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 The earliest forms of Assamese in literature are found in the ninth-century Buddhist verses called Charyapada, and in 12-14th century works of Ramai Pundit ("Sunya Puran"), Boru Chandidas ("Krishna Kirtan"), Sukur Mamud ("Gopichandrar Gan"), Durllava Mullik ("Gobindachandrar Git") and Bhavani Das ("Mainamatir Gan"). In these works, Assamese features coexist with features from other Modern Indian Languages. A fully distinguished literary form (poetry) appeared first in the fourteenth century—in the courts of the Kamata kingdom and in the courts of an eastern Kachari king where Madhav Kandali translated the Ramayana into the Assamese (Saptakanda Ramayana). From the fifteenth and sixteenth centuries,