Mangaluru’s 3 decades old Beggars’ Rehabilitation Centre has plenty of life transformation stories to tell

Chetana Nayak K
March 15, 2019

A host of home-grown vegetables welcome the visitors at Beggars’ Rehabilitation Centre (BRC) at Pachanady in Vamanjoor on the outskirts of the coastal city of Mangaluru. Once barren land with laterite rocks, today the 2-acre land boasts of its lush-green vegetation across its one-acre landscape. Brinjal, Coriander, Drumstick, Green chilli, Pumpkin, Spinach, Mint leaves, Jackfruit, Mango; are among the several vegetables that the inmates have raised with their labour.

"Although, it was initially a challenge to motivate them, now most of them, either through self motivation or inspired by others have taken to cultivation on their own. They tend to the crops as their own and use it for self-consumption," Ashok, in-charge of BRC said.

Besides vegetation, the Centre ensures that inmates do not spend their time idling. Beyond the normal rest or sleeping hours, the inmates are involved in pre-seeding work, tilling the soil, watering the soil beds, preparing organic manure, timely harvesting and gardening.

While some of the woman inmates engage in agriculture, they also involve in envelope making, crafts, early morning walks, exercise or at least their routine chores such as washing their own clothes.

Well educated, hailing from an affluent family, with two brothers employed in reputed banks, Anupama* (28) had everything she had asked for. But in an unfortunate turn of events, the sudden demise of her parents few years ago, Anupama found herself roaming around the streets of Pandeshwar in Mangaluru.

Beyond recognition, begging for food with pedestrians, she would sleep on the streets and roam about aimlessly. Reported by the local residents in 2014, Anupama’s plight caught attention of the jurisdictional Pandeshwar police, who shifted her to BRC.

In a span of one year, Anupama, who formerly found solace in anonymity and in begging alms, today has become a tailor. She came out of the BRC and eked out her living through tailoring. Anupama also slapped legal cases against her brothers who had allegedly cheated her of property. “She currently owns a property in Karkala, with bank deposits bequeathed in her name by her mother,” her case officer adds.

Another, Ramesh*, an electronics and electrical engineer from Chennai addicted to drinking and drug abuse had abandoned his family. He was brought to BRC that kicked-out his alcohol habit. Now working in an MNC, Ramesh is back on top of his game and works for a multinational company in Chennai.

BRC that began in 1991 under Karnataka Social Welfare Department today has grown to be one of the most trusted of the 14 Centre’s in the state.

Upon the identification of an individual as a destitute or a beggar, Mangaluru City Commissioner (MCC), Taluk court, Chief Executive Officer (CEO) of Taluk Panchayat, District level officer(s), and jurisdictional Police Sub-Inspector are empowered to detain and surrender destitute/beggars at the Centre.

In-charge of BRC, Ashok says that the Centre’s team and staff guard travel around their respective districts and identify the beggars and bring them to the court within 24 hours. As per the current provisions, they can house a beggar for one-year. During which, through a series of vocational and counseling sessions, it can encourage a destitute to quit begging and live independently. “Once the Centre is reassured of their skills, the Centre informs their family members and requests to take them back. In the absence of the family, the member is referred to a government aided Centre.” Ashok said.

Over the year, BRC has aggregated destitute from different parts of the country in its Mangaluru Centre. "Since, Mangalore Central Railway Station is the last station in the region, majority of them de-board the train here and venture into the city. Most of our inmates are from Karnataka, Tamil Nadu, Kerala and Andhra Pradesh," a BRC official says.

A team of psychiatrists, doctors, skin specialists, who visit once in 15-days, have the mandate to ensure that the inmates are hale and healthy. Over the years, for about 137 destitute in Dakshina Kannada, BRC has become a haven for transformation; Owing to alcohol, substance abuse, financial stress and family issues, these inmates who had once resorted to begging today claim of confidence to thrive with their abilities.

Comments

Ann Pinto
 - 
Thursday, 9 May 2019

Thanks to coastal digest for publishing such articles and showing the positive change brought about by BRC so that these people can live a dignified life with the skills they they are taught..

SD
 - 
Tuesday, 26 Mar 2019

Wow! Impressed May God bless all involved in making the beggers life easy.The general principle of alleviating poverty by facilitating self-sufficiency has a long history

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coastaldigest.com news network
May 20,2020

Mangaluru/Udupi, May 20: The twin districts of coastal Karnataka today reported seven new coronavirus cases. Six cases were reported from Udupi district and one from Dakshina Kannada.

All the six new coronavirus patients in Udupi have been admitted to Dr TMA Pai Covid hospital.

With the new case, 22 confirmed cases of coronavirus have been reported so far in the district, including a one death. Three have recovered, and 18 are active.

55th case in Mangaluru

The new coronavirus patient in Dakshina Kannada is a 40-year-old woman from Neermarga near Mangaluru.

With this, the total number of cases in Dakshina Kannada has risen to 55 out of which 33 are currently active.

The woman had travelled from Rajajinagar in Bengaluru along with her son to Mangaluru on May 10.

Sources said that she was residing in two houses at Kudupu and Kuttikala.

She was suffering from Asthma and respiratory problems. She was admitted to Wenlock COVID hospital on May 17.

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News Network
July 26,2020

Bengaluru, Jul 26: Paying tributes to the martyrs of Kargil war on its 21st anniversary, Karnataka Chief Minister B S Yediyurappa on Sunday said his government always stood by the soldiers and families of those who laid down their lives to protect the borders of the country.

"The government is always committed to the welfare of the soldiers. Karnataka has formed a separate department for the welfare of the soldiers and their families. We always stand with the families of the martyred soldiers," he said. He was addressing soldiers after paying tributes to the martyrs of the Kargil war at an official function organised on the occasion of Kargil Vijay Diwas at the National Military Memorial Park in the city by the Sainik Welfare and Resettlement Department under the state Home Department. 

Yediyurappa described as a symbol of India's valour and sacrifices the Kargil Vijay Diwas, observed to commemorate its victory over Pakistan in the war that ended on July 26, 1999 with recapture of the territory in Kargil. He said the state government has given due compensation to the families of the Kargil martyrs and the soldiers who were injured.

Recalling the conflict, Yediyurappa said Pakistan had set its eyes on grabbing the vast terrains of Kargil and Drass sector in Jammu and Kashmir but the Indian soldiers successfully fought a deadly battle at a height of 17,000 feet where the temperature goes up to minus 30 degrees celsius.

"The sacrifices of our soldiers will remain etched in our memories forever. The tale of the 527 soldiers, who sacrificed their lives to save our country, is a constant source of inspiration for our youth," the Chief Minister said. He also noted Karnataka's contributions to the Indian army and said the state had given two Generals, one Field Marshall, many army officers and innumerable soldiers to protect the country's borders. 

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Media Release
March 12,2020

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.

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