Rumors are rife that PM Modi may contest from Bengaluru South too

Bengaluru, Mar 27: Karnataka has recorded the third death due to the Covid-19 virus. It is a man from Tumakuru with a travel history to Delhi. He had been put in isolation at the District Hospital in Tumakuru on March 24.

His travel history indicates that he travelled to New Delhi by the Sampark Kranti Express (Coach S6) on March 5 along with 13 members. They reached Hazrat Nizamuddin station in New Delhi on March 7 and went to the Jamia Masjid and rented an room at a lodge nearby.

He began the return journey to Karnataka by the Kongu Express on March 11 in Coach no. S9. On March 18, he developed cough and fever and visited a private hospital the next day. He was referred to the District Hospital in Tumakuru but on March 24, he left the hospital against medical advice and went to a private medical facility. He was referred back to the District Hospital, where he was put isolation.

Mangaluru, Jan 10: To mark the Karavali Utsav the district administration held a colourful procession from Nehru Maidan to Karavali Utsav Grounds Lalbagh here on Friday.

The colourful procession was inaugurated by the District Minister In-charge Kota Srinivas Poojary by lighting the traditional lamp along with other dignitaries. Various troupes from all over the state are participating in the procession from Nehru Maidan to the Karavali grounds.

Addressing the gathering Kota Srinivas Poojary said, “Karavali Utsav is a meaningful festival. The Tradition and culture of Dakshina Kannada is very meaningful. By organizing Utsav’s we are highlighting our tradition and Culture to national and international levels.

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.