Rajasthani cuisine beckons at Sagar Ratna food fest

Bengaluru, Apr 5: The COVID-19 related lockdown has substantially improved the air quality of Bengaluru, taking it from satisfactory level to good, a senior state pollution control board offcial said here on Sunday.

"During the course of the lockdown 19 problem, we reached good position from satisfactory.

It is between zero to 50 AQI (Air Quality Index) now. We have good quality air," the Karnataka State Pollution Control Board member secretary Basavaraj Patil told PTI.

He said the indicator for knowing the air quality in

"If the AQI is zero to 50 then it is good. If it is 50 to 100 then it is satisfactory. 101 to 150 is moderate and if it is 151 to 200, then it is poor, he explained.

Patil said as per available recrods, there has been a 60 to 65 per cent reduction in pollution during the lockdown.

The city railway station and Peenya industrial area, which used to be among the areas with highest AQI, has seen pollution levels come down significantly, he said.

Another major contributor of pollution was construction activities, which too had ground to a halt due to the lockdown, resulting in zero dust emission.

Patil opined that the improved air quality would boost the immune system of the people.

"It will improve the immune system of people, including those who have breathing problems like asthma," he said.

He asked the public to learn lessons from the lockdown and later switch to sustainable means of transport such as public transport, walking and cycling,.

"We can still reduce the pollution load even after the lockdown is over," Patil said.

Dammam, Feb 3: Harish Bangera, 32, who was arrested in Kingdom of Saudi Arabia more than a month ago after offensive Facebook post went viral, has remained incommunicado.

Bangera, who hails from Goyadibettu in Bijadi village of Kundapur taluk, Udupi district, was an air-conditioning technician for a company in Dammam, capital of Saudi's eastern province.

He was arrested on December 20, 2019 after he posted derogatory messages on Facebook against crown prince Mohammad bin Salman and went on to claim that a Ram temple will be built in the holy city of Makkah too just like in Ayodhya where the Babri mosque was demolished.

Fearing legal action, he later posted a video pleading for forgiveness. “I have committed a mistake. Please forgive me. I will never upload any such posts again," he is seen saying in the video.

After his arrest, his roommate, who happens to be a Pakistani, has reportedly made several attempt to contact him, but in vain. He also has approached many Indian and Saudi authorities in his bid to get Bangera out of prison, sources said.

The Saudi authorities have not even responded to the messages of Indian Ministry of External Affairs. "We've made many efforts to contact the Saudi authorities but they haven't responded,” MEA sources said.

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.