In the present study, combinatorial effects of various flavonoids were evaluated against two Gram-positive and two Gram-negative bacteria of clinical relevance. The results indicated the antibacterial potential of each flavonoid under mild-to-moderate concentrations; however, their effectiveness increased when both flavonoids were used in combination with various degree of concentrations. It has also been observed that Gram- positive bacteria were found more susceptible than that of Gram-negative bacteria; the reasons can be attributed towards their cell wall structure. Flavonoids and their optimal combinations could be used as suitable alternatives towards finding new antimicrobial for the treatment of infectious diseases.