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 also known as noro-shingho paat in Assamese. The fish preparations in Assam emphasize on retaining the natural flavors of the fishes and hence few spices are used. Pura refers to various forms of grilled and roasted food. Vegetables, meat and fish are often served in this form. Aalu bengena pura pitika, pura maas pitika (mashed grilled fish), pura mankho etc. are a few of the popular dishes. "Poitabhat" is a favourite dish in Assam during the summer season. Cooked rice is soaked overnight and left to ferment. It is and served with mustard oil, onion, chili, pickles, "pitika" (mashes), etc.