Karnataka to build a ‘detention centre’ for overstaying foreigners, illegal immigrants

Mangaluru: The first-of-its kind Beach Zumba event organized by Veekshitha Arasa on January 26th at Panambur Beach, Mangaluru attracted huge crowd and entertained the masses. Thousands of people who visited the beach last Sunday evening witnessed and danced along with the talented Zumba instructors from Bengaluru and Mangaluru. The show lasted for almost two hours.

The programme was organized by Veekshitha Arasa in association with Panambur Beach Tourism with the cooperation of Panambur Police and sponsorship of AJ Hospital & Research Centre, APD Foundation and SS Arrangers & Caterers.

Panambur Beach Tourism CEO Yatish Baikampady, APD Foundation Trustee Abdullah Rehman and Santhosh Kumar from SS Arrangers and others flagged off the event by releasing saffron, white and green balloons (the colours of Indian tricolor) to mark the nation’s Republic Day. Panambur beach police officials too participated in the inauguration. Veekshitha Arasa’s husband Rohan Lobo, Veekshitha’s parents Bhaskar Arasa and Geetha B Arasa too joined in.

This was done with the message ‘Let the love for health and fitness fly high among the citizens much like the soaring spirit of patriotism’. Speaking on the occasion, Veekshitha said that it was her dream to conduct a Zumba event in the city. “This is my small attempt at promoting fitness among the citizens of Mangaluru. There should be more such events,” she said.

Meenal Dubey, Ashwitha Shetty, Vishal Rai, Aishwarya, Namratha Shekar, Shruthi Keerthiraj, Vinayak Acharya, Kavitha Manish and Urmi were some of the enthusiastic Zumba instructors who performed with Veekshitha.

RJ Nayana and Saravanan Govindaswamy compered the event.

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.

Mangaluru, May 9: A team of doctors at Mangaluru's Mangala Hospital has developed a 'bubble helmet' that will provide an alternative to patients who need an oxygen mask.

The team was led by Dr Ganapathi, medical director of Mangala Hospital and Mangala Kidney Foundation in the city.

The bubble helmet, which has a special collar attached to it, helps the patients with breathing issues, and to avoid using ventilator facility.

Dr Ganapathi said, "When a patient needs intubation we will be providing them oxygen bubble helmets and we will first give it a trial before we intubate a patient."

"I have converted an ordinary snorkelling mask into a ventilator assist device, this mask can be used as a personal protection device by connecting it to a bacterial viral filter," he added.

Dr Ganapathi said that the connector has been made available in India and a snorkelling mask can be easily converted into a ventilator assist device. And it will make the management of coronavirus patients easy.