20-year-old man sets mother ablaze for denying him money

Bellari, Feb 23: Fringe outfit Sri Ram Sena leader Sanjeev Maradi said on Friday said that organization will reward Rs 10 lakh to the person who will 'eliminate' those who have raised "pro-Pakistan" slogans including Amulya who recently raised "Pakistan Zindabad" slogan at an anti-CAA protest in Bengaluru.

"We request both state and central government not to release them (Pro-Pakistan sloganeers) on bail. If they will be released Sri Ram Sena will eliminate them or will give a reward of Rupees 10 lakh to those who kill them," said Sanjeev Maradi.

"We condemn such slogans. This is like a virus. First, it happened in Jammu and Kashmir, then in JNU, then Mysore and then a student named Amulya raised pro Pakistan slogan in Bengaluru," he added.

A girl named Amulya raised 'Pakistan Zindabad' slogan on Thursday at an anti-CAA protest where AIMIM chief Asaduddin Owaisi was also invited.

Thereafter, a case was registered under Section 124A (Offence of sedition) of the Indian Penal Code against the student.

Meanwhile, Imran Pasha, the organizer of the anti-CAA protest said that Amulya was not invited to the event.

"We were the organizers of the event. At around 6:45 pm on Thursday, when I and Member of Parliament Asaduddin Owaisi were entering the stage area, we did not notice Amulya was present there. I did not invite her," Pasha told media.

Mangaluru, May 15: Mohammed Kana, son of late Ismail Kana and grandson of late Dr M S Bapanad Mulki passed away in Riyadh, Saudi Arabia due to heart attack on Thursday. He was 57.

Hailing from Mangaluru, Mohammed Kana was working in Saudi Arabia for past 30 years. He is survived by his wife, son and a daughter.

He was involved in various social and welfare activities in India and Saudi Arabia. His tragic demise has left huge vacuum in his family and community at large.

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."