Mangaluru: Uniwef to confer Sirhindi award on Ahmed Anwar

Bengaluru, Feb 22: The Hindu Mahasabha has decided to carry out a 'cleaning ceremony' by using 'gau-mutra' (cow urine) to purify Freedom Park, where pro-Pakistan slogans were shouted as a protest against the CAA, NRC and NRP.

On Thursday, an 18-year-old girl Amulya Leona hadraised slogans of 'Pakistan Zindabad,' after the organisers of the event under the banner of 'Save Constitution' invited her to address the gathering. AIMIM chief Asaduddin Owaisi soon rushed and tried to snatch away mic from her hand.

Amulya, who was arrested by the police soon after the event on charges of Sedition, was remanded to 14-day judicial custody.

Associates of Amulya insisted that she was trying to make a point that nobody in the anti-CAA rallies would hail a ‘long Live Pakistan’ slogan while they would do so for a ‘Long Live Hindustan’ chant.

“She is not dumb. She knew exactly what she was saying. She had a clear narrative in mind, but was interrupted before she could complete it. Her half-comments are now being taken out of context,” said Sujnan, another student-activist. 

“In the end, the campaign is not involved with whatever she said or intended to say. It falls on her to explain herself,” said a protest organiser.

Tumkuru, Feb 26: A man was arrested from Azad Nagar area of Anantpur on Wednesday for making derogatory remarks against Prophet Mohammed and posting it on social media earlier this month, police said.

He was identified as Atul Kumar alias Madhugiri Modi, a resident of Madhugiri’s Hobali Honnapur village.

According to Superintendent of Police Vamshikrishna teams had been formed to arrest the accused following protests against his video and remarks against Prophet Mohammed in Tumkuru and Madhugiri,

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.