Mysuru: Saffron groups turn more violent after funeral; journos attacked

Mangaluru, Feb 10: Sandeep Malani has been of lately winning back to back awards at various events and film festivals. Being an actor, he has won 3 Best Actor awards (2 for his gripping performance in the Kannada feature film, Mookavismitha, directed by Gurudutt Sreekanth and one award for his multi faceted performance in the short film, Nishyabda Nishi directed by his son Silver). These awards were honored at the Indian Cine Film Festival in Mumbai and Karunadu Kannada Rathna Award in Bengaluru.

He also won an award for his woman empowerment film, Sulige Sikkidaaga in Pune, while his musical documentary on Sridevi titled SrideviBaaz won him two awards at Pune and Kolhapur International film festivals. His other short film on transgender Mamta (Maternal Love) won the Audience Awards in USA.

Very recently he was honored by the Filmaholic Foundation in Bengaluru for being a successful short film maker with two Kannada films Jo Jo Laali and Sulige Sikkidaaga, both featuring award winning actress Kalpana Pandit, winning multiple awards and making news at International Film Festivals. This honor was given at the Karnataka Youth International Short Film Festival.

With donning so many feathers of awards in his hat, he recently bagged the most prestigious one; that being receiving the Award for Best Feature Film shot on Mobile for his film ‘Maa – Yeh CineMaa Hai’ shot on iPhone at the 1st ever IMFF India (International Mobile Film Festival India 2020) held at World Trade Center, Mumbai on 8th February.

With a whole lot short films in the category and barely few feature films in the Feature Film Category, Malani verged out to be the winner as his Hindi film was a complete family entertainer that of 5 songs, sentiment value, and a wholesome entertainer with 100 artists working in the film that consists of stage and television actors, newcomers, models and common people. The film starred Sandeep’s family members playing important roles. His mother, Meena Malani (playing the title role), wife Reshma Malani (playing one of the lead actress) and son Silver Malani (playing an important character). The cast includes Mahesh Dulam, Anita Dulam, Ranjeet Jha, Bharath Lakshmikanth, Mahendra Pandey, Vishal Digani, Akash Hora, Shuba Raksha, Sanjukta Ghosh, Sharanya Kaur, Varsha Acharya, Kkewal Sharma, Anant Joshi, Vivek Punjabi, Valerian Menezes, Nigel Pereira. Veteran actresses Sarojini Shetty, Deepali Khambadkone, Vinny Fernandes also features in the film while Kalpana Pandit, Sudha Chandran, Sonal Monteiro, Adaa Khan and others give a social message on mother, womanhood and empowerment.  The film has been jointly produced by RKJ Film Productions, The Studio Agency and Malani Talkies.

Belagavi, Mar 10: Around 6,000 chickens were buried alive by some poultry farm owners here as the rate of flesh in the market dropped even below the cost price due to Coronavirus scare.

The poultry farm who buried the chickens on Monday evening belonged to Lolasuru village in Gokak Taluk of the district.

One of the owners, Nazir Makandar, said that there was no demand for chicken because of threat of Coronavirus.

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."