Mishap inside Mangaluru Airport claims life of CISF personnel Aslam Khan

Bengaluru, Feb 29: Gangster Ravi Poojary, who was arrested from Senegal earlier this week, and is being interrogated by the Cental Crime Branch (CCB) police, wants to evade the Mumbai police for any kind of inquiry. Claiming that there is a serious threat to his life, he is believed to have told his investigators that he should not be sent there. Poojary is being grilled by the CCB for his alleged involvement in numerous cases.

“He is aware that he will be given to the custody of Mumbai police as he had committed several crimes before fleeing India and also made hundreds of extortion calls to the well-heeled there. Hence, he has started requesting us not to send him to Mumbai. He claimed that he has many rivals there and they may go to any extent to get him killed,” a source said. Poojary was once an associate of dreaded underworld don Dawood Ibrahim.

Poojary has little option but to face Mumbai cops

Poojary had left Dawood’s gang and had joined Chhota Rajan, who split from D-Company and established his own network. There were also attempts by Dawood’s men to assassinate Rajan on a few occasions. During his days in Mumbai, Poojary was also reportedly facing threats from Dawood and other gangsters. “Since Poojary had jumped bail in the murder case of a gangster in Mumbai and f l e d the country, he has no option but to face trial again. Besides, he has made over a hundred extortion calls to businessmen and celebrities in Mumbai in the last two decades.

It’s inevitable for him to face inquiry by the Mumbai police,” an official said. “Now that he knows his options are limited, he is requesting us not to send him to Mumbai under any circumstance, claiming that he faces a serious threat to his life by Dawood’s aides and others. However, when we are done with questioning him, and if Mumbai police approach the court, it will decide whether to give him to their custody or not,” the official added. Poojary, who was brought to India on February 24, has been remanded to police custody till March 7. The police are likely to seek extension of his custody as he is facing close to 100 cases in Karnataka.

Cases filed in 4 states the gangster, originally from Malpe in Dakshina Kannada, has cases against him in Kerala, Maharashtra, and Gujarat. At least 46 cases are registered in Bengaluru alone.

Bengaluru, Mar 12: The Karnataka government on Wednesday clarified that no coronavirus "emergency" has been declared in the state and that all the schools and offices will remain open.

Earlier, there were fake reports that Karnataka has declared "coronavirus as an epidemic" in the state.

In a statement, Karnataka health commissioner Pankaj Kumar Pandey refuted the reports doing rounds on social media which said Karnataka had declared COVID-19 as a "state epidemic".

Refuting the rumours, he added that all the schools, offices and other institutions will continue to function normally in the state.

The Karnataka government earlier today issued temporary regulation which asked all government and private hospitals to have flu corners for screening of suspected cases of COVID-19.

According to the regulation, no person/institution shall use print or electronic media to spread mis-information on COVID-19 without prior permission of the department of health & family welfare. If a person is found indulging in any such activity, they will be punished, it said.

The Karnataka government also started a campaign called 'Namaste over Handshake' that encourages people to greet in the traditional Indian style, to tackle the spread of the virus.

The state has reported four positive cases of coronavirus so far.

India, so far, has 60 confirmed cases of coronavirus, including 16 Italians tourists.

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."