Bollywood actor Neena Gupta has once again highlighted a simple, cost-effective, and healthy travel habit that many can adopt. On December 27, 2025, she took to Instagram to share her in-flight meal, sparking a conversation about the advantages of carrying homemade food while travelling.
Neena Gupta's Simple and Nutritious Plane Menu
Instead of opting for expensive and often processed airport food, Neena Gupta packed a light tiffin from home. Her "today's plane menu" consisted of two staple Indian items: khakhra and green moong. This choice, she implied, is a deliberate move towards better nutrition, comfort, and savings during air travel.
This practice isn't new for the actor, who has often advocated for sensible eating habits. Her social media post served as a practical reminder that healthy travel doesn't require complicated planning.
Why Experts Say Homemade Beats Airport Food
Supporting Gupta's approach, Deepalakshmi, a registered dietitian at Shree Balaji Medical College and Hospital in Chennai, explained the pitfalls of typical airport fare. She noted that most options available at airports are calorie-dense but nutritionally poor.
"Burgers, fried snacks, and packaged meals are often loaded with refined flour, excess salt, unhealthy fats, and preservatives," Deepalakshmi said. She warned that such food can lead to bloating, sluggishness, and dehydration during a journey. In contrast, carrying food from home allows travellers to stay energised, avoid discomfort, and save money while also controlling the quality and weight of their luggage.
Health Benefits of Neena Gupta's Chosen Snacks
The two items in Gupta's tiffin are not just convenient but are packed with health benefits, as detailed by nutrition experts.
Power-Packed Green Moong
Deepalakshmi elaborated on the virtues of moong dal (split green gram). It is a rich source of essential nutrients including iron, magnesium, potassium, copper, B-vitamins, and fibre. When soaked, it becomes an excellent source of protein and fibre, aiding in weight management and digestion.
"Soaking breaks down the phytic acid, leading to better absorption of iron, zinc, and calcium," she explained. Its low glycemic index makes it a suitable snack for people with diabetes. Furthermore, being low in calories, it helps in managing cholesterol and promotes heart health. The antioxidants and vitamins like A, C, and E in moong dal also support immune function.
The dietitian recommended a portion of about half a cup per serving but cautioned against overconsumption, which can cause bloating or increase uric acid levels.
Guilt-Free Khakhra
Commenting on the other component of the meal, Meenu Balaji, chief nutritionist at Pragmatic Nutrition in Chennai, said that khakhra, when made with whole wheat or millets and baked, transforms into a high-fibre, guilt-free snack. It provides sustained energy without the heaviness of fried alternatives.
However, she advised moderation and being mindful of the variants. "Overdoing spicy or oily types can upset a sensitive gut," she noted. She also mentioned that cooking at very high temperatures, including baking, can produce compounds like acrylamides, common in dry-heat cooking methods.
Neena Gupta's simple act of sharing her meal underscores a larger message about mindful eating. It champions a return to basic, wholesome foods that are kind to both the body and the wallet, especially in environments like airports where healthy choices are limited and overpriced. Her previous suggestion of a 'roti roll' as an alternative to airport food aligns with this consistent advocacy for practical wellness.
Disclaimer: This article is based on information from public domains and expert opinions. Always consult a healthcare practitioner before making significant changes to your diet.
