After making waves on the cricket field, Yuvraj Singh is now ready to bat in a different league—hospitality. The former Indian cricketer has just launched his very first restaurant, KOCA, in the heart of Gurugram. And no, this isn’t just another celebrity vanity project—it’s personal.
Situated in the upscale Golf Avenue 42 on Golf Course Road, KOCA stretches across a generous 14,000 square feet, offering two distinct moods under one roof: refined dining for the quiet evenings and a buzzing, high-energy space for when the vibe calls for it.
The name KOCA might sound playfully Punjabi, but it actually stands for Kitchen of Celebratory Arts. “Food has always been close to my heart,” Yuvraj shares. “I didn’t want to be just another name behind the logo. I want people to actually enjoy what’s on their plates.”
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Yuvraj, who follows a vegan lifestyle, admits he often found himself scanning menus without finding many options. That frustration played a role in shaping KOCA’s approach. “Hazel and I have travelled a lot and we’ve had some amazing food experiences,” he says. “But even in the best places, it’s disappointing when dietary needs aren’t considered. I wanted to create a space where everyone feels included—without compromising on taste.”
KOCA’s menu draws inspiration from all corners of the globe—especially the places Yuvraj visited during his cricket career. The kitchen brings together Pan-Asian favourites, global small plates, and bold flavours, curated to be both familiar and exciting.
The opening team included chefs Megha Kohli and Noah Louis Barnes, but the current culinary torch is being carried by Prateek Jha and Adiba Jha, known for their work at Izumi in Dubai. Together, they’re aiming to build something that’s not just trendy—but truly memorable.
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With this debut, Yuvraj joins the growing list of cricketers-turned-restaurateurs like Virat Kohli, Shikhar Dhawan, and Suresh Raina—all of whom have turned their post-cricket innings into gastronomic ventures. But for Yuvraj, KOCA isn’t about cashing in on a trend—it’s about sharing a part of himself.
“It’s not just about how it looks or how famous the name is,” he says. “If the food doesn’t make you want to come back, then we’ve missed the point.”
