In the latest episode of Stories From Bharat, actor-entrepreneur Shilpa Shetty and restaurateur Ranjit Bindra, co-owners of Bastian, sat down for a candid conversation about ambition, failure, resilience, and the realities of India’s restaurant industry.
How Did Mumbai’s Favourite Spot Bastian Come Into Being?
The story dates back to 2016. Shilpa recalled visiting Bastian as a customer when Ranjit Bindra shared his vision of transforming the venue into something iconic. At the time, she wasn’t convinced. “It looked like a khandar,” she admitted. But Ranjit Bindra believed in the location’s potential. That conviction eventually led to Bastian’s first outlet opening in Worli in 2016.
While Bastian quickly became popular, the journey wasn’t linear. The restaurant faced financial and operational challenges over the years. Eventually, they had to shut the Worli outlet. However, what could have been an ending turned into a strategic reset.
Within three months, they reopened Bastian in Dadar, this time with double the space and a striking ceiling-view design. Today, the restaurant reportedly clocks nearly ₹3 crore in daily revenue, marking one of Mumbai’s most notable comeback stories.
Why 70% Of Restaurants Fail In India: Ranjit Bindra Reveals
During the conversation, Bindra addressed a critical industry statistic: nearly 70% of restaurants in India fail. His reasoning was clear: most founders underestimate working capital. He reiterated that the kind of amount they invest should be reflected in their working capital.
He shared how his father once built a steady business selling just two items, tandoori chicken and soup, proving that focus beats expansion without depth. When asked about the biggest mistakes made by restaurant owners, he said that many restaurateurs make the mistake of tracking competitors instead of refining their own product.
Also Read: Curly Tales Gets 1st Look At Shilpa Shetty’s Bastian Beach Club In Mumbai; Get Your Swimwear!
Shilpa Shetty On Ammakai
The discussion then moved to Ammakai, Bastian’s South Indian concept celebrating Karnataka’s regional cuisine. Ranjit Bindra convinced Shilpa that Karnataka’s authentic flavours deserved mainstream attention. Before launch, the team conducted nearly a year of food trials in Mumbai with Chef Praveen and Chef Venkatesh, who are culinary experts from Karnataka, to ensure authenticity.
The dishes showcased during the episode included Kadi Patta prawns, Ammakai Chilli Chicken, and special Mangalorean treats with Shilpa’s signature touch.
Shilpa Shetty On Fame, Blame & “Nazar Is Real”
Shilpa also addressed the pressure of being the public face of a restaurant. “If someone doesn’t like the food, they say, ‘Shilpa Shetty ke restaurant mein accha khana nahi milta.” This point was put across the table by Kamiya.
The duo even laughed about guests claiming they “know Shilpa Shetty” to skip the cover charge. But she acknowledged that visibility comes with scrutiny, and sometimes negativity too. The episode and the legends it carried really said “Nazar is real.”
Also Read: From 4-Yr Struggle To Making ₹3-Cr A Day, Shilpa Shetty Reveals How Bastian Became A Success
From hesitation to high revenue, Bastian’s journey stands as a reminder that resilience, and not glamour, sustains businesses.
Cover Image Courtesy: Internal
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