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 language literary language. In the past, it was the court language of the Ahom kingdom from the 17th century. Along with other Eastern Indo-Aryan languages, Assamese evolved at least before 7th century CE from the middle Indo-Aryan Magadhi Prakrit, which developed from dialects similar to, but in some ways more archaic than Vedic Sanskrit. Its sister languages include Koch Rajbongsi, Mymensinghiya, Sylheti, Hajong, Bishnupriya Manipuri, Nokhailla, Chittagonian, Rohingya, Chakma, Bengali, Maithili and Angika. It is written in the Assamese script, an abugida system, from left to right, with a large number of typographic ligatures. Assamese originated in Old Indo-Aryan dialects, though