A Nordic–Indian Tasting Menu in Copenhagen
Nordic-Indian tasting menu with indian inspired sharing dishes served at Zahida in Copenhagen
Modern Indian flavours, Nordic technique — at Zahida
At Zahida, the tasting menu is where our kitchen speaks most clearly. It’s a curated journey through Indian and Pakistani flavours, shaped by Nordic restraint: clean plating, seasonal thinking, fermentation, and a focus on balance over heaviness.
Rather than “a lot of everything,” our tasting menu is built like a story — bright openings, smoky middle courses, and a finish that lands soft.
Appetizers: bright, crisp, and intentionally bold
We start by waking up the palate — acidity, texture, and spice in controlled doses.
Gunpowder Burrata sets the tone: creamy richness lifted by spice and sharpness, with that Zahida contrast of comfort and edge.
Then comes a signature moment: Tamarind Bomb — a playful, punchy bite that hits sweet, sour, and spice in one burst. It’s the kind of dish that makes people stop talking for a second.
For a savoury, ferment-forward bite, the menu includes Paneer 85 / Tofu 85 — a clean, modern expression of Indian staples with Zahida’s Nordic influence (think brightness and precision rather than weight).
Middle course: smoke, fire, and the heart of the menu
This is where the menu turns warmer, deeper, and more flame-kissed — without becoming heavy.
Achari Chicken Seekh brings charcoal and pickled spice together — grilled intensity balanced with acidity and a lingering, aromatic heat.
Then the menu moves into two crowd favourites that define Zahida’s middle-course identity:
Karahi Beef Chuck Roast has a Deep, slow-cooked flavour with the signature karahi profile — robust, spiced. This is the course that makes the table feel quieter in the best way.
Tandoori Masala Corn Ribs Are lighter, brighter part of the middle course that still delivers big flavour — sweet corn cut “rib-style,” kissed with tandoori spice and a smoky edge. It’s the perfect counterbalance to the beef: vibrant, textured, and a little addictive.
For our vegetarian and vegan menu we’ve created some dishes For a plant-forward contrast, we serve Achari Tofu & Veg Seekh — not a “substitute,” but a fully built dish with the same depth and structure.
Raaz-e-Baingan acts as a pause in the tasting journey — a moment of calm between brighter, bolder courses — reminding us that Indian and Pakistani cuisine is as much about patience and technique as it is about spice.
Main course: comfort, refined
The final savoury courses lean into comfort — but in tasting-menu form, with restraint and clarity.
Butter Chicken Masala arrives as it should: rich, velvety, and familiar — but balanced so it doesn’t overwhelm the meal.
Rajma Masala for our vegetarian and vegan menu brings earthy warmth and depth, rounding out the menu with a slower, more grounded spice profile.
Everything is anchored by simple essentials — Garlic & Ginger Butter Naan, and Jeera & Haldi Rice — because in a tasting menu, the “basics” matter as much as the star courses.
Dessert: a clean finish
We close with Mango Kulfi — cool, smooth, and quietly nostalgic. It resets the palate and ends the menu the same way it began: with clarity.
Why this tasting menu feels different
Zahida’s tasting menu isn’t just “Indian food in smaller portions.” It’s a Nordic-Indian approach to flavour: contrast, balance, and pacing.
Spice with structure (heat + acidity + freshness)
Warmth + fermentation (depth without heaviness)
Designed for sharing (a meal that feels social, not formal)
If you’re looking for a tasting menu in Copenhagen that blends modern technique with Indian & Pakistani flavour memory — Zahida is built for exactly that.
