Mangaluru, Apr 28: Dakshina Kannada Deputy Commissioner, Sindhu B Rupesh on Tuesday announced a relaxation in the sealed down parts of the district.
Seal-down in Bantwal's Sajipanadu, Belthangady Taluk's Karaya and Sullia Taluk's Ajjavara have been relaxed, he said.
The move comes on the backdrop of the fact that no positive cases have been reported in these places and all the primary and secondary contacts of the patients have completed their quarantine period.
Mangaluru, Jan 11: A large number of people from the Women India Movement on Saturday staged a protest against the Citizenship Amendment Act (CAA) and the National Register of Citizens (NRC) here and raised slogans denouncing the newly enacted law.
Protestors were seen carrying placards that read, 'Stop diving India, Boycott CAA, NRC, NPR', 'We are humans, not criminals', 'Save India from fascism'.
"Today's youths are tomorrow's future. The present leaders are scared by the youths and are trying to wipe us out. They are scared of the students because they are raising their voices," a protestor told media.
"It started with the triple talaq, then the removal of Article 370 and Babri Masjid verdict. We Muslims kept quiet but now it is a question to our Constitution. We are not here as Muslims but as an Indian Citizen protesting against the cruelty of the BJP government," she added.
The protestor said the Central government is trying to make India a Hindu Rashtra by wiping out all other communities.
"This fascist government is trying to poison the minds of Hindus against the Muslims. After Muslims, there will be the Christian community and then other communities. The main motive of the government is to only keep Brahmins in India," added the protestor.
The newly-enacted law grants citizenship to Hindu, Sikh, Jain, Parsi, Buddhist, and Christian refugees from Pakistan, Afghanistan, and Bangladesh, who came to India on or before December 31, 2014.
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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We are already facing lot of problems here without food and money.
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