19-year-old shot dead by JDU leader's son for overtaking his SUV

She is one of a few beauty queens who give equal importance to both modelling and academic growth. Within months after completing her MBA in Finance and HR, Shifali Saldanha won Miss India Continent 2019 first runner-up and Miss Glory of International 2019 held in Mumbai.

An alumna of St Aloysius College (AIMIT), this 23-year-old Mangalurean is now a much sought after budding model. “I am enjoying the moment and would like to go with the flow,” says the much-loved daughter of Stephen Saldanha and late Anupama Saldanha.

Over the course of past two years, Ms Saldanha has experienced various nerve-wracking moments. She was shattered when her beloved mother lost battle with cancer and bid adieu to the world a couple of years ago. Yet, she serenely braved all the challenges. Her ‘never give up’ attitude helped her to scale new heights amidst misfortunes and pains.

Speaking to coastaldigest.com about her success in Miss India Continent 2019, which was organised by Dr Mahesh Yadav of Aman Gandhi Film Productions, Ms Saldanha said 15 contestants from different parts of the country were shortlisted for the finale, which had five diverse rounds. 

“The meet and greet session was my favourite phase in the competition as it was an opportunity to interact with the participants from different parts of the country,” recalls the multi-talented, who dreams big. 

The leggy lass’ success wasn’t accidental one. A trained singer and multilingual anchor, Ms Saldanha was already a known figure in coastal Karnataka. She had won the titles Miss Karnataka International- Multimedia 2018, and Miss Beautiful Eyes Mangaluru 2018.

Being a moderate feminist, who carries a go-getter attitude, Ms Saldanha calls upon every woman to be optimistic, challenging and goal-focused.

Manipal, Mar 12: Team WGSHA is proud to announce that the culinary museum in WGSHA has been listed in Limca Book of Records as India's First Living Culinary Arts Museum.

Limca Book of Records (LBR) is a catalogue of achievements made by Indians, at home and abroad in diverse fields of human endeavour. LBR is a celebration of exemplary exploits and recognizes accomplishments such as firsts, inventions, discoveries, honours, awards and the truly extraordinary.

Chef Thirugnanasambantham, Principal of WGSHA, while thanking MAHE and ITC Leadership for extending all support towards instituting this museum in Manipal and WGSHA, also appreciated and thanked all those who have directly or indirectly helped towards setting up this museum in Manipal.

"The process for WGSHA's culinary museum to make an entry into the popular Limca Book of Records started almost six months back and after validation by LBR recently, has been listed in the book of records. We are glad that we could be the first of its kind in such endeavour and we also hope to be in Guinness World Records soon", said Chef Thiru.

"We are indeed grateful to Michelin-starred Indian celebrity Chef Vikas Khanna, the founder and curator of this museum, who had this idea of establishing a culinary museum and donated thousands of kitchen tools and equipment worth millions of dollars to this museum for preserving the history of India's rich tradition of culinary arts and to educate the future generations. Chef Vikas Khanna, 'Distinguished Alumnus' of WGSHA, being very desirous of making such a museum in India, what better place it would be than in his own Alma Mater!", he said on the background of having the museum.

Chef Thiru mentioned that Udupi, popular for the famous 'Udupi Cuisine', and being a temple town, is adjacent to International University Town of Manipal Academy of Higher Education (MAHE).

MAHE is home to thousands of international students and visitors. With a great heritage of Udupi, combined with the large number of Indian and International students residing in and around Manipal, it was very apt for the college to create a museum for today's Indian youth and the International visitors to understand the rich culinary heritage of India, through the priceless kitchen tools and equipment donated by Chef Vikas Khanna.

"Has placed WGSHA in the global culinary map and we are proud to have joined all such efforts to preserve the history of cuisines and cultures across the world", said Chef Thiru.

The culinary art academic block housing the museum was opened in April 2018, spread approximately over 25,000 sq ft and is shaped in the form of a giant pot very similar to the ones found in Harappa.

There are historical as well as regular household items such as plates made by the Portuguese in India, a 100-year-old ladle used to dole out food at temples and bowls dating to the Harappan era, an old seed sprinkler, an ancient Kashmiri tea brewer known as 'samovar', vessels from the Konkan, Udupi and Chettinad regions, apart from a large collection of rolling pins, utensils of all shapes and sizes, tea strainers of different types etc.

Bengaluru, May 13: 26 new covid-19 cases have been reported in Karnataka taking the total cases to 951. This includes 32 COVID deaths, one non-COVID death and 442 discharges.

The new cases include eleven cases from Bidar - all of whom are from the containment zone - , four from Hassan, two each from Davangere, Kalaburgi, Vijayapura and Uttara Kannada and one each from Bengaluru Urban, Ballari and Dakshina Kannada.

All the cases reported in Hassan and Vijayapura are with a travel history to Mumbai. In Bengaluru Urban, a nurse from a designated COVID hospital who was under quarantine has tested positive.

32nd death

The latest death reported was that of a 60-year-old man in Kalaburgi district. The deceased man from a containment zone was brought dead on May 11 to a designated hospital in Kalaburagi, and he has tested positive for COVID-19, it said.