It's Deepavali special offer for widows at Kudroli temple

Udupi, May 30: Following the announcement of re-opening of places of worship from June 8, Ibrahim Musliyar Bekal, the Qadhi of Udupi has called upon the Centre and State governments to issue uniform guidelines for Muslims to be followed while going to mosques for congregational prayers.

In a media statement, he said that even though the government is relaxing the lockdown in a phased manner things will not be like before as people have to follow the precautionary measures to control the spread of the coronavirus. 

He said that the union and state governments after holding discussions with the authorities of Central Waqf Council and the State Waqf Boards and Islamic scholars, should form a uniform guidelines for all mosques.

He also suggested a few guidelines such as offering congregational prayers soon after adaan, closing the mosque soon after prayers, maintaining physical distance and avoiding the use of toilet in mosques. 

He also suggested the sick, elderly people and children to prefer to offer prayers in homes instead of mosques until situation becomes normal. 

Bengaluru, Jul 8: Karnataka on Wednesday reported the biggest single-day spike of 2,062 coronavirus cases and a record 54 fatalities, taking the total number of infections to 28,877 and the death count to 470, the health department said.

778 COVID-19 patients were also discharged after recovery in the state.

Out of the fresh cases reported today, 1,148 cases were reported from Bengaluru alone with 22 deaths.

The previous biggest single-day spike was recorded on July 5 with 1,925 cases.

As of July 8 evening, cumulatively 28,877 COVID-19 positive cases have been confirmed in the state, which includes 470 deaths and 11,876 discharges, the health department said in its bulletin.

It said out of 16,527 active cases, 16,075 patients are in isolation at designated hospitals and stable, while 452 are in ICU.

The dead include 22 from Bengaluru urban, Dharwad seven, Ballari four, three each from Hassan and Raichur, two each from Ramanagara, Chikkaballapura, Vijayapura, Tumakuru, Mysuru, and one each from Bidar, Dakshina Kannada, Kalaburagi, Chikkamagaluru and Bengaluru rural.

Among the districts where the new cases were reported, Bengaluru urban accounted for 1,148 cases, followed by Dakshina Kannada 183, Dharwad 89, Kalaburagi 66, fifty nine each from Ballari and Mysuru, Bengaluru rural 37, Ramanagara 34, Chikkaballapura 32, 31 each from Udupi and Haveri, Bidar 29, Belagavi 27, Hassan 26, and 24 each from Bagalkote and Tumakuru.

While Chikkamagaluru reported 23 cases, it was 20 in Mandya, Uttara Kannada 19, Davangere 18, 17 each from Raichur and Shivamogga, Kolar 16, 11 each from Yadgir and Koppal, Gadag five, Vijayapura four, and Chitradurga two.

Bengaluru urban district tops the list of positive cases, with 12,509 infections, followed by Kalaburagi 1,816 and Dakshina Kannada 1,534.

Among discharges, Bengaluru urban tops the list with 2,228 discharges, followed by Kalabuagi 1,351 and Udupi 1,178.

A total of 7,59,181 samples were tested so far, out of which 19,134 were tested on Wednesday alone.

According to the bulletin, so far 7,11,319 samples have been reported as negative, and out of them 16,503 were reported negative today.

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.