For travel, rely on a mix of convenient homemade options and prepared snacks. Premixes for khichdi, upma, or poha can be prepared by dry-roasting and grinding grains and pulses; these can often be cooked quickly by adding boiling water or asking hotel staff to prepare them. Pack safe, ready-to-eat snacks like roasted makhana, banana chips, and kid-friendly biscuits. When dining out, request simple items like idlis, boiled vegetables, or scrambled eggs, and carry a compact electric kettle to boil water or steam fresh produce if your accommodation lacks a kitchen.