India is a land of numerous culture and people. Anthropologically, Odisha is one of the most fascinating states in India. There are as many as 62 different tribal communities and 13 Particularly Vulnerable Tribal Groups (PVTGs) inhabiting the state. They have a very interesting history of origin, custom and social practices. The Hill Kharia is one of such group (PVTGs) located mainly in Mayurbhanj, Balasore, Sundergarh, Keonjhar and Dhenkanal district of Odisha (India). However, the Majority of its population is limited to Similipal National Park and other hilly and forest region of Mayurbhanj district. They are semi-nomadic and fully depend upon the forest for their livelihood. The present study was planned with the objective to access the food Habit and food preparation of the Hill Kharias and evaluation of some of the custom and traditional food processes adopted by them. Eighteen villages were randomly selected from eight Gram Panchayat of two Development block of Mayurbhanj district, Odisha (India). Food habit and food preparation are greatly influenced by the beliefs, traditions, customs and taboos of the Hill Kharia Society. All the respondents were non-vegetarian. Due to the lower economic condition, they cannot afford the foods like cow milk. In addition to the above, for this study data collected regarding other important foods during the various physiological conditions such as Pregnancy, Lactation, and Illness. While consumption of Alcohol plays a very important role in every occasion. Similipal Biosphere is a rich habitat of natural foods, which promote food security, nutrition, and health of the native people.