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Belagavi, Feb 22: A madrasa in Karnataka’s Belagavi district hosted a Hindu-Muslim mass marriage on its premises on Friday, sending a strong message of communal amity. As many as 76 Muslim couples and 25 Hindu couples entered marital life on the occasion.

Madarsa Al Arabia Anwarul Ulooma, an Islamic religious institute in Bailhongal, 50km from Belagavi district headquarters, played host to the event that was organised by Jamia Faizan-ul-Quran and Issa Foundation, which has conducted mass marriages on a bigger scale in Gujarat.

The mass marriage comes a month after the 100-year-old Cheravally Jamaat Masjid in Kerala’s Kayamkulam in Alappuzha hosted a Hindu wedding, complete with a vegetarian feast for 4,000 people. A Hindu priest led the rituals, and the couple sought the blessings of chief imam Riyasudeen Faizy of the mosque.

At Bailhongal, moulvis and pontiffs led the marriage proceedings and asked the couples to read passages from Quran and Bhagvad Gita.

The Hindu couples were gifted a copy of the Gita, and newly-married Muslim couples received a copy of Quran. The organisers provided each Hindu bride a mangalsutra. Bailhongal MLA Mahantesh Koujalagi blessed the couples at the event, which was attended by more than 4,000 people.

Mohammad Rafique A Naik, a member of Jamia Faizan-ul-Quran, said they have gifted each couple a refrigerator, an almirah and a tailoring machine. Ranjita Kalala, a bride who married a daily-wage labourer, said her family couldn’t afford the cost of a wedding, adding, “When we learnt about the Bailhongal madrassa’s plan, we agreed to sign up because it also sends out a message of communal harmony.”

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."

Hubli, Jun 12: An inspector of Hubli Rural police station on Friday was suspended for delaying the submission of a charge sheet in the matter relating to sedition charges against three Kashmiri students for making a video with pro-Pakistan slogan.

A second Joint Magistrate First Class (JMFC) court in February sent the three students, identified as Basit Ashik Sophi (19), Talib Majid (19) and Amir Mohiuddin (23), to police custody till February 28.

The Kashmiri students are under judicial custody since February 17 following their arrest for raising pro-Pakistan slogans and posting a video of the same on social media on the night of February 16.