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As North India embraces winter with open arms, people have started planning and packing for travel. Not only do more and more adrenaline junkies look for treks to explore but families also plan holidays so everyone can come together and spend time with each other.
Just like how food is an integral part of any travel itinerary, Indian snacks paint the perfect picture of family travel. Whether people are flying or riding in a train, one of the most iconic scenes includes everyone hovering over plastic and tin dibbas containing puri sbazi, mathri, thepla, ladoo, pickles, parathas, namkeen, and whatnot.
The sight might not be as common in a plane but airports are often filled with families hurdling in a spot and savouring delicious homemade delights. One would argue that you can get all kinds of foods at airports and even on railway stations yet Indian families would carry their homemade snacks and parathas with them.
In response, many will tell you that the food at airports is quite expensive and it does not quite taste the same (for many reasons, one of which is the diverse clientele). When it comes to railway stations, people often question the hygienic conditions in which the food is prepared. Hence, Indian families often travel with their food.
However, with the rapid pace of life and hectic travel schedules, even these sights are reducing but have not vanished. To strike the chord of nostalgia with you, Slurrp connected with a few travel enthusiasts who share their tales of travelling with family and how homemade food completes the picture.
Nikita Khosla
Digital Creator Nikita Khosla shares, “Indian families have this tendency to plan the menu for their journey whether by road, train or air. We don’t take food with us while travelling via air considering the short span of domestic flights. But when we are travelling via train, my mom makes sure to carry her comfort food (homecooked meal) with herself for everyone.”
Nikita’s family carries dry vegetables, parathas, chhole kulche, mathri and namkeen. She also packs pakoras, idli with chutney, homemade macaroni, bhelpuri, and cup noodles. “While aromatic Indian dishes might still invite criticism in some spaces, the growing appreciation of Indian cuisine worldwide is helping diminish stigma and fostering respect for this culinary heritage,” she adds.
Debiparna Chakraborty
Debiparna Chakraborty, a film and TV journalist, says, "I think carrying snacks also has to do with saving money which Indians are very savvy about. Plus quality assurance. You'll know what you eat will be tasty, nutritious, and not cost a bomb."
She has travelled domestically and internationally with her family. As a group, they love to carry dry foods like sandwiches, chanachur (a Bengali snack that can be spicy, salty or sweet), and pastries. She humorously adds, “Our family has always been bigger on carrying emergency medicines and regular medicines more than food now that I think of it. We need to be prepared for anything.”
Rohit Rai
Rohit Rai is a travel enthusiast who loves to explore new destinations. He believes that Indian families carrying food while travelling via train, flight, or road have an emotional connection and keep the spirit of travel alive. “I prefer to carry Bihar-special litti with chokha, masala chana, and crispy aloo bhujiya paired with triangular parathas for snacking while soaking in beautiful sceneries,” he says.
Rohit further adds that Indian food might get some unwanted attention in flights or high-end spaces because of aromatic spices but people should embrace it as it reminds them of home.
Tushita Sahni
“I remember when we first travelled abroad. It was a trip to Indonesia, followed by UAE, Thailand, Australia, Malaysia, and a few more places. But the first trip was an eye opener because we felt that carrying food from your culture always helps, like home-cooked thepla, mathri, dry fruits, dehydrated fruits, baked goods, and other snacks keep you rooted. We also carried ready-to-eat foods, including parathas, gol gappas and whatnot,” says Tushita Sahni, Chief Communication Strategist, P4C.
She adds that when travelling abroad, many Indians do experience people frowning on their meals because of the aroma. She asks, “But which traditional food does not have a unique scent?” However, to avoid the stares, Tushita and her family members prefer carrying dry food items like stuffed parathas, thepla, and puri rather than vegetables and dal which usually have a stronger aroma.
Aniket Khade
Aniket Khade, Brand Consultant and Founder of @bonjourbombae, is an ardent traveller who believes, “Family travel is deeply rooted in Indian culture, where journeys are not just about destinations but also about sharing traditions, love, and a full-on culinary parade.”
He says that when he flies or rides a train, family members pack khakra, poha, puran poli, murukku, and mango pickle. He adds, “For me, these snacks are more than just sustenance; they’re a connection to roots and a reminder that the love of Indian families and friends travels everywhere, one bite at a time.”
While speaking about the frowning that Indian dishes are subjected to at airports and other such spots, he says, “The irony is that the same people who wrinkle their noses often end up enjoying our flavours once they take a bite. But I feel if there are food biases then they should be addressed with sensitivity, as food is a universal language of connection.”
