Chatora City is a modern Indian restaurant and wine bar at 4 Great St Thomas Apostle, close to Bank, Mansion House and St Paul's. Its central location and polished but welcoming dining room make it well suited to business lunches, after work dinners and client entertaining.
Tandoor cooking is central to the kitchen, bringing smoke and char to meat, seafood and vegetables. Slow cooked curries, fresh breads and carefully balanced sauces add depth, while the menu combines recognisable Indian dishes with a more contemporary presentation.
Small plates provide a flexible start for sharing, and refined vegetarian choices are developed with the same attention as the meat dishes. Groups can move from several starters into curries and grilled plates, creating a meal with contrasting textures and levels of spice.
A collection of more than 120 wines gives the restaurant an unusually broad drinks focus for an Indian dining room. A private room for up to 16 guests and larger venue hire options support celebrations and corporate events as well as ordinary lunch and dinner reservations.
Address: 4 Great St Thomas Apostle, London EC4V 2BH, England
Chatora The City Menu
Appetiser
Assorted Papad and Crisps
Garlic-tempered yoghurt, mango & lime, husk tomato & roasted bellpepper.
Chaat-Ora
Indian street-food, our way
Dahi Puri
Crisp semolina shell, sweetened yoghurt, tamarind, green chutney.
Chatora's Punjabi Samosa Chaat
Punjabi spiced yellow peas, yoghurt, pomegranate molasses, tamarind glaze.
Crispy Kale
Spice-coated kale, tenderstem broccoli, onion seeds.
Avo-Berry Chaat
Chickpeas, wheat crisp, avocado, fresh berries.
Charcoal Tandoor
Smoky. Charred. Aromatic.
Tandoori Broccoli
Honey-smoked broccoli, nigella seeds, curried yoghurt, crispy chakri.
Blackened Chicken Wings
Kala chaat masala, cow milk whey, mango, ginger.
Kalonji Paneer Tikka
Chargrilled Indian soft cheese, pickling spices, mint chutney.
Chicken Tikka Tiranga
Organic chicken breast trio, gruyere cheese, Bhatti masala, green herb spices.
Malabar Prawn
Indian ocean king prawn, aromatic coconut malai, carom seed, cipollini onion chutney.
Stone Bass
Pink peppercorn, sweetcorn salsa, pickled dill, fresh beetroot.
Burrah Rack
Rajasthani lamb rack, soola paste, rock moss, fennel dressing.
The OG Lamb Seekh
Minced lamb, tailed pepper, Kashmiri chilli, Cipollini onion kachumber.
Biryani
Fragrant. Layered. Rich.
Organic Jackfruit Biryani
Aged himalayan basmati, desi ghee, young coriander.
Dum-Pukht Chicken Pulao
Aromatic marinated chicken layer, basmati rice infused with spices and saffron.
Claypot Lamb Biryani
Tender marinated lamb, basmati rice, warming spices, fragrant mint & coriander.
Starters
Vibrant. Bold. Irresistible.
Honey-Chilli Cauliflower
Roasted spices, gochujang, milagai podi.
Gunpowder Squid
Crispy squid, garlic podi, salt, pepper and lime sprinkle.
Sexy Chicken
Southern-style chicken, pachadi, milagai crust.
Prawn Kali Mirch
Pink prawns, cracked Western Ghats peppercorn, kaffir lime.
Shami Kebab
Minced lamb, tailed pepper, Kashmiri chilli, Cipollini onion kachumber.
Tellicherry Crab
Soft-shell crab, Mangalorean spices, smoked pepper gel.
Pithla Duck Salad
Pulled duck, steamed chickpea croutons, tamarind dressing.
Curries
Deep. Warming. Decadent.
Baigan Mirchi Ka Saalan
Baby ravaya aubergine, padron pepper, sesame and tamarind sauce, jaggery crumble.
Palak Kofta
Young spinach dumplings, melon seeds, nut butter, spicy yoghurt rassa.
Kadhai Paneer
Punjabi style Indian soft cheese, toasted bellpepper, San Marzano tomatoes.
Alleppey Halibut
Halibut chunks, coconut malai, fresh turmeric, green mango.
Butter Chicken
Old Delhi style smoked, grilled chicken, Camone tomato and fenugreek sauce, cashew crumble.
Pepper Chicken Chettinad
Sundried coconut, Nagercoil black peppercorn, Guntur chilli, curry leaf.
Royal Homestead Chicken
Caramelised shallots, toasted bellpepper, kadhai spice mix, onion masala.
Nalli Nihari
Slow-braised lamb shank, aromatic spices, rich onion and rock moss sauce.
Lamb Roganjosh
Ruby red onion, Kashmiri chilli, dry ginger, alkanet root.
Lamb Kale Saag
Launceston lamb, Bloomsdale kale, spinach, garlic-herb oil.
Bread
Fire-Kissed. Warm. Pillowy.
Tandoori Roti
Wholemeal flatbread, thin and crisp.
Heritage Naan
Leavened bread with refined wheat flour, light and fluffy.
Garlic Naan
Wild garlic and chive infused bread, fragrant and moreish.
Lachha Paratha
Sharbati wholewheat bread, layered and flaky.
Cheese & Onion Kulcha
Flatbread stuffed with gruyere cheese, topped with nigella seeds.
Peshawari Naan
Sweet-savoury bread with dried fruits and nuts.
Keema Naan
Aromatic lamb mince, gently spiced and cooked in the tandoor.
Sides
Soft. Fragrant. Grounding.
Burani Raita
Kashmiri chilli and garlic-tempered Greek-style yoghurt.
Steamed Rice
Long grain basmati rice.
Saffron Pulao Rice
Basmati rice, crispy shallot, shahi zeera, Malden salt
Grapefruit and Beetroot Salad
Melange of vegetables, grapefruit, mustard-honey dressing.
Hing Aloo
Toasted Ratte potato, asafoetida, royal cumin, wild garlic, burnt chilli.
Ajwaini Okra
Okra, carom seeds, mangosteen, cherry tomato.
Tadka Dal
Tempered yellow lentils, garlic, cumin, chilli oil.
Chatora Black Dal
Slow-cooked lentils, burnt garlic, home-churned butter.
Desserts
Silken. Decadent. Indulgent.
Seasonal Sorbet Selection
Served with fresh seasonal berries.
Gulab Jamun
Khoya balls soaked in cardamom syrup, with hazelnut chikki & vanilla ice cream.
Kulfi
Traditional Indian ice cream, in mango, pistachio and betel leaf flavours.
Gajar Halwa
Carrot fudge, coconut sorbet, dukkah dust.
Zafrani Rasmalai
Juicy milk dumplings soaked in saffron spiced milk.
Vegan Menu – Starters
Chatora's Punjabi Samosa Chaat
Punjabi spiced yellow peas, yoghurt, pomegranate molasses, tamarind glaze.
Crispy Kale
Spice-coated kale, tenderstem broccoli, onion seeds.
Avo-Berry Chaat
Chickpeas, wheat crisp, avocado, fresh berries.
Honey-Chilli Cauliflower
Corn coated cauliflower florets, ginger infused honey, burnt chilli, spring onions, toasted sesame.
Vegan Menu – Mains
Baigan Mirchi Ka Saalan
Baby ravaya aubergine, padron pepper, sesame and tamarind sauce, jaggery crumble.
Ajwaini Okra
Okra, carom seeds, mangosteen, cherry tomato.
Chatora Black Dal
Slow-cooked lentils, burnt garlic, home-churned butter.
Tadka Dal
Tempered yellow lentils, garlic, cumin, chilli oil.
Vegan Menu – Rice & Naan
Hing Aloo
Toasted Ratte potato, asafoetida, royal cumin, wild garlic, burnt chilli.
Tandoor Roti
Wholemeal flatbread, thin and crisp.
Heritage Naan
Leavened bread with refined wheat flour, light and fluffy.
Steamed Rice
Long grain basmati rice.
Saffron Pulao Rice
Basmati rice, crispy shallot, shahi zeera, Malden salt.
Vegan Menu – Desserts
Seasonal Sorbet Selection
Served with fresh seasonal berries.
Lunch Menu
2 courses £19.95, 3 courses £24.95. Choose one option per course. Course 2 served with saffron pulao rice or butter naan.
Dahi Puri
Crisp semolina shell, sweetened yoghurt, tamarind, green chutney
Honey-Chilli Cauliflower
Corn coated cauliflower florets, ginger infused honey, burnt chilli, spring onions, toasted sesame
Sexy Chicken
Southern-style chicken, pachadi, milagai crust
Gunpowder Squid
Crispy squid, garlic podi, salt, pepper and lime sprinkle
Baigan Mirchi Ka Saalan
Baby ravaya aubergine, padron pepper, sesame and tamarind sauce, jaggery crumble.
Palak Kofta
Young spinach dumplings, melon seeds, nut butter, spicy yoghurt rassa.
Butter Chicken
Old Delhi style smoked, grilled chicken, Camone tomato and fenugreek sauce, cashew crumble.
Lamb Kale Saag
Launceston lamb, Bloomsdale kale, spinach, garlic-herb oil.
Seasonal Sorbet Selection
Served with fresh seasonal berries.
Gajar Halwa
Carrot fudge, coconut sorbet, dukkah dust.
Six Course Tasting Menu
£75 per person. Choose one option per course where indicated. Course 5 served with Chatora black dal, saffron pulao rice and heritage naan.
Assorted Papad and Crisps
Garlic-tempered yoghurt, mango & lime, husk tomato & roasted bellpepper.
Avo-Berry Chaat
Spiced chickpeas, wheat crisp, avocado, fresh berries.
Prawn Kali Mirch
Pink prawns, cracked Western Ghats peppercorn, kaffir lime.
Malai Chicken Tikka
Premium chicken breast, gruyere cheese, green cardamom, royal cumin and fresh herb spices.
Stone Bass
Pink peppercorn, sweetcorn salsa, pickled dill, fresh beetroot.
House Sorbet
Seasonal choice.
Butter Chicken
Old Delhi style smoked, grilled chicken, Camone tomato and fenugreek sauce, cashew crumble.
Lamb Roganjosh
Ruby red onion, Kashmiri chilli, dry ginger, alkanet root.
Alleppey Halibut
Halibut chunks, coconut malai, fresh turmeric, green mango.
Gulab Jamun
Khoya balls soaked in cardamom syrup, with hazelnut chikki & vanilla ice cream.
Kulfi
Traditional Indian ice cream in seasonal flavour.