You can’t question the legitimacy of Hadiya’s marriage: SC tells NIA

On Friday, February 7, 2020 Tulu Koota Kuwait under the leadership of Dynamic President Ramesh S Bhandary and coordination of Sports Secretary Roshan Quadras  held its annual picnic at Mishref Garden, Kuwait.  Although slight drizzling on the   previous night had caused great concern amongst committee members , yet the  windy and dusty weather did not lessen the enthusiasm and excitement of Tulu Koota Kuwait members.  Over 1000 members enjoyed the fun filled day.

MC of the occasion Mr. Manoj Shetty & Ms. Priya Devadiga welcomed the audience and Chief guests for the event Dr Jeshna Rajan- Badr Al Samaa Clinic, Dr. S.M.Hyther Ali- Chairman of TVS Hyder Group, Mr. John Simon- Group Manager for Corporate Sales and Event Marketing ,  Al Mulla Exchange, Mr Pradeep, owner of Geetherb medicine and Mr. Lokesh & Team from NH Assets.  The program kicked off with Kuwait & Indian National anthem. The guests in their address to audience, praised Tulu Koota Kuwait unwavering efforts to unite people through language, and also the solid philanthropy and charity work being carried by the association was applauded. The presidents  of different South Canara  association in Kuwait were also amongst invited dignitaries for the event, and were welcomed with flower bouquet. This was followed by the release of “ Tulu Nada Jathre flyer”.

Tulu Koota Kuwait President, Ramesh S Bhandary in his speech welcomed the dignitaries and emphasized the significance of the annual picnic gathering. He further elaborated on the innovative concept of “Tulunada Jathre ” being initiated this year, and requested fervent support and participation from all members in  this wonderful program scheduled to be held on Friday,  March 27, 2020 at Indian Central School Indoor Ground Abbasiya. 

As part of days celebration TKK’s Flag hosting  was done  by President , Ramesh Bhandary. “Go Green Global concept” by Tulu Koota members   was the highlight of the inaugural ceremony.  This act was directed by talented committee member Mr. Suresh Salian.

The act beautifully conveyed the message of sustainability, and climate change and raised awareness on how to fight it, how to live green.  The traditional inaugural of the sports event was done by breaking of coconut by Sports Secretary Mr. Roshan Quadras.  TKK First Lady Mrs Anitha Ramesh Bhandary led the sports march holding the traditional torch followed by the  Go Green Global team holding different country flags with plant pots, followed by President, committee members and Sponsors of TKK. The president officially inaugurated the Sports Event by officially lighting the Sports Lamp.

After the inauguration ceremony, the members and kids actively participated in day long sports games and activities meticulously planned out by the Sports committee  for different age groups.  Passing the parcel, Veggies collection, ball bucket, veg shopping , macroni race, hockey, kutti donne, sack race, lagori,  breaking the pot , tyre race, slow cycling, water ballon race, musical chair , kabbadi, volley ball, throw  ball , tug of war, housie housie, kept the members and their families  engaged and entertained. The winners for the competitions were awarded with trophies towards the end of the exciting day.

Delicious and authentic Mangalorean lunch for the event was served by Oriental Restaurant Kuwait.  Sounds and lights support for the event was provided by Anand, while the beautiful moments were captured in camera by Mr.Blen Dsouza and Mr.Rajesh Devadiga

Tulu Koota Kuwait takes this opportunity to thank its committee members, members and volunteers for their dedicated efforts and team spirit and active participation that eventually lead to the huge success of Family Picnic 2020. The Event Sponsors were Al Ahleia Insurance Company SAKP, Al Mulla Exchange, Khain Properties Udupi, Badr Al-Samaa Clinic, TVS Hyder Group and Geetherb.

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."

Bengaluru, Jan 10: To deal with the problem of animal waste and illegal slaughterhouses in Bengaluru, Mayor M Gowtham Kumar held discussions with concerned departments and consultants to devise a strategy.

Speaking to ANI, Kumar said, "There are some illegal slaughterhouses in and around Bengaluru. We had a discussion with our Special Commissioner (Health) and Chief Health Officer (CHO) also to take up necessary action. We had a discussion last week also."

He also stated that a program has been framed to find illegal slaughterhouses and to shift animal waste generated every day.

"We have framed a program to find illegal slaughterhouses and design them properly. We have planned with our consultants that for the animal waste generated daily, we need four compactors to shift it either to Hoskote or another place that we have identified. We are on it", he said.

The segregation of animal waste and illegal slaughterhouses has been a continued issue in the Bengaluru civic area, a relief from which is expected after the implementation of proposed steps.