Traditionally we are using unglazed or glazed pots or vessels for cooking and now we shifted to various other vessels such as steel kadai/ pot, non-stick cookware, aluminium vessels etc. This research is an attempt to comparatively analyse shelf life of food cooked in unglazed earthen clay pot and aluminium pot. Food cooked in both variety of pots were analysed by TPC (Total Plate Count) method. Results shown better shelf life of food cooked in unglazed earthen pot than food cooked in aluminium pot. Further, there is need to measure growth of pathogenic microorganisms in food cooked in earthen pot and food cooked in other cooking vessels.