The role of quality and hygiene of traditional (parampara) and ethnic foods has been increased in their consumption pattern with increasing demand from population. These are considered as healthy foods with value addition and the anchor they hold makes further demand by many folds. These foods add a new dimension altogether and increase in shelf life with claim in health and benefits. Thus, functional ingredients of these foods lead to improvement in health in a holistic way.  The population has realized that healthy aging or enhancement of the quality of life as one ages is also an area in which the nutritional value of food can strengthen the body’s cells and improve cognitive development and thus prevent or delay the disease’s setting earlier. On a larger scale, food is an important part of culture. Traditional cuisine is passed down from one generation to the next. It also operates as an expression of cultural identity.