When an upscale Mumbai restaurant claims a nightly turnover of Rs 2-3 crore, you stop, take notice and ask: How is that even possible? That’s exactly what the celebrated columnist‐author Shobhaa De did when she walked into the glitzy campus of Bastian—co-owned by Bollywood star Shilpa Shetty—and found the numbers, the ambience and the clientele all beyond what she expected.
In this deep‐dive news feature we’ll unpack the full story: the claim that Shilpa Shetty’s restaurant Bastian earns Rs 2-3 crore every night, the space, the clients, the seats, the spend per table, the brand expansion—and the legal shadows that hover around the enterprise. With over 3,000 words, more than 25 headings and sub-headings, we’ll cover every facet: from the luxe cars in the driveway, to the GST numbers, to what this means for India’s hospitality market. Let’s begin.
Shilpa Shetty’s restaurant Bastian earns Rs 2-3 crore every night
What did Shobhaa De claim?
In a recent interview on the podcast channel Mojo Story, Shobhaa De didn’t mince words. She said: “One single restaurant in Mumbai has a turnover of Rs 2-3 crore a night. On a slow night, the turnover is Rs 2 crore and on weekends it’s Rs 3 crore.” She specified the venue as Bastian.
What makes this statement so striking is not just the number, but the scale: 700 covers per seating, two seatings per night, clients arriving in Lamborghinis and Aston Martins. The figure isn’t mere gossip—it comes from someone who visited.
Why is that number staggering?
To put this into perspective: suppose a night’s turnover is Rs 2 crore. With two seatings of, say, 700 people each, you’re looking at 1,400 diners. That implies an average spend of roughly Rs 14,286 per person—just from food & drink. For a restaurant in Mumbai, that is luxury territory.
The Rs 3 crore number ups the ante even further. At that scale, the spend per person could exceed Rs 20,000. When clients arrive in super-cars, the statement doesn’t sound far-fetched—it sounds possible.
How reliable is the estimate?
As with all rumours and media revelations, it’s worth asking: How accurate is this claim? Shilpa Shetty herself hasn’t publicly confirmed the exact nightly figure. In fact, she told The Indian Express that “they’re all wrong … We’re making much more than that (laughs). Last time we paid the highest VAT/GST for the hospitality.”
So while Rs 2-3 crore is what is being widely reported, the actual number could be higher—or structured differently (weekend vs weekdays, bar vs food spend).
What does this mean for Mumbai’s deluxe dining scene?
If one restaurant can pull in Rs 2-3 crore nightly, that signals an ultra‐premium market that’s thriving: clients with deep pockets, high expectations, and a willingness to spend big for experience, ambience, service and show. It raises questions such as:
- How many restaurants in the city can match this?
- What margins must such a business deliver to be viable?
- What are the operational challenges to pull off such scale?
We’ll explore these issues below.
The vision behind Bastian: From seafood lounge to luxury dining empire
Origins of the brand
The Bastian brand was founded by restaurateurs including Ranjit Bindra via Aallia Hospitality (earlier) and the first outlet launched in 2010/2016 in Bandra.
By 2019, Shilpa Shetty entered the venture and acquired a 50 % stake in the brand.
Why did Shilpa Shetty invest?
Shilpa described hospitality as “Plan B” in an interview: acting was Plan A, but the restaurant business turned into something “mind-blowing.” She said: “It just happened organically. Raj and I would go to Bastian in Bandra and we loved it as an eatery. Raj knew Ranjit Bindra… before we knew it, we invested in Bastian.”
This statement reflects both the celebrity leverage (her name brings in interest) and the ambition (taking a single outlet to multiple outlets).
Expansion, multiple sites & big capacities
At the time of writing, the brand has multiple outlets: in Mumbai (Bandra, Worli, Dadar – “At The Top”), Pune, and more; some sources say more than 6.
One notable site: “Bastian At The Top” in Dadar, Mumbai – located on the 48th floor of Kohinoor Square, offering 360° views of the city.
Signature features: Interiors, food, celebrity clientele
The restaurant became known for:
- Seafood-led menu (lobster bomb, butter-poached lobster, truffle mac & cheese) from reports.
- Glamorous design and settings: rooftop views, poolside lounges, private rooms.
- A steady stream of Bollywood celebrities—this helps fuel the “spot-it” factor.
All of the above helps explain how the spend per diner can be high, and how much of the offering is “experience” rather than just food.
How does the business model support “Rs 2-3 crore every night”?
Seat count and turnover calculation
According to Shobhaa De’s observation, the venue has two seatings per night, each hosting roughly 700 diners—total ~1,400 covers.
Assuming a spend per head of Rs 15,000, the revenue would be Rs 21 million (Rs 2.1 crore) for 1,400 covers. If spend is Rs 20,000, you hit Rs 2.8 crore. So the math broadly aligns.
What is spend per table like?
Shobhaa De observed that “Each table was spending in the lakhs…” with guests ordering bottles and bottles of the best in line tequila.
Suppose a table of 8–10 people spends Rs 2–3 lakh (or more)—with many such tables across the floor, you can see how the grand total aggregates quickly.
Unique selling proposition (USP) and premium pricing
Pricing premium menu items + high-end alcohol + exclusivity + celebrity sightings = ability to charge higher average spends. Add to that multiple seatings and a big capacity.
Operational challenges at such scale
Running a venue doing Rs 2-3 crore nightly isn’t trivial. Some likely challenges:
- Inventory control & wastage at high volumes
- Service staffing (for elite clientele)
- Maintaining ambience, equipment (rooftop, views, music, lighting)
- Booking management and waiting lists (even with capacity)
- Compliance (food safety, liquor licensing, GST)
All of this implies the business must be finely tuned, with strong management. Indeed, Shilpa herself claimed the restaurant paid the highest GST in hospitality last year.
The luxury-clientele angle: Lamborghinis, Aston Martins and more
What did Shobhaa De observe?
She described the scene: “There are people coming in Lamborghini and Aston Martin. You name it. Who are these people? I have no idea.”
That comment gives a vivid picture of the high-net-worth crowd: luxury cars, high drinks spend, total strangers among 700 diners.
Why does this matter?
Luxury vehicles parked outside signal affluence and social status. For the restaurant, this works two ways:
- The clientele can spend more, therefore average spend per head is high.
- The appearance of luxury attracts aspirational guests wanting to be seen at the same venue—boosting brand value and demand.
The “strangers” effect
Shobhaa noted: “I didn’t know a single face in all 700 diners.” This underscores that the listing isn’t just for celebrities but a far wider circle of wealthy patrons who might prefer anonymity—or are simply less known. It reflects the broad base of affluent clients beyond film stars.
Waiting list and exclusivity
Shobhaa highlighted that the restaurant had a waiting list downstairs on the road in Dadar—an indicator of demand overwhelming capacity.
High demand + limited (though large) capacity = exclusivity, which enables premium pricing and brand salience.
Location, space & ambience – the “At The Top” factor
Where is the venue?
The particular venue under discussion is the outlet Bastian At The Top in Dadar West, Mumbai — situated on the 48th floor of Kohinoor Square, providing panoramic 360° views of the city.
Why does location add value?
- The height and views: A dining experience with skyline views is a premium experience—worth additional spend.
- Dadar West: While traditionally a Maharashtrian heartland, the venue’s vertical elevation and luxury reposition the space into something transcending neighbourhood defaults.
- Large floor-plate: With seating for up to ~1,400, the scale is unusual for “premium” dining, which often limits capacity for intimacy.
Ambience features that stand out
Reports mention: rooftop pool, lavish interiors, 360° city view, two seatings in an evening, high-end service, DJ nights on weekends.
These features create not just dinner but a nightlife/dining hybrid—which commands higher spends.
The “space equals spectacle” dimension
In luxury dining, the theatre begins outside: arriving in a super-car, ascending to 48th floor, being seated in a private enclave, drinks poured, vistas all around—this spectacle justifies the premium. In other words, the spend is not just for food but for the full sensory package.
Food and beverage strategy – high spend, high margin
Menu positioning & signature dishes
While specific menu numbers aren’t public, multiple sources describe Bastian as seafood‐led, premium and experiential. Dishes like butter-poached lobster, gourmet truffle-mac, signature desserts are cited in lifestyle coverage.
This menu positioning allows higher per‐cover spends.
Beverage revenue – the “bottles and bottles” effect
As per Shobhaa De: “Guests were ordering bottles and bottles of the best in line tequila for the table.” High‐end beverages (tequila, top‐shelf whiskey, vintage wine) often carry very high margins and drive spend.
Two seatings = twice the revenue potential
By accommodating two seatings per night, the restaurant leverages more covers while still delivering premium experience. This doubles capacity use without doubling fixed costs.
Weekday vs weekend dynamics
It’s likely that weekday diners are fewer and spend somewhat less, while weekends are the big revenue nights—hence the “slow night Rs 2 crore, weekends Rs 3 crore” comment. This is a typical pattern in luxury dining.
Operational efficiency & cost control
To maintain margin at this scale, the restaurant must keep costs (food cost, labour cost, wastage, beverage cost) in check. Large number of covers helps spread fixed cost (rent, utility, staffing) across higher revenue.
Brand value, celebrity tie-ins & social media
How Shilpa Shetty’s star power helps?
Shilpa’s involvement adds immediate visibility. Her stake (50 %) in the brand, and her active presence on social media, elevates the brand beyond a restaurant into an aspirational lifestyle.
Celebrity events, weddings & tie-ups
It’s reported that actor Sonakshi Sinha and her husband held their wedding reception at Bastian. Events like these enhance the brand’s premium reputation and signalling effect.
Social proof, waiting list & hype
Media reporting about waiting lists, luxury cars and “who’s dining here” fuels FOMO (fear of missing out). Hype in luxury hospitality often generates further demand and allows premium pricing.
Digital marketing & image-making
High-end restaurants today rely on Instagrammable interiors, signature dishes, and social shares. Bastian appears to check these boxes: lavish décor, city views, high spends, celebrity guests. This enhances brand reach without pure ad spend.
The numbers behind the story
Nightly turnover: what we know
- Figures widely reported: Rs 2–3 crore per night.
- One outlet claims 1,400 covers per night (two seatings of 700 each).
Monthly & annual extrapolation
If Rs 2.5 crore per night is a rough average and assuming 30 nights: ~Rs 75 crore/month for one outlet. Over a year, that would be ~Rs 900 crore.
Of course, this is speculative and assumes full seatings every night—not realistic. But it shows the potential scale.
Other published revenue indicators
Some earlier articles suggest each outlet generates Rs 4–4.5 crore monthly.
Shilpa claimed the brand paid the highest GST in hospitality in 2023/24.
Stake & profit share
Shilpa owns 50 % stake. Thus, if profits are significant, her share could be substantial. But stake does not equal full revenue; costs and profit margins matter.
Margin considerations
Revenue is one thing; profit is another. High revenue does not guarantee high profit if costs (rent, interiors, staff, food, beverage) are also high. Luxury venues often have thin margins unless well-managed.
Legal & regulatory context: The Rs 60 crore fraud case and its implications
What is the case?
The actress and her husband, Raj Kundra, face allegations of defrauding businessman Deepak Kothari of Rs 60.48 crore in a loan-cum-investment deal between around 2015–2023. A lookout circular (LOC) was reportedly issued by Mumbai Police.
How does it relate to the restaurant business?
While the legal allegations are distinct from the restaurant operations, media connections have drawn attention to the health of Shilpa’s hospitality business. The closure of the Bandra outlet happened amid the controversy.
Closure of Bastian Bandra: ‘End of an era’
The Bandra outlet of Bastian shut operations, with its last day announced as September 4 2025. The closure was framed as “end of an era.”
However, Shilpa clarified the restaurant brand is not shutting down – rather, the Bandra space is being repurposed and the Bastian brand will be relocated to Juhu.
Risk implications for the business
Any large-scale luxury operation must navigate legal/regulatory risk, reputational risk and liquidity risk. High turnover numbers are impressive—but if legal distraction, borrowing or regulatory costs escalate, they can impact profits and brand health.
Why the legal case may still not derail the restaurant?
Despite the case, reports suggest that Bastian continues operations, expansion is planned, and brand strength remains. This suggests resilience, but the eyes of regulators and press remain on the business.
Competitive advantage & moat: What sets Bastian apart?
Unique scale + experience
Most luxury restaurants limit seating to keep exclusivity. Bastian blends high capacity (~1,400 covers) with luxury experience—this means volume + premium pricing. That combination is rare, giving a competitive edge.
Brand and celebrity association
Having a Bollywood star-owner lends cachet. The “see and be seen” element helps generate buzz and booking demand, making it self-reinforcing.
Location strategy and expansion
Placing the outlet on 48th floor with city views, opening multiple outlets across locations, leveraging brand economy of scale—all contribute to creating a hospitality empire rather than a standalone restaurant.
Service, cuisine and ambience
Delivering on service standards, food quality, aesthetics, and exclusivity helps retain high spend clients and word‐of-mouth appeal. Without that, the bold revenue claims would unravel.
Challenges & risks in running such a high-revenue model
Saturation & market risk
Luxury dining is sensitive to economic downturns. A slide in luxury consumption (due to macro factors) could hit spend per head or covers. Relying on ultra-affluent clientele means vulnerability to shifts in wealth perception.
Cost inflation
High rent (premium floors), high café/restaurant equipment costs, salaries, beverage costs, imports (if any) can squeeze margins. The higher you aim, the more you spend.
Maintaining novelty
What’s hot today may cool tomorrow—so keeping the offering fresh (menus, interiors, music/lifestyle element) is critical. Saturation risk is high in luxury hospitality.
Regulatory and compliance risks
Licensing for liquor, food safety, real‐estate lease/rent, GST/ tax compliance—all major aspects. The name “highest GST payer” suggests scale, but also implies significant tax complexity.
Reputation risk
As the brand is visible and celebrity-tied, any negative press (whether legal, health, service issue) can amplify impact. The legal case of Rs 60 crore is a reminder that public perception matters.
Impact on Mumbai hospitality ecosystem
Raising the bar for luxury dining
With turnover claims like Rs 2-3 crore/night, Bastian sets a benchmark. It signals to other restaurateurs: high-volume, high-spend luxury dining is viable in Mumbai.
Urban luxury consumption trend
The fact that diners arrive in Lamborghinis, order premium tequila bottles, indicates a growth in ultra‐lux market segments in Indian metros. This may shape how dining destinations are conceptualised.
Real-estate and location premium
Restaurants with high turnover can justify premium real‐estate prices (rent, lease premium) and can negotiate differently. For property owners, a tenant like Bastian is high value.
Employment and service ecosystem
Large seat capacity, two seatings nightly, high service standards mean employment for many: staff, kitchen, service, event/entertainment teams. Such venues become mini-hospitality ecosystems.
Influence on smaller players
Smaller luxury dining venues may feel pressure to either focus on ultra-niche smaller capacity or scale similarly. The market segmentation sharpened.
Expansion and future growth plans of the brand
Where next for Bastian?
Though the Bandra outlet is closing/transitioning, Shilpa announced the brand is not shutting down and new outlets are planned.
From Bandra to Juhu – brand evolution
Bandra venue will become “Ammakai” (a South Indian Mangalorean cuisine concept) while the Bastian brand will shift to Juhu as “Bastian Beach Club”. This indicates a strategic shift and re-positioning.
Geographic expansion & diversification
Aside from Mumbai, the brand has opened in Pune, Bengaluru and possibly Goa.
Brand leveraging and spin-offs
With such a strong brand, they may launch sub-brands (bar/lounge), international expansion, merchandise or experience-led tie-ups. The economy of brand and scale works when you have strong market presence and operational infrastructure.
Why this story matters beyond celebrity gossip?
A case study in premium hospitality economics
The claim of Rs 2-3 crore turnover each night isn’t just flashy—it opens a conversation about how premium hospitality models evolve in India. Seat capacity, spend per head, luxury positioning, operational leverage—all come into play.
Significance for Indian entrepreneurs
Shilpa Shetty’s shift from actor to serious restaurateur shows how celebrity capital + business acumen + brand building can create enterprises beyond film. It offers a blueprint (and warnings) for others.
Reflection of luxury consumption in India
India’s affluent class is growing, urbanisation continues, and there’s an appetite for luxury experiences. Dining is no longer just food—it’s show, status and lifestyle.
Impact on tax, regulation and industry benchmarks
With large turnovers, such venues become significant tax contributors (GST, licensing…). They become high-profile for regulators, industry watchers, media — which means transparency, scrutiny and impact.
Deep dive: Table of Key Metrics (publicly reported / estimated)
| Metric | Value / Estimate | Notes |
|---|---|---|
| Nightly turnover claim | Rs 2–3 crore per night | According to Shobhaa De’s interview |
| Seating capacity (per night) | ~1,400 covers (two seatings of ~700 each) | From media reports |
| Average spend per person | ~Rs 14,000-20,000 (implied) | Derived from revenue/cover estimate |
| Monthly revenue extrapolation | ~Rs 60-90 crore (30 nights × Rs 2–3 crore) | Hypothetical |
| Stake held by Shilpa Shetty | 50 % of brand | Publicly reported |
| Highest GST claim | “Highest in hospitality in 2023/24” | From Shilpa’s own statement |
Note: These are approximate figures based on media reports, not audited financials.
Frequently Asked Questions (FAQs)
1. Is it true that Shilpa Shetty’s restaurant Bastian earns Rs 2-3 crore every night?
According to columnist Shobhaa De, yes—the restaurant reportedly brings in Rs 2–3 crore each night.While the exact figure isn’t independently verified via audited accounts, the claim is widely reported.
2. How many people does the restaurant serve in one night?
It is reported that the venue runs two seatings per night, each catering to approximately 700 guests, totaling about 1,400 covers.
3. Who owns the brand Bastian?
The brand was founded by Ranjit Bindra’s team and, in 2019, Shilpa Shetty joined and acquired a 50 % stake.
4. Do all outlets of Bastian make Rs 2-3 crore per night?
The claim refers to the flagship luxury outlet (Bastian At The Top, Dadar) and does not imply all outlets achieve the same level. Smaller or less premium branches likely earn less.
5. Is the Bandra outlet of Bastian still operating?
The Bandra outlet announced closure on September 4 2025 as part of a transformation. However, Shilpa Shetty clarified that the brand is not shutting down and the Bandra space will be repurposed; Bastian will relocate to Juhu as “Bastian Beach Club”.
6. Does the restaurant’s high turnover mean high profits for the owners?
High turnover is promising but profit depends on costs: rent/lease, staffing, beverage cost, food cost, marketing, etc. While Shilpa claims strong numbers, public profit margins are not disclosed.
Conclusion
The story of Shilpa Shetty’s restaurant Bastian earns Rs 2 – 3 crore every night is more than a sensational headline—it’s a peek into how luxury hospitality is evolving in India’s major cities. The blend of high volume (1,400 covers a night), premium spend per head, celebrity-driven brand, spectacular location and strong service execution creates a business model that can justify enormous turnovers.
Yet, the model also comes with intense demands: operational excellence, cost management, staying relevant, and navigating legal and regulatory waters. The legal backdrop facing the owners adds another layer of complexity, but for now the brand seems to march on.
For industry watchers, entrepreneurs and luxury-consumers alike, Bastian offers a case study of India’s “experience economy” in action: people aren’t just coming for dinner—they’re coming for spectacle, prestige and Instagram-worthy memories.
In short: When you walk into a restaurant where Lamborghinis and Aston Martins are commonplace, where tables spend lakhs, and where the turnover reportedly touches crores each night—you know you’re witnessing something more than a meal. You’re witnessing a luxury lifestyle ecosystem in full flow.
