Ayurveda defines health as a balance of Dosha–Dhatu–Mala along with proper function of agni (digestive fire) and it comprises of a wealth of knowledge on health sciences. Ahara is considered as the most important among the tryo–upsthamba (sub–pillars) of life. It is the prime factor to sustain life and is solely responsible for health and illness, sorrow and happiness and therefore known as “Maha–bhaisajya”. Ahara is as beneficial to humans as AMRITA to Gods. Lord Krishna says that he himself resides in the living being in the form of agni, which helps in digestion when there is normalcy of prana and apana vayu. This review article introduces the concept of food and nutrition according to the Ayurvedic science. Ayurveda considers food in a deeply comprehensive understanding, attaching to it notable emotional and spiritual significance, in addition to it, also explains Annapanavidhi, Concept of aama and agni, Pathya–apathya, Prakriti analysis, etc. It is a science which works on uniqueness of an individual whereas modern science works on disease–based approach. The most trending word “DIETING” means practice of eating in a regulated and supervised fashion to maintain body weight, prevent and treat diseases instead of restricting oneself to small amounts or special kind of foods. Therefore one should assess an individual before prescribing ahara dravyas and certain points should always be kept in mind, which are elaborated in this article.