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 stewed using limited spices as well as a choice of herbs and vegetables. Most communities of Assam are entomophagous. Ethnic tribes of certain areas partake of silkworm, water bugs, grasshoppers, and other insects. Insects are fried or cooked or roasted in leaves and then prepared according to the timing of the meal. The red ant egg is considered a delicacy during the Rongali Bihu festival. The environs of Assam are rich in vegetation, and green leafy vegetables, called "xaak", are an important part of the cuisine. Some of them are grown while others like the "dhekia" (fern) grows wild. There