1 dead, 12 students injured as bus fell into gorge in Honnavar

Bengaluru, Jun 20: Continuing with the easing of restrictions under 'Unlock 1.0', the Karnataka government on Saturday authorised local bodies to fix timing for opening of public parks other than those in the containment zones between 5 am to 9 pm.

It has also mandated adhering to all the national directives issued to contain the spread of COVID-19 and the guidelines issued by the state government in this connection.

Noting that the government has been relaxing conditions under unlock 1.0, Principal Secretary Revenue N Manjunath Prasad, who is also the member secretary of the state disaster management authority in an order said, local bodies have been asked to set the timing between 5 am to 9 pm to open all parks that come under them and the government.

It said this would be applicable to only those parks that come outside the containment zones. Earlier in May, while relaxing the lockdown norms, the government had set 7 am to 9 am and from 5 pm to 7 pm for the opening of parks.

Ujire, May 7: A child was killed and four people were injured after a car they were travelling in rammed a stationary truck near Ujire, on Tuesday night.

The deceased is nine-month-old Madhavi, the daughter of Pramod, a resident of Panyalu Ujire.

Pramod, his wife Ashwini and relatives Mamatha and Swati, have been grievously injured in the incident, and are being treated in a private hospital.

The incident took place around 11pm. According to police, the victims had gone to a relative’s house at Vamadapadavu. On reaching Ujire, Pramod wanted to stop the car beside the road, but failed to notice the stationary truck.

The car was completely mangled as a result of the impact. A case has been registered at the Dharmasthala police station in this regard.

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.