Dried Bay leaves

In Indian cooking, bay leaves, also known as Tej Patta, are commonly used to add flavour and aroma to dishes. They are often used with other spices such as cinnamon, cloves, and cardamom in the preparation of biryanis, curries, and dals. Bay leaves are also a key ingredient in the popular Indian spice mix, garam masala.

One of the most popular ways of using bay leaves in Indian cuisine is by adding them to the oil or ghee while tempering the spices. This is known as "Tadka" in Hindi and is a technique used to infuse the oil or ghee with the flavours of the spices. Bay leaves, when added to the oil, release their essential oils and aroma, which in turn, enhances the overall flavour of the dish.

In addition to being used in savoury dishes, bay leaves are also used in sweet Indian dishes such as Kheer and Phirni, a sweetened rice pudding. They are added to the milk while it is simmering, which imparts a subtle flavour and aroma to the dessert.

Bay leaves are also used to prepare traditional Indian pickles, such as achar, which are made with a mix of vegetables and spices. In this case, the bay leaves are added whole to the pickling liquid and are left in the jar for several days to infuse their flavour into the pickles.

Overall, bay leaves play an important role in Indian cooking, adding depth of flavour and aroma to many dishes and are considered a staple in traditional Indian cuisine.