... is not based on meat or fish
Ayurvedic Cuisine is sometimes incorrectly described as a cuisine that includes various meat or fish dishes. Traditionally, however, its foundations are predominantly vegetarian.
A large part of the Indian population follows vegetarian traditions, and Indian cuisine has deep vegetarian roots. Other traditions and communities also include chicken, lamb or fish in their diet.
In the strictest Jain dietary traditions, garlic, onions, mushrooms, aubergines and eggs are also excluded from the diet.
Traditionally, a Vaidya, an Ayurvedic physician, might in particular circumstances recommend meat to a patient for a limited period and for a specific therapeutic purpose.
... does not include alcoholic drinks
Alcohol, like meat, is traditionally classified as Tamasic and is therefore avoided in practices aimed at clarity and self-realization.
... is not always Indian Cuisine
In Ayurvedic Cuisine, the properties of spices are taken into consideration and spices are combined in ways intended to balance the qualities of the foods being prepared.
Likewise, dal, vegetables and the other components of a diet are not traditionally combined at random, but with attention to balancing their different qualities.
Modern Indian cuisine, on the other hand, may use spices primarily for flavour according to personal and regional preferences. These may certainly be enjoyable, but they do not necessarily follow the principles of the older Ayurvedic culinary tradition.