Will terminate pact if 108 failed to ensure better service: UT Khader

Bengaluru, Jun 12: The Central government has identified Karnataka's Udupi and Yadgir among the "emerging districts of concern" for COVID-19 in the country. Confirming the development, a top official of the state health department said, "they (centre) had reviewed these two districts a few days back...there was a sudden spurt of cases due to Maharashtra returnees turning positive." Sources said union cabinet secretary Rajiv Gauba, during a recent video conference with state chief secretaries and health secretaries, had shared his thoughts on the issue.

According to the information shared, districts with more than 400 cases, half of which was reported post-May 18 lockdown relaxation, have been identified as "emerging districts of concern." They are concentrated in the seven states/union territories of Maharashtra, Rajasthan, Tamil Nadu, West Bengal, Karnataka, Jammu and Kashmir and Haryana. "Udupi and Yadgir from Karnataka, along with Gurugram in Haryana and Kolhapur in Maharashtra have 90 per cent of the cases recorded after May 18," they said.

As on June 11 evening, Udupi had a total of 969 positive cases, out of which 619 are active, while 735 positive cases have been reported in Yadgir, out of which 626 are active. The two districts had reported a total of only 11 cases each as on May 18. While Udupi till last evening had seen 349 discharges, it was 108 in Yadgir.

Both districts have reported one COVID related fatality so far. As of June 11 evening, cumulatively 6,245 COVID-19 positive cases were confirmed in the state, which included 72 deaths and 2,976 discharges.

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.