14-month-old boy dies due to coronavirus in Jamnagar

Thiruvananthapuram, May 20: As COVID-19 count surges to 666 with 24 new cases reported on Wednesday, Kerala Chief Minister Pinarayi Vijayan has said that if cases keep increasing in this manner, then the State will be in a 'serious situation.'

Out of 24 new patients, 12 have returned from abroad, 11 others from other States and one has been infected by a contact. Now, total positive cases in the State stand at 666 including 161 active cases, Chief Minister Vijayan said at press meet.

"If the number of COVID-19 cases increases like this, then the State will be in a serious situation. We have given more relaxations in lockdown guidelines. We need to have more strict measures in some areas," he said.

Speaking about the people who are coming to Kerala from other States, he stressed that all people coming from outside are "not carriers." However, the State has to tighten the security as some among those people are "carriers."

The Chief Minister while clearing that there is no restriction for the people to come back to Kerala, said: "Lakhs of people residing in other states cannot come together."

"There is no relaxation in containment areas. Those who came from outside have to be in quarantine. This is their moral responsibility. The State has implemented home quarantine successfully. Various level committees like ward committee, neighbours and residential associations are monitoring the people in quarantine," he said.

Chief Minister Vijayan has directed the police to visit people under home quarantine to take their report and district panchayat to make sure that all panchayats are working in a proper manner.

Panaji, Mar 26: Three persons, all with travel history abroad, tested positive for coronavirus in Goa on Wednesday, health department officials said, as the tourist haven joined the states which have reported COVID-19 cases.

This is the first time the tourist state has reported coronavirus positive cases.

The Directorate of Health Services, in a late night press statement here, said three suspected cases of COVID-19 from Goa, whose test results were awaited, have turned out positive.

All three are male patients of ages 25, 29 and 55 years. They have travel history of returning to Goa from Spain, Australia and the USA, respectively, the officials said.

The condition of the trio, admitted in Goa Medical College and Hospital near here, is stable, the officials added.

Chief Minister Pramod Sawant said the state is providing the best healthcare facility to the diagnosed patients.

I have been informed by the state Directorate of Health services that three individuals have been tested positive for #COVID19 in Goa.

"We are providing the best healthcare facility to the diagnosed patients, he said.

Their condition is stable at present. e have also traced their contacts and are quarantining them, Sawant added.

Health Minister Vishwajit Rane said the government is taking all precautions and following guidelines related to the viral infection.

In view of the three positive coronavirus cases in Goa, we are following all guidelines laid down by the central government and taking all precautions with the support of chief minister Pramod Sawant, he said.

Our testing facility will be up and running in the next two days. Our team of doctors is doing its est to make sure we contain the spread of virus in the state, Rane added.

Mumbai, Jan 23: Rashmi Sahijwala never expected to start working at the age of 59, let alone join India’s gig economy—now she is part of an army of housewives turning their homes into “cloud kitchens” to feed time-starved millennials.

Asia’s third-largest economy is battling a slowdown so sharp it is creating a drag on global growth, the International Monetary Fund said Monday, but there are some bright spots.

The gig economy, aided by cheap mobile data and abundant labour, has flourished in India, opening up new markets across the vast nation.

Although Indian women have long battled for access to education and employment opportunities, the biggest hurdle for many is convincing conservative families to let them leave home.

But new apps like Curryful, Homefoodi, and Nanighar are tapping the skills of housewives to slice, dice and prepare meals for hungry urbanites from the comfort of their homes.

The so-called cloud kitchens—restaurants that have no physical presence and a delivery-only model—are rising in popularity as there is a boom in food delivery apps such as Swiggy and Zomato.

“We want to be the Uber of home-cooked food,” said Ben Mathew, who launched Curryful in 2018, convinced that housewives were a huge untapped resource.

His company—which employs five people for the app’s daily operations—works with 52 women and three men, and the 31-year-old web entrepreneur hopes to get one million female chefs on-board by 2022.

“We usually train them in processes of sanitisation, cooking, prep time and packaging... and then launch them on the platform,” Mathew told news agency.

One of the first housewives to join Curryful in November 2018 shortly after its launch, Sahijwala was initially apprehensive, despite having four decades of experience in the kitchen.

But backed by her children, including her son who gave her regular feedback about her proposed dishes, she took the plunge.

Since then, she’s undergone a crash course in how to run a business, from creating weekly menus to buying supplies from wholesale markets to cut costs.

The learning curve was steep and Sahijwala switched from cooking everything from scratch to preparing curries and batters for breads in advance to save time and limit leftovers.

She even bought a massive freezer to store fruits and vegetables despite her husband’s reservations about the cost.

“I told him that I am a professional now,” she told news agency.

‘Internet restaurants’

Kallol Banerjee, co-founder of Rebel Foods which runs 301 cloud kitchens backing up 2,200 “internet restaurants”, was among the first entrepreneurs to embrace the concept in 2012.

“We could do more brands from one kitchen and cater to different customer requirements at multiple price points,” Banerjee told AFP.

The chefs buy the ingredients, supply the cookware and pay the utility bills.

The apps—which make their money through charging commission, such as more than 18 percent per order for Curryful—offer training and supply the chefs with containers and bags to pack the food in.

Curryful chef Chand Vyas, 55, spent years trying to set up a lunch delivery business but finally gave up after failing to compete with dabbawalas, Mumbai’s famously efficient food porters.

Today Vyas works seven hours a day, five days a week in her kitchen, serving up a bevy of Indian vegetarian staples, from street food favourites to lentils and rice according to the app’s weekly set menus.

“I don’t understand marketing or how to run a business but I know how to cook. So, the current partnership helps me focus on just that while Curryful takes care of the rest,” Vyas told AFP.

She pockets up to $150 (Rs 10,000 approx) a month after accounting for the commissions and costs, but hopes to earn more as the orders increase.

In contrast, a chef at a bricks-and-mortar restaurant takes home a monthly wage of between $300 (Rs 20,000 approx) and $1,000 (Rs 70,000) approx for working six days a week.

With India’s cloud kitchen sector expected to reach $1.05 billion by 2023, according to data platform Inc42, other companies are also keen to get a slice of the action.

Swiggy, for example, has invested 2.5 billion rupees ($35.3 million) in opening 1,000 cloud kitchens across the nation.

Back in her Mumbai kitchen, Sahijwala is elated to have embarked on a career at an age when her contemporaries are eyeing retirement.

Over the past year, she has seen her profit grow to $200 (Rs 15,000 approx) a month, but more importantly, she said, “My passion has finally found an outlet.

“I am just glad life has given me this chance.”