Swaad Bay Leaves 50g

A hostel birthday pulao in a rice cooker, two leaves floating on top like a garnish.

• What: Dried bay leaves (tej patta, brinji ilai)
• Pack: 50 g
• Brand: Swaad
• Best for: Biryani, pulao, kurma, rajma and dal

Bay leaf, also called brinji ilai / biryani ilai (Tamil) · palav ele (Kannada) · biryani aaku (Telugu) · tej patta (Hindi, Punjabi) · tamalpatra (Marathi, Gujarati) · tej pata (Bengali).

What it is

These are the dried leaves that go into the hot oil at the start of a biryani or pulao, before anything else. Tamil kitchens call them brinji ilai or biryani ilai, and North Indian kitchens tej patta. They are used whole, go in before the onions, and are lifted out before serving.

The smell is warm, a little like cinnamon and clove, and it comes through most in long-simmered dishes like biryani on dum or a slow rajma. Choosing between whole spices? Bay leaf for background warmth; Swaad Cloves Whole for sharpness; Swaad Cinnamon Quills for a sweeter note.

Tip: Tear each leaf once before it goes into the oil. It gives up its smell faster.

Goes well with: Swaad Cloves Whole, Swaad Cinnamon Quills, Daawat Original Basmati

Bay leaves

We offer fast, eco-friendly shipping on all orders. Returns accepted within 14 days in original condition. Customer satisfaction is our priority—contact us for hassle-free support and easy return processing.

Although we do our best to keep product information up to date and correct, ingredients and dietary information may change to due to regulatory updates. Therefore, please always read the label on the product and do not rely solely on the information provided on our website.