Mangaluru: Minister Khader rescues Sabarimala devotees from burning car

Mangaluru, July 15: Moulana Iqbal Mulla Nadvi, an acclaimed Islamic scholar and Qadhi (Khazi) of Bhatkal, passed away at a private hospital in Mangaluru. 

The elderly scholar was critically for past few weeks. 

He had served as the president of Jamia Islamia Bhatkal for several years.

He was known among Islamic scholars of Karnataka for his boldness, sincerity and wisdom.

Last rites are expected to be held in Bhatkal.

More details are awatied. 

Bengaluru, May 31: In spite of opposition, chief minister BS Yediyurappa has appointed his former personal assistant and maternal grandnephew NR Santosh as his political secretary.

Santosh is the fourth political secretary to the CM besides SR Vishwanath, MP Renukacharya and Shankaranna Munavalli. 

Santosh was arrested for allegedly trying to kidnap Vinay NS, personal assistant of BJP leader KS Eshwarappa in 2017. He's also facing attempt to murder and dowry harassment charges.

The 30-year-old had fallen out with the CM's younger son BY Vijayendra soon after the BJP came to power and had been reportedly asked to keep away from him. He had identified with some MLAs who were up against the CM.

It's said the appointment was made to send out a message to the rivals after some MLAs launched a renewed campaign against Yediyurappa over a dinner meeting at BJP MLA Umesh V Katti's house. 

Though Yediyurappa was not keen, sources said Santosh brought pressure from RSS and some BJP leaders, whose help he had sought to reunite with the family. 

Santosh from Tumakuru is the son of the CM's sister's daughter. He was Yediyurappa's Man Friday and his job was confined to ensuring he took his medicines on time.

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."