Die-hard Modi fan Sadiq ferries public to banks for free in Puttur

Bengaluru, June 27: In the wake of mounting covid-19 cases across Karnataka, the state government has decided to extend the night curfew hours and to re-impose Sunday lockdown. 

Chief Minister BS Yediyurappa held an emergency meeting on Saturday with the state's top officials to discuss measures to further contain the spread of the novel coronavirus. 

During the meeting, it was decided that a state-wide lockdown will be imposed on each Sunday starting July 5. Only essential services and supplies will be allowed on Sundays.

Timings of the night curfew have also been revised to 8 PM - 5 AM from the earlier 9 PM - 5 AM. “We have decided to impose a curfew starting Monday, June 29, from 8 pm to 5 am every day. Right now, the curfew timing is 9 pm to 5 am, but it’ll be advanced by an hour to 8 pm,” said Home Minister Basavaraj Bommai

Commissioner of Bengaluru's civic body, BBMP has been directed to set up more wholesale vegetable markets to deter large crowds.

Meanwhile, government offices in Karnataka will open only five days a week and the weekend will be off for government employees.

It was also decided during the meeting on Saturday that a centralized bed-allocation system for Covid-19 patients will be taken up to ensure that each patient gets a bed without overwhelming the healthcare infrastructure.

Yediyurappa has also instructed officials to increase the number of ambulances for Covid-19 patients to 250 apart from arranging separate vehicles to carry mortal remains of victims. The police control room will aid officials in identifying the location and easing the movement of ambulances.

Information about nodal officers working for COVID management will be published. Joint Commissioners of 8 regions will be given additional responsibilities and KAS officers will be appointed to assist them.

The services of 180 ESI doctors appointed by the Labour Department will also be relied on by the state government. CM Yediyurappa has also asked officials to reserve wedding halls, hostels and other institutions in Bengaluru as COVID Care Centres.

Bengaluru Urban DC, on the other hand, was instructed to identify more places for the last rites of patients and also to form more teams for this purpose. 

The BBMP Commissioner has been told to notify reservation of 50 per cent beds in medical colleges and private hospitals.

Bengaluru, Apr 25: With 26 new COVID-19 cases confirmed in the past 24 hours, the total number of positive cases in Karnataka reached 500 on Saturday.

This includes 158 patients who have been cured and discharged following treatment while 18 deaths have been reported so far due to the infection in the State, according to a media bulletin issued by the Department of Health and Family Welfare on Saturday evening.

A total of 324 COVID-19 cases are currently active in the State as of Saturday evening 5 pm.
According to the bulletin, Bengaluru Urban with 133 positive cases, including 49 discharged and four deaths, is the worst-affected district in the State, followed by Mysuru and Belagavi, with 89 and 54 confirmed cases, respectively.

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.