Background: In modern-day Dentistry, a significant emphasis is over esthetics. Hence, it is crucial to understand the various agents capable of adversely affecting the esthetics of a restoration due to its staining capacity. Objective: The aim of this in vitro study was to evaluate the effect of surface polishing, oral beverages and food colorants on the surface roughness and color stability of Restorative Materials. Materials and Methods: 60 Disks of Nanohybrid resin composite of different manufacturers measuring 4 mm in diameter and 5 mm in thickness were fabricated using a custom made Teflon mold. Pre-polishing surface roughness (Ra1) of all the five samples was measured using a Surface Profilometer. Pre immersion Spectrophotometric value (ΔE1) recorded for the baseline color of the samples. Three groups were formed consisting of 20 samples in each group, ie. Group I: Control group; Group II; Group III. The samples divided into subgroups (A, B, C, D), which was immersed in the respective test solution for 10 min thrice a day for 15 days. Sub Group- A - lipstick; Sub Group –B-Indian Blueberries; Sub Group–C -Sugar Candy; Sub Group -D –Carbonated drink- Fanta. Post immersion Profilometric value was recorded to evaluate roughness brought about by the solutions (Ra2), and Spectrophotometric amount was recorded to evaluate the color change in samples (ΔE2). Results were statistically analyzed using ANOVA. Results: Mean roughness (Ra2-Ra1) values are recorded in Sof-Lex, followed by the Diamond polishing paste and Control group. There were records of a Comparison of surface roughness caused due to beverages and food colorant solutions. Conclusion: Color alteration materials are affected by type and storage time.