In Indian cooking most of the time whole dried bay leaf is used. It is used for its flavor and fragrance. Indian foods like biryani, mutton, vegetable pulao etc use whole bay leaves which are removed before serving the dish.The Indian bay leaf is native to India, Nepal and Bhutan. Bay leaf in India is also called by names like Tejpatta, Tamalpatra, Tejpat. It is also known as Indian cassia, malabar leaf etc.ndian bay leaf has a very cinnamon like aroma while the bay laurel leaf’s aroma resembles that of pine and lemon.Bay leaves yield many volatile oils like a-pinene, camphene, myrcene, limonene, p-cymene, eugenol etc with eugenol being the .major essential component. The leaves are also exceptionally rich in many vitamins and minerals as can be seen in the table below.