BJP releases manifesto for Karnataka polls, reaches out to farmers

Bengaluru, Jul 2: As many as 3,363 students from Covid-19 containment zones have appeared for SSLC examinations in different parts of Karnataka till yesterday. On the first day of exam, i.e., on June 25, only 998 students these zones had written the exam.

In the past few days the number of containment zones has increased across the state in general and Bengaluru in particular. In all, 32 students could not appear for the exam as they turned positive.

While on June 25, the number of students who were found unwell during the check up at exam centre was 201, it was 613 on Wednesday. Students who are sick and those from the containment zones take the exam in a different room.

The social science exam on Wednesday saw an attendance percentage of 97.96 (7.68 lakh). This was against 98.78% last year. There were 7.45 lakh fresh candidates, 20,000 private candidates and 593 from outside the state.

Five students in Yadgir district were given question papers based on the old syllabus for maths exam on June 27. Their answerscripts will be evaluated separately and action will be taken against the officials.

Malpractices assisted by schools by switching off CCTV cameras were reported in Ballari and Koppal. “We’ve completed all the core subjects. Now only languages are left. We’ll complete them too in a safe environment,” said S Suresh Kumar, primary and secondary education minister.

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.

Manama: Kannada Sangha Bahrain President Mr. Pradeep Shetty and Vice President of Bahrain's prestigious KHK HEROES Foundation Mohammed Mansoor on Monday, May 11, met The Second Secretary (Consular & CW) of the Embassy of India, Bahrain Mr. P. K. Chowdhury in the Indian Embassy. 

The situation, problems and relief of Indians and Kannadigas residing in Bahrain during the COVID 19 Pandemic was discussed in detail. The distribution of food (dry ration) kits, as well as those seeking repatriation, was also discussed in the meeting.

When asked about the repatriation of distressed Kannadigas, the Second Secretary said that though the number of Kannadigas who wish to return home is not much compared to the rest of the states, still Embassy is compiling all the information and will do the needful soon. 

Mr. Shetty and Mr. Mansoor told the Second Secretary that those who are in problem can contact them and they are ready to do their best.