Karnataka govt to pay fees of school, college students in flood-hit Kodagu

Mangaluru, Apr 1: Dakshina Kannada District in-charge minister Kota Srinivas Poojary on Tuesday announced that essential shops including grocery stores, fruits and vegetable shops will be allowed to open from Wednesday between 0700 hrs to 1200 hrs across the district.

Speaking at a press conference, he said that Milk, Medical, Gas distribution, Petrol Bunks, Banks will be opened as usual, he informed adding that Central Market and the Suratkal Market will remain closed.

With the Dakshin Kannada district administration relaxing the lockdown from 0600 hrs to 1500 hrs to purchase essential commodities, panic-stricken citizens rushed to the shops early in the morning itself.

Mangaluru, Jun 28: The patience and presence of mind exhibited by the family members of youth covid-19 victim thwarted the attempt by a few miscreants to create communal disharmony in the coastal city today.

A 31-year-old youth from Idya in Surathkal, who was under treatment for covid-19 at designated Wenlock Hospital in the city, passed away last night. 

Even though there is a Muslim graveyard under the jurisdiction of Idya mosque, it was waterlogged due to heavy rains. 

Hence, the Idya mosque management had obtained permission from Mangaluru’s Bolar mosque management to bury the mortal remains of the youth in Bolar graveyard. 

All necessary arrangements were made at the Bolar graveyard for the burial this morning. Meanwhile, a few residents of Bolar belonging to another community staged a protest against bringing covid-19 victim’s mortal remains to Bolar.

Mohammad Husain, general secretary of Bolar mosque, said that the family members of the departed youth exhibited their presence of mind and urged the Muslims of Bolar to preserve communal harmony.

“The Bolar mosque committee had given green signal for the burial and all arrangements were made. Meanwhile, a few people staged protest and warned us against burying the covid-19 victim’s body. When the aggrieved family members came to know this, they immediately cancelled the plan,” he said. 

“The aggrieved family requested us to uphold communal amity and co-existence. They decided to bury the body in Idya itself. Then the protesters also returned,” he said.

Burial in Bolar after DC’s intervention

When the mortal remains were being taken towards Surathkal in the ambulance, the Deputy Commissioner of Dakshina Kannada ordered the authorities concerned to take a U-turn and bring back mortal remains to Bolar.  

The DC said it was wrong to take the mortal remains to another place after making all necessary armaments in Bolar graveyard. In order to pacify the porters it was decided to dig another grave on the other side of the graveyard, sources said.

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.