Modi fans target Ramya for criticising his indifference towards flood victims

Bengaluru, Jun 22: The Central Crime Branch (CCB) of Bengaluru Police has obtained the custody of an associate of gangster Ravi Pujari and is questioning him about his role in several cases against the gangster, the police said on Monday.

According to the police, Khan is convicted in the case related to the murder of a builder named Subba Rao in the year 2017. The accused has been identified as Yousuf Bacha Khan.

"Continuing the investigation of Ravi Poojary, CCB had obtained custody of Yousuf Bacha Khan, who is associate of Pujari. Khan was convicted in the Subba Rao murder case. He is being questioned about his role in other cases," Joint Commissioner of Police (Crime) Sandeep Patil said.

The CCB had recently filed two charge sheets against gangster Ravi Pujari in Shabnam developers double murder case and an extortion case.

Pujari, who was wanted in several cases including ones related to heinous crimes like murder and extortion, was extradited to Bengaluru earlier this year from Senegal.

The gangster, who parted ways with underworld don Chhota Rajan, had jumped bail after he was arrested in Senegal in 2019 and had escaped to South Africa, where he was involved in drug trafficking and extortion.

According to sources in the Indian intelligence, Ravi Pujari was hiding under the false identity of Anthony Fernandes, a Burkina Faso passport holder, in a remote village in South Africa.

Bengaluru, Apr 24: The Karnataka Health Department is likely to shift the 119 accused in Padarayanapura violence to Bengaluru's Haj Bhavan from Ramnagar Jail.

This comes after two accused out of 121, who were shifted to Ramnagar jail, tested positive for coronavirus. They have been shifted to Victoria Hospital.

A ruckus erupted in Padarayanapura on Sunday allegedly over the shifting of 15 secondary contacts of corona positive patients to a quarantine facility by the Bruhat Bengaluru Mahanagara Palike (BBMP) officials.

Padarayanapura is recognised as a 'red zone'. When BBMP officials went to shift the suspected COVID-19 patients, some people created a ruckus, broke a barricade and removed the police post in the area.

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."