Saudi-bound Mangaluru flight makes emergency landing in Mumbai

Newsroom, Feb 21: Chief Minister B S Yediyurappa has claimed that Amulya Leona, who raised pro-Pakistan slogans at a pro-India event in Bengaluru, had links with Naxalites.

The 19-year-old B.A. student was arrested on sedition charge after she raised pro-Pakistan slogans at a peaceful protest against the Citizenship (Amendment) Act in Bengaluru yesterday.

"Bail should not be given to Amulya. Her father has also said he won't protect her. It’s proved now that she had contacts with Naxals. Proper punishment should be given," Yediyurappa said in Mysuru today.

All India Majlis-e-Ittehadul Muslimeen (AIMIM) chief Asaduddin Owaisi, who snatched mike from Amulya’s hand, said that her slogans only helped Bharatiya Janata Party and those who are trying to suppress people’s movement against racism and communalism.

Interestingly, Amulya hails from a family which has close association with Sangh Parivar. Her father Wazi Noronha was a leader of minority of wing of BJP in Koppa taluk of Chikkamagaluru district.

He had worked in support of hardline BJP leader and Udupi-Chickmagaluru MP Shobha Karandlaje, and D N Jeevaraj, who had represented Sringeri constituency last time.

Meanwhile, a group of people attacked the house of Wazi at Gullagadde near Koppa last night. A group of Bajrang Dal activists also compelled him to shout ‘Bharat Mata ki Jai’.

Also Read: Mangaluru: VHP stages protest against ex-BJP leader’s daughter who raised pro-Pak slogans

Shivamogga, Jan 2: A large number of farmers who wanted to stage a demonstration against Prime Minister Narendra Modi protesting the non-implementation of the 'Swaminathan Report' were detained at Bengaluru, Tumakuru and Shivamogga, police said on Thursday.

According to police, the detentions have taken place in certain parts of Tumakuru, near Bengaluru as well as in Shivamogga.

As part of his two-day visit to Karnataka, Modi is scheduled to visit Tumakuru on Thursday to pay his obeisance to the departed seer of Siddaganga Math Shivakumara Swamiji and meet the present pontiff Siddalinga Mahaswamiji.

Later, he would address a mega public meeting where he will give away the Krishi Karman awards.

In the evening he will reach Bengaluru to visit the DRDO facility to dedicate five DRDO Young Scientists Laboratories to the nation.

Pressing implementation of the Swaminathan Report, which recommends a holistic national policy, the farmers under the leadership of Kodihalli Chandrashekar had planned to stage a demonstration at Tumakuru.

Before they could leave for Tumakuru, the police detained them.

According to Chandrashekar, the farmers have been arrested at Nelamangala, Herohalli near Magadi, Kunigal and Koratagere in Tumakuru district and Shivamogga.

Speaking to PTI, Chandrashekar said the BJP has betrayed farmers by not implementing the Swaminathan report.

"The BJP could implement all the agenda such as abrogation of Article 370, paving way for Ram Temple in Ayodhya and various other poll promises but it ignored its promise of implementing the Swaminathan report," the farmer leader said.

Chandrashekar also said he has been detained at a ground on Magadi Road along with two others while farmers who wanted to take part in the protest have been detained in different parts of the state.

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."