Tej Patta is also known as Bay Leaf.Indian Bay leaves are larger, olive green in colour and have 3 veins running the length of the leaf as opposed to the single vein that is usually present on a Laurel Bay leaf. They are often referred to as the leaf of the Cassia plant. The aroma and flavour of Indian Bay leaves is strongly reminiscent of cinnamon, cloves and cassia. To obtain the utmost benefit the dried leaves should be crushed before adding to a dish. Never substitute a European Bay leaf when Indian Bay leaves are specified in a recipe as the flavour is entirely different. Simply omit them from the dish or consider using a piece of cinnamon bark instead.