Kambala season set to begin from Saturday

The coastal districts of Dakshina Kannada and Udupi are all set for the kambala (a traditional slush-track buffalo race) from this Saturday, with 18 races lined up for the 2018-19 season.

The first race, named ‘sathya-dharma’, is scheduled at Kakkyapadavu, Bantwal taluk in Dakshina Kannada on November 24. The last and the 18th ‘soorya-Chandra’ kambala will be conducted at Talapady-Panjala in Mangaluru taluk on March 23, 2019.

Karnataka government had promulgated Prevention of Cruelty to Animals (Karnataka Amendment) Ordinance, 2017 on July 20 last year. The President gave his assent to the Prevention of Cruelty to Animals (Karnataka Amendment) Bill making Kambala a legal rural sport in Karnataka. The Bill seeks to exempt kambala and bullock-cart racing from the ambit of the Prevention of Cruelty to Animals (PCA) Act, 1960.

Kambla in its traditional form is non-competitive with buffalo pairs made to race one after another in paddy fields, which is considered a thanksgiving to the Gods for protecting the animals from diseases.

Over the years, it has, however, become an organized sport with animal rights activists claiming that the buffaloes run in the race due to fear of being beaten, which the organizers dismiss, saying no violence is involved and that several modifications had been made to ensure that it is an animal-friendly event.

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Indian Cuisine reflects the culture and tradition of the Country;

The Vice President of India, Shri M. Venkaiah Naidu inaugurated two Swadesh Darshan  Scheme projects of the Ministry of Tourism – “Development of Kakinada – Hope Island – Coringa Wildlife Sanctuary – Passarlapudi – Aduru – S Yanam – Kotipally and, Development of Nellore- Pulikat Lake – Ubblamadugu Water Falls – Nelapattu -Kothakoduru- Mypadu – Ramateertham – Iskapalli”

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The main objective of setting up of the Indian Culinary Institute (ICI) is to institutionalize a mechanism to support efforts intended to preserve, document, promote and disseminate Indian Cuisine, meet the sectoral requirement of specialists specific to Indian Cuisine, as also of promoting Cuisine as a Niche Tourism product.

The ICIs will be Centres of Excellence which will offer structured regular programmes of study specific to culinary arts and culinary management leading to graduate and postgraduate level degrees, promote research and innovation, organize demand driven certificate and diploma courses, document and create database specific to Indian cuisine and commission studies and survey on cuisine.

The need for ICI was felt as the formal education specific to Indian cuisine, a culinary art, with pan India sweep is conspicuous by its absence. There is no regular credible institutional source at apex level for the supply of cuisine specialists to the Sector. Also, there was no institutional mechanism to document and disseminate knowledge related to cuisine and gastronomy.

In India, at present, there is a dearth of state-of-the-art training ground to groom top-of-the-line chefs of international standards. To fill this void, the Indian Culinary Institute would provide the appropriate training platform at par with the elite “Chef Schools” functioning in different parts of the developed world.

This effort will facilitate building a super-specialty food production work-force to assure positions of culinary experts in the hospitality industry. The ICIs will also help the local youth to get trained in these streams as well as create entrepreneurs and make them self-sufficient.

The hotel and tourism industry in the proximity of these institutes will also get benefitted by getting the trained and skilled manpower which in turn will enhance their business.

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