An experiment was carried out for six weeks using eight weeks old one hundred eighty white feathered laying quails (Coturnix coturnix japonica) to study their production performance, egg quality and egg yolk cholesterol. The experiment was conducted following 2 x 3 factorial CRD wherein two herbs (holy basil and curry leaves) were fed to laying quails each at three dietary levels (0, 1 and 3%) of holy basil and curry leaves of 0, 2.5 and 5% in combination. All the laying quails were distributed randomly into nine dietary treatment groups (T1 to T9) on the basis of similar egg production and body weight. Each treatment has five replications containing four birds/replication. A standard corn-soya meal based basal diet to meet NRC (1994) standard for laying quails was formulated. From the basal diet as maintained above, nine experimental diets (designated as T1 through T9) were formulated by adding desired levels of Holy basil (HB) leave powder and Curry leaves (CL) powder. Birds fed 3% holy and curry leaves at 5% had significantly (P<0.001) reduced liver cholesterol level. Holy basil at 3% level and Curry leaves dietary addition at 5% level had shown significant effect on serum lipid parameters, HA titre and Caecal microbial count. The study revealed that both holy basil and curry leave powder inclusion in the Japanese quail diet have reduced liver cholesterol content, Serum cholesterol level, induce immune response and reduced intestinal pathogenic microbes and improve the beneficial microbial population.