The end of the light foods listed in chapter 5 of Caraka Samhita are the following meats:

Kapinjala = partridge
Ena = deer/stag
Sasa = hare
Sarabha = a kind of deer
Sambara = a large Asian deer (Cervus unicolor) with the male having strong 3-pointed antlers and long coarse hair on the throat

I think there is an assumption here in the west that meat eating along with intake of other "unsavory" goodies is frowned upon in Ayurvedic thought but just a little investigation finds that meat and liquor are considered healing foods.

From an article on the medieval social life of Kannadians from kamat.com:

Though a sizable population was vegetarian due to Jaina or later Virasaiva influence, a number of meat dishes described by Somesvara indicates that the nobles and the royalty were predominantly non-vegetarian. Contemporary commentaries of Vijnanesvara and Apararka on the Dharmasastras allow the use of meat under special circumstances [31]. The Agni Purana says, 'A man suffering from any sort of wasting disease should take special care to improve his appetite, and take essence of meat every day whereby he could get rid of his malady.'

Regarding meat-eating, A.L. Basham writes: 'Medical texts, even of a late period, go so far as to recommend the use of both meat and alcohol in moderation and do not forbid the eating of beef. It is doubtful if complete vegetarianism has ever been universal in any part of India, though in many regions, it was and still is practiced by most high caste Hindus [34].

The Agni Purana advises a brahmacharin (celibate) to refrain from eating unwittingly beet-root or garlic or from drinking wine. He was to avoid cakes, sushkala (dried fish), krisara (khichadi or milk with rice and pulse), partridge flesh and thickened milk... Flesh of five-digited animals such as porcupine (sallaka), iguana (godha), rhinoceros and tortoise was permitted; that of other animals was prohibited [83].

Intoxicants were considered the luxury of the nobility and the fighting castes. The Kashmiri port Kalhana mentions that king Lalitaditya's legionaries, while marching in the South, got rid of their fatigue by sipping coconut wine in the cool breeze of palm trees on the banks of the Kaveri river [90]. The Agni Purana classified wines of grape, sugarcane, palm and coconut sap, besides madhavika, tanka madhavika and maireya. Lavam sura, krishna sura and paishthi were liquors, the last being highly intoxicating [91]. The Manasollasa adds wines of palm (talimadya), coconut (narikelasava) and date (kharjurasava) to the list. The methods of brewing, these are also described [92]. Marco Polo found palm-wine delicious and says it inebriated faster than grape wine [93].

There is excellent ayurvedic information on rice at: http://www.agri-history.org/pdf/R-r.pdf, from which all the information below is taken.

Charaka writes:
Sali (or Shali) rices mature in winter ahve the following effects: cooling, tasty, causing slight flatulence, somewhat sticky, nourishing, semen augmenting, and diuretic.

Sali varieties: Raktashali (red), Mahashali (large and fragrant), Kalama (thick stem), Shakunarhita (curved), Turnaka (quick maturity), Deerghashuka (long awned), Panduka (yellowish), Langula (tall ?), Sugandhika (fragrant), Lohawal (red), Shariva (pointed ?), Pramodaka (fragrant), Patanga (resembling grasshopper/locust ?), and Tapaniya (golden or maturing in hot weather) are all excellent shali (rices maturing in winter) rices.

Raktashali (red) was claimed to be the best. It quenched thirst and corrected humoral (three body humors: vata, kafa, and pitta) imbalance. The next best were Mahashali and Kalama; the rest
were rated lower.

Shavak (barley-like), Hayana (golden), Panshu (dusty), Vapya (oblong), and Naishadaka (from Nishadha country, i.e., modern Kumaon hills) were also considered shali rices having similar but inferior properties to the above.

Shastika (60-day) rices were considered cool, tasty, and rectifiers of humoral imbalance. White rices of this group were the best. The next best was a dusky one.

Vrihi rices matured in four months [maturity in the Sharad (October–November) season].These were either white or red (Patala) grained. Vrihi rices, though tasty, were claimed to increase hyperacidity as well as frequency of excretion.

Susruta, who pioneered plastic surgery, also wrote a treatise and mentioned several varieties of rice. Some names were common.

Shali varieties: Lohitaka (red husk), Kardamaka (growing in slimy soil), Panduka (yellowish), Sugandhaka (fragrant), Shakunarhita (curved), Pushpandaka (resembling ovary of flower), Pundarika (white), Mahashali (large and fragrant), Shitabhiruka (cold
sensitive), Rodhrapushpaka (red), Dirghashuka (long awned), Kanchanaka (golden husk), Mahishamastaka (resembling buffalo head), Hayanaka (golden), Dushika (rice resembling pencil), and Mahadushika (?).

Shastika varieties: Shastika (60-day), Pramodaka (fragrant), Mahashastika (large seed, 60-day ?), Kedaraka (from mountains), Pitaka (yellow grain), and seven others, which were probably not rice but some other short-duration crops.

Vrihi varieties: Krishnavrihi (black), Jatumukha (freckled), Nandimukha (shape like bullock face), Lavakshaka (curved grain ?), Twaritaka (early rice), Kukkutandaka (oval), Paravataka (small, oval), and Patal (red).

All shali varieties were considered “strength-giving”, shastika varieties astringent in taste, and vrihi varieties were considered astringent and sweet.

As for yama and niyama, he thinks that, except for two of them, today they are no longer of any value. The first one is called satya niyama (knowing what to say, what not to say, to whom, how to write and how not to write). This is the correct use of words. The other niyama that one must respect is ahara, what to eat, in what quantity, depending on age, profession, etc.

Mitahara (Apte): Sparing in diet or moderation in eating.

MItahara is one of ten Niyamas listed in classical Hatha Yoga texts (it is not listed as one of the five Niyamas by Patanjali).  There's been a lot of commentary written about right and wrong type of opinions of Mitahara - I don't want to add to that stuff so I thought I'd throw in some diet advice from various sources.

From Caraka Samhita, chapter 5

v.2-4
As propounded by Lord Atreya. One should take food in (proper) quantity. This quantity of food depends on the power of digestion. Whatever quantity of food gets digested in time without disturbing the normalcy should be regarded as the measure of (proper) quantity.

v. 5
Thus the articles of food such as sali, sastika, mudga [mung beans], lava, kapinjala, ena, sasa, sarabha, sambara (meats) etc. even though light by nature depend on quantity. Similarly, those such as preparations of flour, sugarcane, milk, sesame, black gram, marshy and aquatic meats even though heavy in digestion by nature depend on the quantity itself.

v.6
By this, it should not be confused that lightness and heaviness in food are inert. In fact, light articles are predominant in properties of layu and agni while others are the same of prthvi and soma.... these light articles being stimulant of digestion, even taken up to the saturation point, produce little derangement. (On the contrary) the heavy articles because of dissimilarity, are not stimulant of digestion by nature and thus cause considerable derangement if taken up to the saturation point except in case of physical exercise and adequate strength of agni (digestion). Hence, the quantity is related to agnibala (strength of digestion).

v.8
A person, after having taken food, should never eat heavy preparations of flour, rice and flattened rice. Even when hungry, one should take them in proper quantity.

* Notes taken from an article at bologi.com on the roots of the Sanskrit word for rice, Vrihi. Its a fascinating article and if you are turned on by linguistic connections of everyday objects with the esoteric, you will find a lot to ponder as you connect the names of Indian rice varieties, names of deities, the timing of their harvests, astrological timeframes, etc. I found this page during a google search for sastika while researching Mitahara. Sastika is mentioned as a special variety of rice good for yogic diet in the 5 chapter version of the Hathapradipika published by the Kaivalyadhama Mandir.

(I am constantly amazed at the deep connections inherent in names. I am always amazed at the awareness made between food, earth and the human experience. It exists everywhere. Due to my interest in things yogic, I've found a wealth of such connections in Indian literature; I have no doubts it exists in other cultures that are still rooted in the "natural" world. Please note that I am a non-Indian who is very American and has no understanding of Indian life/culture.)
 
The names of rice crops are based on the seasons. Sastika is a rice that ripens in summer, quick in growth, and can be harvested in 60 days. The Vishnu Dharmottara Purana mentions two varieties of Sastika: a medicinal variety called Rakta Sastika and Pramodaka Sastika.

The pronunciation of Sastika is actually Shastika (transliteration can be problematic from Sanskrit to English, probably vice versa as well).  Shasty is sixty in Sanskrit, which correlates Sastika as a rice that is harvested in sixty days. It is also a graishmic rice, meaning it is harvested in Summer. It is also a variety of Navara rice, which is either white or black. Navara is also known as Paadala. Paadala is another name for the Goddess Durga.

From a pdf doc on Brahmanic food choices and meanings published by The Department of Nutritional Sciences at The Pennsylvania State University:

Sastika rice, is described as “cold in potency, unctuous, and light and sweet”, Vrthi rice which is harvested in the autumn is described as “hot, sweet, heavy and an aggravator”. Wheat is described as a “restorative alleviator, sweet, cold in potency, invigorating, nourishing, aphrodisiac, unctuous, stabilizing, and heavy” (Kilara, 1992). To this day, wheat is eaten in the Punjab, parts of Uttar Pradesh, Madhya Pradesh, Rajasthan, Gujarat, and Bihar; while the rest of the country prefers rice as the main staple cereal.

After having this information, I still do not know exactly what kind of rice Sastika is - but will look it up as interest and time allows.

[Note to self: look up Sastika in Apte.]