No evidence of terror link: 10 Muslim youths released by Delhi police

Shivamogga, Feb 4: Students of a government primary school which is built especially for the children of manual scavengers, have been facing tough times during classes as the filthy drainage passing through the school premises excrete human excreta and sludge.

The drainage passes through GSPL Scavenger's Colony School in Shivamogga city, located behind the state road transport corporation's bus stand (KSRTC).

According to the locals here, students studying in this school often fall sick due to the waste flowing from the drainage.

Penchelayya, the father of a child who studies in the same school said, "Human excreta floats in the drainage as it is connected to two toilets. The school stinks and students often fall sick due to the drainage."

The students studying here are unable to bear the foul smell emanating from the drainage which flows at the school's premises.

He added that waste from private bus stands is dumped in this drainage which ultimately flows here creating an extremely unhygienic environment for the people living here and students studying in this school.

He further claimed that the government is not ready to listen to their grievances.

Mangaluru, Apr 1: Police have arrested a person on charges of spreading malicious comments against the Karnataka government staff engaged in the prevention of the novel coronavirus in the district.

City Police Commissioner Harsha on Tuesday tweeted, “One Nizam has been arrested and sent to judicial custody on court orders for spreading malicious content on social media through a platform idunammadhwani.. regarding various government functionaries engaged in anti-COVID-19 work and spreading rumours.”

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.