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 realized as or as a retroflex approximant. Assamese and Sylheti are unusual among Eastern Indo-Aryan languages for the presence of the (which, phonetically, varies between velar () and a uvular () pronunciations, depending on the speaker and speech register), historically the MIA sibilant has lenited to and (non-initially). The derivation of the velar fricative from the coronal sibilant is evident in the name of the language in Assamese; some Assamese prefer to write or instead of or to reflect the sound change. The voiceless velar fricative is absent in the West Goalpariya dialects though it is found in lesser extent