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 "Grammatical notes of the Assamese Language" first published in 1848 originally was not intended to be regarded as a grammar of the Assamese language but “they were commenced with the intention of printing only a few sheets, for private use of the most common grammatical forms.” However this book soon served as the first Assamese grammar book. He wrote books on elementary arithmetic and geography which were much superior to Bengali books used in schools at that time. In this he was assisted by his wife Eliza, who was a translator in her own right. Brown was also a pioneer