Whole Spices
Tej Patta
तेज पत्ता
The Quiet Fragrance Behind Every Biryani.
Fragrant bay leaves for biryani, pulao, dal and slow-cooked gravies.
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Inside the jar
You rarely eat it, but you'd always miss it. Tej patta is the background note that makes rice, dal and gravies smell like home.
Imamdasta Tej Patta are fragrant bay leaves for biryani, pulao, dal and slow-cooked gravies.
Gentle, Warm and Fragrant.
It works quietly.
Added to hot ghee at the start, tej patta slowly releases a warm, woody fragrance that infuses the whole dish as it cooks.
And like everything from Imamdasta — maa ki rasoi se — it is made with care, not rushed out as just another spice.
What Makes It Special?
- Whole, fragrant bay leaves
- Warm, woody aroma
- Essential for biryani and pulao
- Adds depth to slow-cooked dishes
- Homemade with traditional care
That Pulao Steam?
You lift the lid and a cloud of fragrant steam rises.
Somewhere in that aroma, there's a tej patta doing its job.
Ingredients
01Just one ingredient
Use It In
- 01Biryani & pulao
- 02Dal & rajma
- 03Chhole
- 04Meat & chicken curries
- 05Kormas
- 06Homemade garam masala
Matar Pulao
You'll need
- 1 cup basmati rice, soaked
- ½ cup green peas
- 2 Imamdasta Tej Patta
- 2 Imamdasta Laung and 1 small stick Dalchini
- 1 tsp jeera, 1 tbsp ghee, salt
The method
- 1
Bloom the spices
Heat ghee and add Imamdasta Tej Patta, laung, dalchini and jeera. Let them sizzle.
- 2
Add peas & rice
Add peas and drained rice and toss gently.
- 3
Cook
Add 2 cups water and salt, cover and cook on low heat until fluffy.
To serve: Serve with raita or dal.
Maa Ki Rasoi Se
Quiet. Fragrant. Always missed.
Because some flavours work best in the background.
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