Indian subcontinent which is among five regional subdivisions of Asia itself is the terra firma of ethnic traditional food habits making it the most variant brand of food cultures. Food choices of an individual are based on various factors like geographical, physiological, psychological, social, economic, etc. Wellness is the key aspiration behind any tradition prevalent in society among which food habit is the prime factor. The indigenous food culture of many places also turns out to be a tourist attraction and source of economic development. Owing to India’s immense climatic and soil disparity, numerous varieties of cereals, fruits, legumes, fermented foods, beverages, etc. are used in traditional cuisine. Indigenous use of spices is the most attractive and peculiar part of subcontinent cuisine. Ayurveda, the science of life, is traditionally and deliberately practiced in India, since ancient times. As per Ayurveda food is considered to be a Prana (vital force to thrive) and is the most prominent cause of any civil settlement along with other amenities like water, etc. In this chapter, we are going to discuss the diverse food culture that India has and its impact on wellness, health, and diseases.