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.

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.

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.