Kundapur youth booked for FB post suggesting to kill 1,500 Muslims instead of conducting corona tests

New Delhi, May 14: The National Investigation Agency (NIA) probing the Al-Hind Islamic State (IS) Bengaluru module case has announced a cash reward of Rs three lakh for wanted absconder Abdul Mateen Taahaa.

An NIA spokesperson in Delhi said, "We have declared a cash reward of Rs three lakh for providing any information leading to arrest of Taahaa." The spokesperson said that Taahaa, 26, a resident of Shimoga in Karnataka is wanted in Al-Hind ISIS Bengaluru module case that the agency registered this year. The NIA had taken over the probe from the Karnataka Police.

According to the NIA officials, the case relates to ISIS-linked terror group formed by arrested accused Mehboob Pasha, along with accused Khaja Moideen aka Jalal and his associates involved in the murder of a Hindu leader in Tamil Nadu. The official said that Pasha conducted several meetings in 2019 at his residence in Bengaluru to hatch the conspiracy, by radicalising and recruiting other co-accused to carry out terror activities and join ISIS in Afghanistan or Syria.

The NIA has arrested 12 accused namely Pasha, Imran aka Imran Khan, Mohammed Haneef Khan, Mohammed Mansoor Ali Khan, Saleem Khan aka Kolar Saleem, Hussain Sharieff, Ejaz Pasha aka Azaz Pasha, Zabiulla, Syed Azmathulla, Syed Fasiur Rehman, Mohammed Zaid and Sadiq Basha.

The official said that Taahaa is a friend of arrested accused Saleem and Zaid, through whom he contacted arrested accused Pasha of Al-Hind Trust and was also associated with his online foreign handler.

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."