Declare PFI as anti-national terror outfit, arrest its leaders: VHP

Mangaluru, May 20: The local unit of Bharatiya Janata Party has defended the delay in repatriation of coastal Kannadigas from Middle Eastern countries saying that it is impossible to bring all expatriate together at a time when covid-19 cases are continuing to spike in the region. 

Addressing a press conference, Sudarshan M, president of Dakshina Kannada unit of BJP said that the entire district administration was working as a team under the leadership local MP Nalin Kumar Kateel and district minister Kota Shrinivas Poojary and seven BJP MLAs in this critical juncture.

“Without any bias, we also have reached out to the needs of people of Mangaluru assembly constituency represented by former minister and Congress MLA U T Khader,” he said, adding that his party will not forget Indian expatriates in the Gulf too. 

Replying to the charge of not catering to the interests of Kannadigas stranded in the Middle East by way of arranging special flights, Sudarshan said this is part of a well-thought-out move to bring them in batches.

“It is impossible to bring back all Kannadigas stranded in Middle East all of a sudden. Their repatriation will be in phased manner based on facilities available in the district,” he said.

“The district authorities have created healthcare and quarantine facilities for a limited number, be it at Covid-19 hospital or institutional quarantine, and bringing them together will create logistical problems,” he said.

Beijing, Feb 21: A 29-year-old Chinese doctor, who postponed his wedding to treat patients infected with the deadly coronavirus, has died treating them after being infected by the virus, the ninth fatality among the healthcare providers working to contain the outbreak.

Dr Peng Yinhua, doctor of a Wuhan hospital who treated patients infected with the coronavirus, died on Thursday night, according to the health bureau.

Peng, a respiratory acute care medical professional, became infected while working to combat the novel coronavirus at the First People's Hospital of Jiangxia District of Wuhan. He was hospitalised on January 25 and transferred to the Wuhan Jinyintan Hospital for treatment on January 30.

"Peng Yinhua, a frontline doctor at Jiangxia First Hospital in virus epicenter #Wuhan, died of #COVID19 on Thursday night. He had earlier delayed his wedding as he wanted to treat patients with the disease at hospital," state-run Global Times tweeted on Friday.

He died from the virus despite doctors' all-out efforts to save his life.

Chinese health authorities have asked health agencies to apply for the honour of martyr for deceased medical staff to the veteran's affairs authorities, comfort the families of the deceased and help solve their difficulties, as well as publicise stories of those who sacrificed their lives during the epidemic, state-run Xinhua news agency reported.

Li Wenliang, the 34-year-old Chinese doctor, who was one of the first people to sound the alarm about the new outbreak died on February 7.

Li sent a message to his medical-school alumni group on December 30, warning that seven patients had been quarantined at Wuhan Central Hospital after coming down with a respiratory illness that seemed like the SARS coronavirus. But Wuhan police reprimanded and silenced Li.

Earlier, Dr Liu Zhiming, head of the Wuchang Hospital died due to the virus. On the same day Liu Fan, senior nurse of the hospital, died along with her parents and brother due to the virus.

China’s National Health Commission earlier said that a total of 1,716 medical workers had contracted the infection as of February 11.

Peng's death takes the death toll among the medical staff to nine.

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.