This chapter deals with carrot Sandge, a traditional food adjunct of India, particularly from the Vidarbha region (Maharashtra). The study is focused on the impact of traditional and modern methods of drying on the nutritional quality and shelf life of carrot Sandge. The review provides an overview of worldwide production and nutritional profile of carrots, drying mechanism & physicochemical characteristics, as well as sensory evaluation for the carrot Sandge. It shows various drying layouts and the effect, for example, microwave drying can contribute to quality improvement without losing efficiency. It also discusses the sustainability of carrot Sandge with respect to reduction in food waste and energy used, as well as preservation of traditional knowledge. Problems such as quality control and food security are recognized, in addition to market expansion and product development. The study ends with a combination of knowledge-based traditional practices into modern technologies for exploiting sustainable ways to preserve cultural identity, simultaneously meeting current nutritional requirements and market demands.