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 cuisine of Black tea, Milk tea, Spiced tea, Green Tea, Lemon tea (adding lemon juice to black tea), etc. Some other snacks include roti, luchi, and ghugni. An Assamese meal is generally concluded with the chewing of "Tamol" (). Pieces of Betel nut ("Areca Catechu") are eaten in eaten in combination with Betel leaf ("Piper betle"), edible limestone and tobacco. It is a routine item after every meal. Assamese cuisine Assamese cuisine () is the cuisine of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms