It's official: Bangalore's airport to be named after Kempegowda

Bengaluru, May 15 Reformed underworld don N Muthappa Rai died battling cancer at a private hospital here on Friday, hospital sources said.

Rai, 68, was suffering from brain cancer for the past one year and was admitted at Manipal Hospital on Old Airport Road, where he died at 2.30 am, the sources said. Rai is survived by two sons.

Born into a Tulu-speaking Bunt family in Dakshina Kannada''s Puttur town, Rai entered the crime world at a very young age.

Karnataka police issued arrest warrants against Rai in eight cases, including murder and conspiracy.

In 2002, Rai was deported to India from the United Arab Emirates. On arrival, he was questioned by various investigation agencies such as the Central Bureau of Investigation (CBI), Research and Analysis Wing (RAW) and Intelligence Bureau (IB), and by the Karnataka police. He was later acquitted due to the lack of evidences.

In his reformed years, Rai founded charitable organisation ''Jaya Karnataka''.

Rai has appeared in Tulu film ''Kanchilda Baale'' in 2011 and Kannada film ''Katari Veera Surasundarangi'' in 2012.

Bollywood director Ram Gopal Varma wanted to make a movie based on Rai''s life. The film roped in actor Vivek Oberoi for the lead role and was shot in Bengaluru, Mangaluru, Mumbai, Dubai and London. However, it has not been released due to production delays.

Rai was enthusiastic about the film and even celebrated his birthday with Varma and Oberoi.

After his cancer diagnosis, Rai withdrew from public life and resigned from Jaya Karnataka.

His last rites are likely to be performed at Bidadi on Friday, family sources said.

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."

Mangaluru, Jul 12: No decision has been taken regarding re-imposition of complete lockdown in Dakshina Kannada, according to district in charge minister Kota Srinivas Poojary. 

The minister's clarification comes following social media rumours about complete lockdown in the district from July 14 to contain the spread of coronavirus.

Speaking to media persons, Mr Poojary said that chief minister will hold video conference with Deputy Commissioners, MPs and District ministers of the state on July 13 at 11 am. following which a decision will be taken. 

He also clarified that the government will not cause inconveniences to people by taking any such decision all of a sudden. "People should not pay heed to rumours," he said.