This study examines the antibacterial properties of various herbs commonly used in Indian cuisine, focusing specifically on their effects against Escherichia coli. The research investigates the effectiveness of Neem (Azadirachtaindica), Turmeric (Curcuma longa), Tulsi (Ocimum sanctum), Garlic (Allium sativum), and Lemon (Citrus limon) as natural antimicrobial agents. The methodology involves preparing herbal extracts and evaluating their antibacterial efficacy using the agar well diffusion method, with zones of inhibition measured to determine the extent of bacterial growth suppression. The results demonstrate significant antibacterial activity across all herbs, with Neem exhibiting the highest level of efficacy. The study contributes to the expanding evidence supporting the use of traditional medicinal plants in modern healthcare, emphasizing their importance in combating bacterial infections and enhancing public health.