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 rice, they could be fried in oil, roasted over a slow fire or baked and rolled over a hot plate. Some pithas are "Til Pitha", "Ghila Pitha", "Xutuli Pitha", "Sunga Pitha", "Bhapotdiya Pitha", "Lakhimi Pitha", "Tora Pitha", "Tekeli Pitha", "Deksi Pitha", "Muthiya Pitha", "Kholasapori Pitha", etc. It is made in other areas such as West Bengal, Maharashtra, Orissa (Odhisa), Delhi, Punjab, etc. Larus are sweet balls that are associated with traditional Assamese food: "Laskara", narikolor laru, "tilor laru" are often seen in Assamese cuisine. Tea ("Saah" in Assamese) is an indispensable part of Assamese cuisine. It is served in form