Drying of food is perhaps the oldest method of food preservation. Conventional drying technologies have now been used on commercial scale for drying numerous food products. Different methods of drying are associated with advantages and limitations. Natural and artificial methods have been employed to preserve valuable commodities. The major concern with drying using artificial dryer is that it is energy intensive even though drying time is shorter as compared to the natural method of drying. Drying kinetics has been studied to predict drying time and conditions for several food products. The review aims at displaying evolution of these techniques and critically reviewing the challenges and opportunities for drying of foods.