Mangaluru man who was murdered after returning from Saudi Arabia laid to rest; wife is suspect

Bengaluru, Apr 13: Eminent scientist and NITI Aayog member V K Saraswat said on Monday the number of COVID- 19 cases is not going to go beyond what's being reported daily in India as he maintained that the country is in the process of flattening the curve.

The former Scientific Adviser to Defence Minister said the coronavirus positive cases have seen a sharper rise in the last four-five days because of increase in the number of testing.

"It's a good sign; all those asymptomatic cases lying hidden they are also coming out," Saraswat told PTI. "We certainly had a catalytic factor which was basically this (Nizamuddin) Markaz problem which has actually created clusters at different places and that has also been one of the factors for the kind of rise that has taken place."

But he said India is in a much better shape compared to other nations in the battle against COVID-19. "I can only say that the rate is not going to go beyond what has been going on now, may be 700 to 800 cases per day. So, we are in the process of flattening the curve."

The government's decision to declare nation-wide lockdown has paid dividends, Saraswat, a former chief of the Defence Research and Development Organisation, said.

Noting that India has seen a series of virus attacks in the last 15-20 years including Chikungunya and Dengue, he said the emphasis now should be on more and more R & D to find vaccines in advance.

Mangaluru, May 17: A team of staff and students from the Department of Electrical and Electronics Engineering, NMAM Institute of Technology, Nitte, have designed and developed a simple and cost-effective touch-less hand sanitiser dispenser kit at Research and Innovation Centre, Nitte.

According to a release here on Sunday, NITTE said that the most effective medicine for Covid-19 is social distancing, frequent use of sanitiser, and washing hands regularly. In work areas, many people sharing common sanitiser might lead to issues.

The developed product dispenses sanitiser upon sensing the presence of the hand. The product has features like automatic hand detection, indication for power, and sanitiser quantity in the system.

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.