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
Chinese imperial cuisine a development process which changed from simple to exquisite. Through the changing of dynasties, Chinese imperial cuisine was continually changing, improving and self-completing. Chinese imperial food originated around the Zhou dynasty ( 11th century – 476 BCE). Emperors used their power to collect best cuisines and best cooks from throughout the country. Therefore, from the Chinese people's perspective, imperial cuisine represented a dynasty's best cuisine. A complete system for imperial cuisine was developed which included procurement and diets preparation. Every process of making and serving imperial cuisine was done in a fixed order according to the "eating principles". Many famous