BJP demands ban on PFI, KFD for allegedly killing Sangh Parivar workers

Mangaluru, June 28: In his apparent bid to win the hearts of the people of Tulu Nadu while leaving this coastal city, Dr P S Harsha, the outgoing Mangaluru city police commissioner, today took to social media and thanked the people. The language he chose for his prolonged Facebook post and one paragraph tweet was Tulu.

“Loveable people of Kudla! I have received the transfer order after serving as the Commissioner of Police of Mangaluru City for 11 months. (During this period) I worked with utmost honesty and pro-people approach with the complete cooperation of my department. I wholeheartedly thank all those who supported me,” tweeted Dr Harsha, who is now posted in Bengaluru as the Deputy Inspector General and Commissioner of Information and Public Relations.

In his Facebook post, Dr Harsha claimed that thanks to his initiative “My Beat My Pride”, the policing in the coastal city has strengthened. 

“My only intention was to put an end to rowdyism and illegal activities. I had given priority to curb the drug mafia. ‘My Beat My Pride’ became a successful initiative thanks to public support,” he said. 

The IPS officer went on to claim that with the with the co-operation of the senior officers, the police department managed to efficiently handle situations during anti-CAA and pro-CAA agitations in the city, detection of explosives at Mangaluru International Airport and also during the covid-19 pandemic. 

However, he did not mention about the death of two people in random police firing following a baton charge during anti-CAA protests in the city on December 19.

ಕುಡ್ಲದ ಮಾತ ಮೋಕೆದ ಬಂಧುಲೇ, 11 ತಿಂಗೊಳುರ್ದ್ ಕುಡ್ಲದ ಪೊಲೀಸ್ ಆಯುಕ್ತೆಯಾದ್ ಸೇವೆ ಮಂದಿನ ಎಂಕ್ ಇತ್ತೆ ವರ್ಗಾವಣೆ ಅವೋಂದುಂಡು.ಇಲಾಖೆದ ಸಂಪೂರ್ಣ ಸಹಕಾರದೊಟ್ಟಿಗೆ ಮಸ್ತ್ ಪ್ರಾಮಾಣಿಕ ಬೊಕ್ಕ ಜನಪರವಾದು ಎನ್ನ ಕರ್ತವ್ಯ ಮಲ್ತೊಂದು ಬೈದೆ.ಎಂಕ್ ಸಹಕಾರ ಬೆಂಬಲ ಕೊರ್ನ ಮಾತೆರೆಗ್ಲಾ ಉಡಲ್ ದಿಂಜಿನ‌ ಸೊಲ್ಮೆಲು. pic.twitter.com/y7rgQMoOwm

— Harsha IPS CP Mangaluru City (@compolmlr) June 28, 2020

Mysuru, Jan 2: Mysuru-based Karnataka State Open University is gearing up to offer courses online from this year onwards and a proposal in this connection will be placed before the University Grants Commission (UGC) this month, after approval from the board of management.

As of now, the university offers 31 courses, including undergraduate, postgraduate, and diploma programmes.

Vice-chancellor Vidyashankar S Said that the university will submit its proposal to the UGC soon.

“This is being done to make learning convenient and help students study their courses of choices from the comfort of their homes.”

After launching online admissions for courses, this is another step to go paperless and towards an e-campus, the V-C explained.

The university has also proposed to launch 12 new courses for 2020-21.

A proposal in this regard will be placed before the board for approval on Thursday and the same will be submitted to the UGC for its nod.

Prof. Vidyashankar said the these courses will be in addition to the 31 already available.

The new courses include LLM, MA in Education, BBA, BSc, BCA, diploma in Information Technology, postgraduate diploma in Information Technology, BSc in Information Technology, MSc in Information Technology, MSc in Botany, PG diploma in Banking and Insurance, MSc in Zoology, MA in Telugu, Executive MBA, and MSc in Food Sciences and Nutrition.

The new courses had been proposed based on students’ feedback and the trend.

The V-C said the admissions for the January cycle have begun and over 380 students had so far taken admissions online.

“We are hoping for good admissions this cycle and are expecting around 12,000 admissions,” he replied.

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.