Ministers may be changed every six months based on their performance: Dy CM

Mangaluru, May 2: Ibrahim Musliyar Bekal, a prominent Muslim religeous leader in coastal Karnataka has urged the Dakshina Kannada district administration not to end the covid-19 lockdown before the end of the blessed month of Ramadan. 

The appeal comes in the wake of reports that the state government may allow opening of clothe shops during the month of Ramadan to felicitate Muslims for Eid shopping.

"Muslims in the district have completely cooperated with the district administration in making the lockdown sucessfull. They have refrained from going to mosque even for Juma and Taraveeh during Ramadan. Such a lockdown is necessary to contain the pandemic," said Musliyar, who is also the Khazi of Udupi and Chikkamagaluru.

If the district administration withdraws lockdwon or relaxes it, people in large numbers may storm cloth shops wherein it physical distancing will be difficult, Musliyar warned.

He said that Muslims in the region have decided to observe Eid ul Fitr, a festival which marks the end of the blessed month, in a simple way maintaining physical distance. Hence the lockdown should be relaxed only after the festival, he suggested.

Mangaluru: The sixth Judicial Magistrate of First Class court here today remanded techie-turned-bomber Aditya Rao to 10-day police custody.

36-year-old Rao, the prime accused in planting improvised explosive device at Mangaluru International Airport, was handed over to Mangaluru police by their Bengaluru counterparts yesterday.

He was produced before the magistrate court amidst tight security. The police sought for 15-day custody for interrogating him.

Justice Kishore Kumar, the JMFC court judge inquired Rao if he was subjected to police torture and if he had any lawyer to represent him in the case. Rao is said to have replied in the negative for these questions, it is gathered.

The judge finally decided to send the accused to police custody for 10 days.

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.