Introduction: Clinicians tend to neglect their own health at the cost of their professional obligations. This study assessed the dietary practices of clinicians and students in a tertiary hospital. The study also aimed to identify barriers to healthy eating and determine its perceived effect on their health. Objectives: (i) To assess the dietary practices of medical students and clinicians in a tertiary care teaching hospital. (ii) To determine the factors that impede healthy eating and dietary practices. (iii) To determine the role of dietary practices in the perceived health of its participants. Methods: This cross–sectional questionnaire–based study included 90 doctors; with 60 in training (30 interns and 30 postgraduate residents) and 30 clinicians (specialists). The validated semi–structured questionnaire had four sections (i) demographic and academic details, (ii) daily dietary patterns, (iii) barriers to healthy eating and (iv) impact of dietary patterns on health. Each section had an open–ended question and participants responded in their own words. The responses were analyzed both quantitatively and qualitatively. Results: The participants included 64 females and 26 males with 88%(79/90) below 35 years of age. Insufficient intake of food in 40/90(44%) and water in 52/90(58%) participants was reported. Non–availability of food on campus at ‘odd hours’ (32/90) (p<0.05) was found to be a significant barrier. Lack of healthy food options while on duty was another important concern. Most felt hungry (73/90), hypoglycaemic (46/90), impatient (43/90), irritable (66/90) and frustrated (58/90) when they skipped a meal (p<0.05). The average health score was 69/100 (±20). The mean health scores among consultant, interns and postgraduate residents were 85 (±12), 63 (±22) and 59 (±17) respectively. Also, 37% felt their diet reflected on the healthcare they provide and 87% felt they could do better with timely food and adequate hydration. Conclusion: Physicians had poor eating habits despite their knowledge of good eating practices. Over 61% felt they were healthy. The perceived barriers to healthy eating observed are not irresolvable and include better access to food, better scheduling of breaks from work and work ethics. Majority felt healthy, however those who did not attributed it to their poor eating habits.