The epicurean alchemists at Curry Queen draw on Indian and Chinese influences as they simmer traditional Indian fare ranging from curries to rotisserie meats. The aromas of fresh coriander, ginger, and garlic waft through the air of a bright dining room where patrons nibble kebabs and rotisserie meats or count the grains of saffron-flavoured basmati rice in biryani dishes to ensure they have enough to fill their hourglasses. Indian-style Hakka Chinese fare delights tongues with flavours such as chili-based soya sauce and mustard. Traditional tandoor ovens bake dishes only after they’ve marinated in spices for a full 24 hours.