Kavalkatte Hazrath to lead SSF

Bengaluru, Jun 2: Chief Minister BS Yediyurappa on Tuesday interacted with District Collectors (DCs) and Superintendents of Police (SPs) regarding COVID- 19 situation in the State.

In the meeting held through a video conference, he said that DCs, SPs and the District Panchayat Chief Executive Officer (CEO) be divided into taluks and ordered them to take appropriate measures to control COVID-19.

He was speaking today in a video conversation with District Collector, District Panchayat Chief Executives and Superintendents of Police in Kalaburgi, Vijayapura, Udupi, Yadagiri, Raichuru and Belagavi districts regarding measures to control the spread of COVID-19.

The Chief Minister instructed officials to monitor the investments in taluka centres. He also ordered to create a task force in the village panchayats, who will be monitoring things closely.

The Chief Minister also directed for the creation of ward-level watchdog committee in every village and city and an FIR should be registered in case of a home quarantine violation.

Home Minister Basavaraja Bommai, Revenue Minister R Ashok, Chief Secretary TM Vijayabhaskar, Development Commissioner Vandita Sharma, Police Chief Director Praveen Sood, Health Department general secretary Javed Akhtar and secretary Pankaj Kumar Pandey were also present in the meeting.

Bengaluru, Jun 20: Amid calls for boycott of Chinese products in the backdrop of Indo-China border face-off, former Karnataka chief minister HD Kumaraswamy sought to know from the BJP government in Karnataka the status of the "Compete with China" policy brought during the previous JDS-Congress rule.

Boycotting Chinese products was not easy like sloganeering but required a creative policy and the coalition government's initiative was a model for it, he said in a series of tweets.

"After the border skirmish, some people got the realisation to boycott the Chinese products but during my tenure (as chief minister) a serious thought was given to it," the JDS leader said.

He was apparently referring to growing clamour for boycott of China-made products after a violent clash between Indian and Chinese troops in the Galwan Valley in Ladakh left 20 Indian Army personnel dead early this week.

Mr Kumaraswamy said he had brought the Compete With China policy to effectively deal with the neighbouring country.

"My government's objective was to offer jobs to the local residents, snatch away market opportunities for China and discard the Chinese products."

"However, what has the present government done to our scheme? It is not known whether it is still continuing or not," Mr Kumaraswamy said.

The Kumarswamy government had identified clusters and earmarked Rs 2,000 crore for their development.

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.