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 cuisine so common in Indian cooking, is absent in the cuisine of Assam.) The preferred oil for cooking is the pungent mustard oil. A traditional meal in Assam begins with a "khar", a class of dishes named after the main ingredient, and ends with a "tenga", a sour dish. The food is usually served in bell metal utensils made by an indigenous community called Mariya. The belief is that when food and water is served in such utensils its good for health and boost up immunity. "Tamul" (betel nut, generally raw) and "paan" generally concludes the meal. Though still obscure, this