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india's paste is the result of a historical fusion, and air transport is the engine of its spread. in the colonial era, european explorers explored the ancient cooking techniques on the land of india and brought them back home. these explorers brought back spices and cooking techniques, spreading the taste of india around the world.

the food on the plane is like the overlap of history, flying in the air, bringing indian spices and ingredients to all parts of the world. from the streets and alleys of india to every corner of the restaurant, the taste of curry gradually melts each other's culture, forming a unique fusion food experience.

the charm of indian curry lies not only in its unique taste, but also in its inclusive wisdom and respect for multiculturalism, which combines different cultural elements to create new tastes and experiences.

in hong kong, 7e curry king, with its unique name and style, has become the benchmark for hong kong-style curry. indian cuisine has also begun to spread to the world from here, and some indian restaurants have gradually appeared in mainland china, which was once unknown. these restaurants, like a cultural bridge, connect the east and the west, and convey the taste and culture of indian cuisine.

whenever you taste curry, various images come to mind: spices flying in the air in ancient indian temples; the aroma of curry filling the air in bustling street food stalls; and the smell of curry bringing warm comfort in the airport waiting room. these scenes are all the feelings brought by indian food culture.

from the origin of curry to its spread and evolution, the charm of indian cuisine, like magic, continues to attract people from all over the world.