Air India Express opens bookings from India to UAE

Mangaluru, Jul 11: A youth was run over by a lorry after a speeding car knocked his two-wheeler down on Netravati Bridge near Thokkottu on the outskirts of the city today.

The deceased has been identified as Ubaid (28), a resident of Bandikotya in Ullal. According to sources, he was recently engaged and was supposed to get married on July 23.

Shakir, who was with Ubaid on the two-wheeler suffered serious injuries. He was shifted to a private hospital for treatment. 

The car hit the two-wheeler when the two were heading back to Ullal from Mangaluru. 

The impact of the collision was such that Ubaid was thrown on to the road. Within a second a speeding lorry crushed him to death on the spot. 

The car driver sped away after the mishap instead of stopping to help the accident victims. However, local residents chased the car and waylaid it near Thokkotty flyover. 

The car was reportedly driven by Krishna, who works at Someshwar municipality office. He had reportedly purchased the car just two days ago. Police have taken him into custody along with another person who was also on board the car.

Traffic south police have registered a hit-and-run case and investigations are on.

Bengaluru, May 25: Karnataka Chief Minister B S Yediyurappa on Monday greeted the Muslim brethren on the occasion of Eid-ul-Fitr, which is being celebrated in a subdued manner due to coronavirus related restrictions.

"Warm greetings of Eid-ul-Fitr. May this festival of peace and harmony bring happiness in life," Yediyurappa said in his message.

He congratulated the Muslim fraternity for cooperating with the authorities by offering prayers at home during the holy month of Ramadan and supporting the government to contain COVID-19.

"I hope the same trend will continue during the festivities of Eid-ul-Fitr too. I thank you all for your support in the fight against COVID-19," he said.

The Eid festivities were a low-key affair as Muslim brethren celebrated the festival indoors in view of lockdown to contain coronavirus on Monday.

People offered the special prayers inside their houses instead of performing it in mosques and Eidgah, the open field to perform prayers, and refrained from going out to greet each other.

As the Karnataka government has ordered Sunday Curfew throughout the lockdown-4 till May 31, the otherwise bustling markets in the urban areas of Karnataka remained shut.

People could not venture out to make necessary purchases on Sunday.

The Jama Masjid of Bengaluru at the City Market had asked the Muslims to offer prayers inside their houses and not go to the burial grounds to express their sentiments for the departed souls.

"Mass prayers are not allowed anywhere in Karnataka. Just five important persons managing the mosques offered the prayers. Similarly, people go to the graveyard to pray for the dead ones but this time we asked people to express their sentiments from inside their homes instead of going to the burial grounds," Maulana Maqsood Imran, the Khateeb-O-Imam, Jama Masjid, Bengaluru, told news agency.

He said, "coronavirus is spreading very rapidly in our country. If we don't follow the guidelines, it will not only cause trouble to us but also to the doctors and the government. It will be the biggest celebration if we abide by the norms."

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."