This project briefly highlights the traditional food consumption patterns in the state and its potential in ensuring the food security. Pertaining to various issues ranging from traditional past harvest management technologies to the conventional food preparation techniques and the benefits of ethnic foods, this project describe the experience and perceptions of ethnic communities, who have a profound knowledge of gastronomic traditions. The true potential of traditional knowledge can be realized only through one’s absolute commitment to learn from the experiences concealed in the time-honored food security systems.