TongueBite Bay Leaf Whole (Tej Patta)

TongueBite Bay Leaf Whole 100g is a whole-spice pack made for Indian cooking where tej patta is used at the start of a dish to build depth in rice, curry, dal and gravy preparations. These whole bay leaves can be added to hot oil or ghee during tempering, or simmered with the dish so the spice has time to infuse into the base.
Use it for biryani, veg pulao, matar pulao, mutton pulao and Kashmiri yakhni pulao, where whole spices help create a layered aroma in rice. It is also suitable for homestyle and restaurant-style curries such as butter chicken, mutton curry, rogan josh, murgh do pyaza and chicken korma. For vegetarian cooking, add bay leaf to chana masala, rajma masala, paneer tikka masala, malai kofta, navratan korma, dum aloo and aloo gobi.
Bay leaf is also a useful seasoning ingredient for masala bases, soups and slow-simmered gravies. In dal tadka, dal makhani and panchmel dal, it can be combined with other whole spices during the early cooking stage. Because the form is whole, it is easy to add during cooking and remove before serving if preferred.
This 100g pack is useful for kitchens that prepare Indian meals regularly and need a dependable whole tej patta format for biryani, curries, masala dishes, soups and gravies.