In Indian cooking, Tej Patta is used in much the same manner as European bay. It is included as a whole leaf and usually cooked for the length of the dish, removed just before serving. It’s aromatic flavour is reminiscent of cinnamon and clove.

Tej Patta leaves are usually added with mustard seeds, cumin seeds, cardamom pods, and other frying spices at the beginning of a dish and browned slightly.