Whether it is the middle of a work day or at the end of a long, hectic day, Jalsha restaurant in Canterbury is a haven of peace. The authentic cuisine and friendly service are food for the soul. With over sixty varieties of tandoori, balti, passanda and korai dishes, there is something for every palate and every mood.

Like most Eastern restaurants, Jalsha lays a lot of emphasis on starters, and there is a long list to choose from. The restaurant uses the freshest ingredients available and avoids using artificial colouring so that the food retains its natural colour and flavour. Some unusual dishes offered are chicken with coconut, lychees, and ground almonds and cooked in a rich sauce, and lamb saag, succulent pieces of lamb cooked with spinach and spices. There are plenty of other combinations of sea food, meat, poultry or vegetables cooked in the vindaloo, Madras or curry styles of cuisine.

The choices of accompaniments is extensive too, with varieties from a tandoori roti to the rich, dry fruit filled Peshawari naan and exotic rice cooked with mince to its poor country cousin, simple steamed rice. The inclusion of a variety of dhansak, adds an unexpected, but not unwelcome hint of Persian cuisine.

Opened in 1993 by the Uddin family, Jalsha has been successful in offering tasty, authentic Eastern food and warm service. The restaurant can seat up to eighty people while the Jalsha Lounge can cover another thirty people and is available for private gatherings.

Jalsha, in Bengali means bringing people together, and this restaurant has certainly been living up to its name.