There’s a certain thrill in packing your bags before heading out to study abroad. It feels like the world is about to open up to you. You’ll probably think you’re going to live on instant noodles, frozen pizzas, and campus food courts, but wait until that first evening when the craving for dal-chawal hits harder than jet lag. That’s when what you’ve carried with you becomes a vessel of comfort, memory, and survival, and you’ll be grateful for the foresight (or the fussing of your parents) to carry a little bit of home with you.
Yes, you’ll find Indian stores in most big cities abroad. But they’re often pricey, and a trip may not always be convenient when you’re juggling classes, part-time jobs, and laundry. Packing food from India isn’t just about convenience though. It’s about identity. The pickles your grandmother made, the masala your mother roasted and ground, the sweets your neighbour aunty sent along, are priceless. They’re edible reminders that you belong somewhere, even when you’re thousands of miles away.
In the early days, before you make new friends or learn the quirks of your new city, it’s these tastes that will help you settle in. Cooking dal with the same tadka you watched at home makes the alien kitchen feel less intimidating. Offering your roommate a mathri from home sparks conversation and may even foster a friendship. So when you’re zipping up that suitcase, make space for the flavours of home because no matter where you go, food is the language that reminds you who you are.
Check the regulations of the country you’re moving to. Some places are strict about dairy, fresh produce, or large quantities of food. Stick to dry, sealed, and commercially packaged items if you’re unsure. And remember, your suitcase has weight limits. Two kilos of pickle might mean one less sweater. Choose wisely.
Forget those extra pairs of shoes; make room for masalas. You don’t need to carry the entire spice aisle of Crawford Market, but a small, neat masala box is non-negotiable. Think of it as your culinary survival kit. Even if you’re not the kind to cook elaborate meals, having a little spice dabba tucked into your bag can be life-saving. Everyday spices such as turmeric, red chilli powder, cumin seeds, mustard seeds, coriander powder.
These are the backbone of most Indian meals. Vacuum-seal or zip-lock them in small packets. Trust us, your clothes don’t need to smell like turmeric for the entire semester.Include blends such as Garam masala, Chaat masala, Pav Bhaji masala, and Sambar masala. They’re instant magic, transforming even boiled vegetables into something delicious. Don’t forget special add-ons such as Hing (asafoetida) for that authentic dal tadka, and curry leaves (carry them dried if fresh isn’t possible).
MTR, Haldiram’s, Priya, ITC and others will suddenly become your best friends. Those vacuum-packed rajma, chole, dal makhani, pongal, or bisibele bhaat are lifesavers when you’ve had no time to grocery shop. They taste better with a little extra tadka (that’s where your masalas come in), but even on their own, they’ll keep you from starving on assignment nights.
This is the part of the suitcase that smells like India. A jar of mango pickle, some gongura if you’re from Andhra, lemon pickle if you like tang, Punjabi Gobhi Ka Achaar if you prefer spice bombs. Dry snacks are a must: mathri, khakra, chakli, sev, banana chips, shakarpara, the list is endless, and honestly, you’ll miss them all once you’re gone. These also make for great currency in your new friend circle. Nothing breaks the ice like saying, “Want to try something from back home?”
This is where parents (and grandparents) go overboard, and rightly so. Gujaratis figured out the genius of thepla long ago; they last for days, freeze beautifully, and taste good with pickle or plain yoghurt. Stuffed parathas (aloo, methi, gobhi) can be half-cooked, frozen, and packed. Dry chutneys such as peanut, sesame, garlic, and curry leaf can turn plain rice into a meal. And sweets like ladoos, barfis, and Mysore Pak may not last long, but they’ll cushion your homesickness in the first few days.
Sometimes, what you really crave isn’t elaborate meals but the little things. That favourite brand of chai masala you swear by, the filter coffee powder that makes your mornings, the instant premixes for masala chai. If you’re a biscuit person, pack Parle-G or Marie because nothing abroad quite matches the feeling of dunking them into tea. A jar of Bournvita or Horlicks might sound childish now, but you’ll thank yourself on a cold evening.
