Sorghum is an important crop for food and fodder in the semi-arid tropics of the world. Sorghum is a staple food in African and Asian subcontinents. Most of the grain produced in these countries is utilised for human consumption. Though sorghum is known for its nutritional quality, the consumption of this cereal is decreasing due to easy availability of rice and wheat through public distribution system and easy methods of processing and cooking of fine cereals (such as rice). The various foods that are made in different parts of the world especially in Indian and African sub continent are described in this review. The objective of this review is to explore the global utilization of sorghum as a food. The requirement of special skill in preparing sorghum rotis and non-availability of ready-made sorghum flour and suji in the market are deterrents for wider use of sorghum as food. The grain sorghum is utilised in preparation of many traditional foods and in bakery preparations like bread, cakes and biscuits. Dough prepared with cold water has poor adhesiveness and is difficult to roll thin. Higher water uptake, low gelatinization temperature, high peak paste viscosity and high setback are the starch properties that have been shown to be associated with good quality of roti, the unleavened bread that is the most common form in which sorghum consumed on the Indian subcontinent. Technologies for production of shelf-stable refined flour, grits and semolina from sorghum and millet have been developed and laboratory studies have demonstrated their successful utilization and incorporation into various traditional foods (idli, dosa, chakli, papad, etc.) and newer convenience health products (vermicelli, noodles, plain and ready-to-eat flakes, extruded products, weaning and supplementary foods, and bakery products). Efforts are being made for popularization and wider adoption of the successful technologies to promote sorghum for diversification of their utilization among the non-traditional urban population.