PETA for ban on elephants during Dasara

Kalaburagi, Jan 21: A team of bomb disposal squad along with sniffer dog visited Kalaburagi Railway Station on Tuesday morning.

In the wake of the bomb found at Mangalore Airport on Monday morning, the team visited the railway station as a precautionary measure.

Kolkatta, Mar 19: A local leader of BJP has been arrested for organising a cow urine consumption event in Kolkata, claiming that it will protect people from coronavirus or cure those already infected, leading to a civic volunteer falling ill after drinking it.

The police said that 40-year-old Narayan Chatterjee, who had on Monday organised a cow worship programme at a cowshed and distributed cow urine, was arrested following a complaint filed by the victim.

He had vouched for its "miraculous" properties while offering gaumutra to others.

A civic volunteer, who was on duty near the cow shed also consumed gaumutra and fell sick on Tuesday, following which he lodged a complaint with the police against Chatterjee.

Reacting to the arrest, the state BJP leadership criticised the state government.

"Chatterjee had distributed cow urine, but he didn't fool people in consuming it. When he distributed it he clearly said it was cow urine, he didn't force anyone to drink it. It has not been proved whether it is harmful or not.

"So how can just police arrest him without any reason. This is completely undemocratic," state BJP General Secretary Sayantan Basu said.

West Bengal BJP chief Dilip Ghosh has said there is no harm in drinking cow urine and he has no qualms in admitting he consumes it.

His party colleague and MP Locket Chatterjee, however, differed, terming it an "unscientific belief" that should be shunned.

The cow urine distribution as a cure for coronavirus had drawn sharp criticism from the doctors.

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.