Traditional foods are progressively being reconsidered within the context of gut health. This is because many of them naturally combine dietary fibre, polyphenols, bioactive compounds, resistant starch and growth of beneficial microorganisms in fermented foods. These components create a complex relationship between food, microbial metabolism and host physiology. As poor diet is the major factor for contributing to diseases, understanding multidirectional interrelationship between food and the gut microbiota is essential for public health viewpoint. This article explores how traditional foods influence the gut microbiome reminding us that healthier health may begin with healthier gut.