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 regional cuisine fragrance. The cuisine consists of at least four styles, each of which originated from different cities in the province: Many other regions and ethnic groups with unique dishes and styles are represented in China, including Hakka, Macau, Hainan, Taiwan, the Northeast, and many more. The cuisine of Xinjiang reflects the region's many ethnic groups, and refers particularly to Uyghur cuisine. Signature ingredients include roasted mutton, kebabs, roasted fish and rice. Because of the distinctive Muslim population, the food is predominantly halal. Mongolian hotpot is very famous in China, and popular with the Han ethnic group too. Tibetan cuisine is traditionally