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 literature century period, scarce examples of the language exist. The "Charyapada"s, the Buddhist ballads of 8th-10th century some of whose composers were from Kamarupa and the language of which bear strong affitinities with Assamese (beside Bengali, Maithili and Oriya), are considered the first examples of Assamese literature. The spirit of the "Charyapadas" are found in later-day "Deh-Bicaror Geet" and other aphorisms; and some of the ragas found their way to the 15th-16th century "Borgeets". In the 12th-14th century period the works of Ramai Pundit ("Sunya Puran"), Boru Chandidas ("Krishna Kirtan"), Sukur Mamud ("Gopichandrar Gan"), Durllava Mullik ("Gobindachandrar Git") and Bhavani Das