Terror accused Pragya Singh Thakur's security enhanced, may get Z-security

Agencies
April 25, 2019

New Delhi, Apr 25: The security cover of Sadhvi Pragya Singh Thakur, the Bharatiya Janata Party (BJP) candidate from the Bhopal Lok Sabha constituency, was strengthened on Wednesday, officials said.

The decision was taken a day after a man holding black flag approached Thakur while she was filing her nomination papers on Tuesday. Her supporters later thrashed the man.

Besides heightening the security at her residence, the number of security personnel around her has also been increased.

According to informed sources, Thakur may be provided Z-category security.

She is contesting the Lok Sabha elections against former Madhya Pradesh Chief Minister and senior Congress leader Digvijaya Singh.

Sadhvi is facing trial under  terror charges for the Malegaon bomb blast which killed six people. She was arrested under the  under stringent sections of The Unlawful Activities Prevention Act (UAPA) in a Mumbai court, and is now out on bail allegedly as her health as deteriorated.

On September 29, 2008, explosives hidden in an LML Freedom motorcycle went off  in Malegaon, Maharashtra, which left six people dead and injured over a 100.

The investigation led by then Maharashtra Anti Terrorism Squad (ATS) chief Hemant Karkare, who died while fighting Lashkar-e-Taiba terrorists traced the motorcycle to Sadhvi.

Recently, Sadhvi claimed that Karkare had framed her in the bomb blast case, and her 'curse' had led to his death. Faced by strong criticism, she withdrew her comments later.

Comments

Mohammad
 - 
Thursday, 25 Apr 2019

a terrorist given Z-Category security wow...are we a pakistani democrazy? 

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coastaldigest.com news network
June 9,2020

Mangaluru, May 9: An Indian expatriate worker from Karnataka’s coastal district of Dakshina Kannada died of in Dubai after he suffered a cardiac arrest.

The deceased has been identified as Yashwant, 37, hailing from Malali Kajila House in Tenkulipady village, on the outskirts of Mangaluru.

He was working as an air-conditioner mechanic in Dubai for the last two years.

As per sources, he suffered a heart attack. However, the exact cause of this death is yet to be known.

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News Network
June 18,2020

Mysuru, Jun 18: The Karnataka government's proposal announced on Thursday to hold online classes for students amid concerns over COVID-19 has not gone down well with thousands of tribal students residing in villages across the state.

A team from Karnataka State Commission for Protection of Child Rights (KSCPCR) visited a few tribal hamlets in Mysuru and Kodagu recently and found that the students, unlike their urban counterparts, lack accessibility to not just smartphones and computers, but basic necessities like power supply.

''When such is the situation in the tribal hamlets, how can you expect students to catch up on their studies if classes are held online?'' wondered M L Parashurama Member, KSCPCR, who toured villages like Thithimathi, Beematagere, Devamachchi and Gaddadi in Kodagu's Virajpet taluk, besides Bavali, Balyadi, Machchuru, and Anemone in Mysuru's HD Kote taluk along with Chairperson Antony Sebastian.

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News Network
June 26,2020

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."

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