English fare in Raj era India at its worst

As described by E.M. Forster in A Passage to India:

 ...the menu was: Julienne soup full of bullety bottled peas, pseudo-cottage bread, fish full of branching bones, pretending to be plaice, more bottled peas with the cutlets, trifle, sardines on toast: the menu of Anglo-India. A dish might be added or subtracted as one rose or fell in the official scale, the peas might rattle less or more, the sardines and the vermouth be imported by a different firm, but the tradition remained; the food of exiles, cooked by servants who did not understand it.