53-year-old disabled coolie runs 6km to avert major train mishap in Udupi

Harsha Raj Gatty | coastaldigest.com
October 31, 2018

Neglecting his limping leg, a 53-year-old coolie worker raced 6 kms to alert railway authorities of a broken track and averted a major railway mishap at Udupi last Saturday. By the time the railway team reached the spot, the earlier gap in the track had already widened and the train bound from Goa was on arrival.

Diagnosed with a nerve issue in his right-leg over a year ago, Krishna Poojary was at the habit of walking barefoot on the gravel stone-bed on the railway track for quite some time. "I am under injections and medications. However, as a therapeutic relief the doctor had advised me to walk on the gravel stones, as it would relax my leg muscle. Since I stay close to the track at Korangrapady, I have made it a point to walk on it on a daily basis. Otherwise, besides the train there is no other person in that area at any point of time," he says.

A little over 06.30 am on Saturday, Poojary was on his regular routine, when he noticed a crack at Brahmasthana in Korangrapady. "Since, I could not seek anyone's help, I quickly started pacing towards the Indrali railway station," he says. Despite the seething pain, Poojary claims that he was able to reach the station office in 30 minutes.

At the station, Poojary apprised the railway personnel about the track condition. The officials immediately alerted higher authorities and within 40-minutes the team led by Poojary reached the spot for inspection. "By the time we reached, the track had already widened. It was later learnt that unaware of the danger a goods train had somehow managed to pass in the meanwhile," Poojary said.

On learning that a train from Goa was en-route, the railway authorities instantly contacted other stations and informed them about the impending danger, while simultaneously fixing the track. "In a short while, we informed other trains to pass. But we had advised them to slow their speed, since temporary emergency devices were put in place to avert the sudden danger," a railway official said.

Generally a coolie worker, off season Krishnappa dubs himself as a cook at a local eatery called 'Cool Point’ at Korangrapady. On being asked, how did he manage to be committed to the cause despite the injury, Krishnappa recounts his memory of witnessing a 40-year-old railway incident at Nelamangala.

“During those days when education was a luxury, this boy who worked with us at a shack as a waiter had successfully finished his graduation and was returning home. He was de-boarding a running train at Nelamangala station, when his bag got stuck in one of the hinges at the boogie door and he was pulled back to the fast moving vehicle. The scene of the body being dragged and crushed is still fresh in my mind, as we watched helplessly," he said. Poojary adds that he is constantly plagued by the thought of the incident. "I would have never been able to forgive myself if something had happened this time. I believe, the emotions made me forget my pain and I did not even realise my leg mattered until I reached and alerted the railway officials," he says.

Felicitation

Recognising his heroic effort, the Konkan Railway will felicitate Krishna Poojary at his home on October 31. “We appreciate the trouble he took us to inform about the crack and we will felicitate him for his noble work,” Konkan Railway PRO Sudha Krishnamurthy told media.

Comments

I'm truly enjoying the design and layout of your site. It's a very easy on the eyes which makes it much more pleasant for
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Exceptional work!

Shameless liar. Don’t you feel shy to tell such lies? He doesn’t even know what is sangh parivar. He is an honest coolie worker. I know him very well. He had worked for me also.

Naren Kotian
 - 
Wednesday, 31 Oct 2018

A big salute to Krishna Poojary, a proud karyakartha of Sangh Parivar. This teaching of Sangh parivar is behind this noble deed. Sadly newsportals like CD hide the fact that he is a Sangh Parivar worker.

Sandeep Ullal
 - 
Wednesday, 31 Oct 2018

True humanity. 

Subbu Acharya
 - 
Wednesday, 31 Oct 2018

Wow.. great. he deseves highest award for his effort

Shahjahan, Ma…
 - 
Wednesday, 31 Oct 2018

I fully agree with Sri Vasantha Bangera. Sri Poojary deserves award not less than the award of Karnataka Rajyotsava for his heroic act.

Mahesh
 - 
Wednesday, 31 Oct 2018

The Great Indian Man!,...

Vasantha Bangera
 - 
Wednesday, 31 Oct 2018

He deserves Rajyotsava award and a huge reward. Not just felicitation by railways. It is the responsibility of the Udupi district administration and elected representatives to recognise this noble man.

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Media Release
March 12,2020

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.

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News Network
June 25,2020

Bengaluru, Jun 25: Secondary School Leaving Certificate (SSLC) examinations commenced in Karnataka on Thursday amid relaxation of COVID-19 lockdown restrictions.

Schools in the state ensured that social distancing norms were followed and other precautionary measures taken at the examination centres. All the students underwent thermal screening at the centres and were provided hand sanitisers and masks.

"Today, 464 students are writing the exam. In every classroom, 20 students will be writing their papers. We have also arrangements two separate classrooms for those from containment zones and those who are unwell," said Sister Sagaimir, Principal, St. Joseph's Convent Girls High School.

"We have been working for the last two weeks to put everything in place for the examination Ensuring they maintain social distancing, wear a mask and sanitise," she added.

In other schools, arrangements at the designated centres were inspected before the exams began.

Yesterday, Medical Education Minister Dr K Sudhakar held a video conference with senior officials to review the preparedness for safely conducting the SSLC examinations scheduled on June 25.

"8,48,203 students will appear for the SSLC examination starting tomorrow in 2,879 centres across the state. All the guidelines issues by state government must be followed strictly" Sudhakar said in the meeting.

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News Network
August 4,2020

Bengaluru,  Aug 4: Former Karnataka Chief Minister and Leader of Opposition in the State Assembly, Siddaramaiah on Tuesday said that he has tested positive for COVID-19 and admitted himself to a hospital.

"I have been tested positive for COVID-19 and also been admitted to the hospital on the advice of doctors as a precaution. I request all those who had come in contact with me to check out for symptoms and to quarantine themselves," Siddaramaiah tweeted.

Earlier on Sunday, Karnataka Chief Minister BS Yediyurappa had said that he tested positive for the novel coronavirus.

4,752 new COVID-19 cases and 98 deaths were reported in Karnataka on Monday, taking total cases to 1,39,571 including 62,500 discharges and 2,594 deaths, the State Health Department informed.

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