Hebbal bypoll: Setback to CM as Sharief’s grandson Abdul Rahman gets ticket

Managluru, May 13: Expressing regret over the inconvenience faced by the first batch of passengers from UAE that landed at Mangaluru International Airport last night, Dr C N Ashwath Narayan, deputy chief minister of Karnataka, today assured that all short comings will be addressed.

Addressing Kannadiga delegates from Saudi Arabia, Qatar, Kuwait and other countries through a video conference, Dr Narayan also assured that necessary steps will be taken by the Karnataka government to provide free quarantine facility for those who cannot afford private quarantine in hotels or guest houses. The video conference was organised by coastaldigest.com.

"The incontinence faced by passengers from Dubai at Mangaluru Airport have already been brought to my notice. All these shortcomings will be addressed. We will take appropriate steps to prevent the recurrence of such inconveniences," he said.

He said that the Karnataka government has already amended its standard operating procedure for international passengers to allow pregnant women to entre home quarantine if they test negative for covid-19. 

The problems faced by passengers at Mangaluru Airport last night include lack of staff to handle luggagues, lack of food and water, delay in arranging vehicle to transport passengers to quarantine centres and lack of free quarantine facility for those who cannot afford private quarantine facility. The next batch of repatriates will not face these problems, he said. 

Dr Narayan also promised to exert pressur on the union governmment to operate more flights to repatriate stranded Indians, especially Kannadigas from Saudi Arabia.

Prominent NRI commnity leaders Zakariya Jokatte, Naveen Bandary, Joy Fernandes, Shathosh Shetty Riyadh, Althaf Saqco, Shiekh Expertise and others participated in the video confernce.

Bengaluru, Jul 13: In an attempt to avoid the ugly scene of migrant workers walking to their native places due to the current week-long lockdown imposed in the state, the Karnataka State Road Transport Corporation (KSRTC) is running 1,600 additional buses on Monday and Tuesday to help them return safely.

The KSRTC has already run 249 additional buses from the State capital and has so far ferried 6,641 passengers and 231 buses have been booked.

The KSRTC appealed to the public not to panic as additional buses have been deployed. "After ensuring social distance and conducting thermal screening, passengers will be allowed to travel. It has already been planned to operate additional buses," the corporation stated in a press release here.

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.