Indian Snacks to Pack for Long-Haul Flights: The Complete List
By Reyansh Mehta (Reyansh Mehta covers hill stations across the Indian Himalayas — Manali, Kashmir, Ladakh, Sikkim, Spiti — with a focus on flights, road conditions, altitude acclimatisation and permit rules. He's spent 90+ days above 3,500m in the last five years.) · Published · 8 min read
What to pack so you eat well on a long flight without relying on airline trays — the best Indian travel snacks, customs-safe choices, and a packing checklist.
Quick answer
The best Indian snacks for long-haul flights are dry, non-perishable and customs-friendly: thepla, khakhra, dry fruits and nuts, roasted chana, granola/energy bars, theplas with dry chutney, and packaged namkeen. Avoid anything with fresh fruit, meat, dairy curries or strong smells. Always keep snacks in your cabin bag (not checked), and remember that many countries restrict bringing food through arrivals — so eat or finish them before you land.
Why pack your own food at all
Airline food on long-haul routes is improving but still unpredictable. Special meals occasionally fail to load, vegetarian and Jain options can be bland or insufficient, and there are long gaps between the two main services where only a packaged snack appears. Add jet lag, odd meal timings and the fact that many Indians simply prefer familiar flavours, and packing your own snacks becomes a small comfort that makes a 10-14 hour flight far more pleasant. It is also a budget move — airport food past security is expensive, and a snack stash saves you from overpaying during layovers.
The thepla — India's unofficial inflight meal
The methi or plain thepla is the undisputed champion of Indian travel food, and for good reason. It is flat, packs without crushing, stays edible for two to three days without refrigeration, and needs no reheating. The oil and ajwain keep it from drying out, and it pairs perfectly with dry mango or garlic chutney, or a small jar of pickle (sealed well to avoid leaks and customs issues with oil).
Pack theplas wrapped in foil or paper inside an airtight box or zip bag. They are filling, low-smell once made dry, and travel better than almost any other home-cooked option. Generations of Gujarati travellers have proven the formula across every long-haul route in the world.
Khakhra and other Gujarati travel snacks
If theplas are the meal, khakhra is the snack. These crisp, thin wheat crackers come in countless flavours (methi, jeera, masala, plain), last for weeks unopened, weigh almost nothing and never spoil. They are ideal for the in-between hours of a long flight.
Other excellent dry Gujarati and Maharashtrian travel snacks include:
- Mathri and chakli — savoury, sturdy and long-lasting.
- Dhokla — only if eaten within a day; it does not keep as well.
- Sukha bhel ingredients — dry puffed rice and sev you can assemble.
- Roasted poha chivda and farsan — light, crunchy and satisfying.
Trail mix and dry fruits — the smart option
Dry fruits and nuts are the most travel-friendly food on earth: nutrient-dense, non-perishable, odourless and almost universally allowed through customs (commercially packed). A mix of almonds, cashews, walnuts, raisins, dates and roasted seeds keeps your energy up and curbs hunger between meals without the sugar crash of airline snacks.
Roasted chana (with or without jaggery), makhana (fox nuts), and dried fruit like apricots and figs round out the kit. They are light, compact and survive being squashed in a bag. For long-haul travel they are arguably the single best thing you can pack.
Instant meals — the backup plan
For very long journeys, layovers or your first night abroad before you find food, instant meals are a useful safety net — as long as you can get hot water (cabin crew will usually provide it, and most airports and hotels have kettles):
- Cup noodles and instant upma/poha cups — just add hot water.
- Instant oats — a quick, gentle breakfast.
- MTR/ready-to-eat pouches — these are heat-and-eat; better for the hotel than the plane, and check the destination's rules on packaged food.
- Instant coffee/tea sachets and a few sugar packets — for places where a decent cup is hard to find.
Keep these for emergencies rather than the main flight; they are heavier and bulkier than dry snacks.
Customs rules — what you can and cannot carry
This is where many travellers slip up. Bringing food out of India for the flight is fine, but bringing food through arrivals into another country is heavily regulated:
- Commercially packaged, sealed, dry vegetarian snacks (khakhra, namkeen, dry fruits, biscuits) are usually allowed for personal use — but always declare them and check the destination's rules.
- Meat, eggs, dairy and fresh produce are banned or tightly restricted by most countries (Australia, New Zealand, the US, the EU and the UAE are especially strict). Pickle with oil and homemade items can also be questioned.
- Seeds, fresh fruit and vegetables are commonly prohibited for biosecurity reasons.
The safe approach: pack enough for the flight and any layover, and finish or bin perishable and home-cooked items before you clear immigration. When in doubt, declare — penalties for undeclared food (especially in Australia) are severe.
What NOT to pack
- Strong-smelling foods — fish curry, heavily spiced gravies and anything pungent; it is unpleasant in a sealed cabin and inconsiderate to neighbours.
- Liquids and gravies over 100ml in cabin baggage — security will confiscate them. Keep dry.
- Anything perishable — sandwiches with mayo, dairy sweets, cut fruit; they spoil and risk customs trouble.
- Loose pickle/oil that can leak or breach liquid limits and customs rules.
- Homemade meat or egg items — almost always confiscated at arrivals.
Packing checklist for a 10-hour flight
A practical kit that covers a long-haul flight and a layover:
- 4-6 theplas in an airtight box with a small sachet of dry chutney
- A pack of khakhra and some mathri/chakli
- A zip bag of mixed dry fruits and nuts (about 150-200g)
- Roasted chana and makhana for grazing
- 2-3 energy or granola bars
- A couple of instant cup meals for emergencies
- Tea/coffee sachets and a reusable water bottle (empty through security, fill after)
- Wet wipes and a small spoon
Keep all of it in your cabin bag, eat the home-cooked items first, and finish or discard anything perishable before landing.
Frequently asked questions
What are the best Indian snacks to pack for a long flight?
Dry, non-perishable items travel best: thepla, khakhra, mathri, dry fruits and nuts, roasted chana, makhana, and packaged namkeen. They survive without refrigeration, do not smell strongly, and are usually customs-friendly. Add a couple of instant cup meals as a backup for layovers.
Can I bring homemade food on an international flight from India?
You can carry it for the flight itself, but most countries restrict bringing food through arrivals. Dry, sealed vegetarian items are usually fine to carry and declare; homemade meat, egg, dairy and gravy dishes are commonly confiscated. Finish perishable home-cooked food before clearing immigration.
Why are theplas considered the best travel food?
Theplas are flat, pack without crushing, stay edible for two to three days without refrigeration, and need no reheating. The oil and ajwain keep them moist, and they pair with dry chutney. They are filling and low-smell, which is why they are an Indian travel staple.
Are dry fruits allowed through airport customs?
Commercially packed dry fruits and nuts are usually allowed for personal use in most countries, making them one of the safest things to pack. Still declare them where required, as biosecurity-strict countries like Australia and New Zealand inspect all food carefully.
Can I carry pickle and chutney on a flight?
Dry chutney powder is fine. Wet pickle and oily chutney are risky — liquids over 100ml are confiscated at security in cabin bags, oil can leak, and some countries question them at customs. If you must carry pickle, pack it sealed in checked baggage and check destination rules.
What food should I never pack for a flight?
Avoid strong-smelling curries, anything perishable like dairy sweets or cut fruit, liquids and gravies over 100ml in the cabin, loose pickle or oil, and homemade meat or egg items. These either upset fellow passengers, get confiscated at security, or are banned at arrivals.
Can I get hot water on a plane for instant meals?
Usually yes — cabin crew will generally provide hot water on request, so instant cup noodles, upma cups and oats work mid-flight. Keep them for emergencies rather than the main meal, since they are bulkier and heavier than dry snacks like khakhra and dry fruits.
Should snacks go in cabin or checked baggage?
Keep snacks you want to eat during the flight in your cabin bag. Dry, sealed items are best there. If you carry sealed pickle or anything liquid over 100ml, that must go in checked baggage. Always finish or discard perishable items before clearing customs at your destination.