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Bengaluru, May 20: A mysterious "boom" heard in large parts of Bengaluru this afternoon left residents of the city and social media users puzzled. While the source of the sound is being investigated, the Indian Air Force (IAF) indicated that it could be the result of "routine test flights that necessitate going supersonic a times".

The sound was heard from as far as the Bengaluru airport in Devanahalli to the IT hub of Electronic City 54 km away. It was also heard in Kalyan Nagar in east Bengaluru, central Bengaluru's MG Road and areas such as Marathahalli, Whitefield, Sarjapur and Hebbagodi.

IAF said no aircraft of training command was flying in the area. "However, ASTE (Aircraft and Systems Testing Establishment) and HAL (Hindustan Aeronautics Limited) could have been undertaking their routine test flying, which necessitates going supersonic at times. These are done well beyond the city limits in specified sectors. However, considering the atmospheric conditions and reduced noise levels in the city during these times, the aircraft sound may become clearly audible even if it happened way out from the city," said the air force statement.

Many people had speculated that the sound could have been caused by a fighter jet such as a Mirage 2000.

"We have also asked the Air Force Control Room to check if it was a jet or supersonic sound. Bengaluru police are awaiting confirmation from the Air Force," Bengaluru police commissioner Bhaskar Rao said in a statement.

It was not an earthquake, Karnataka's state disaster monitoring centre had tweeted earlier.

"Earthquake activity will not be restricted to one area and will be widespread. We have checked our sensors and there is no earthquake activity recorded today," the Karnataka State Natural Disaster Monitoring Centre said, quoting its director Srinivas Reddy.

"The activity reported in Bengaluru is not due to an earthquake. The seismometers did not capture any ground vibration as generally happens during a mild Tremor. The activity is purely a loud unknown noise," the agency tweeted.

#Bangalore and #BangaloreBoom was among the top trends on Twitter this afternoon.

"We are trying to ascertain the source of the noise," a senior police officer said. "In Whitefield area, we have searched on the ground and so far, there is no damage to any property," he added. There were no calls to the police control room reporting any damage.

Bangalore, Feb 1: Following the Directions from department of Health and Family Welfare, Govt of Karnataka, to set up Isolation ward for the admission and treatment of the Novel Coronavirus infected patients, Fortis Hospital, Bangalore has allocated 5 isolation beds, 4 at its Bannergatta unit and 1 at Cunningham Road Unit.

According to a statement issued here on Friday, Dr A Nagasubramaniam, Medical Director, Fortis BG unit said, “We are following the guidelines and protocols as suggested by Department of Health and family welfare and Rajiv Gandhi Institute of Chest Diseases in line with WHO guidelines for managing any suspected case. We will accordingly notify the health authorities.”

The management has been educating the hospital staff members, visitors and patients about the virus and the precautionary measures on a timely basis. A health advisory on Coronavirus has also been put up at the lobby and the canteen to educate the patient attenders, nurses and staff members, the statement added.

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."