Discover Nordic–Indian Fusion at Zahida in Copenhagen
An introduction to modern Pakistani‑Indian cuisine in Copenhagen
Located in Copenhagen’s vibrant city centre, Zahida has become known for its modern take on Pakistani‑Indian cuisine. Instead of simply reproducing classic dishes, the restaurant uses fermentation techniques, local ingredients and Nordic presentation to create a unique fusion. Dishes on their menu pair Scandinavian produce with bold spices, creating flavour combinations that are both familiar and adventurous.
Starters that tell a story
Zahida’s small plates blend comfort with nostalgia, introducing diners to flavours from South Asia while using Nordic techniques:
Gunpowder Burrata – a creamy burrata is topped with gunpowder masala and crispy lotus root, then finished with a tamarind reduction. The result is a starter that marries Italian cheese with the tangy sweet‑sour flavours of Indian street snacks.
Dynamite Lotus – thin slices of lotus root are fried until crisp, glazed in a tamarind sauce and accented with basil pesto. This plate evokes both pani puri and Nordic pickled vegetables.
Paneer 85 & Tofu 85 – Zahida’s signature appetiser features fermented chilli paneer or tofu, finished with a balsamic glaze. Fermentation adds depth, reflecting both Asian pickling traditions and Nordic sourdough culture.
Masala Fries – golden fries dusted with house masala and parmesan cheese. This dish bridges comfort food with South‑Asian spices.
Tamarind Bomb – inspired by the pani puri of India and Pakistan, this snack features crisp spheres filled with spiced potatoes, chickpeas and chilled tamarind water. It delivers a burst of sweet, sour and spicy flavours reminiscent of Indian street markets.
Middle‑course highlights
The heart of Zahida’s tasting menu consists of charcoal‑grilled and slow‑cooked dishes that emphasise both technique and authenticity:
Achari Chicken Seekh – skewers of chicken mince are marinated in pickling spices, grilled over charcoal and finished with a tart pickled‑spice emulsion. The smokiness nods to tandoor cooking while the achari notes add depth.
Achari Veggie Seekh – a vegetarian counterpart made with grilled vegetable and tofu skewers, finished with an achar‑infused glaze. It offers a similar flavour profile for plant‑based diners.
Achari Tofu & Veg Seekh – another vegan skewer, this dish swaps chicken for tofu and vegetables, ensuring the menu’s middle course accommodates all dietary preferences.
Raaz‑e‑Baingan – literally “the secret of aubergine,” this dish features smoked eggplant mashed with spices and served in a clay bowl. The smoky flavour echoes both Italian baba ganoush and Indian baingan bharta.
Tandoori Masala Bhutta – whole ears of Danish corn are coated in tandoori masala and grilled until lightly charred, then finished with lime and chaat masala. It’s Zahida’s take on the Indian street snack “bhutta” using local corn.
Hearty mains
Zahida’s main courses layer comfort and spice with subtle Nordic touches:
Butter Chicken Masala – tender chicken simmered in a garam masala‑infused tomato reduction. The sauce is rich but balanced, pairing well with their garlic‑ginger butter naan.
Rajma Masala – heirloom kidney beans are slow‑cooked with fenugreek leaves and tomato, resulting in a vegan curry that is both hearty and aromatic.
Karahi Beef Chuck Roast – beef chuck is slow‑cooked until tender and served in Zahida’s signature karahi masala sauce. The dish combines Pakistani karahi spices with Nordic slow‑roasting techniques.
Desserts and sides
The meal concludes with a choice of desserts that blend South‑Asian flavours and Nordic ingredients:
Mango Kulfi – a dense frozen dessert made from condensed milk and seasonal fruit, garnished with pistachios.
Panna Cotta – a silky panna cotta flavoured with roasted coconut and topped with blueberry compote and star anise. The combination of coconut and Nordic berries exemplifies Zahida’s fusion ethos.
To accompany the mains and scoop up sauces, Zahida offers:
Garlic & Ginger Butter Naan, Naan, and Jeera & Haldi Rice – fluffy naan breads and spiced basmati rice.
Poppadums with Chutney – crispy lentil wafers served with house‑made chutneys.
Why Zahida’s Nordic‑Indian fusion works
Zahida’s menu is more than a list of dishes; it represents a culinary philosophy. By incorporating techniques like fermentation and slow roasting, the restaurant draws parallels between the pickled and preserved foods of the North and the spice‑laden curries of South Asia. The use of local produce—lotus root, Danish corn and Nordic berries—allows classic South‑Asian recipes to feel at home in Copenhagen. Even the drink pairings reflect this philosophy, with options ranging from spiced cocktails to carefully selected wines that complement the bold flavours.
Plan your visit
Whether you’re planning a group dining event or looking for a modern Pakistani–Indian restaurant in Copenhagen, Zahida’s tasting menus and à la carte dishes offer a memorable introduction to Nordic‑Indian fusion. The restaurant’s warm atmosphere, attentive service and inventive cuisine make it a standout choice for visitors and locals alike. To experience these flavours yourself, book a table via their website and enjoy dishes that showcase the best of both cuisines.
