Karnataka BJP urges Modi govt to ban PFI, SDPI

Bengaluru, Apr 8: Karnataka government has decided to postpone its first mass marriage ('Saptapadi') scheduled for April 26 due to lockdown in force, Minister for Muzrai, Port and Fisheries Kota Srinivas Poojary said here on Tuesday.

Talking to media here, he said that the first phase is likely to be clubbed with the second phase to be held on May 24. However, it all depends upon the situation prevailing at that time.

The state government had proposed to conduct the mass marriage scheme at select Muzrai temples in two phases on April 26 and May 24. Around 2000 applications with due documents were received for mass marriage from those who wished to tie the nuptial knot.

Bengaluru, Jun 16: Former prime minister H D Deve Gowda on Tuesday termed as 'disturbing' the violent clash between Indian and Chinese troops in Galwan Valley and said the government should offer a clearer picture to the nation on the border issue.

He sought to know as to how Indian soldiers lost their lives during a de-escalation process and said Prime Minister Narendra Modi and Defence Minister Rajnath Singh should come out with a clearer picture.

"Reports coming from #GalwanValley are disturbing. Why did our soldiers lose their lives during a de-escalation process? In national interest, the PM and RM should offer a clearer picture to the nation on the border issue with the Chinese. #LADAKHSTANDOFF," Gowda tweeted. An Indian Army officer and two soldiers were killed during the confrontation with Chinese troops in the Galwan Valley in eastern Ladakh on Monday night, the first such incident in the last 45 years that reflected massive escalation in the five- week border row.

The Army said India lost an officer and two soldiers during the violent face-off, while there were casualties on the Chinese side as well.

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.