Gujarat outcome will have no effect on Karnataka's 2018 polls: Siddaramaiah

Kochi, Jul 12: The two main accused in Kerala gold smuggling case, Swapna Suresh and Sandeep Nair have been arrested by the National Investigation Agency (NIA). Both the accused will be produced before NIA court in Kochi, Kerala on Sunday.

Swapna Suresh and Sandeep Nair were detained by NIA from Bengaluru, Karnataka on Saturday.

Swapna is named as the second accused and Sandeep has been named as the fourth accused in the FIR taken by NIA and both have been slapped with Unlawful Activities (Prevention) Act, 1967, (UAPA) along with first accused Sarith PS and third accused Fazil Fareed
Already, Sarith PS was arrested by the Customs, while Fazil Fareed is still at large. 

NIA officials yesterday conducted a detailed interrogation of Sarith after reaching the customs office in Kochi where he is in custody.

The Customs Department had on July 5 seized 30 kg gold worth Rs 15 crore concealed in diplomatic consignment at the Thiruvananthapuram international airport.

The NIA on Friday registered a First Information Report (FIR) against Sarith Kumar, Swapna Suresh and Sandeep Nair, the three persons allegedly involved in the case.

The agency has charged them with offences under various sections of the Unlawful Activities Prevention Act.

Swapna Suresh was on the run following the gold seizure. She was employed in Space Park and Kerala State Information Technology Infrastructure Limited (KSITL), which comes under the IT department, a portfolio held by Kerala Chief Minister. She was ousted after being named an accused in the case.

Sarith Kumar, an accused in the case who had previously worked as a public relations officer (PRO) in UAE Consulate-General's office in Thiruvananthapuram, was arrested on July 6.

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.