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 language from the Kamarupi script. It very closely resembles the Mithilakshar script of the Maithili language, as well as the Bengali script. There is a strong literary tradition from early times. Examples can be seen in edicts, land grants and copper plates of medieval kings. Assam had its own system of writing on the bark of the "saanchi" tree in which religious texts and chronicles were written. The present-day spellings in Assamese are not necessarily phonetic. "Hemkosh" ( ), the second Assamese dictionary, introduced spellings based on Sanskrit, which are now the standard. The Assamese language has the following characteristic morphological