The traditional Tamil cuisine has a type of cooking that has its roots in Sri Lanka and the southern Indian state of Tamil Nadu. Since from the ancient time, the Tamil people have enjoyed both vegetarian and non-vegetarian cuisine, along with grains, beans, and lentils, meats are also often consumed. Tamarind and dairy products are both utilized to create sour flavors. Banana leaves are used in place of crockery or steel ware for serving traditional Tamil food on special occasions. The banana leaves are then used as a secondary food source for cattle after being consumed. The idly or dosa with some chutney generally make up the customary breakfast of Tamil Nadu. Rice, sambar, curd, kuzhambu, and rasam are served during lunch. Previously millets were used which was high in nutrients protein and antioxidants. Due to the development of urban areas, there is an emergence of continental foods in daily food habits. This article is to recognize the type of food available in the urban areas Chennai. Secondly it is focused towards knowing the impact on health due to emergence for fast food outlets.