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Tej Patta, more commonly known in western cooking as Indian Bay leaves (Cinnamomum tamala) have an aroma and flavour that hints at cinnamon, cloves and cassia. When crushed into dishes such as Biryani and Korma, or ground into your variation of Garam Masala they give that  truly authentic taste of cuisines of the Himalayas where they grow wild.

Tej Patta - Indian Bay leaves

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