Siddaramaiah, DKS involved in Rs 417-cr scam: Yeddyurappa

Mysuru, Feb 26: The Pre-University Education Department was taking several measures to prevent paper leaks during the II PU examinations, scheduled to commence from March 4, a statement said on Tuesday.

Among the few measures that the board has chalked out, students would not be allowed to leave the examination hall till the last bell. In case of any emergency, the student could leave the exam hall but s/he would be required to surrender the question paper to authorities in the hall.

This is being done to ensure question papers aren’t circulated during exam hours by those who exit the hall before the last bell.

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.

Bengaluru, Feb 29: Gangster Ravi Poojary, who was arrested from Senegal earlier this week, and is being interrogated by the Cental Crime Branch (CCB) police, wants to evade the Mumbai police for any kind of inquiry. Claiming that there is a serious threat to his life, he is believed to have told his investigators that he should not be sent there. Poojary is being grilled by the CCB for his alleged involvement in numerous cases.

“He is aware that he will be given to the custody of Mumbai police as he had committed several crimes before fleeing India and also made hundreds of extortion calls to the well-heeled there. Hence, he has started requesting us not to send him to Mumbai. He claimed that he has many rivals there and they may go to any extent to get him killed,” a source said. Poojary was once an associate of dreaded underworld don Dawood Ibrahim.

Poojary has little option but to face Mumbai cops

Poojary had left Dawood’s gang and had joined Chhota Rajan, who split from D-Company and established his own network. There were also attempts by Dawood’s men to assassinate Rajan on a few occasions. During his days in Mumbai, Poojary was also reportedly facing threats from Dawood and other gangsters. “Since Poojary had jumped bail in the murder case of a gangster in Mumbai and f l e d the country, he has no option but to face trial again. Besides, he has made over a hundred extortion calls to businessmen and celebrities in Mumbai in the last two decades.

It’s inevitable for him to face inquiry by the Mumbai police,” an official said. “Now that he knows his options are limited, he is requesting us not to send him to Mumbai under any circumstance, claiming that he faces a serious threat to his life by Dawood’s aides and others. However, when we are done with questioning him, and if Mumbai police approach the court, it will decide whether to give him to their custody or not,” the official added. Poojary, who was brought to India on February 24, has been remanded to police custody till March 7. The police are likely to seek extension of his custody as he is facing close to 100 cases in Karnataka.

Cases filed in 4 states the gangster, originally from Malpe in Dakshina Kannada, has cases against him in Kerala, Maharashtra, and Gujarat. At least 46 cases are registered in Bengaluru alone.