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The conventional food of Chhattisgarh, an area in focal India, contains high levels of these bioactive compounds because of the utilization of nearby and unadulterated segments. The food habits in Chhattisgarh are enriched with nutritional food like millets, lentils and green leaves and the methods used for cooking are healthy. This dietary pattern provides a good chance to investigate the existence and potential advantages of functional foods in terms of culturally and geographically appropriate tradition. Functional foods are defined as those components found in foods that contain nutrients that help to enhance health beyond their nutritional value; they have received the attention of the scientific fraternity because of their efficiency in the prevention and management of chronic diseases. Sorghum, Pearl millet etc., are the popular millets in Chhattisgarh and are rich in dietary fiber, phenolic acids and flavonoids [1]. These compounds have remarkably high antioxidant and anti-inflammatory activity which allows to manage the levels of oxidative stress and regulate the inflammation which is the root cause of chronic diseases [2]. Likewise, Lens culinaris or lentils are also a source of polyphenols such as flavonoids and tannins with antioxidant and anticarcinogenic properties. The nutrients found in these foods are not only beneficial to metabolic health but also have a therapeutic role in the prevention of chronic diseases, and this underlines the value of traditional diets in today’s nutrition. [3]. Central Indian food preparation techniques especially those used in Chhattisgarh (CG) and Madhya Pradesh (MP) are as diverse as the region’s culture with a focus on taste and nutritional content. In contrast to many other parts of the world where the process of modernization of the diet entails the consumption of a lot of processed foods, the foods consumed in central India are prepared by cooking techniques that improve the bioavailability of the nutrients. Techniques like steaming, boiling, and slow cooking are common where the nutrient content of the millets, lentils, and indigenous vegetables is retained[4]. On the other hand, states such as Punjab, Gujarat and Maharashtra use frying and generous amounts of oil in their cooking which causes nutrient degradation due to oxidation. On the other hand, the cooking procedures preferred in CG and MP do not cause loss of nutrients and help in the preservation of vitamins, minerals, and phytochemicals crucial for well-being. The CG and MP traditional diets are based on the locally available food items, which comprise high fibre millets like jowar and bajra, and green leafy vegetables like methi and saag containing vitamins and minerals. These ingredients apart from being sources of nutrients contain unique flavors that when used in combination with natural spices and herbs make meals healthy and tasty, this supports the culinary and nutritional variety.