a genuine appetite for premium hospitality and a cultural openness to global flavours and design, that’s where Bastian will thrive.

Outside hospitality, what influences your taste, design choices, and creative approach?

My taste is shaped by my lived life, the places I’ve travelled to, the people I’ve met, and the experiences that have stayed with me. I draw inspiration from art, fashion, design, and even music, but it’s the emotional imprint of those moments that guides me. I’m drawn to creators and spaces that take risks and make you feel something. That’s the energy I try to translate into Bastian: environments that are immersive, modern, and deeply human.

You've just expanded Bastian to Goa. Why Goa and why now?

Goa has always been on our horizon because it matches the soul of Bastian — free-spirited, eclectic, and open to the world. The market has matured beautifully, with both domestic and international travellers seeking a high-quality dining and accommodation experience, and Bastian Riviera is exactly that. It just felt like the right moment to bring Bastian’s universe to a destination that already celebrates food and culture so vividly.

Lastly, what's next for Bastian?

Of course, the big one is Bastian Riviera in Goa, our first hotel and our entry into full-fledged lifestyle hospitality. It’s where food, stay, design, and experience will live under one seamless universe. Alongside that is Ammakai in Bandra, our new South Indian cuisine restaurant that celebrates the rich flavours of Mangalorean cuisine. Both projects feel like natural extensions of who we are, and we have very other exciting concepts in development.