For Chef Hanan Chowdhury, food has always been about comfort, family, and connection. As the founder of Zouq, a restaurant serving Pakistani and Indian cuisine, he set out to create a space where people could gather across generations and feel at home. Walking into Zouq is meant to feel familiar, filled with overlapping conversations, shared dishes, and the ease of being among family. “It’s a comfort zone,” he explains, describing the atmosphere he wanted to build through food.
Chef Hanan is originally from Bangladesh and has spent more than thirty years working in the restaurant industry. He came to the United States at a young age and began working in Indian and Turkish restaurants, where his interest in cooking first took shape. “When I was 18, I came to this country and I worked in a restaurant and was fascinated with cooking,” he says. Although his professional background is in finance, working as a financial advisor and insurance agent, food remained his true passion. “My passion was always in cooking,” he explains.
The idea for Zouq grew from Chef Hanan’s desire to balance tradition with change. Over the years, he noticed how South Asian food in the U.S. was often adjusted to local tastes, sometimes losing its original character. Through years of experimenting and cooking for large gatherings, he began developing fusion dishes that respected tradition while allowing room for adaptation. “Even if you’re trying fusion food, you cannot move away from actual ingredients,” he says, emphasizing the importance of staying grounded in authenticity.
Family plays a central role in how Zouq operates. Chef Hanan explains that the restaurant would not function without the support of his daughter, Sheila, who manages much of the work outside the kitchen. “She handles the IT, cleanliness, health inspection, and all the things outside the box,” he says. While she oversees operations and front-of-house responsibilities, Chef Hanan focuses on the kitchen and working closely with the chefs. Together, they run the restaurant as a family effort.
Tradition remains central to the food itself. Chef Hanan explains that some dishes are never altered, while others are adjusted to meet the needs of different customers. “We have certain dishes we don’t mess with,” he says. Spice levels may be tailored for families or children, but the core ingredients and techniques remain unchanged. Dishes like chicken 65, kebabs, grilled foods, and biryanis are prepared fresh to order. “As soon as you order, they cook it right there,” he explains, a detail he believes helps customers feel cared for and valued.
When reflecting on what he is most proud of after decades in the industry, Chef Hanan points to customer satisfaction. He believes listening closely to people’s reactions has shaped his approach over time. Today, Zouq serves three generations at once, with grandparents, parents, and children sharing meals together. Through experience, flexibility, and deep respect for tradition, Zouq has become more than a restaurant. It is a place where families gather, cultures connect, and food creates a sense of home.
Chef Hanan Chowdhury’s story reflects the heart of Restaurant Voices, showing how immigrant-owned restaurants adapt across generations while preserving comfort, tradition, and a sense of belonging.
