Country Captain as part of her Diamond Jubilee celebrations. In its basic form, country captain is a mild stew made with browned chicken pieces, onions, and curry powder. Almonds and golden raisins or zante currants are usually added. Many versions also call for tomatoes, garlic, and bell peppers. The dish is served over white rice. With the exception of the rice, it is meant to be cooked all in the same pot. Chef Mamrej Khan has referred to the dish as one of the first fusion dishes to be developed, making it part of the Anglo-Indian cuisine. Country captain originated in India
Assamese cuisine between main meals and widely served during Bihu, weddings, Assamese "shraadh"s or any other kind of special occasions and gatherings. Some types of jolpan are "Bora saul" (varieties of sticky rice), "Komal Saul", "Xandoh", "Chira", "Muri", "Akhoi", Sunga saul, etc. eaten in combination with hot milk, curd, jaggery, yogurt or seasonal ripe fruits. These are probably some of the earliest forms of "cereals". Assamese people have been eating them mainly as breakfast for many centuries. "Pitha" (rice cake) is a special class of rice preparation generally made only on occasions like Bihu in Assam. Made usually with soaked and ground