Security tightened ahead of Datta Jayanti, Eid-Milad; prohibitory orders clamped

Mangaluru, Mar 14: About 80 centres to check people for fever, cold, cough and other symptoms related to the novel coronavirus (COVID-19) have been set up in the city, health officials said here on Saturday.

According to sources in district health department, apart from the testing centres at Wenlock District Hospital and Lady Goshen hospital, six centres in community health centres, 66 in primary health centres (PHC) and four in the taluk hospitals have been opened for people to get themselves checked if they show any COVID-19-related symptoms.

Two other testing centres are already working at the city’s airport and seaport.

Mangaluru, Jan 2: The Muslim Central Committee of Dakshina Kannada and Udupi has dropped its plan to stage a massive protest against the contentious Citizenship (Amendment) Act and National Register of Citizens on January 4 at Mangaluru’s Nehru Maidan.

Addressing a press conference here today, committee chief K S Mohammed Masood made this announcement.

“All the 28 organisations that had decided to stage protest under the leadership of the Muslim Central Committee, have unanimously agreed to temporarily cancel the protest plan after the city police refused permission for the event,” he said.

Mr Masood requested the people, especially the youth, not to lose patience. “No one should head to Nehru Maidan on January 4 as Muslim leaders have unanimously decided to cancel the protest,” he urged.

S M Rasheed Haji, Y Abdulla Kunhi, Umar UH, Ibrahim Kodichal, B M Mumtaz Ali, Khasim H K, Mansoor Ahmed Azad and Asif Deals were present in the press meet.

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.