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Mysuru, Feb 14: Two weeks after her engagement with another boy, a 20-year-old girl who was in love with a boy, committed suicide at her residence in Nanjangud on Wednesday.

Meghana's parents have accused her lover Manikanta of Hemmargala of abetting her suicide. The girl's father in his complaint has claimed that Manikanta threatened to send their photos to her fiance following which she took the extreme step. He has also claimed his daughter was molested by Manikanta two years ago.

Manikanta who is on the run has been booked for rape and abetting suicide following the complaint.

Since the girl was from the SC community, cops have also slapped cases under Atrocities (Prevention) Act against Manikanta. Nanjangud sub-division DSP Prabhkar Rao Shinde will investigate the case as charges have been made under provisions of the act.

Bengaluru, Jun 20: A petition has been filed in Karnataka High Court to transfer Amulya Leona case to the National Investigation Agency (NIA). She raised pro-Pakistan slogans at an anti-CAA rally on February 20 at Freedom Park.

The petition, filed by advocate Vishal Raghu, blamed the probe team for not filing chargesheet on time and suggested the state government to approach the higher court against bail granted to Amulya Leona.

On June 11, she was granted conditional bail by the Bengaluru civil court.

She was charged with sedition for her actions in the presence of All India Majlis-e-Ittehad-ul-Muslimeen chief Asaduddin Owaisi.

The court granted bail after hearing the bail application. Amulya's advocate on behalf of the petitioner said, "the petitioner is just a 19-year-old lady and she is studying in a private college in the Bengaluru. She shouted 'Pakistan Zindabad' but she never mentioned Pakistan as her country."

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."