Tension grips Chikkamagaluru ahead of Datta Jayanti

Bengaluru, Jun 8: The Bharatiya Janata Party (BJP) on Monday fielded Eranna Kadadi and Ashok Gasti as it's candidates for the June 19 Rajya Sabha elections from Karnataka, ignoring the recommendations of the state BJP unit.

The state unit had recommended the names of Prabhakar Kore, Ramesh Katti and Prakash Shetty.

The names of the two candidates were announced in a party statement in Delhi.

The election is scheduled on June 19 to fill four Rajya Sabha seats from Karnataka, represented by Rajeev Gowda and BK Hariprasad of Congress, Prabhakar Kore of BJP and D Kupendra Reddy of JD(S) that will fall vacant on June 25, with their retirement.

June 9 is the last date for filing nominations. Party sources said both Kadadi and Gasti come from an RSS background.

Kadadi hails from Belagavi, while Gasti is a resident of Raichur.

The 54-year-old Eranna Kadadi started his active political career in 1989 and unsuccessfully contested the assembly election from Arambhavi constituency in 1994 on a BJP ticket.

He had also served as the Belagavi district Panchayat president in 2010.

Ashok Gasti is a lawyer by profession and former general secretary of the BJP's OBC Cell.

He is the former chairperson of the Backward Class Development Corporation.

Bengaluru, Jun 18: The Karnataka police has arrested a German national wanted for kidnapping and causing bodily harm to a person in his home country, an official said on Wednesday. The person was also found to be overstaying on an expired visa, which police said that it appeared that the visa had been tampered with to look more current.

"On receipt of credible information by the CID Interpol Division officers, the Red Corner Notice subject, the German national Alexander Bruno Wehnelt, was traced at Hulimangala village," a police official told media persons.

Hulimangala is on the outskirts of Bengaluru city.

Alexander, 55, escaped from Germany and took shelter in Bengaluru.

The Interpol Division of CBI NCB (Central Bureau of Intelligence, Narcotics Control Bureau) in New Delhi had communicated to the Interpol liaison officer in Karnataka's Criminal Investigation Department (CID) about Alexander, directing extensive search measures to trace the criminal at large.

The Narcotics Control Bureau of Wiesbaden in Germany was on the hunt for Wehnelt for the crimes he committed in 2015, and have finally found him five years later.

"A special team of officers was constituted by the CID - Interpol division under the supervision of ADGP (Additional Director General of Police) B. Dayananda and the Interpol liaison officer and efforts were made to trace the subject," said the official.

On Monday, the police received credible information leading to his arrest.

"It was learnt that his visa had expired in 2016 and he tried to show a visa which was issued in December 2019 which had expired on Saturday, June 13," said the official.

Prima facie, it appeared that Alexander had tampered with his visa and the police are probing on that front as well.

He was handed over to Hebbagodi Police Station in Bengaluru Urban, for his overstay and a criminal case has been registered against him, under the Foreigners Act.

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."