Kerala floods outcome of cow slaughtering: BJP MLA

New Delhi, Jan 7: Services at various bank branches and ATMs are likely to be affected as hundreds of employees will go on a bank strike across the country on Wednesday.

The bank strike is part of the Bharat Bandh call given by trade unions to protest against the labour reforms and economic policies of the Central government, according to reports.

The protestors' main demand during the Bharat Bandh is that the Centre should drop the proposed labour reforms.

A Bill in this regard was passed and proposes to merge 44 labour laws into four codes -- wages, industrial relations, social security, and safe working conditions.

New Delhi, Apr 15: As the world grapples with coronavirus, researchers have found the presence of a different kind of coronavirus -- bat coronavirus (BtCoV) --in two bat species from Kerala, Himachal Pradesh, Puducherry and Tamil Nadu, according to a study by the Indian Council of Medical Research (ICMR).

There is no evidence or research to claim that these bat coronaviruses can cause disease in humans, said Dr Pragya D Yadav, Scientist at the National Institute of Virology (NIV), Pune and also the first author of study.

The study has been published in the Indian Journal of Medical Research,

Twenty-five bats of Rousettus and Pteropus species from Kerala, Himachal Pradesh, Puducherry and Tamil Nadu were found positive for BtCoV in Kerala, Himachal Pradesh, Puducherry and Tamil Nadu.

"These bat coronaviruses have no relation with SARS-CoV2 responsible for the COVID-19 pandemic," Yadav said, adding that Pteropus bat species were earlier found positive for Nipah virus in 2018 and 2019 in Kerala.

"Bats are considered to be the natural reservoir for many viruses, of which some are potential human pathogens. In India, an association of Pteropus medius bats with the Nipah virus was reported in the past. It is suspected that the recently emerged severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) also has its association with bats," the objective of the study titled 'Detection of coronaviruses in Pteropus and Rousettus species of bats from different states of India' stated.

"In the present scenario of changing demography and ecological manipulations, it is challenging to have checks on the encounters of bats with other animals and humans," the study stated, highlighting that the need for active and continuous surveillance remains crucial for outbreak alerts for bat-associated viral agents with epidemic potential, which would be helpful in timely interventions.

"Although CoVs in the subfamily coronavirinae do not usually produce clinical symptoms in their natural hosts (bats), accidental transmission of these viruses to humans and other animals may result in respiratory, enteric, hepatic or neurologic diseases of variable severity. It is still not understood as to why only certain CoVs can infect people," the study said.

The scientists stressed on the need of proactive surveillance of zoonotic infections in bats.

The detection and identification of such viruses from bats also recommends cross-sectional antibody surveys (human and domestic animals) in localities where the viruses have been detected.

Similarly, if the epidemiological situation demands, evidence-based surveillance should also be conducted, the study said while emphasing on the need of developing strong mechanisms for working jointly with various stakeholders such as wildlife, poultry, animal husbandry and human health departments.

"In conclusion, our study showed detection of bat CoVs in two species of Indian bats. Continuous active surveillance is required to identify the emerging novel viruses with epidemic potential," Dr Yadav said.

Elaborating on the study, Dr Yadav said throat and rectal swab samples of two bat species -- Rousettus and Pteropus -- from seven states were screened for the bat coronvirus during which the representative samples collected from Kerala, Himachal Pradesh, Puducherry and Tamil Nadu tested positive while those from Karnataka, Chandigarh, Punjab, Telengana, Gujarat and Odisha came out negative.

The reverse-transcription polymerase chain reaction (RT-PCR) tests and sequencing were used for the confirmation of the findings.

"This is an ongoing study to understand the prevalence of the Nipah virus in bats," she said.

Mumbai, Jan 23: Rashmi Sahijwala never expected to start working at the age of 59, let alone join India’s gig economy—now she is part of an army of housewives turning their homes into “cloud kitchens” to feed time-starved millennials.

Asia’s third-largest economy is battling a slowdown so sharp it is creating a drag on global growth, the International Monetary Fund said Monday, but there are some bright spots.

The gig economy, aided by cheap mobile data and abundant labour, has flourished in India, opening up new markets across the vast nation.

Although Indian women have long battled for access to education and employment opportunities, the biggest hurdle for many is convincing conservative families to let them leave home.

But new apps like Curryful, Homefoodi, and Nanighar are tapping the skills of housewives to slice, dice and prepare meals for hungry urbanites from the comfort of their homes.

The so-called cloud kitchens—restaurants that have no physical presence and a delivery-only model—are rising in popularity as there is a boom in food delivery apps such as Swiggy and Zomato.

“We want to be the Uber of home-cooked food,” said Ben Mathew, who launched Curryful in 2018, convinced that housewives were a huge untapped resource.

His company—which employs five people for the app’s daily operations—works with 52 women and three men, and the 31-year-old web entrepreneur hopes to get one million female chefs on-board by 2022.

“We usually train them in processes of sanitisation, cooking, prep time and packaging... and then launch them on the platform,” Mathew told news agency.

One of the first housewives to join Curryful in November 2018 shortly after its launch, Sahijwala was initially apprehensive, despite having four decades of experience in the kitchen.

But backed by her children, including her son who gave her regular feedback about her proposed dishes, she took the plunge.

Since then, she’s undergone a crash course in how to run a business, from creating weekly menus to buying supplies from wholesale markets to cut costs.

The learning curve was steep and Sahijwala switched from cooking everything from scratch to preparing curries and batters for breads in advance to save time and limit leftovers.

She even bought a massive freezer to store fruits and vegetables despite her husband’s reservations about the cost.

“I told him that I am a professional now,” she told news agency.

‘Internet restaurants’

Kallol Banerjee, co-founder of Rebel Foods which runs 301 cloud kitchens backing up 2,200 “internet restaurants”, was among the first entrepreneurs to embrace the concept in 2012.

“We could do more brands from one kitchen and cater to different customer requirements at multiple price points,” Banerjee told AFP.

The chefs buy the ingredients, supply the cookware and pay the utility bills.

The apps—which make their money through charging commission, such as more than 18 percent per order for Curryful—offer training and supply the chefs with containers and bags to pack the food in.

Curryful chef Chand Vyas, 55, spent years trying to set up a lunch delivery business but finally gave up after failing to compete with dabbawalas, Mumbai’s famously efficient food porters.

Today Vyas works seven hours a day, five days a week in her kitchen, serving up a bevy of Indian vegetarian staples, from street food favourites to lentils and rice according to the app’s weekly set menus.

“I don’t understand marketing or how to run a business but I know how to cook. So, the current partnership helps me focus on just that while Curryful takes care of the rest,” Vyas told AFP.

She pockets up to $150 (Rs 10,000 approx) a month after accounting for the commissions and costs, but hopes to earn more as the orders increase.

In contrast, a chef at a bricks-and-mortar restaurant takes home a monthly wage of between $300 (Rs 20,000 approx) and $1,000 (Rs 70,000) approx for working six days a week.

With India’s cloud kitchen sector expected to reach $1.05 billion by 2023, according to data platform Inc42, other companies are also keen to get a slice of the action.

Swiggy, for example, has invested 2.5 billion rupees ($35.3 million) in opening 1,000 cloud kitchens across the nation.

Back in her Mumbai kitchen, Sahijwala is elated to have embarked on a career at an age when her contemporaries are eyeing retirement.

Over the past year, she has seen her profit grow to $200 (Rs 15,000 approx) a month, but more importantly, she said, “My passion has finally found an outlet.

“I am just glad life has given me this chance.”