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 poetry in tone and tenor, and so does the Assamese version. Since all the adaptations are being rooted in Sanskrit, making no contrary to this Assamese literature (poetry) was at the devotional tone and tenor. The starting of Assamese Poetry is marked with the adaptation from Sanskrit "puranas" into Assamese by the poet-scholar "Hema Saravswati" in the early 13th century. His first adaptation was "Prahlad-Charita" adapted from "Vamana Purana". Starting with a very few adaptations, Assamese Poetry were of devotional type in the very beginning. Later the adaptations got divided into two types – religious and secular. During the period of