Over the years, Bastian, founded by Ranjit Bindra, has evolved into one of India’s most recognizable names in hospitality synonymous with elevated dining experiences, bold flavors, and a distinct emotional touch. What started as a single concept in Mumbai has now grown into multiple venues, each carrying a refined yet approachable charm.
In this exclusive Startup DOC Interview, we sit down with Ranjit Bindra, the visionary behind Bastian, to explore the brand’s guiding philosophy, evolution, and insights into India’s dynamic culinary landscape.
Q1. Over the years, you’ve built Bastian into a well-known hospitality brand. What has been your guiding philosophy about the guest experience that sets Bastian apart?
A1: For me, hospitality is as much about emotion as it is about food or design. Every element, from lighting to music to the way guests are greeted, contributes to a memory. I believe that people will talk about how they felt more than what they ate. So yes, we obsess over food quality, but we obsess even more about creating moments. That philosophy has guided us in every new outlet: whether it’s Bastian Garden City or Bastian At The Top, or what’s coming next.
Q2. With the Bandra outlet going through a transition to something like Ammakai, how do you think about when to evolve a location versus replace it entirely?
A2: It’s a tough decision that boils down to a few key factors: market momentum, relevance, cost of upkeep, and the narrative we want the brand to tell. Bandra was incredibly special, but things change—tastes, footfall, rentals, expectations. We also believe in preserving legacy, so transitions are done thoughtfully, ensuring what people loved doesn’t get lost.
Q3. As you continue to introduce new formats (like Bastian Beach Club) and experiment with culinary styles, how do you strike a balance between innovation and consistency? How do you ensure the new ventures retain the “Bastian” DNA?
A3: Innovation is non-negotiable for us; stagnation kills brands. But consistency in standards, service, and ethos is our foundation. The “Bastian DNA” for us is: excellence in ingredients, bold flavours, compelling ambience, and strong attention to detail. When we build new concepts, the flavour profile, the presentation, and the design language all go through filters to ensure that while the concept feels fresh, it still feels like “us.” We test heavily, get feedback, iterate. If a piece doesn’t feel in harmony with the larger brand, we tweak.
Q4. How do you see India’s culinary diversity attracting international travellers?
A4: Personally, what draws me to a destination is its food, nightlife, and culture; that’s what brings a place alive. Every traveller has their own reasons to explore, but food and experiences often top the list. India already has incredible culinary diversity, and when combined with evolving hospitality concepts, it becomes even more magnetic. However, to truly make our cities global dining destinations, we also need continued government support to make them more vibrant, accessible, and conducive to tourism. The potential is immense; we just need the right ecosystem to unlock it.
Q5. What advice would you give to young entrepreneurs entering the hospitality space today?
A5: Patience is key. Focus on your product, pick the right location, and don’t lose hope. Success comes from attention to detail and a relentless drive to improve. Hospitality is about creating memorable experiences, and that starts with being committed to your vision.
From redefining Mumbai’s fine dining scene to setting new benchmarks in hospitality, Ranjit Bindra’s Bastian continues to prove that great food is just one part of the story it’s the feeling you leave guests with that defines true hospitality.
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