Bastian Hospitality Launches INKA: A Peruvian Asian Restaurant in Mumbai

INKA, Bastian Hospitality's first Peruvian Asian restaurant, has opened in Mumbai. INKA is a 6000-square-foot restaurant with 200 seats in Mumbai's Lower Parel location. It has an outside mezzanine level that's perfect for beverages before or after dinner. 

Peruvian-born Chef Kinyo Rodas Tristan, who has demonstrated his culinary skills in kitchens all over the world, is in charge of INKA's kitchen. Peruvian Asian meals prepared with real, high-quality ingredients from Peru and around the world are on the menu at INKA. 

Several dishes that experiment with molecular gastronomy—using ingredients like fire, dry ice, and nitrogen to create distinctive table-side experiences—are the product of an adventurous spirit and a focus on immersive dining. 

Like all restaurants under the Bastian brand, INKA's interiors are eye-catching as soon as guests enter. An emphasis on a variety of patterns throughout the venue creates layered depth, and unusual visual elements like the backlit bar, enormous floor lamps that nearly reach the ceiling, purposefully mismatched chairs at each dining table, and the liberal use of sculptures all combine to create a gloriously maximalist vibe. The space was designed by Minal Chopra of ineedspace, the group's longtime restaurant designer.

INKA has a high-end cocktail bar that focuses on contemporary mixology and drinks made with flair and drama. Under the direction of Argentine mixologist Dario Araujo, the bar serves a variety of Latin traditional drinks with an Asian twist. Cocktails are made with ingredients like Szechuan pepper, coconut, cardamom, and black pepper. The main options are daiquiris, margaritas, martinis, and pisco sours, each of which is made with a carefully considered mixology.

Three categories make up the menu: Bosque (forest), Montana (mountains), and Mar (ocean). Starters from the Mar section, such as Inti Smoked Tiradito, Hamachi, red chilli oil, chalaquita, chulpe, coriander, and tiger milk; Montana offerings, such as Mushroom Salvaje, which includes fresh shiitake, king oyster, anticuchera, huancafna, and tomato chimichurri; and Buta Kushi, which consists of 48-hour pork belly, miso, white sesame, spring onion, and yamasa sauce, comprise a wide and genuinely distinctive selection of dishes. Palta Guacamole, avocado, tomato, white onion, coriander, green lime, tiger milk, habanero chile, and quinoa crackers are examples of appetizers with a bosque flavor. Ceviches such eggplant and Alphonso variants are also available.

Commenting on the launch, Ranjit Bindra, Founder & CEO, Bastian Hospitality said, “Inka is what we hope will be another in a series of Bastian Hospitality fine dining offerings, providing high octane glamour and excellent food & beverage to our discerning diners. We are offering Peruvian Asian food for the first time and are excited to gauge the response of our guests. Our Peruvian chef brings with him years of authentic experience, having lived and worked in Peru and other parts of the globe. Combined with our mixologist from Argentina, they’ve created an F&B program that is truly world class. Get set for energetic, experiential dining at its best, in truly stunning interiors”