If you have ever wished you could taste something from the old streets of Kathmandu without leaving Copenhagen, Chatamari is a wonderful place to start. This thin, savoury rice crepe is one of the most loved dishes in Newari cooking, and people often call it Nepal’s traditional pizza. At Maiya Nepali Kitchen on Amager, we make it the way it has been made in Newari kitchens for generations, fresh to order and full of gentle, homely flavour.
What is Chatamari?
Chatamari is a crepe made from a smooth rice flour batter, cooked on a flat pan until the base turns lightly golden while the top stays soft. Unlike a Western pizza, there is no cheese and no tomato sauce at its heart. Instead, the toppings are cooked directly into the crepe, so every bite carries the taste of the rice base together with whatever sits on top.
In the Newar community of the Kathmandu Valley, Chatamari has long been a dish for celebrations and family gatherings, as well as an everyday treat. The name comes from the Newari language, and for many Nepalis it brings back memories of festival tables and busy neighbourhood kitchens.
Why it is called Nepal’s traditional pizza
The comparison to pizza is easy to understand once you see a Chatamari served. It arrives round, flat and topped, ready to be shared or enjoyed on its own. But the character is entirely Nepali. The rice flour base is lighter and more delicate than a wheat crust, and the seasonings lean on the warm, earthy spices that define Newari home cooking.
Where pizza is built on bread and melted cheese, Chatamari is built on rice and balance. It is the kind of dish that feels familiar to newcomers but still surprises them, which makes it a great introduction for anyone curious about Nepali food beyond the well known momo dumplings.
How we make Chatamari at Maiya
At our kitchen on Højdevej, Chatamari is prepared the traditional way. We start with a rice flour batter that is spread thin across a hot pan. As the base sets, the toppings are added and cooked into the crepe so the flavours settle together rather than sitting on the surface.
Common toppings in Newari cooking include seasoned minced meat, egg, and fresh aromatics that lift the whole dish. The result is soft in the centre, lightly crisp at the edges, and gently spiced throughout. It is comforting food, the sort of thing a Nepali grandmother might make for guests she is happy to see.
- A delicate rice flour base, cooked fresh to order
- Toppings cooked into the crepe for deeper flavour
- Warm, balanced Newari spicing rather than heavy heat
- Perfect to share as a starter or enjoy as a light main
Newari food on Amager
Chatamari is part of a wider Newari tradition that we love bringing to Copenhagen. If you enjoy exploring these flavours, it sits happily alongside other Newari specialities and the broader range of home style dishes we cook every day. You can see the full spread on our menu and plan a meal that moves from crepes to curries to dal bhat.
For anyone searching for a genuine nepalesisk restaurant København can rely on, our aim is simple. We want the food to taste the way it does in Nepali homes, made with family recipes and served in a warm, welcoming setting on Amager.
How to enjoy Chatamari at Maiya
Chatamari is easy to share, so it works beautifully at the start of a meal with friends, or as a lighter plate paired with a cup of spiced Nepali chiya. It also fits well into a larger table where everyone tries a little of everything, which is how Nepali meals are often enjoyed.
We are open Tuesday to Sunday from 16:00 to 22:00, and closed on Mondays. You are welcome to book a table on our reservation page or by phone at +45 21 95 92 92. If you would rather stay in, you can order through Wolt, and for larger celebrations we also rent a private party hall.
Come and try Chatamari for yourself. Whether it is your first taste of Newari cooking or a dish you have missed for years, we would love to welcome you to Maiya Nepali Kitchen on Amager. Book your table today and bring your appetite.
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