The Tandoor Tradition
Our clay tandoor, imported from Rajasthan, reaches 480°C — the secret behind our signature char and smoky depth. Every naan is hand-slapped and every kebab is flame-kissed to perfection.
About Us
Our Story of Flavor & Heritage
From the royal kitchens of India to the heart of Copenhagen — discover the passion behind every dish at Shahipakwaan.
Our Beginning
From Lucknow to Copenhagen
Shahipakwaan opened its doors in 2019 with a singular vision: to create a dining destination where the grandeur of Indian royal cuisine meets Scandinavian sophistication.
Our founder, Chef Rajesh Kapoor, spent decades mastering the art of Awadhi and Mughlai cooking before bringing his craft to Copenhagen. The name “Shahipakwaan” — meaning “royal kitchen” — reflects our commitment to culinary excellence.
Today, we welcome guests from across Copenhagen and beyond, offering an experience that transports you to the palaces of Rajasthan with every bite.
Meet the Chef
Chef Rajesh Kapoor
Executive Chef & Founder
Born in Lucknow and trained in the royal kitchens of Rajasthan, Chef Rajesh brings three decades of culinary mastery to Copenhagen. His philosophy is simple: honor tradition, source the finest ingredients, and cook with patience.
“Every dish tells a story of India — its spices, its regions, its people. At Shahipakwaan, we don't just serve food; we share heritage.”
- Trained at Taj Palace, New Delhi
- Former Head Chef, Oberoi Udaivilas
- Recipient of Nordic Culinary Excellence Award 2023
Heritage
Cultural Roots
Indian cuisine is one of the world's oldest and most diverse culinary traditions — we honor every layer of that legacy.
Spice Mastery
We source whole spices from Kerala, Kashmir, and Rajasthan, grinding them fresh daily. Our garam masala blend uses 21 spices — a recipe guarded for generations in Chef Rajesh's family.
Regional Diversity
From the creamy gravies of Punjab to the fiery vindaloos of Goa and the delicate biryanis of Hyderabad — our menu celebrates the vast tapestry of Indian regional cuisine.