It will inspire us to do more, say 'Byari' producer and director after national honour

[email protected] (CD Network)
March 7, 2012

bearypic

Mangalore, March 7: Elated at their debut film 'Byari' getting a National Award for Best Film, director K P Suveeran and producer T H Althaf Hussain said that they were encouraged and inspired by the 'national recognition'.

'Byari' shared the National Award with Umesh Kulkarni's Marathi film Deool at the 59th National awards that were announced in New Delhi.

“Though 'Byari' failed at the box office, the award has given us a new spirit. It has encouraged me”, Mr Hussain told 'Coastaldigest.com'.

“Byari was the debut film for both producer and director. I would like to thank the selection committee for recognizing our hard work”, said the Mangalore based producer.

Expressing pleasure Mr Suveeran said the movie was about the conditioning of women in the Byari Muslim community based on sexuality.

“Byari (also known as Beary) is an ethnic society trapped in their own faiths and beliefs, having its own traditions and distinct cultural identity. I did a lot of research on the society and their beliefs after reading works by various authors," he said.

He said the film was shot on a limited budget but he could capture the environs of the Byari despite the limitations. “When I see the film now, I think I could have beautified it more,” Suveeran, hailing from Kannur, said.

"I am basically a theatre man, and you can find some traits of theatre in the movie. When I started working on this film, I had to face this challenge. A certain amount of give and take should be visible when one works in both the mediums," he said.

"The film, which is based on issues connected with 'Iddat' and 'talaq' in Islam, tries to bring such problems to the notice of Islamic law-makers," he added.

Also Read: The Birth of Bearywood



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News Network
April 4,2020

Mangaluru, Apr 4: The chemistry department of National Institute of Technology-Karnataka (NIT-K) here has started producing hand sanitizers in view of its shortage in the market after the coronavirus outbreak.

The social initiative led by Arun Isloor, professor and head of the department, was launched by NIT-K director K Uma Maheshwar Rao.

The raw materials needed for this product were provided by the institute.

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News Network
June 26,2020

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."

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News Network
May 27,2020

Bengaluru, May 27: Mebina Michael, who contested in Pyate Hudgir Halli Life season 4, is killed in a road accident on Tuesday. The incident occurred on National Highway 75 at 4.30 pm in Devanahalli in Nagamangala taluk, Mandya district.

As per the reports, Mubiena along with two others were travelling to Somavarpet from Bengaluru. Their car collided with a tractor, which was taking a U-turn, they were immediately rushed to the Adichunchanagiri Medical College hospital.

Later, the injured were shifted to a private hospital in Bengaluru for further treatment and Mebina died on the way, while the two are are battling for lives with serious injuries. A case has been filed at Bellur police station.

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