Mangaluru woman returns home after Saudi ordeal; thanks ISF for timely help

Bengaluru, May 9: A three-year-old boy was killed by a leopard in the early hours of Saturday in Magadi taluk near Bengaluru.

According to police, the boy identified as C Hemanth, was sleeping with his parents - Chandrasekhar and Mangalagowramma - outside his grandfather Chikkanna's residence at Kadaraiana Palya.

The couple, residents of Dodderi, near Big Banyan Tree (Dodda Alada Mara), had been staying at Chikkanna's [Mangalagowramma's father] residence since past a few days following the outbreak of COVID-19 epidemic in Bengaluru.

Some of the family members, with the child, had slept outside the residence on Friday as the temperature was high. The feline might have taken the child between 1.30 a.m. and 4 a.m., and killed it on the outskirts of the village, said the sources.

After a frantic search, family members and villagers found the mutilated body of the child in the early hours. The leopard had left the partially devoured body on the outskirts of the village, added the sources.

According to the villagers, many felines have been prowling in the area, probably arriving from forests around Magadi and attached areas, for the last several weeks.

The Forest Department officials said that they have launched an exercise to trap the animal by placing cages with live baits.

According to preliminary investigations, the child was killed by a leopard. Pugmarks were found near the body. A detailed investigation and post-mortem report will find the exact cause for the death.

The incident has sent shockwaves in the vicinity of the village. According to the sources, people are planning to launch a protest to condemn the killing of the boy.

Minister for Forest and Environment B.S. Anand Singh has announced a compensation of ₹7.5 lakh to the family of the victim.

Accompanied by Bengaluru Rural Lok Sabha member D.K. Suresh, Magadi legislator Manjunath and senior officials, Mr. Singh visited the place on Saturday morning.

Addressing media persons, he said that the department has decided to start combing operations for the leopard.

Mr. Suresh said the leopard might have come from Thippagondanahalli reservoir's catchment area on the outskirts of Bengaluru. The leopard has already tasted the blood of the child and hence the department should initiate immediate action [as the chances of the feline becoming a man-eater is high, Mr. Suresh added.

Kasaragod, Apr 21: Kerala reported a spike in COVID-19 cases on Tuesday with 19 people testing positive, after a decline in the numbers in the past few days, as the total infections touched 426 in the southern state.

Kannur recorded 10 cases, Palakkad four, Kasaragod three and Malappuram and Kollam one each, Chief Minister Pinarayi Vijayan told reporters here.

The number of those getting infected were in single digits over the past few days.

Of the 10 positive cases from Kannur, nine of them had come from abroad and one had been infected through contact, he said.

Pointing out that the positive cases in Palakkad,Malappuram and Kollam had come from neighbouring Tamil Nadu, Vijayan said there is need to enforce strict vigilance in places bordering neighbouring states.

Sixteen people tested negative on Tuesday, while the total active cases 117, he added.

At least 32,000 people are under observation,

Of the around 20,000 samples sent, 19,440 had returned negative, Vijayan said.

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."