Cong-JD(S) won by distributing liquor and money: BSY over BJP’s bypoll debacle

Mangaluru, Mar 21: Southern Railway has cancelled some more trains in view of poor patronage due to restrictions in place to prevent the spread of COVID-19.

Train No.16565 Yesvantpur-Mangaluru Central Weekly Express has been cancelled on March 22 and March 29.

Train No.16566 Mangaluru Central-Yesvantpur Weekly Express will not run on March 23 and March 30.

Train No.10215 Madgaon-Ernakulam Weekly Superfast Express will not be operated on March 22 and March 29.

Train No. 10216 Ernakulam-Madgaon Weekly Superfast Express will not run on March 23 and March 30.

Train No.16355 Kochuveli-Mangaluru Junction Antyodaya Express, scheduled to leave Kochuveli on March 21, 26 and on March 28 stands cancelled.

Train No.16356 Mangaluru Junction-Kochuveli Antyodaya Express, scheduled to leave Mangaluru Junction on March 22, 27 and March 29 will not be operated, a Southern Railway release said.

Hubballi–KSR Bengaluru–Hubballi Janashatabdi (Daily) Express (12079/12080), Mysuru–Yelahanka–Mysuru Malgudi (Daily Express)

(16023/16024), Yeshwantpur–Pandharpur–Yeshwantpur (Weekly) Express (16541/16542), Mysuru–KSR Bengaluru–Mysuru Rajyarani Express

(16557/16558), Shivamogga–Yeshwantpur –Shivamogga Express Special (06539/06540), Mysuru–Renigunta–Mysuru Weekly Express

(11065/11066), Mysuru–Sainagar Shirdi–Mysuru Weekly Express (16217/16218), Yeshwantpur–Mangaluru–Yeshwantpur Weekly Express (16565/16566), and Belagavi–Mysuru Vishwamanava (Daily) Express (17326).

Mysuru–Belagavi Vishwamanava (Daily) Express (17325) has been cancelled till April 1.

The services of Train No.16023/16024 Mysuru-Yelahanka-Mysuru Malgudi Express has been cancelled from March 20 to March 31.

Similarly, Train No.16557/16558 Mysuru-KSR Bengaluru-Mysuru Rajya Rani Express will not ply from March 20 to March 31, according to a railway release.

Train No. 17325 Belagavi-Mysuru Vishwamanava Express will not operate from March 21 to April 1 and the corresponding service of Train No.17326 from Mysuru to Belagavi will remain cancelled from March 20 to March 31.

The authorities have also cancelled the service of Train No.11065 Mysuru to Renigunta weekly express which was to operate on March 20 and March 27 and the corresponding service from Renigunta to Mysuru on March 21 and March 28.

Likewise, Train No.16217 Mysuru to Sainagar Shirdi weekly express will not operate on March 23 and March 30 and the journey in the return direction of Train No.16218 Sainagar Shirdi to Mysuru weekly express on March 24 and March 31 stands cancelled.

The railway authorities have cancelled the Hubballi-KSR Bengaluru-Hubballi Janshatabdi superfast express from March 20 to March 31 and the services of Train No.06539/06540 Yasvantpur- Shivamogga Town-Yasvantpur express for March 20, 24, 25, 26, 27 and March 31 stands cancelled.

The other trains cancelled for a limited period include Train No.16541 Yasvantpur to Pandharpur weekly express for its journey commencing on March 19 and 26 and the return journey on March 20 and 27.

Bengaluru, Apr 29: A fire incident was reported inside the premises of the Hindustan Aeronautics Ltd (HAL) on Wednesday morning.

According to official sources, the fire was noticed at the Forge and Foundry division in the HAL complex and as many as eight fire tenders are engaged in fighting the mishap.

According to initial reports, the fire was noticed at a stockyard, where magnesium stockpile caught fire.

The fire fighters had cordoned off the entire area in the vicinity and the fire has been contained.

No casualties had been reported, due to the incident, the sources added.

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.