Chef JACK

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Vegan mushroom stake

🍽️ Dish Description: Dya chatamari {Chatamari with Dayakula}

Chatamari is the base — a thin rice-flour crepe, slightly crisp at the edges and soft in the center. It’s often used as the “canvas” for toppings.

Dayakula (or dyakula) refers to a traditional Newari meat curry, usually made from buffalo or mutton, richly spiced with ingredients like fenugreek, cumin, garlic, ginger, turmeric, and chili. It’s slow-cooked to deepen the flavor and develop that dark, aromatic gravy typical of Newar dishes.

🧩 Elements in the Image

Base: The round rice crepe (chatamari) forms the bottom layer.

Middle layer: Finely diced potatoes or vegetables tossed in spices — often seen in modern presentations to add texture.

Top layer: A rich, dark chunk of dayakula meat curry, possibly buffalo or mutton.

Garnish: A thin slice of what looks like candied fruit (perhaps sukul or dried orange slice) and a coriander leaf for color.

Extras on the plate: Bits of roasted or dried fish — a nod to traditional Newari side condiments (sanya khuna or dried fish pickles).

🌶️ Flavor Profile

Deep, earthy spice from the meat curry (dayakula).

Soft and slightly tangy rice crepe (chatamari).

Crunch and aroma from fried mustard seeds and dried fish.

A mix of savory, spicy, and slightly sweet — a hallmark of Newari cooking.

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