In the 19th century, the British officer in India ate neither entirely English nor entirely Indian: his table was a blend. In the field, it was camp rations — hardtack, dried meat, strong tea boiled over a bivouac fire. At headquarters in Dehra Dun or at the mess in Calcutta, it was 'tiffin' (light lunch) and mess dinner, where the cuisine of the mother country married spices, rice, and local preserves prepared by Indian servants. The day revolved around the hearty breakfast, midday tiffin, and the grand evening meal.

Survey officers adopted the Indian spice blend (turmeric, coriander, cumin, ginger, pepper, fenugreek) and the acidity of tamarind, transforming British cuisine into 'Anglo-Indian' cuisine. This fusion is the gustatory signature of Everest's entire table.