Three-quarters of the world’s population and public health interests are found in developing nations, which most closely resemble the legacy of our traditional forefathers. In the developing world, the majority of diets are plant-based for cultural, religious, traditional, and economic reasons. High rates of vitamin A, iron, zinc, riboflavin, and vitamin B12 deficient states are linked to this. Chronic energy shortage and poor linear growth occur simultaneously. On the other hand, except for cataract, osteoarthritis, and gastro-esophageal cancer, the major chronic diseases are not very common among tribal groups and rural peasants. A plant-based diet regimen offers the largest content of inhibitors and the lowest content of promoters of metabolic dysregulation, which are the main causes of disease and debility in adults over 40. This is true regardless of the “original” dietary pattern of pre-agricultural humanity. Maintaining and strengthening traditional eating habits while enhancing micronutrient delivery and avoiding any negative environmental effects from traditional cooking methods is a challenge for developing nations. Hence, the present chapter highlights the types of cuisine and cultural essence of diverse traditions and countries along with their contributions to health and sustainability.