INKA, a Peruvian Asian restaurant is Bastian Hospitality’s new launch in Mumbai. The restaurant's kitchen is helmed by Chef Kinyo Rodas Tristan who comes from Peru. Tristan, has an extensive experience of working at restaurants across the globe including many in Dubai, Qatar Kenya, Peru, and finally in India.

　　When it comes to the restaurant's menu, it is a space for all. The menu features dishes for vegetarians, non vegetarians, and vegans too. Keeping up with the brand's legacy, INKA's interiors are maximalist, striking, and bold.

　　What's On The Menu?

　　INKA puts much emphasis on a sense of adventure and an immersive dining experience in various dishes. These dishes play with elements of molecular gastronomy, using elements like fire, dry ice, and nitrogen to create a unique experience for the diners.

　　The restaurant follows an ingredient-forward approach with each Peruvian-Asian dish made with authentic ingredients sourced from Peru and other parts of the world. The menu is divided into three sections; Mar (ocean), Montana (mountains), and Bosque (forest).

　　Some of the must-try starters from across the menu include; inti Smoked Tiradito, (Hamachi, red chili oil, chalaquita, chulpe, coriander and tiger milk), Mushroom Salvaje (fresh shiitake, king oyster, anticuchera, huancaina and tomato chimichurri, and Palta Guacamole (avocado, tomato, white onion, coriander, green lime, tiger milk, habanero chili and quinoa cracker. Their eggplant and alphonso ceviches are great too.

　　Each section of the menu also features an extensive selection of Maki sushi. Some standouts include the salmon mar maki, prawns chimichurri maki, and lamb maki. Some great vegetarian options include spring rainbow and avocado truffle maki.

　　Pescatarians must try their banana flake sea bass (wasabi butter sauce, meshi rice, carrot, zucchini, egg, sesame oil and hondashi), Arabian lobster (Arabian Lobster, tropical butter sour sauce, lemon and jalapeno), and Arroz del Mar (mix of prawns, octopus, Hokkaido scallop, squid, edamame, hikari rice, salsa madre, chalaquita, and edible flower).

　　Udon Amazonico (mixed Amazon vegetables, shiitake, asparagus, snow pea, galangal, mishkina sauce) and kinoko hikari (hikari rice, shimeji, enoki, shiitake, king oyster, truffle oil, pisco, crispy beetroot, butter, black rice cracker and black truffle are some other dishes that you must try from their menu.

　　For vegan diners, options like tofu kai and tempura moriawase vegetables and avocado truffle maki are great options.

　　The Dessert menu features a mix of Peruvian and Asian inspired choices. You must try the choco udon, lima limon sour, and deconstructed arroz con leches.

　　Drinks Menu

　　INKA features a premium cocktail bar that puts much emphasis on modern mixology and cocktails that are created with a sense of drama and flair. The bar is helmed by mixologist Dario Araujo from Argentina and offers a selection of cocktails that are Latin classics with an Asian touch.

　　Ingredients like Szechuan pepper, coconut, cardamom and black pepper liven up cocktails, with chief offerings being pisco Sours, daiquiris, margaritas, and martinis, all created with a thoughtfully different approach.

　　The Space

　　Like all Bastian brand restaurants, INKA’s interiors are striking, overpowering, and vibrant from the moment guests step into the space. Long-time designers for the group’s restaurants, Minal Chopra of Ineedspace has designed INKA too.

　　A glamourous and global aesthetic featuring unusual visual elements like backlit bar, enormous floor lamps that almost reach the ceiling, deliberately mismatched chairs at each dining table, and the liberal use of sculptures come together to give the space a gloriously maximalist vibe.

　　Information

　　Address Peninsula Corporate Park, Senapati Bapat Marg, Lower Parel West, Mumbai – 400013

　　Timings Tuesday-Sunday, 7:00 pm to 1:00 a.m