Drought, farm failure: 3,515 farmers committed suicide in 5 years in Karnataka

Bengaluru, May 26: Unknown miscreants have set ablaze 30-40 migrant labourers hutments in Bengaluru east, prompting police to take suo motu cognizance, an official said on Tuesday.

"As many as 30-40 migrant labourers' hutments have been set ablaze by unknown miscreants at Kacharakanahallin in KG Halli, we have taken suo motu cognizance of the crime," said a police official to media.

Police are investigating the arson invoking IPC Sections 143, 147, 188, 436, 123, 504, 506 and others.

"There was no loss of life in the arson as the migrant labourers were away at their hometowns because of COVID lockdown," said the official.

The labourers came from different parts of Karnataka to eke out a living and were living in those huts near the Rama Temple in KG Halli.

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.

Chamaranagara, Mar 29: As many as 595 Tamil Nadu-based fishermen, who were working in Mangaluru, crossed the Karnataka border and reached their state via Chamarajanagar on Saturday.

Police said following the lockdown, the fishermen had left Mangaluru in more than 20 vehicles. The fishermen crossed the Karnataka border through Punajur check-post. However, the vehicles returned after dropping them near Hasanur check-post in Tamil Nadu.

As the fishermen had no proper documents, they were stopped by Tamil Nadu Police. However, the police allowed them after screening. The Tamil Nadu government arranged vehicles to ferry them, said a police officer.