The Jorna first opened its doors back in 1993
The restaurant has built up a loyal clientele of customers, all of whom enjoy the finest authentic Indian cuisine.  Jorna chef has played a large role in establishing the restaurants culinary credentials.  He is leading the way in bringing on increased authenticity to Indian cuisine.  The spices used in the huge variety of dishes available at the Jorna, are all lovingly blended to get the richest flavour in any dish. For instance, the restaurants massala dishes contain around 16 different ingredients creating the unique overall flavour.  Chaat dshes, cooked with fresh herbs in a thick sauce, utilise a special spice from southern India, whilst the Balti Supreme can include well spiced chicken, prawn and lamb in a medium thick sauce, garnished with cucumber and onion rings and served with pilau rice.  Pathia dishes are flash fried to provide a hint of caramel, which together with lemon juice gives a special zest to the freshly ground herbs and spices.  Along side much loved dishes such as tandooris, baltis, rogons and birianis, the Jorna has a range of chefs specials which include an intriguing variety of vegetarian dishes. There s another beauty of the Jorna;  you can enjoy a filling meal, guaranteed to tantalise the taste buds, all at a price that won’t break the bank.
An extract from the  Ipswich Advertiser

Don’t dilly-Delhi! Have a free curry
The Jorna has won a number of awards and certificates for the quality of their food and service.  The quality of the ingredients is excellent and each dish is individually prepared by experienced kitchen staff.  Service is polite and friendly so you can be assured of a warm welcome.  If you haven’t tried the Jorna before then now would be a good time... Enjoy your meal!
Super Star Value: reader offer and competition in the  Evening Star

Ethnic restaurants to try in Suffolk  
Take - away comes in humongous - sized portions and you know real spices are used because you’ll probably bite into a whole cardamom or find yourself sucking on a piece of cassia bark.  This is of course a good thing.  Who wants bland unrecognisable slop which can only be distinguished by the varying shades on the curry colour chart from korma through tikka?  Not us which is why we order take - away from here.  Diverse menu with a staggeringly vast number of vegetarian options (honestly you’ll be amazed) and there’ll be plenty left for the morning...  
an extract from  Suffolk Magazine

Jorna again? Oh, without a doubt
The Jorna, which has been included in good food guides, scored so highly. The chicken was succulent, the Madras sauce of perfect consistency, and it was hot - but not so hot that it temporarily paralysed your tastebuds.  The samosa’s were excellent, the meat again of excellent quality, and the spinach with potato another bonus, although by that stage we were beginning to fall victim of the eyes bigger than the stomach  saying.  It was not the first time I had visited the Jorna, so it can be said with a certain amount of authority that the exceptional quality of the meal had not been a fluke.  The comments book in the restaurant suggests many other happy customers.  It is easily accessible with free parking, caters for all tastes, you get a free coffee while you wait for your order, and the prices are competitive.
an extract from the  Evening Star