Cricket legend, Yuvraj Singh needs no introduction. With his extraordinary performance in his cricket career and personal life, he is considered as one of the greatest sportspersons in India and a big inspiration for all. In his latest adventure, Mr. Yuvraj Singh is entering the hospitality sector. He is redefining the culinary landscape of Delhi NCR with the launch of KOCA, an experiential, high-energy fine dining destination at Golf Avenue 42, Sector 42, Golf Course Road, Gurugram.
Short for “Kitchen of Celebratory Arts,” KOCA is more than just a restaurant—it is a space where every day is a celebration. Here is an exclusive interview with Mr. Yuvraj Singh, where he shares the concept, plans and strategies for KOCA.
Please tell us something about KOCA and its philosophy.
Food has always been personal to me — from my mom’s home-cooked meals to discovering different cuisines during my travels. I always wanted to create a space where food isn’t just something you eat — it’s something you celebrate. That’s where KOCA was born — Kitchen of Celebratory Arts. It’s a place where every meal feels like a memory in the making. I wanted to bring the joy, warmth and flair of global and Indian flavours under one roof — and do it in a way that reflects who I am today.
What’s your unique marketing strategy?
At KOCA, our marketing strategy is deeply rooted in authenticity. Instead of relying solely on traditional promotions, we focus on storytelling — showcasing the inspiration behind every dish, celebrating our chefs and building an emotional connection with our community. We collaborate with real food lovers, tastemakers and micro-influencers who resonate with our philosophy. Plus, experiences like curated tasting menus, chef’s tables and behind-the-scenes content help bring customers closer to our journey, not just our product.
What is your favourite dish from the menu of KOCA?
Oh, tough one. But if I had to pick — the Kadhi Chawal Risotto — it takes me straight back to childhood but with a fine dining twist. The Smokey Cottage Cheese Tikka is a close second. And when I’m in the mood for something lighter, the Rajma Avocado Galouti is my go-to.
What was the vision behind the name KOCA?
The name KOCA — Kitchen of Celebratory Arts — was born out of the idea that food is much more than sustenance; it’s an art form that deserves to be celebrated. Every dish we create is a tribute to flavours, memories and cultures, expressed with flair and emotion. KOCA isn’t just a restaurant — it’s a living, breathing space where food, culture and celebration come together.
There is a lot of competition around. What do you do to get your audience?
We focus on creating memorable experiences, not just meals. At KOCA, we pay attention to the smallest details — from the way a dish is plated to the playlist in the background. It’s about creating an emotional connection. Plus, we constantly innovate, listen to our guests and tailor our offerings to what they really love. When you’re authentic and constantly evolving, your audience naturally finds you — and stays loyal.
How do you ensure the dishes are different and special in your restaurant?
Our approach combines innovation with emotional connection. We reimagine traditional Indian dishes through global techniques without losing their soul. Every recipe undergoes rigorous trials — we don’t just create for the sake of being different; we create to spark nostalgia, surprise and joy. Plus, we work closely with artisanal producers, source consciously and celebrate seasonality, which ensures our food always has a distinct character.
Who are the target customers for your restaurant?
Honestly, KOCA is for anyone who loves good food and good vibes. Whether you’re coming in with your family for a celebration, catching up with friends or just want to unwind after work — KOCA has a space for you. We’ve seen everyone from foodies and influencers to working professionals and even older guests who just want a relaxed, high-quality experience. It’s high-energy but also warm and welcoming.
According to you, what are the USPs of KOCA?
Our biggest USP is the emotional storytelling we infuse into our food. KOCA is not about gimmicks — it’s about genuine flavours reimagined thoughtfully. Secondly, the seamless blend of global and Indian influences sets us apart. We also pride ourselves on our vibrant, warm atmosphere — it’s high-end without feeling intimidating. Finally, our commitment to conscious sourcing and seasonality makes every visit a little different, a little more special.
Are you planning to add anything to the menu?
Absolutely! At KOCA, we believe a menu should evolve just like memories do. We’re working on a few exciting additions inspired by regional Indian comfort foods, interpreted through global techniques. Think elevated, playful dishes that still tug at your heartstrings. Plus, we’re experimenting with more plant-forward options and creative desserts to surprise our guests.
What is your investment plan? Do you have any plans to expand?
We’re currently focused on strengthening KOCA as a flagship — ensuring it’s a brand that resonates deeply with guests. Once we achieve that, expansion is on the horizon. We envision KOCA in other cities where people are hungry not just for food, but for meaningful dining experiences. Our expansion will be strategic — with an eye on maintaining the soul and authenticity that define KOCA.
