This auto-rickshaw driver helps leprosy patients lead a dignified life

Bengaluru, Jun 5: Karnataka registered its highest single-day spike of more than 500 new COVID-19 cases, taking the total number of infections in the state to 4,835, the health department said on Friday.

The previous biggest single-day spurt was recorded on June 2 with 388 cases.

Of the 515 fresh cases reported, 482 are returnees from other states, mostly (about 471) from neighboring Maharashtra. Udupi district saw a major spike with over 200 cases today and the total tally of the district breaching seven hundred cases mark, to stand at 768.

As of June 5 evening, cumulatively 4,835 COVID-19 positive cases have been confirmed in the state, which includes 57 deaths and 1,688 discharges, the department said in its bulletin.

It said, out of 3,088 active cases, 3,075 patients are in isolation at designated hospitals and are stable, while 13 are in ICU.

On Friday, 83 patients have been discharged.

According to state COVID-19 war room data, out of the total 4,835 cases, 93 per cent (4,488 cases) are asymptomatic and 7 per cent (347) are symptomatic.

The new cases include 471 from Maharashtra, three from Delhi, two each from Andhra Pradesh, Telangana and Haryana, and one from Tamil Nadu.

While one is with international travel history from Indonesia. Remaining cases include- contacts of patients earlier tested positive, those from containment zones, those who travelled from other districts, and the ones whose contact history is still being traced.

Among the districts where new cases were reported, Udupi accounts for 204 cases, followed by 74 from Yadgir, Vijayapura 53, Kalaburagi 42, Bidar 39, Belagavi 36, Mandya 13, Bengaluru Rural 12, Bengaluru Urban 10, Dakshina Kannada 8, Uttara Kannada 7, three each from Hassan, Dharwad and Chikkaballapura, two each from Ramanagara and Haveri, and one each from Davangere, Bagalkote, Ballari and Kolar.

Udupi district tops the list of positive cases, with a total of 768 infections, followed by Kalaburagi 552 and Bengaluru urban 434.

Among discharges, Bengaluru urban still tops the list with total 271 discharges, followed by Davangere 147 and Mandya 146.

A total of 3,60,720 samples were tested so far, out of which 13,627 were tested on Friday alone.

So far 3,49,951 samples have reported as negative, and out of them 12,797 were reported negative on Friday.

Kalaburagi, Mar 14: Utter negligence of Kalaburagi health department officials was one of the main reasons for the death of his father, alleged family member of Kalaburagi man and India's first COVID-19 victim here on Friday.

The victim's son said 'if officials of Kalaburagi health department had advised us to admit his father in isolated ward, which was opened in Gulbarga Institute of Medical science (GIMS), my father's survival time may have been extended,' he said.

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.