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 alphabet said to develop proto-Assamese shapes by the 13th century. In the 18th and 19th century, the Assamese script could be divided into three varieties: "Kaitheli" (also called "Lakhari" in Kamrup region, used by non-Brahmins), "Bamuniya" (used by Brahmins, for Sanskrit) and "Garhgaya" (used by state officials of the Ahom kingdom)—among which the "Kaitheli" style was the most popular, with medieval books (like the "Hastir-vidyrnava") and sattras using this style. In the early part of the 19th century, Atmaram Sarmah designed the first Assamese script for printing in Serampore, and the Bengali and Assamese lithography converged to the present standard that