Sangh has lost its credibility by indulging in financial, moral corruption: RSS veteran

Kochi, Mar 1:Adheringto a policy of "zero tolerance" towards clergy who sexually exploit minors, Pope Francis has expelled a Kerala priestconvicted of rape from all priestly duties and rights, according to church officials.

Syro-Malabar Church priest Robin Vadakkumchery is currently serving a jail term for impregnating a 16-year-old girl in Mananthavady diocese.

"Vadakkumchery has been dispensed from the exercise of priestly duties and rights. That means he has been reduced to the state of a layman", a Church official told PTI.

He was suspended from priestly duties soon after the news about his crime was reported in early 2017.

A POCSO court in Thalassery last year had sentenced Vadakkumchery to 20 years of Rigorous Imprisonment and slapped a fine of Rs three lakh on him.

The priest, 50, was the vicar of the local church in Kottiyur in Kannur district and manager at the school where the victim was studying.

He was arrested two years ago while trying to flee to Canada.

The Vatican's action came two years after Pope Francis made it clear that all bishops should adhere to a policy of "zero tolerance" for clergy who sexually exploit children.

Mangaluru, Apr 25: The coastal district of Dakshina Kannada today reported another covid-19 case. With this the total number of coronavirus positive case in the district rose to 18 including two deaths. 

The health and family welfare department in its bulletin today announced that a 33-year-old woman from Bantwal tested positive for coronavirus. She is undergoing treatment at Wenlock Hospital which is now converted into covid-19 hospital. 

She is the daughter of 67-year-old woman from Bantwal who was tested positive for the deadly disease last week. Both are the neighbours of the two women from Bantwal who died of covid-19 recently.

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.