Honey has been used since Vedic times in India for various ailments as well as almost consumed in all Indian houses especially during winters. It has nowadays found to be promising functional food with enormous health benefits. In this study one commercially processed honey v/s three unprocessed honey (Eucalyptus , Litchi and multifloral honey from northern India) were examined. The results of different physicochemical analysis parameters of the samples ranged from pH 4.0-4.36, electrical conductivity 0.21-0.219 mS/cm, specific gravity at 27 0 C 1.404-1.424, moisture content (%) 17.88-19.4,water insoluble matter (%) 0.01-0.013 ,acidity as formic acid (%) 0.031-0.06, total ash(%) 0.06-0.10, total reducing sugar(%) 77.29-78.40 , sucrose(%)1.28-1.41, proline (mg/kg)262.47-492.69,F/G ratio 1.14-1.25,diastase enzyme activity 10.70-23.50 and HMF (mg/kg) 24.50-31.48.The microbiological quality of honey samples were also examined by employing the disc diffusion method against Bacillus cerus ,Staphylococcus aureus, Eschericiha coli, Salmonella spp , Shigella spp and Pseudomaonas aeruginosa.None of the tested samples of honey(diluted or undiluted) exhibited inhibitory effect against Pseudomonas aeruginosa.The undiluted samples E 1 and M1 also didn’t exhibited inhibitor activity against Staphylococcus aureus , however other samples produced zone of inhibition against all isolates in the range of 23-41mm .