3 new NH in DK including four-laning of Thokkottu-Melkar Road announced

Bengaluru, Mar 13: Senior IPS officer KSR Charan Reddy, who was the Additional Director General of Police in Criminal Investigation Department, Karnataka passed away in Bengaluru on Friday after prolonged illness. 

He was reportedly battling cancer for at least three years now and had suffered multiple recurs after treatment. 

"Shri Charan Reddy, IPS, ADGP, Karnataka State, passed away this morning, after a prolonged illness. He was one of our finest officers. Always stood tall and held his head high!! May his soul rest in peace," Retired IPS officer and former Director General of Police (Fire Services) MN Reddi tweeted. 

IPS officer Charan Reddy was heading the Special Investigation Team of the Lokayukta when he arrested Vijayanagara MLA Anand Singh in 2015 for illegally transporting iron ore out of Ballari. The illegal mining scam had rocked the former BJP government in 2011.

Karnataka Chief Minister BS Yediyurappa condoled his death and said that he was an honest officer in the state. "Charan Reddy was a dedicated and honest officer. I pray that his soul rests in peace. I pray that god gives his family the strength to go through such a turbulent time after his departure," BS Yediyurappa tweeted. 

A 1993-batch IPS officer, Charan Reddy KSR is originally from Chittoor and has served under various departments of the state's police force. He was serving as the Inspector General of Police in Belagavi division in 2013, when he was transferred to Bengaluru as the IGP (Training). In 2014, he was posted as the IGP of the SIT probing the illegal mining scam in which former Tourism Minister Gali Janardhana Reddy is also allegedly involved.

He was transferred out of the SIT in Lokayukta in 2016 and posted as Additional Commissioner of Police (law and order) in Bengaluru. He served as the ADGP of Crime in Mangaluru in 2018 and was later appointed as the Additional Director General of Police (training) the same year. In 2019, he was transferred and appointed as the ADGP of CID.

Bengaluru, Feb 14: After the swearing-in of ten former JDS and Congress MLAs, political boundaries seem to have become more fluid, with little clarity on who is on whose side. When Honnali BJP MLA Renukacharya visited senior Congressman DK Shivakumar at the latter’s residence, many eyebrows were raised over the reason behind the meeting. There was speculation over why Renukacharya would be meeting a man who is, in all likelihood, slated to be the next KPCC president.

Renukacharya reacted to the rumours by making the meet sound purely professional. He said, “We have a three-day Krushi Sammlan in Honnali, and I went to invite him (DKS) for it.’’   Shivakumar also remained tight-lipped over the real reason behind the meeting, and corroborated Renukacharya’s story. However, insiders claim that the two discussed other issues too. It may be recalled that Renukacharya had openly rebelled against Yediyurappa in 2009.

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."