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Offline walleye

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Indian/asian bay leaves
« on: July 05, 2013, 01:09 AM »
I have just watch the vid on making a staff curry the recipe starts with Indian bay leaves just wondering if anything could be used as a alternative ?
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Offline h4ppy-chris

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Re: Indian/asian bay leaves
« Reply #1 on: July 05, 2013, 07:40 AM »
One reply on youtube to the vid " I had to use? standard bay leaves. Can't find the asian ones in my neck of the woods in sweden but was still a cracking curry!" hope that helps mate.
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Offline Peripatetic Phil

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Re: Indian/asian bay leaves
« Reply #2 on: July 05, 2013, 07:52 AM »
Quote from: walleye on July 05, 2013, 01:09 AM
I have just watch the vid on making a staff curry the recipe starts with Indian bay leaves just wondering if anything could be used as a alternative ?

Unless you are really a fan of the flavour of European bay, I wouldn't risk the substitution -- I find European bay overpowering in rice (and have had a restaurant-prepared risotto ruined by its presence) whilst I find that Indian bay adds a great deal  -- they are very different in flavour.

** Phil.
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Offline goncalo

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Re: Indian/asian bay leaves
« Reply #3 on: July 05, 2013, 09:00 AM »
European bay leaves...but, as usual, the flavor will be slightly different. Not substantially though, so go ahead and use normal bay leaf if you must. If you send me your address by PM, I can post you a few bay asian leafs as I bought almost 1kg worth of it.
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Offline DalPuri

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Re: Indian/asian bay leaves
« Reply #4 on: July 05, 2013, 11:15 AM »
I wouldnt substitute euro bay for Indian. The closest youre going to get would be to use a 2 inch piece of cassia bark.
If you stick youre head into a bag of Tej Patta (cassia leaves), its the smell of cinnamon that hits you.
They're from the same tree after all.  ;)
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Offline Les

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Re: Indian/asian bay leaves
« Reply #5 on: July 05, 2013, 11:22 AM »
Quote from: DalPuri on July 05, 2013, 11:15 AM
I wouldnt substitute euro bay for Indian. The closest youre going to get would be to use a 2 inch piece of cassia bark.
If you stick youre head into a bag of Tej Patta (cassia leaves), its the smell of cinnamon that hits you.
They're from the same tree.  ;)

Rick Stein on his new series "India" said almost the same thing, 1" cinnamon stick, don't use normal Bay Leaves

Les
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Offline h4ppy-chris

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Re: Indian/asian bay leaves
« Reply #6 on: July 05, 2013, 11:34 AM »
Where in the world are you walleye i may send you some.
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Offline DalPuri

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Re: Indian/asian bay leaves
« Reply #7 on: July 05, 2013, 12:43 PM »
If only I lived in a hot country. . . . . :(
They look like they reproduce from suckers like the European bay, and if left undisturbed will grow to about 20ft.

www.youtube.com/watch?v=IaJZxGYlZ4M

p.s. subtitles embedded.
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Offline chewytikka

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Re: Indian/asian bay leaves
« Reply #8 on: July 05, 2013, 01:15 PM »
 ;D A bag of Tej Pat smells more like a scented TEA. ;D

I can't actually remember, when Bangladeshi Tej Pat, was first imported to the UK.
But It's not that long ago and some BIR still use common Bay Leaf grown in India.

It's something I don't think about these day's, but like loads of stuff that's available today,
just wasn't in days gone by.

Use what you have, but Tej Pat is worth seeking out.
cheers Chewy
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Offline natterjak

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Re: Indian/asian bay leaves
« Reply #9 on: July 05, 2013, 03:20 PM »
Quote from: chewytikka on July 05, 2013, 01:15 PM
;D A bag of Tej Pat smells more like a scented TEA. ;D

I can't actually remember, when Bangladeshi Tej Pat, was first imported to the UK.
But It's not that long ago and some BIR still use common Bay Leaf grown in India.

Just to back that up, looks like in the early 90s this BIR was using European bay (judging from the single veined bay leaves visible at 3:13)

http://youtu.be/R6rpKbpup0I
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