How media tried to drag UTK’s name into Deepak Rao murder case using an unrelated photo

Belagavi, Mar 10: Around 6,000 chickens were buried alive by some poultry farm owners here as the rate of flesh in the market dropped even below the cost price due to Coronavirus scare.

The poultry farm who buried the chickens on Monday evening belonged to Lolasuru village in Gokak Taluk of the district.

One of the owners, Nazir Makandar, said that there was no demand for chicken because of threat of Coronavirus.

Bengaluru, June 7: Promising Kannada actor Chiranjeevi Sarja died of heart attack in Bengaluru on Sunday. He was 39. 

The actor complained of severe chest pain and respiratory problems on Saturday. He was immediately rushed to Sagar hospital in Jayanagar, according to sources.

It is said that he suffered heart attack. Doctors attempted to revive him, but the efforts failed.

Chiranjeevi Sarja, the relative of mutlilingual South Indian actor, Arjun Sarja, had married Meghana Raj, the daughter of Prameela Joshai and Sundar Raj in 2018. He acted in 22 films. 

His throat swab sample have been sent for testing, added the sources.

He had started his career with Vayuputra in 2009. Shivarjuna, which was his last film, had released days before lockdown was imposed.

In October 2017, he was engaged to actress Meghana Raj. They married on 2 May 2018.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."