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 become infused with the eastern idiom, became the standard literary form in the nineteenth century, when the British adopted it for state purposes. As the political and commercial center shifted to Guwahati after the mid-twentieth century, the literary form moved away from the eastern variety to take its current form. Assamese is native to Brahmaputra Valley consisting of western and eastern Assam. It is also spoken in states of Arunachal Pradesh and Nagaland. Presence of Assamese script can be found in Rakhine state of present Myanmar. Pashupati temple in Nepal also have inscription in Assamese showing its influence and prosperity