Mahasabha firm on Veerashaiva-Lingayat dharma

Bengaluru, Jan 11: The Chief Justice of India Justice Sharad Arvind Bobde on Saturday inaugurated the phase-1 of the new building of the Karnataka Judicial Academy on Crescent Road in Bengaluru.

The new building has three floors, besides, the ground floor and two basement floors.

While Chief Minister B S Yediyurappa inaugurated the 319-seater multi-purpose auditorium, at which Chief Justice of the High Court of Karnataka Justice Abhay Shreeniwas Oka felicitated Justice Bobde.

Justice Ravi Malimath, President of the Karnataka Judicial Academy and Judge of the High Court of Karnataka, in his welcome address said that the academy has so far trained as many as 4000 judicial officers and striving for excellence in the field of judiciary.

The building, built in the first phase, has parking in the lower and the upper basement, which can accommodate 44 cars and 124 two-wheelers, the ground floor consists of a 319-seater multi-purpose air-conditioned auditorium, a lecture hall with 84 seats, two lecture halls with 40 seats each and a VIP lounge. The First Floor has a lecture hall with 84 seats, two lecture halls with 40 seats each, a VIP lounge, two discussion rooms and an administrative office for the staff of the academy.

The second phase, to be built has a parking facility for 36 four-wheelers and 22 two-wheelers in the lower basement and 32 four-wheelers and 30 two-wheelers in the upper basement.

The total cost of the project, including Phase-1 and Phase-2, to be executed by the Public Works Department in the sprawling 2.2 acres plot of the Karnataka Judicial Academy is around Rs 96.02 Crore.

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.

Bengaluru, Jul 20: Karnataka on Monday reported 3,648 COVID-19 cases taking the tally to 67,420, informed the state health department.

According to a bulletin issued by the department, the state recorded 72 more deaths due to COVID-19 with the toll at 1,403 while six patients who tested positive for the infection have died due to non-COVID causes, as of Monday.

There are 42,216 active cases in the state.
As many as 730 patients were discharged today, taking the total discharged patients to 23,795.
Bengaluru recorded the highest number of cases and deaths today at 1,452 and 31, respectively, informed the state health department.

India's COVID-19 case tally crossed the 11-lakh mark with the highest single-day spike of 40,425 new cases and 681 deaths reported in the last 24 hours, said the Union Health and Family Welfare Ministry on Monday.

The total cases in the country now stand at 1,118,043 while the death toll is 27,497.

The ministry said the total number of cases include 390,459 active cases and 700,087 cured/discharged/migrated.