Bollywood music composer duo Sajid-Wajid join BJP

Udupi, Jan 4: A 37-year-old Udupi district JD(S) spokesperson allegedly committed suicide at his residence here last night, police said on Saturday.

It identified the deceased as Pradeep G Bailoor (37).

He was working as the District JD(S) spokesperson for many years.

Bengaluru, May 10 The asymptomatic and healthy people among international passengers will now have to undergo institutional quarantine for 14 days, according to the new standard operating procedure (SoP) issued by the Karnataka government for a third time.

The SoP, which has been revised twice, was issued by the Health and Family Welfare Department on Saturday, May 9.

The international passengers will be divided into two categories upon their arrival at the airports. Symptomatic will be directly sent to the covid-19 hospitals. Asymptomatic will not be allowed to go home directly. They will be sent for mandatory quarantine for 14 days in hotels and guest houses. 

Earlier, international passengers had to undergo seven days of institutional and seven days of home quarantine.

Passengers will also be tested only twice — once on arrival and for the second time on the 14th day — instead of the earlier decision to test thrice. They will be discharged from the facility if they test negative.

The first group of 350 people are expected to arrive from London at 3 am on Monday at the Kempegowda International Airport, said Lakshman Reddy, Joint Director, Social Welfare Department. 

Flights are expected from Singapore on May 13, Jeddah on May 14 and San Francisco on May 15. 

Among the stranded include 4,408 tourists and visitors, 3,084 students, 2,784 migrants and 557 ship crew.

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.