Gowda refutes Karnataka horse trading allegations in Lok Sabha

Dubai, May 9: A flight scheduled to bring back Kannadigas, especially Mangalureans stranded in Dubai on May 14 has been rescheduled to May 12.

The flight will take off from Dubai at 4.10 pm UAE time and reach Mangaluru International Airport at 9.10 pm IST on May 12, announced Union Minister DV Sadananda Gowda in a tweet.

The flight was earlier scheduled for May 12 and then it was postponed to May 14. Now, it has been rescheduled to May 12.

It is said that constant persuasion from NRIs in UAE led to advance the paid evacuation drive.

In fact, Karnataka was missing in the list of states to receive special flights when Ministry of External Affairs arranged them to bring stranded Indians at UAE. Special flights were arranged only to Kerala and Tamil Nadu people stranded at UAE in the first stage.

Thanks to Karnataka NRI Forum of UAE which opened helpline to seek assistance to Kannadigas, nearly 2000 Kannadigas have registered for assistance in which 127 pregnant women, 27 senior citizens, 700 people who have lost jobs aftermath of coronavirus sought assistance from NRI forum.

In the first flight, priority will be given to people with medical emergency and pregnant women. Once the passengers reach Mangaluru, they will be quarantined in their home districts.

Bengaluru, Jan 31: Senior IPS officer Praveen Sood is the new Head of Police Force in Karnataka as the current DG and IG Neelamani Raju today retired.

Praveen Sood, the DIG of CID’s Economic Offences Wing, introduced several reforms that sped up investigation processes. He introduced the Crime and Criminal Tracking Network System all over the state by networking all police stations in the country and ensuring data entry and retrieval of all information in police stations and higher police officers online.

Born in 1964, Sood graduated from IIT Delhi and joined the Indian Police Service in 1986. He kicked off his career as the Assistant Superintendent of Police in Mysuru in 1989. He has served as the SP of Ballari and Raichur before being posted as the Deputy Police Commissioner (Law and Order) of Bengaluru.

In 1999, he served as the police officer on foreign deputation as the police advisor to the Government of Mauritius for 3 years.  He was posted as Police Commissioner of Mysuru City between 2004 and 2007.

He took over as the Additional Commissioner of Police (Traffic) in Bengaluru in 2008 and continued in the post till 2011. He has won the Chief Minister’s Gold Medal for excellence in service in 1996, the Police Medal for Meritorious Service in 2002  and the President’s Police Medal in 2011.

During 2013-14 he took over as Managing Director of Karnataka State Police Housing Corporation. He later worked as the Principal Secretary to the Home  Department as the Additional Director General of Police (Karnataka State Reserve Police) and the ADGP of Administration.

In 2017, he was appointed the Bengaluru Police Commissioner. He was also instrumental in launching “Suraksha” App and “Pink Hoyasalas” managed by all-women police officers.

As the DIG of the CID, Economic offences and Special Units, he is credited for opening the Centre for Cyber-crime Investigation, Training and Research for training police officers, prosecutors and the judiciary in handling cyber crime cases.

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.