Meet Kannada cinema's first Khan, the son of JD(S) MLA Zameer Ahmed

Bengaluru, Jan 5: Former Deputy Chief Minister G Parameshwara has said the Karnataka Congress has unanimously decided to appeal to the party high command regarding the appointment of KPCC President and Congress Legislature Party (CLP) leader in the state.

Speaking to reporters, the Congress leader said, "We have decided to gather the opinion of senior leaders regarding the selection of Karnataka Pradesh Congress Committee (KPCC) president and opposition leaders. We will appeal to the high command regarding the same. The party will decide its next course of action."

He made these remarks after a meeting of senior party leaders was held at Parameshwara's residence here on Saturday.

Adding that the Congress leaders discussed the current political scenario in the state, Parameshwara said: "We held a meeting to reiterate that we are not confused and we all are together."

"There has been no personal discussion on who should be the president," he said.

Earlier, KPCC president Dinesh Gundu Rao and former Chief Minister Siddaramaiah had tendered resignation from their respective posts owning moral responsibility for the party's poor performance in the recent by-polls.

Udupi, Mar 11: An elderly woman, who had recently visited Saudi Arabia has been admitted to an isolation ward at KMC in Manipal, here with symptoms of fever, cough and breathlessness.

The 68-year-old woman hails from Sagar taluk in Shivamogga district of Karnataka.

The patient had travelled to Saudi Arabia in the last week of February and was treated for fever cough and breathlessness there.

After recovery, she had travelled back to Bengaluru, where she was screened at the airport. 

Later, she reached Shivamogga where she was treated at Nanjappa Hospital for symptoms of fever, cough. 

As she has symptoms of coronavirus, she is quarantined and is under observation. The samples will have been sent to Bengaluru and the result is awaited.

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.