Hindu activist kills own brother after losing Rs 500 betting in board game

New Delhi: BJP leader Yogish Gowda, who was a member of the Dharwad Zilla Panchayath in Karnataka, was killed because of "political reasons", the CBI has alleged in its charge sheet filed against eight accused before a Dharwad court, officials said on Thursday.

Mr Gowda was killed on June 15, 2016 in front of a gym in Dharwad.

The charge sheet was filed before the Judicial Magistrate First Class Court in Dharwad against Santosh Savadatti, Dinesh M, Sunil KS, Harshith, Aswath S, Nazeer Ahamad, Shanawaz and Nutan K. All but one are in judicial custody.

"The accused allegedly came to Dharwad on two occasions in June 2016 and with the support of the other accused, allegedly planned the murder of Yogish Gowda. These accused fled after the crime," CBI spokesperson RK Gaur said.

The agency has alleged that the killing had "political reasons" behind it and was a result of political rivalry, the officials said.

The agency had taken over the case on September 24, 2019, nearly three years after the murder, on the request of the BJP government in Karnataka and a referral from the centre.

The case was earlier probed by the Karnataka Police which had charged six people for allegedly planning and executing the killing.

The CBI has arrested eight accused in the case of which seven are in judicial custody, they said.

"Further investigation into the role of the other accused and larger conspiracy in this case is continuing on a day-to-day basis," Mr Gaur said.

BJP leader murder caseYogish GowdaCentral Bureau of Investigation (CBI)

Bengaluru, Mar 18: Two more people have tested positive for COVID-19 in Karnataka, taking the tally of infected persons in the state to 13, Health Minister B Sriramulu said on Wednesday.

A 56-year-old man, a resident of Bengaluru had returned to India from the US on March 6 while the second person is a 25-yr-old woman with a travel history to Spain.

"2 more COVID-19 cases have been registered in Bengaluru today, taking the total infected cases to 13. 56-year-old male, resident of Bengaluru returned from the USA on 6th March. Another 25-yr-old female has returned from Spain," Sriramulu said in a post on his Twitter account.

A total of 147 positive cases of coronavirus have been reported in India so far, the Union Ministry of Health and Family Welfare said on Wednesday.

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."