ಮಿರಾತ್ ರಿಯಲ್ ಎಸ್ಟೇಟ್ ನಿಂದ ವಿಜೃಂಭಣೆಯ ವಾರ್ಷಿಕೋತ್ಸವ 

Jubail: The Gulbarga Welfare Society (GWS) Jubail chapter successfully organized a grand iftar event at Cookzone Restaurant, bringing together over 150 distinguished guests, primarily from the Gulbarga community.

This gathering reflected GWS’s commitment to fostering unity and support within the community. It is one of many social initiatives regularly organized by GWS to strengthen community bonds and promote charitable efforts.

The chief guest of the event, Mr. Bathruddin Abdulmajeed, delivered an inspiring address, highlighting the spiritual significance of the holy month of Ramzan and commending GWS’s valuable contributions in supporting the Gulbarga community.

Mohammed Abul Khasim, President of the GWS Jubail chapter, extended heartfelt gratitude to all participants and contributors. He emphasized the organization’s commitment to uplifting the underprivileged by providing education, healthcare, and social support. He also stressed the importance of unity among Gulbargavis and encouraged attendees to actively engage in community welfare by becoming GWS members.

GWS advisor Syed Nasir Khursheed, who joined the event virtually from Riyadh, praised the president and executive committee of the Jubail chapter for their dedicated efforts in supporting the underprivileged in both Gulbarga and Saudi Arabia. He urged attendees to connect with the GWS team and contribute generously to help those in need.

The program commenced with a warm welcome by Dr. Abdul Shukur, followed by a beautiful recitation of Quranic verses by Miss Aleena Iffat. Shafiuddin Ustad, Vice President of the GWS Jubail chapter, presented the vision and ongoing initiatives of GWS, highlighting the vital role of charity in uplifting the less fortunate.

In a special segment, Mohammed Abul Khasim introduced the chief guest and presented him with a memento as a token of appreciation for his visionary leadership and unwavering support for community welfare.

Adding to the event’s significance, Mohammed Imdad Ali, past president of the GWS Riyadh chapter and core committee member, addressed the audience, encouraging them to join hands with GWS in its noble cause.

The event’s logistics were managed by Mohsin Sanghar, who handled the registration desk and delivered the vote of thanks. The success of the event was made possible by the dedicated efforts of the Jubail executive committee, including Hidayathulha Khan, Mohammed Altaf Shaikh, Syed Ahmed Hussaini, Dr. Abdul Shukur, Ghaziuddin Patel, and Sarfaraz Basha, who worked tirelessly to ensure a seamless experience for all attendees.

This iftar gathering was a remarkable initiative that not only celebrated the spirit of Ramzan but also reinforced GWS’s dedication to humanitarian service and community development.

Mangaluru: Meet Deepashree S, the state topper in the Commerce stream of the PU 2 exams, scoring an astonishing 599 out of 600. A student of Canara PU College, Deepashree had an inkling of success but admits the first rank was beyond her wildest dreams.

“All our doubts were cleared in the classroom itself,” she said, praising her lecturers. “Their concept-based teaching helped me understand everything thoroughly. I also made it a habit to revise daily.”

Planning her future early, Deepashree is already taking CA coaching and is all set to appear for the CA Foundation exam in May. Her next step? An integrated BCom with CA.

Daughter of Ashok S and Suma P, Deepashree is also a Carnatic classical singer, and attributes her sharp concentration to her love for music.

“Hard work matters, but yes, luck plays a part too,” she added with a wise smile — proving that success is a fine mix of talent, effort, and grace.

Mangaluru, Apr 7: A price storm is brewing in Mangaluru’s hotel and restaurant industry. Faced with skyrocketing raw material costs and mounting overheads, hoteliers are preparing to hike food prices by up to 10% within a month — a move that could hit the pockets of thousands of diners across Dakshina Kannada.

From milk and oil to LPG and staples like rice and toor dal, prices have surged, pushing both vegetarian and non-vegetarian establishments to the brink. Over 65% of hotels operate in rented spaces, and labour shortages are adding fuel to the fire.

Swarna Sunder of Dinki Dine says running a hotel without burdening customers is becoming near-impossible. “Costs are rising daily. We’re trying to strike a balance, but a hike is inevitable,” he said, calling Mangaluru a highly price-sensitive market.

Industry leaders, including the Dakshina Kannada Hotel Owners Association, are expected to meet soon to formalize the revision.

Meanwhile, hoteliers blame "unhealthy competition" for further disrupting the sector. “Some serve unlimited fish meals under ₹60 — it’s unsustainable and unfair,” said a hotelier, adding that such practices are forcing smaller eateries to shut shop.

Chandrahas Shetty, president of the district association, confirmed that rising input costs have left them with little choice but to revise menus.