KOCA—short for Kitchen of Celebratory Arts—is the latest addition to Gurugram’s dining scene, now open at Golf Course Road’s Golf Avenue 42. Conceptualised by cricketing legend Yuvraj Singh and entrepreneur Deepak Sahni, KOCA positions itself as a high-energy fine-dining space that blends six global culinary influences—from Indian to Thai, Japanese to contemporary fusion—into an experimental, stylised format.
The restaurant’s name reflects its larger ambition: not just to serve food but to create an ongoing space for “celebratory arts,” with rotating menus, chef-led pop-ups, and collaborative events promised in the coming months. While Megha Kohli and Noah Louis Barnes initially shaped the concept, KOCA’s menu is now led by chefs Adiba Jha and Prateek Jha, who draw inspiration from street food staples, home-style favourites, and pan-Asian comfort dishes—reimagined for a contemporary palate.
The Star Dish
Kadhi Chawal Risotto. Two words that shouldn’t make sense together—until they do. This dish is the heart of KOCA’s menu and philosophy: comfort food reinterpreted without losing its soul. Taking inspiration from Yuvi’s childhood love for kadhi chawal, the chefs have elevated it into something that sits confidently on a fine dining plate. The base is creamy and silky, much like a risotto, but retains the tangy warmth of traditional Punjabi kadhi. There’s depth here—tempered mustard seeds, a slight crunch from lentils, the creaminess of curd-based curry, and perfectly cooked rice.
The backstory adds emotional heft—Chef Megha’s family recipe forms the foundation, while Chef Prateek’s technique adds finesse. It’s a reminder that great food doesn’t need to be complicated—it just needs to be true.
What’s More?
KOCA’s wide-ranging menu thrives on contrast and creativity. A standout vegetarian starter is the Mushroom Bao—pillowy, soft and filled with truffle-scented wild mushrooms that deliver a burst of umami. Rajma Galouti, another homage to Yuvi’s growing-up years, takes a staple North Indian combo and turns it into an elegant appetiser. It’s nostalgia re-engineered for the small plate format—delicate, melt-in-mouth, and packed with slow-cooked flavours.
Seafood lovers will appreciate the Prawn Hargao, delicately steamed and seasoned with leeks and sesame. The Tofu Teriyaki, char-grilled to perfection and served with a glossy house-made sauce, is a solid choice for vegans. The Peanut Dan Dan noodles, though milder than expected, bring in a comforting nuttiness with a kick of spice towards the end.
Among the more inventive dishes is the Cauliflower Koliwada Maki—a sushi roll that nods to Mumbai’s street food scene while maintaining Japanese precision. Sweet potato and zucchini Tempura Fries offer a healthier twist on a crowd favourite, especially when paired with the vegan black garlic truffle aioli. The Tandoori Avocado Hummus served with green chickpeas, showcases KOCA’s interest in fusion that works.
The Vietnamese Som Tham, a raw papaya salad with a tangy-sweet punch, and the Thai Green Curry Dumpling, where assorted vegetables are folded into Thai-spiced pockets and served in a rich curry base, are perfect for summer dining. The Yakitori—tender chicken skewers grilled with scallions and KOCA’s in-house tare sauce—wraps up the mains with smoky, savoury satisfaction.
For dessert, Vietnamese Coffee combines espresso mousse, crispy chocolate crunch, Kahlua gelée, and dulce de leche sauce. It’s billed as Chef Adiba’s signature—not a tiramisu, though it’s layered and familiar. The Game Changer is a dense, shareable affair with matcha-dark chocolate fondant, duo chocolate mousse, chocolate soil, and chocolate rocks.
Drinks Menu
The illuminated indoor bar makes a visual impression, but it’s the cocktail programme that stands out. Curated by renowned Italian mixologist Luca Cinalli, the menu features 12–15 original creations alongside classic staples.
The KOCA Mule is a spiced, smoky take on the Moscow Mule, built with chai wine (a blend of Amaro Montenegro, Martini Rosso and Indian tea), gin, pineapple, and curry leaves. The One Thousand Strawberries is on the sweeter side, combining Baileys Strawberry, berry medley, and lemon juice, and served with a strawberry lollipop encased in a drilled ice cube.
Other drinks of note include the Gooseberry Picante with pahadi salt on the rim, a Pandan Negroni with pandan-infused gin and Campari, and the Pineapple Sour, made with coconut fat-washed gin and hibiscus cordial.
Vibe Check
KOCA is tucked into Golf Avenue 42, just off Gurugram’s Golf Course Road. It’s accessible yet removed from the usual bustle—ideal for intimate dinners and long brunches. The interiors are plush without being flashy, lit by soft golden hues and anchored by massive skylights. The natural light during the day is stunning, and subtle LEDs and curated greenery elevate the evening mood.
Choose between indoor booths with a garden-like feel or the charming outdoor patio with its glowing table lamps. KOCA works for all occasions—date nights, family meals, and even solo indulgences. Service is warm, knowledgeable, and well-paced. The staff clearly understands the menu and offers solid recommendations.
