Coronavirus claims Bantwal woman's life; Uppinangady woman tests positive

Mysuru, Feb 26: Twenty-nine students of the Government Primary School fell sick after consuming milk supplied at the school on Wednesday morning at Kiranguru village, in Hanagodu hobli, in the hunsur taluk in the district.

Police said the students were immediately rushed to the primary health centre in Hanagodu and provided first aid.

Tahsildar and Police personnel visited the health centre and inquired about the health of the students. "All the students are responding to the treatment," sources said.

Puttur, Jan 8: NCC Officer and two NCC Cadets of St Philomena College Puttur have been selected to participate in prestigious Republic Day Parade on January 26, 2020 in New Delhi.

NCC Officer, Lt. Johnson David Sequeira, Assistant Professor of Bachelor of Social Work has been selected as Contingent Officer of Karnataka and Goa Directorate to train the cadets in New Delhi.

Senior Under Officer Chethan P of first year BCA has been selected to Flag Area and Prime Minister’s Rally.

Junior Under Officer Mahalasa Pai of first year BCom has been selected to participate in cultural event which will be presented on the occasion of VIP’s visit.

These two meritorious cadets of the NCC wing of the College underwent a four months’ rigorous training at various places of Karnataka.

The Correspondent of the College Rev. Fr Alfred J Pinto, Principal Prof. Leo Noronha and Campus Director Rev. Dr Antony Prakash Monteiro expressed their happiness and compliments for the tremendous achievement of the NCC Officer and the cadets.

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.