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Bengaluru, Feb 24: Wanted gangster Ravi Poojary, who was arrested in South Africa and brought to India, was on Monday sent to police custody till March 7 by a Bengaluru court.

First Additional City Magistrate V Jagdish, while sending Pujari to police custody, said that there should be no interference in the investigations.

The court also asked the police to record video and audio of the interrogation process.

Poojary, who was wanted in over 200 cases of serious crime including murder and extortion, was brought to India by a team of senior officials and arrived at the Kempegowda International Airport here.

Pujari was extradited from Senegal on February 22 pursuant to an extradition request made by India in early 2019.

"He is physically fit. Questioning will begin from tomorrow. He is supporting our investigation and answering questions," Additional Director-General of Police Amar Kumar Pandey told reporters here earlier today.

Poojary, who parted ways with underworld don Chhota Rajan had jumped bail after he was arrested in Senegal in 2019 and had escaped to South Africa, where he was involved in drug trafficking and extortion.

According to sources in the Indian intelligence, Ravi Pujari was hiding with a false identity of Anthony Fernandes, a Burkina Faso passport holder, in a remote village in South Africa.

Bengaluru, Mar 24: Karnataka Chief Minister B S Yediyurappa, who had earlier announced that Indira canteen will supply free meals to the poor and BPL card holders, on Tuesday announced that Indira Canteens will be remain closed as there is fear of spread of the coronavirus as people assemble in large number.

On Monday, he had announced that Indira Canteens would provide food free of cost for the benefit of daily wage workers and poor people in the wake of a complete lockdown.

Asked about the alternative the government would provide, he said, "Closure of canteens is needed to avoid the rush near the canteen as it may lead to problems.

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."