Jalsa In­dian Cui­sine and Jalsa Events opens

The Times Herald (Norristown, PA) - - BUSINESS -

kitchen we will make it for you.”

Pop­u­lar dishes run the gamut from the creamy Saf­fron Gnoc­chi, with toma­toes and shrimp, to Bekham Aloo Gobi (cau­li­flower, pota­toes, cumin and gin­ger) and Naan Br­uschetta.

Deftly sea­soned with a melange of spices and herbs, the rich red hue of the ever-pop­u­lar Chicken Tikka sauce ini­tially beck­ons with its am­brosial aroma when it ar­rives at the ta­ble, sum­mon­ing you to start scoop­ing it up with the ac­com­pa­ny­ing Bas­mati rice and crisp naan.

Unique desserts ro­tate daily, rang­ing from Saf­fron Pis­ta­chio Can­noli to Fried Ice Cream.

“The key thing is that we took care of every­body,” Doshi noted. “My daugh­ter is 16, and even though she is In­dian she wants to go to a restau­rant where she

GARY PULEO — DIG­I­TAL FIRST ME­DIA

Amit Doshi, the prin­ci­pal vi­sion­ary be­hind Jalsa In­dian Cui­sine and Jalsa Events, stands in the el­e­gant din­ing room of the restau­rant, which is open daily for lunch and din­ner.

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