To steal anyone’s thunder for any caveats against the Ayurvedic cuisine that the food tastes like curry, I would like to give some food for thought. This article is about the taste of the food, not about its health aspects or other uses. In Sanskrit, taste is called Rasa.
Does this type of cuisine really always taste the same? Let's examine the whole thing step by step. What is important in a healthy and full-fledged Ayurvedic cuisine when it comes to taste?
This is a short article from the Süddeutsche Zeitung about the general contexts of the ayurvedic diet.
Renowned and experienced Ayurveda doctors explain how easy ayurvedic diet can be used in a simple way. Furthermore, a literature recommendation can be found in the appendix of the article. „European Ayurvedic Cuisine“ with basic Ayurveda, a type determination test of Vata, Pitta, Kapha and of course fine recipes with organic, regional and seasonal ingredients.