Karnataka launches new scholarship scheme for OBC students

Mangaluru, Jul 2: Mangaluru BJP Corporator Manohar Shetty, who entered a manhole to clean a drain, said that he did it to avoid waterlogging ahead of monsoon as people were facing several problems for the past few years.

"In my ward, there is a rainwater drain at Kadri Kambla junction and for the past few years, there was a waterlogging problem due to trash water used to collect and vehicles used to find it difficult to pass in that area," Shetty said.

"Since there was a lot of trash it had to be cleared to avoid waterlogging. We changed our dresses, and then I along with my three party workers entered manhole and cleared the trash," he said.

The Mangaluru BJP Corporator further said that it was not a publicity stunt, and he cleaned the drain to solve the problem of people. "During elections, I had promised people to get the drain cleaned. Since monsoon was coming; something had to be done; we did not do it for publicity but to solve a problem," he said.

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.

Bengaluru, Jul 17: Karnataka Chief Minister BS Yediyurappa on Friday held a meeting with the Ministers-in-charge of eight zones to take stock of the COVID-19 situation and its management in Bengaluru.

Yediyurappa suggested that it should be ensured that both COVID-19 and other patients get timely treatment. He advised home quarantine for asymptomatic patients and hospitals and COVID Care Centers would provide treatment for those who are severely symptomatic.

He said, Rapid Antigen Testing should be carried out for those who died in the hospital, for immediate delivery of the corpse for funeral arrangements. He also said to conduct Rapid Antigen Test for those who have died at home and take action for the funeral of the dead.

The chief minister said, lockdown is not a solution to COVID-19 control, he made it clear that the government has no plans to continue with the lockdown in Bengaluru.

"To fill the shortage of doctors, the process of filling vacancies is ongoing," he said.

"Volunteers are identified and ambulances are assigned to each ward.  Strict action should be taken if private hospitals do not provide beds to patients," the Chief Minister said.

The chief minister said volunteers and nodal officers would be appointed to provide information on the enrollment and availability of beds to COVID-19 infected persons in private hospitals.

"Welfare pavilions and lodges have been identified in each ward, suggesting the use of quarters to quarantine those who do not have separate rooms," the Chief Minister said.

He said, allocate bed within two hours of the result of the test and the ambulance must take action to take the person to the hospital. The Chief Minister suggested that the system be decentralised, zoned, and monitored.