Mangaluru: Gang of miscreants attacks four with lethal weapons; one critical

Bengaluru, Mar 19: Karnataka High Court on Wednesday rejected the plea by Congress leader Digvijay Singh seeking directions to the police to allow him to meet rebel Madhya Pradesh Congress MLAs who are lodged in Bengaluru.

Earlier in the day, Singh said at a press conference, "I have filed a plea in the Karnataka High Court, seeking permission to meet Madhya Pradesh Congress MLAs who are putting up at Bengaluru. I have decided to be on fast and shall take a call on that after the decision of the Supreme Court and the High Court," Singh said at a press conference here earlier.

Singh said, "The BJP is busy in toppling duly-elected governments. We had successfully thwarted their plans to destabilise the MP government but we were let down by Jyotiraditya Scindia who had a very successful career in Congress."

"We never expected that he would ditch us and join hands with the BJP," he added.

The Congress leader also said that the BJP government had become insecure since the Kamal Nath-led government started tightening the laws on mining.

"Chief Minister Kamal Nath drafted a new mining policy for the sand under which the mines were allotted through auction. All this was unpalatable to the BJP and from Day 1 they started offering money to our Congress legislators," he said.

"In BJP, the Atal Bihari Vajpayee's kind of leadership no longer exists. The leadership which controls the BJP now includes people who have joined hands to do all kinds of unscrupulous things which has led to a stage in India where the banks are collapsing, non-performing assets and unemployment are growing," he added.

Earlier today, he was put under preventive arrest after he sat on a dharna near Ramada Hotel here allegedly for not being allowed to meet the 21 rebel Congress MLAs lodged in the hotel.

New Delhi, Apr 26: The Centre will bring back the Indian citizens stranded abroad due to the ban on arrival of international passenger aircraft, only if the respective states they belong to agree to allow them to come back home and make necessary arrangements to quarantine them after their return.

The Ministry of External Affairs (MEA) has started consultations with the State Governments on bringing back the Indians, who got stranded in the United States, United Kingdom, France, Italy, Canada and many other foreign countries due to the ban on arrival of international passenger aircraft to any airport in the country. The decision on facilitating their return to the country would be taken after getting feedback on preparedness of the States and the Union Territory to receive them following all required health precautions, Cabinet Secretary Rajiv Gauba said.

Gauba on Saturday had a video-conference with the Chief Secretaries of all States and Union Territories to review the implementation of the restrictions on travel and transport as well as the lockdown imposed across the country to contain the COVID-19 pandemic.

Though the Government earlier either evacuated or facilitated the return of nearly 28000 Indians from a number of foreign countries affected by the COVID-19 pandemic, it almost stopped doing so after the ban on arrival of international passenger aircraft was enforced on March 23 in the wake of the spurt in the number of COVID-19 cases in India.

Thousands of Indian students, tourists, professionals and others are stranded around the world, including in the countries, where respective governments had imposed lockdowns to contain the pandemic. They have been desperately requesting the government on social media to evacuate them.

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."