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
History of Assamese literature History of Assamese literature Assamese is part of the easternmost group of the Indo-Aryan languages. History of Assamese literature can largely be classified into three periods, including: Early Assamese period (6th to 15th century A.D.), Middle Assamese period (17th to 19th Century A.D.) and, Modern Assamese (late 19th century onwards). The history of Assam can be traced to the 4th century AD, though relics from beyond this period suggests some kind of a pre-history, through cave paintings, etchings on pots etc. The Charyapadas have almost been referred to as the earliest example of Assamese literature. The Charyapadas pertain to Buddhist