On December 18 last year, the Shilpa Shetty Kundra-co-owned Bastian Hospitality Group launched Bastian Chinois, an expansive fine diner spanning 6,000 sq ft in Peninsula Corporate Park in Mumbai’s Lower Parel. Focused on Asian cuisine, the restaurant had celebrity chef Hemant Oberoi at its helm. However, on January 29, over a month later, it shut its doors with a social media announcement.
“While we poured our passion into creating Chinois, your feedback showed us it didn’t meet the benchmark we’ve set for ourselves. This realisation brings us to a moment of transformation. As they say: No Guts, No Glory. No Risk, No Story,” read the statement on its Instagram page, signed by Ranjit Bindra, Founder and MD, Bastian Hospitality.
“Product really matters. We wanted to bring nostalgic Mumbai flavours to people, and while it was a packed house every evening, there were consistency issues. I didn’t see it sustaining in the long run, so we had to take the call,” Bindra told The Indian Express.
Acting on feedback, he decided to transform the Asian restaurant into a Peruvian-Asian concept, announcing Inka as a “chef-driven culinary experience” in the same social media post.
A month later, Inka is ready to open its doors this Friday (February 28) at the very spot where Chinois once stood.
Inside Inka
Helmed by chef Kinyo Rodas Tristan, Inka is a 200-seater restaurant that showcases Peruvian-Asian cuisine. Tristan is a Peruvian chef who previously served as executive chef at the award-winning Nikkei restaurant Koishii at The St Regis Mumbai.
Ingredients are sourced from Peru — known for its diverse Amazonian fruits, thousands of tuber varieties, and hundreds of corn strains — as well as from global and local suppliers.
Inka is helmed by Kinyo Rodas Tristan, a Peruvian chef who previously served as executive chef at the award-winning Nikkei restaurant Koishii at The St Regis Mumbai. (Credit: Special Arrangement)
Despite being located in a corporate park, the restaurant — designed by Minal Chopra of INeedSpace, a longtime collaborator with the group — is striking and immersive. It is characterised by bold, intricate patterns and a monochromatic palette of black and earthy tones. While the walls, ceiling, and furniture adorned with geometric motifs and abstract tribal-inspired designs create a sense of depth and movement, gold accents on the bar shelves add richness. Furnishings like woven-patterned chairs, fringed details, and tribal sculptures enhance the aesthetic. Though maximalist, the design blends indigenous, tribal, and modern graphic elements, making the space both dramatic and sophisticated.
“I want people to feel like they are on a safari in Africa trying Peruvian food, like being on a holiday from their daily routine,” Bindra said.
The menu is divided into three sections — Mar (sea), Montana (mountain), and Basque (forest) — each featuring a curated selection of starters, sushi, and mains.
Inka, a Peruvian-Asian restaurant, is ready to open its doors this Friday (February 28) at the very spot where Chinois once stood. (Credit: Special Arrangement)
From the Basque section, we sampled a refreshing Suika Salad with watermelon, tomatoes, and cherry mozzarella; a citrusy Alphonso Ceviche with crunchy bulb corns and quinoa crisps; and crispy Rock Broccolini tossed in a sauce of jalapeño, curry leaf, butter, habanero, and bird’s eye chilli. While Quinoto with cashews was comforting, Shiitake Goma Salad lacked the umami expected from a mushroom dish.
Wild Amazonico Rice, a herbed rice dish, needed an accompanying gravy to feel complete.
For dessert, the Lima Lemon Sour stood out. Featuring lemon cheesecake with a green apple gel core atop strawberry and vanilla ripple gelato, surrounded by graham crumble, it had just the right tanginess and was a delightful end to the meal.
The drinks also deserve a mention, not just for the well-organised menu, which categorises options by preference (light and refreshing, fruity and sweet, tropical, or complex and bold), but also for their execution. The Pisco Raspberry, balancing tart, sweet, and herbaceous notes, was particularly enjoyable.
The menu is divided into three sections — Mar (sea), Montana (mountain), and Basque (forest) — each featuring a curated selection of starters, sushi, and mains. (Credit: Special Arrangement) 
Inka is helmed by Kinyo Rodas Tristan, a Peruvian chef who previously served as executive chef at the award-winning Nikkei restaurant Koishii at The St Regis Mumbai. (Credit: Special Arrangement)
Inka, a Peruvian-Asian restaurant, is ready to open its doors this Friday (February 28) at the very spot where Chinois once stood. (Credit: Special Arrangement)
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