I am also a Hindu, don't need sermons from Yogi: Siddaramaiah

Mangaluru, Apr 4: The mother and grandmother of the 10-month-old baby boy, under treatment at a private hospital in Deralakatte here for COVID-19 infection, tested negative.

Doctors at the hospital said the condition of the infant, who was admitted with an acute respiratory infection, was stable and there had been a good response to the treatment being given in isolation.

The child, hailing from Sajipanadu Village in Bantwal Taluk was admitted to a hospital at Deralakatte in Mangaluru for treatment on March 23 as it had developed respiratory problems. 

On March 24, the child’s condition worsened and hence his throat swabs was sent for COVID-19 testing. On March 27, reports of the tests confirmed that the child was infected with COVID-19.

Health authorities are of the view that the baby might have contracted the disease when the family travelled recently to Kasaragod in Kerala, a district identified as a hotspot for Coronavirus.

Mangaluru, May 21: A man who was quarantined in Moodbidri town of Dakshina Kannada after returning from Mumbai has reportedly committed suicide under mysterious circumstances.

The victim has been identified as Dayanand Poojary from Kadandale.

The exact reason for the suicide is not yet known. However, it is suspected that he might have resorted to the extreme step out of fear about COVID-19 and about the means of his future livelihood.

He was admitted to the quarantine facility at Kadandale school around 1 am on Thursday, May 21. Within a couple of hours he ended his life, sources said.

A case has been registered and investigations are on.

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.