The leaf is used widely in North Indian cuisine, especially in the great Moghul dishes which combined North Indian cooking with Persian and Arabic roots. The most popular dishes that rely upon it are the Moghul versions of Biryani and Korma. It is also a major part of some Garam Masala blends and this is probably the only instance of it being ground. Many garam masala mixes found in the West often, incorrectly, use Mediterranean bay leaves.
