Our team at Chatora City, family-run since 2020
The faces behind the flavour
Founder Jam Rahman runs the room and Executive Chef Imamuddin Khan runs the charcoal tandoor. Together, they’ve made Chatora the City’s most stylish Indian table.
Jam Rahman
FounderIf Chatora feels less like a restaurant and more like a very good dinner party, that’s Jam.
Jamshed Rahman, Jam to everyone who walks through the door, grew up in India and boarded at St Joseph’s College in Nainital, where he rose to become college captain. He came to the UK to study Hotel Catering and Institutional Management at Norwich City College, then began his London career as Assistant Restaurant Manager at Brown’s Hotel in Mayfair.
Jam helped open Chor Bizarre in Mayfair, then ran Veeraswamy on Regent Street, London’s oldest Indian restaurant, as General Manager. He went on to lead Pizza Express’s flagship sites at Kettner’s, Pizza on the Park and the Pheasantry in Chelsea, opened the Fulham Broadway branch and launched Café Rouge’s first restaurant at Heathrow, with a spell running Safeway in Hammersmith along the way.
He’s also a qualified lead auditor, so the standards behind the scenes match the welcome out front:
- Food safety, ISO 22000
- Environmental management, ISO 14001
- Health and safety, OHSAS 18001
- Quality management, ISO 9001
Off duty, you’ll find him following the football and cricket, or out on his motorbike whenever the sun shines.
Imamuddin Khan
Executive ChefChef Imam cooks with royal Awadhi patience, Punjabi fire and a London polish.
Born in Delhi, one of India’s great food capitals, Imamuddin Khan knew early on that food was his calling. After catering college, he began at The Great Kebab Factory at the Radisson Delhi, mastering kebab recipes and techniques that date back to the 14th century.
He rose to Assistant Chef de Cuisine at Dum Pukht in the ITC Maurya, New Delhi, famous for the royal cuisine of Awadh and a favourite of world leaders and celebrities, then headed Dera at the Taj in Chandigarh as Chef de Cuisine, giving the classics of Amritsar, Lahore and Peshawar a contemporary twist.
In London, Imam joined The Cinnamon Club as Sous Chef, helped create award-winning menus for Cinnamon Soho, recognised at the Taste of London Awards, and worked with chef Vivek Singh on the bestselling cookbook Curry: Classic and Contemporary. As Head Chef at Haveli in the North East he was a finalist in the NECTA Chef of the Year Awards, before returning to London as Chef de Cuisine at Baluchi and Head Chef at Kahani.
Today, all of it comes together at Chatora City: slow-cooked depth, charcoal-kissed tandoor dishes and fresh breads, built for sharing.
Taste his menus
