Violence in Mangaluru on Dec 19 was conspired systematically: Yediyurappa

Bengaluru, June 11: Amulya Leona, a college student, who was charged with sedition for raising "Pakistan zindabad" slogans in Bengaluru, has finally been granted bail. 

The court had denied her bail yesterday, saying she might abscond. But her lawyers had been pursuing another way of getting her out of jail where she has spent nearly four months.

Ms Leona's advocate, Prasanna R, said that the delay of the state in submitting a chargesheet in the case beyond the stipulated time meant she was eligible for "default bail".

"The default bail application was moved before the magistrate under whose jurisdiction the alleged crime was committed. The chargesheet has not been submitted by the state within 90 days. So default bail has been granted. We had moved the default bail plea on May 26 and again on May 29 when the court told us the earlier mail IDs had been disabled. A physical application was filed on June 2. The state filed the chargesheet on June 3," the lawyer said.

While the state tried to argue that they were entitled to an extension in the time allotted, the court hearing this aspect of the case gave an order favourable to Ms Leona. The process is on to release her.

The arrest of Ms Leona during a rally against the Citizenship (Amendment) Act or CAA in Bengaluru had led to a debate on the use of sedition charges.

The woman on a Facebook post had also said "zindabad" to many countries including India and Pakistan. She did also try to chant "Hindustan zindabad", but was soon silenced and whisked away. She was accused of sedition, causing enmity between communities and causing deliberate mischief.

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.