'Pankti bheda' is there in Dharmasthala too; Why you targeting us: Pejawar seer

Thiruvananthapuram, Feb 17: Out of the total 418 samples of suspect coronavirus cases sent for testing to National Institute of Virology from Kerala, 405 have come out as negative, while the results for the rest, barring three, are awaited.

"Out of three persons in whom the disease was confirmed, two persons have been discharged. One person is stable and the repeat sample results are awaited," according to a release by the Health and Family Welfare Department of the Kerala government.

The release added that till Sunday a total of 2,276 people have been placed under surveillance, "out of which 2262 are under home isolation and 14 are admitted in designated isolation facilities."

The health condition of all symptomatic people under isolation is stable, according to the release.

The release added that the Ministry of Health and Family Welfare (Centre) has informed the Kerala government that 115 people belonging to Kerala are currently in quarantine in two camps in Delhi.

These 115 people have been tested and found negative for coronavirus and they will be allowed to travel back to Kerala on Monday evening.

The people have been requested to remain in home isolation upon their return.

Udupi, Jan 26: The late seer of Pejawar Mutt Vishwesha Tirtha Swami has been posthumously honoured with Padma Vibhushan for his contribution to spiritualism.

The seer, who passed away in December last, was known as a Hindu reformist spiritual leader.

He was also among the religious heads to be in the forefront of the Ram Janmabhoomi movement and was a vocal proponent for the construction of a Ram temple at Ayodhya.

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.