RSS, Bajrang Dal members are terrorists, says Siddaramaiah

DHNS
January 10, 2018

Expressing frustration over the communal violence unleashed by the Sangh Parivar, Chief Minister has compared the members of saffron outfits to terrorists.

Addressing a Sadhaneya Samevesha rally at Chamarajanagar district on Wednesday, he said: "Members of RSS and Bajrang Dal are the terrorists."

Reacting to scribes’ questions on why the outfit Popular Front of India, had not yet been banned, the CM said that the government was waiting for more facts.

"PFI, SDPI, RSS, Bajrang Dal, VHP or any other organisation that creates unrest will not be tolerated," he added.

Answering questions, Siddaramaiah said that there was nothing special in his meeting JD(S) leader M C Nanaiah in Madikere on Tuesday.

"Nanaiah is my friend since 1983. I visited him in the hospital as his health is delicate," the CM added.

Comments

Dodanna
 - 
Thursday, 11 Jan 2018

No need to point thier members, they all are the wings fo desh drohi RSS.  In Karnataka all will epxerinece their 

communal and hate speeches only for vote bank. They might think by the name of cunning religion and caste polcy they  will succeed to devide our Great country.  In INDIA normal citizens will never accept  RSS groups policy to accept their upper caste and lower caste Hindu policy and targeting other religion. 

Rest of the Nations are living peacefully with all religion why can't we .

India is the only country in the World fight against  dirty british invader with Non Voilance. For that  we all to salute the great man Mahthma Gandhi.  RSS criminals never supported or they parcitipated during nation freedom strugle with  dirty britishers. Now they are looking to devide our Nation but never, hence we all have to stand together ; be unite to save our NATION form these evils. Then no time very shorlty their organization and their criminal institutions will be vanished from all corners of NDIA.

Jai Hind! Jai Karnataka !

Ramachandra Bhat
 - 
Wednesday, 10 Jan 2018

These disgraceful caste based un secular Muslim appeasing Sid Ra Miya of Conning-ress, is equating Bajrang Dal & RSS with some of the parties (A--i Na---al) which it sponsors, RSS has proved for many years that it is a party doing many social services, this cheap fellows will be in power for barely another 4 months

Yogesh
 - 
Wednesday, 10 Jan 2018

CM has problem in a mental stablity ot he is drunk should we call for ban for Congress Muslim party who looks for their votes

Prabhakar
 - 
Wednesday, 10 Jan 2018

Sid RA Miya, Conning-ress, & Parakasha Rai/Raj are already Hob Nobbing with PFI, SDPI, & many similar organizations directly & clandestinely

Common Man
 - 
Wednesday, 10 Jan 2018

@Mangalurean. Very few sane, Hindus, have such guts. Others all are chameleons..and turn color whenever get a better chance.

I wish, he was not in Congress, which helped RSS grow into such a giant organization and now a school of teaching hatred to innocent common Hindus.

Salute. Many common Hindus feel the same way, unless they are in politics.

Saurav
 - 
Wednesday, 10 Jan 2018

So the President, Vise-President and the Prime minister are terrorists? India is a terrorist country now then. This idiot will be shown his place in the next election.

Mangalurean
 - 
Wednesday, 10 Jan 2018

BIG sallute to Siddaramaih!! 

HE the CM of Karnataka has guts to speak the truth of hidden Agendas of against our nation as well Karnataka...!

in fact who killed the BOMBAY POLICE CHEIF of Mumbai, its RSS becouse very soon he wanted to open mouth of big shots who are enjoing the government protocol and security today..

Ganesh
 - 
Wednesday, 10 Jan 2018

Almost all leaders and prominents in India are THUGS but some also TERRORISTS.

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News Network
March 27,2020

Mangaluru, Mar 27: A youth from Dakshina Kannada district, who had returned from United Arab Emirates earlier this month has tested positive for the deadly Covid-19 caused by the novel coronavirus. With this the total of Covid-19 in the district has mounted to seven. 

The fresh Covid-19 patient is a 21-year-old youth hailing from Karaya in Belthangady taluk. 

He had left Dubai on March 21 and land at Bengaluru Airport. Then he reached Belthangady through a KSRTC bus the very next morning. 

As he was suffering from fever and cough, he was admitted to Puttur government hospital on March 24. Same day his throat swab sample was sent for coronavirus testing. Today it was declared positive. 

His condition is said to be stable. However, his family members and those who were in touch with him are under observation.

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News Network
May 17,2020

Mangaluru, May 17: A team of staff and students from the Department of Electrical and Electronics Engineering, NMAM Institute of Technology, Nitte, have designed and developed a simple and cost-effective touch-less hand sanitiser dispenser kit at Research and Innovation Centre, Nitte.

According to a release here on Sunday, NITTE said that the most effective medicine for Covid-19 is social distancing, frequent use of sanitiser, and washing hands regularly. In work areas, many people sharing common sanitiser might lead to issues.

The developed product dispenses sanitiser upon sensing the presence of the hand. The product has features like automatic hand detection, indication for power, and sanitiser quantity in the system.

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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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