“Three Zahida team members share laughter and camaraderie on a yellow restaurant sofa, embodying warmth and connection.”

Sherwin, our michelin level chef and Bobby and shane, the founders of zahida

A dramatic close-up of a bartender igniting an orange peel over a cocktail at Zahida Copenhagen, creating a burst of flame above the glass. The drink glows amber-red, highlighting the artistry and theatrical touch behind Zahida’s signature Pakistani-inspired cocktails.

Indretning hos Zahida København med elegante trægulve, sorte stole, en gul velourbænk, turkise hængelamper og en imponerende kirsebærblomst-installation i loftet. Moderne kunst, inklusive humoristiske Mona Lisa-portrætter, giver en legende og sofistikeret stemning i rummet.

Interior view of Zahida Copenhagen’s restaurant, featuring elegant wooden floors, black chairs, a yellow velvet bench, turquoise hanging lamps, and a stunning cherry blossom installation across the ceiling. Contemporary artwork, including playful Mona Lisa portraits, adds a modern touch to the cozy, sophisticated space.

At finde en restaurant i København, der har det hele — lækker mad, flot stemning, halal, vegansk og glutenfrit — kan føles som en sjældenhed. Hos Zahida synes vi ikke, det skal være så svært.

Siden vi åbnede, har Zahida handlet om mere end bare pakistansk mad. Det handler om værtsskab — og for os betyder det, at alle omkring bordet skal føle sig velkomne og forkælede.

Har du nogensinde kigget på en pakistansk eller indisk menu og tænkt: “Hvad er egentlig forskellen på curry, karahi og korma?” — du er ikke alene.

Hos Zahida får vi ofte det spørgsmål fra nysgerrige gæster. Så her kommer en enkel forklaring, der måske endda hjælper dig med at finde din næste favoritret.

If you’ve ever opened a Pakistani or Indian menu and wondered, “What’s the difference between a curry, a karahi, and a korma?” — you’re not alone.

At Zahida, we hear this question from curious guests all the time. So let’s break it down in a way that’s easy to understand — and maybe even help you pick your next favorite dish.

Når folk i København (eller generelt i Vesten) tænker på sydasiatisk mad, bliver indisk og pakistansk ofte blandet sammen – cremede karryretter, naanbrød, mango lassi og masser af krydderier.

Men selvom de to lande deler en lang, sammenflettet madhistorie, har deres køkkener unikke identiteter. På Zahida hører vi ofte gæster sige: “Jeg anede ikke, at pakistansk mad var så anderledes!”– så lad os forklare forskellen.

<h2>Fælles rødder, men adskilt af historie

When people in Copenhagen (or anywhere in Europe) think of South Asian food, they often lump Indian and Pakistani cuisines into one — creamy curries, naan bread, mango lassi, and lots of spice.

But while the two countries share a deep, intertwined culinary history, their food traditions have unique identities. At Zahida, we often hear guests say, “I didn’t realise Pakistani food was this different!” so let’s break it down.

Finding a restaurant in Copenhagen that ticks all the boxes — delicious, stylish, halal, vegan-friendly, and gluten-free aware — can feel like a big ask. At Zahida, we don’t think it should be.

Group dining art Zahida is a must try experience.

Group dining art Zahida is a must try experience.