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 cinema on the national scene despite its film industry making a mark in the National Awards over the years. Although the beginning of the 21st century has seen Bollywood-style Assamese movies hitting the screen, the industry has not been able to compete in the market, significantly overshadowed by the larger industries such as Bollywood. The origins of Assamese cinema can be traced back to Rupkonwar Jyotiprasad Agarwala, who was also a noted poet, playwright, composer and freedom fighter. He was instrumental in the production of the first Assamese Film "Joymati" in 1935, under the banner of Chitralekha Movietone. Due to the