Parenting wisdom from real moms

When traveling with a toddler, ask the hotel chef on the first day to provide plain steamed vegetables, oats, or dal. Many kitchens are highly accommodating toward the needs of infants and small children.

For travel, consider carrying a portable multipurpose electric cooker to prepare simple meals like upma, ragi porridge, or dal khichdi. This provides independence from hotel kitchens and ensures your child gets fresh, home-cooked food.

Use cold-pressed coconut oil and a baby-safe sunscreen on the entire body before swimming. After the session, ensure a thorough bath and apply generous amounts of lotion to maintain skin hydration.

When traveling with a 7-month-old, bring a kettle and rely on hotel staff to provide boiled veggies or eggs. Being proactive and speaking with the chef on the first day often results in very accommodating meal services for infants.

For safe travel with an infant, use a portable multipurpose electric cooker to prepare simple meals like upma, porridge, and dal khichdi. These devices are compact, easy to operate, and provide total independence from hotel food services.

To introduce a child to water, try letting them watch you drink from an open cup. Show them the movement of swallowing so they can mimic the action, which often works better than relying solely on sippers or droppers.

When traveling with a toddler, you can store homemade theplas at room temperature for up to 10 days. They are a convenient, mess-free, and nutritious snack that provides a familiar taste of home during trips.

For long-haul travel, prepare a mix of roasted oats and sooji. This dry mix can be combined with milk or hot water and mashed banana on the go for a quick, filling, and nutritionally balanced meal.