History yields many interest tacts regarding the origin of "dishes fon the daily menu" but io more Interesting a' ink with pre-Shanghai days could be conceived than a aah [which ingers on the Shanghai ment but, appears only occasionally, This is "Country Captain" which is. gene erally prepared in' the. form' ofa highly Seasoned curry ehleken with fried" onions which, many critics of local menus argue, really provides the coak with u means of disponing of yesterday's left-over' chicken, Th Grigin of this dish has been, traced, Mr. Basil Lubbocle, the "nautical writer in, his latest book "The Opium Clippers," to the carly days of the opium trade between india and Canton." The first boats used in. this highly prontable but dangerous trade were' sturdy' craft of some turn of speed built at 'Bombay and along the Hoouhly and their name, to British fomleers" who manned' then. was wallahs:"" They plied" between Bombay and Canton, eatrying opium from India and tin and pepper from Singapore, and this trade was known, jas the "country 'The name of 2 "country captain" was given to the masters of these vessels and with Ingenuity" and originality necessitated by. their profession and the limites tions of food a dish made of chillies, jerry, Bombay duck and chicken be: Jcame'a very popular dish combining ndia's culinary' art with Chinese food resources." It became known "Country Captain:" Me." Lubbock. pointe out, and iis survival Modified form. is another of the Jeherished local "traditions which fought not tobe permitted to. diss
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