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 literature Assamese literature Assamese literature () is the entire corpus of poetry, novels, short stories, documents and other writings in the Assamese language. It also includes popular ballads in the older forms of the language during its evolution to the contemporary form. The literary heritage of the Assamese language can be traced back to the c. 9-10th century in the "Charyapada", where the earliest elements of the language can be discerned. The history of the Assamese literature may be broadly divided into three periods: Even though systematic errors in the Sanskrit of Kamarupa inscriptions betray an underlying Pakrit in the pre-12th