27 new cities including Mangaluru make it to Smart City list

Bengaluru, Mar 10: With concerns growing by the day, the Karnataka government is readying three more labs to test throat swab samples.

Currently, only two labs in Bengaluru — National Institute of Virology and Virus Research and Diagnostics Laboratory (VRDL) lab attached to Bangalore Medical College and Research Institute — are categorised biosafety level 2+, a requirement for coronavirus tests.

Now, the government is working on upgrading three more labs, one each in the government medical colleges at Hassan, Mysuru and Shivamogga. “The labs will be ready within one week,” the authorities said.

Currently, the labs are testing only throat swab samples of suspected patients and taking 24 hours to give the results. “A patient’s blood sample will be collected only if he or she tests positive for covid-19 infection in the first throat swab sample.

While earlier the state would send all samples of suspected coronavirus cases to NIV, Pune, the two labs were upgraded to biosafety level 2+ in mid-February.

Bengaluru, Apr 28: There are a total of 523 COVID-19 positive cases have been confirmed in the state, Department of Health and Family Welfare of Karnataka informed on Tuesday.
It informed that there are 295 active COVID-19 cases in Karnataka presently, while 207 patients have been discharged, 20 deaths have been reported.

According to a district-wise breakup, a maximum of 131 cases were reported from Bengaluru urban, followed by Mysuru with 87 cases and Belagavi with 52 cases.

India's total number of coronavirus positive cases rises to 29,974 (including 22010 active cases, 7027 cured/discharged/migrated and 937 deaths), Ministry of Health and Family Welfare said on Tuesday.

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.