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Comedian and actor Hasan Minhaj, known for his sharp wit and insightful commentary, recently offered a candid glimpse into his personal relationship with food through SAVEUR’s “Amused Bouche” questionnaire. The interview, which delved into his culinary routines, cherished dishes, and the edible experiences that would inspire a spontaneous trip, revealed a deep appreciation for both simple pleasures and complex flavors. Beyond his acclaimed roles and stand-up specials, Minhaj’s passion for food serves as a significant thread in his life, intertwining with his cultural heritage, family, and even his latest cinematic endeavor, "Best of the Best."
A Palate for the Profound and the Playful
Minhaj’s food preferences showcase a fascinating blend of practicality and indulgence. He readily admits to a fondness for bananas and oranges, appreciating their "prepackaged" convenience, an attribute he highlights as ideal for travelers. This practical approach, however, is juxtaposed with an unreserved adoration for macaroni and cheese, a dish he embraces in all its forms, from the ubiquitous boxed variety to the elaborate creations found on Thanksgiving tables. "I love every category and version of it," he stated, underscoring its universal appeal and his personal affinity.
However, it is his mother’s rendition of dal chawal – a humble yet profound dish of lentils and rice – that truly resonates with him. Described as "pure comfort food and my love language," this dish signifies a deep emotional connection, rooted in familial warmth and nostalgic memories. This sentiment aligns with the core themes of his new film, "Best of the Best," a Netflix release he co-wrote, produced, and stars in. The movie, inspired by real-life Bollywood dance competitions, explores the intense passion and dedication of collegiate dancers, mirroring Minhaj’s own fervent approach to life and, indeed, to flavor.
Embracing the Maximalist Approach to Spice and Flavor
Minhaj’s philosophy on spice is a testament to his uninhibited embrace of life’s intensity. He likens his preference for spice to a driving analogy: "Some people want to drive at 85, some like a nice even 65, and some take it five miles below the limit. My spice level? I want to feel things in all caps. Life is to be lived. So I’m like, ‘Give it to me!’ Give me the full robustness of flavor that’s possible. I am a maximalist and love it all!" This declaration reveals a desire to experience the full spectrum of sensory input, rejecting timidity in favor of vibrant, all-encompassing tastes.
This zest for intense flavor extends to his involvement with Kolkata Chai, a New York City-based company he became an investor and partner in during 2024. The brand, helmed by brothers Ani and Ayan Sanyal, aims to elevate the traditional Indian chai experience beyond the ubiquitous offerings in places like Starbucks in Middle America. Minhaj views chai as more than just a beverage; he describes it as "a form of commiseration, community, and love in Indian households—and an entry point to gossiping." The inherent diversity in how chai is prepared – with variations in sweetness and spice, like his and his wife Beena’s preference for a ginger-forward profile versus his parents’ sweeter taste – further fuels his appreciation. His partnership signifies a commitment to sharing a culturally significant drink and broadening its appeal, allowing individuals to "explore and make their own." This venture, launched in early 2024, represents a significant step in bringing authentic, diverse culinary experiences to a wider audience.
Childhood Comforts and Culinary Milestones
Minhaj’s earliest culinary memory is of mastering the strawberry Toaster Strudel. He recounts the transformative experience of popping it into the toaster as a child, feeling like a "master chef" upon its completion. This seemingly simple act provided an early sense of culinary accomplishment and independence. "When I came home from elementary school, it felt like I was a master chef making myself this crisp little strudel cake and frosting it. I felt like a confectionery master," he recalled. This foundational experience with a sweet, processed treat highlights the power of accessible food to create moments of joy and self-efficacy.
His approach to food has evolved, as evidenced by his recent kitchen adventure involving hard-boiled eggs. Initially a source of childhood aversion, likely due to texture and temperature, Minhaj has developed a sophisticated method of pan-frying them. This technique, where the eggs are fried yolk-side down, creates a delightful crispness that transforms them into a "crunchy, almost taco-like topping." This innovation stems from a desire to introduce his own children to nutritious foods they might otherwise reject. "My daughter loves quesadillas but hates eggs, so by making it into crunchiness that would blend right in, it wouldn’t feel like a squishy thing that I’m force-feeding her," he explained. This iterative process of adapting traditional ingredients and methods to suit modern palates and picky eaters demonstrates a thoughtful and creative approach to cooking, akin to his comedic writing process.
Splurges, Inspirations, and the Art of the Meal
For Minhaj, the ultimate "treat-yourself splurge" is a direct rebellion against a childhood restriction: ordering dessert from restaurants. This act, once forbidden, is now a source of immense pleasure. He happily indulges in this luxury, often ordering multiple desserts to share with his wife, Beena. This practice, he admits with a touch of playful nostalgia, still carries a faint echo of the forbidden, as he sometimes glances around as if expecting parental disapproval. "Sometimes when I do it, I’ll look over my shoulder to be like, ‘Are mom and dad going to find out?’ But now I’m dad. We’re mom and dad!" he mused, underscoring his embrace of his current role.
Interestingly, Minhaj deviates from traditional cookbook reliance, finding his culinary inspiration in the short-form, looping format of YouTube Shorts. He finds the repetitive nature of these videos incredibly effective for breaking down recipes, providing a sense of achievable mastery. "There’s just something about the looping nature of it breaking down the recipe. It’s tickling something in my mind and letting me know, ‘Hey, it’s not that hard. You can totally do it!’" He likens this experience to repeatedly listening to beloved songs, finding comfort and motivation in the familiar cadence. This contemporary approach to learning and culinary exploration highlights his adaptability and willingness to embrace new platforms for knowledge acquisition.
Despite a self-professed history of cooking mishaps, primarily due to impatience and an inclination to "crank up the heat too fast," Minhaj has honed his skills. He now takes pride in making a "great soft-scramble," a testament to his understanding of foundational cooking principles. The revelation that "you can’t bring microwave energy to a stove" was a significant breakthrough, enabling him to avoid burning his food and to appreciate the nuances of well-cooked eggs.
The Heart of the Home: Nostalgia and Entertaining
Nostalgic foods hold a particularly poignant place in Minhaj’s heart, with dal chawal reigning supreme. This dish represents a consistent thread of love and care, with his mother preparing it for him whenever he returns home, a tradition that has spanned from his college days to the present. The intergenerational sharing of this meal, with his own children now partaking, amplifies its significance. "It’s this beautiful gesture of love that I’m eating dal chawal with my mother, and her grandchildren are eating it with her at the same time," he shared.
When it comes to entertaining, Minhaj’s wife, Beena, is the driving force behind their gatherings. She orchestrates the ambiance, from seasonal music playlists for holiday parties, such as a "Pentatonix holiday playlist," to elaborate themed events like their annual "Boo Bash" Halloween block party. Minhaj describes his role as adding "pizzazz" while Beena takes the lead as the "show creator." Their Halloween celebrations are legendary, featuring live bands, fog machines, face painting, and inventive drink presentations resembling IV bags, showcasing Beena’s "unparalleled" joy and imagination. This collaborative approach to hosting underscores the importance of shared experiences and creating memorable occasions for friends and family.
A Meal Worth Traveling For: The Legacy of Biryani
The meal that Minhaj would readily hop on a flight to relive is his grandmother’s biryani. This dish transcends mere sustenance, embodying profound familial love and the dedication required for its preparation. He vividly recalls the moment the lid was lifted from the pot, releasing an aromatic symphony of flavors, and his grandmother scooping a ladleful of tender, slow-cooked meat for him. "That’s the feeling that I would chase and book a flight immediately for, but it’s just a feeling. A feeling of love from it taking all day to make biriyani and that she loved me enough to put in that time and energy."
Goat biryani, in particular, was a dish reserved for special occasions, such as cousin’s weddings, cementing its association with family gatherings and moments of happiness. He refers to this as "ghar ka khana," the food from home, and considers biryani the "crème de la crème" and the "chef’s kiss of Indian cuisine." This profound connection to his grandmother’s biryani speaks to the enduring power of food to evoke deep emotions, preserve memories, and connect individuals to their heritage and loved ones. The multi-day process of preparing authentic biryani, involving marinating, slow-cooking, and layering, requires a significant investment of time and effort, making it a powerful symbol of familial love and dedication. This culinary art form, passed down through generations, represents not just a dish but a profound expression of care and cultural identity.
