Yuvraj Singh does not do anything half-heartedly. Neither when he was hitting sixes in the cricket field, nor when he opened his first hospitality venture in the form of KOCA in Gurugram. KOCA, which stands for Kitchen of Celebratory Arts, is a place where every meal feels like a celebration — of stories, flavours, and moments – just like the legendary cricketer wanted. “The idea was to bring together Indian and global influences, reinterpret comfort dishes in modern formats, and build an experience that reflects warmth, flair, and a touch of nostalgia. It's about more than great food — it's about the joy behind it,” says the man behind the venture.
The sprawling restaurant spread over 14,000 sq ft across two floors is as opulent as it can get. Comfortable seating, lush greenery and plenty of sunlight makes the dining space the perfect setting for a grand meal. A Private Dining Room for eight persons comes with a collapsible wall, so that the party can be extended to add more. On the terrace, lounge seating is the way to go. A DJ Console and a high-energy bar ensures that the party doesn’t stop!
For all its worth, everything comes down to the food, drinks and service at a restaurant and at the cricketer’s high-energy F&B destination, there is enough to relish and keep coming back for more. “Food has always been very personal to me. Growing up, it was my mom’s cooking that brought comfort and warmth — it shaped my early connection with food. Later, while travelling the world for cricket, I explored different cuisines and cultures, and that really opened up my palate. I always had a deep appreciation for food, and KOCA felt like a natural extension of that journey — a space where food isn’t just served but truly celebrated,” says Yuvraj.
We take a seat on the lower floor and make ourselves comfortable as the bar comes alive to present us with some of their signature cocktails, crafted by renowned mixologist Luca Cinalli. Keeping our preference for a spicy yet refreshing drink in mind, the first cocktail before we kick start our meal is El Ponche, a pisco and gin-based drink with pineapple and ginger. The alcohol-forward cocktail delivers the right kick of spice and is extremely refreshing, just right for a brunch.
By now, we are ready for the food to take over and Executive Chef Prateek Jha brings in the Thai Mango Salad, a must-have if you are visiting KOCA.
Made up of two types of mangoes – Alphonso and Thai – the result is a tangy, fruity sensation that is sweet, sour and spicy. The Green Chickpea Avocado Hummus that follows is in keeping with Yuvraj’s philosophy of including superfoods in his diet – green chickpeas and avocado being the magic ingredients here. “I worked closely with the chefs to shape the menu, experimenting with flavours that meant something to me and also brought in fresh, global influences,” says Yuvraj. Served with Togarashi crackers, the hummus is creamy with the crunchy element coming from the wasabi chaat in the centre.
The sushis turn out to be another highlight of the meal and we enjoy the desi touch in the Prawn Koliwada Sushi and the Cauliflower Sushi. If you prefer something more classic, then try the Volcano Roll with salmon, avocado and tuna. On the chef’s insistence, we try the Chipotle Chicken Tikka and thank God that we do – it’s a standout! The chef has used Chipotle chillies to lend the juicy tikkas the spice and smokiness it needs.
All that heat and spice calls for another cocktail and with gooseberries being in season, we ask for the Gooseberry Picante – a twist on the regular picante. It’s time for the mains and we ask Yuvraj what some of his favourites are on the menu. “That’s a tough one! But if I had to choose, I’d say the Kadhi Chawal Risotto — it instantly takes me back to my childhood, but with a refined, fine-dining twist. The Smokey Cottage Cheese Tikka is a close second — full of flavour and a total crowd-pleaser. And the Rajma Avocado Galouti — it's such a unique combination, but it really works. These dishes are part of the “Yuvi’s Favourites” section, and each of them has a personal story behind it,” he says.
Trying them all would be hard, so we go for the Kadhi Chawal Risotto and it ticks all the boxes. An edible curry leaf tuile sits atop the cutest kadhi chawal bowl we have ever seen.
Pickled onion gel is a smart touch, reminding one of the vinegar onions that pair so well with this classic comfort dish. For dessert, Head Pastry Chef Adiba Jha brings out a stunner of a dish – The Gamechanger is their ultimate tribute to Yuvraj’s life with every chocolate texture on the dish a reminder of his grit and determination, on and off the field. The hot matcha lava cake in the centre brings the dessert together with its cool nitrogen rocks and chocolate soil underneath and is a showstopper of a dessert.
With the word of mouth being so strong, Yuvraj says that KOCA is just the beginning. “We’ve seen such an incredible response that it’s only natural to want to grow. Whether that means more outlets or even exploring something new in the food and hospitality space — there’s a lot to look forward to. I want to continue building spaces that bring people together, tell stories through food, and create lasting memories,” he signs off.
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