Often referred to as the first fusion dish ever developed, the Anglo-Indian country captain is a stew of curried chicken that's served over white rice and dotted with raisins, currants, and almonds. A favorite of Franklin D. Roosevelt and George S.

Patton, country captain was first popularized by the army, but by the 1950s, when recipes abundantly started to appear in newspaper columns and cookbooks, the dish gained the reputation of a Southern classic.