A taste of home: our long-awaited visit to India

After two and a half years, we finally made our much-anticipated trip to India – a journey that felt like stepping into a dream in real time. What made it even more special is that my husband and I come from two different states, which means two families, two cultures, and double the love (and double the logistics).

Our trip was a beautiful juggle between both homes – hauling baggage, gifts, and memories from one place to the next.

Nothing beats family – and that includes meals made with love from the ones who love you most. (Photo provided by Pooja Thakkar)

The joy of reuniting with family was unmatched. From the moment we landed, both sides had everything prepared – from childhood favorites to fulfilling our kids’ every food wish. We were pampered every single day. Meals were lovingly prepared, four times a day. We had a housemaid ready to help, and a rotating menu of delicacies: street snacks, fresh juices, icy gola with rich toppings, Belgian waffles, spicy momos, mango cream pudding, sizzling brownies, frozen guava, and orange slice ice creams. And of course, no visit is complete without Indian sweets and juicy, seasonal mangoes – the true icing on the cake.

But amid all the indulgence, one moment captured the essence of our trip. As we were leaving for the airport, someone asked my younger daughter what her favorite food was. Her reply? “Dadi’s upma and Nana’s gathiya.” Not the treats from fancy shops, but her grandma’s warm, simple semolina dish and grandpa’s homemade chickpea flour snack that melts in your mouth.

That answer said it all. You can buy almost anything in the world, but food made with love – seasoned with memories, tradition, and care – is priceless.

This trip reminded us of the deep-rooted joy of connection, the power of shared meals, and the irreplaceable warmth of home. More stories from our journey are coming soon. Until then, hold your loved ones close – and don’t forget to savor every bite.

Pooja Thakkar is working to build connections through cuisine. You can read her column each week in the pages of The Reporter.

Photo provided by Pooja Thakkar