For Foodies: Shalamar Pakistani and Indian Shop

Imagine a Prague with no Italian pizzerias or Mexican taquerías. No Thai noodles or Indian curries. That was the reality when Zahid Rashid, owner of Shalamar Pakistani and Indian Shop, moved here some twenty-three years ago.

“Wow! Twenty-three years—so you’re able to deal with Czech cuisine,” I commented.

As we chatted over a pot of masala tea, I learned that Mr. Rashid comes from Lahore, Pakistan—a main cultural and economic center in the Punjab province. He came here to study at the University of Economics (VŠE) in 1989 and started out as a translator of Urdu and Punjabi into the Czech language.

In 2002, after the floods devastated his textile shop in Karlín, he decided to try his hand at selling Pakistani and Indian food products. He chose a logical location next to the Pakistani Restaurant Mailsi on Lipanská street.

I didn’t see a separate Pakistani and Indian section, so I asked him, “How can I tell which are from Pakistan and which from India?”

“Pakistani and northern Indian cuisine has no difference,” he replied. “But of course Indian food is more well-known here.” He also added that both countries use the same basic spices, but that Indian cuisine offers more naturally vegetarian dishes because of the predominant Hindu religion.

We were now well into our second cup of masala when the subject of rice came up, and as someone who grew up on Uncle Ben’s, I listened with fascination.

“Rice is like wine—it tastes better when it’s aged,” Mr. Zahid said. “The best taste is two years old.”

Shalamar carries three different brands of basmati rice—Tilda, Sarim and Shalamar. Tilda is a world famous brand credited with bringing basmati rice to the Western world. Mr. Rashid imports the latter two directly from Pakistan and can personally guarantee the quality, as his father is the exporter.

Basmati rice, in general, is expensive, but if cooked properly, one kilo yields eight portions as opposed to four with other kinds of rice. Proper preparation—including rinsing before cooking and adding the exact amount of cooking water—ensures a fluffy result with separated grains.

By now, only the dregs of the masala tea remained—I had thoroughly enjoyed this touch of hospitality in the depths of Žižkov. Sadly, my culinary tour of Pakistan and India had come to an end, but I looked forward to recreating my journey in the kitchen.

Related articles