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NEW DELHI,INDIA MARCH 21: VHP Leader Praveen Togadia during a Press Conference in New Delhi.(Photo by K.Asif/India Today Group/Getty Images)
LUCKNOW -- No agitation will be required for building Ram temple in Ayodhya since Narendra Modi is heading the government at the centre and he will ensure the construction by enacting a law, according to VHP president Pravin Togadia.
"Till there is a government of 'Bhai Narendra in Delhi, there will not be any talk of agitation (for Ram Temple)", he told a VHP programme here.
"Modi is a man of firm resolve and I am confident that he will ensure the construction by getting a law enacted by Parliament," he said.
The firebrand VHP leader demanded a special session of Parliament for enacting a law for paving way for contruction of Ram Temple as was done in the case of Somnath Temple when Sardar Vallabh Bhai Patel was the Home Minister.
Appealing to all the political parties to help in this regard, Togadia said "Ram temple is a matter of faith and not an election issue..the benefit of framing a law for it will not go to any one party but to BJP, Congress, SP, BSP and all."
On the attack on Pathankot airbase and ties with Pakistan, he said any attack on the armed forces is termed as war.
"Pakistan regards India as enemy and a policy should be framed regarding an enemy in such a way..," he said.
Togadia added, "we will consider that Pakistan has changed only when it hands over Dawood Ibrahim, Maulana Azhar Masood, Lakhiur Rehman Lakhvi and Hafiz Saeed to India."
Possibly the most popular snack across India, particularly in Delhi, Lucknow, Mumbai and Kolkata, this particular food goes by many names: golgappa, gupchup, puchka, although its simple flavour philosophy is the same. Light crispy mounds (puri) of semolina (suji) or wheat (atta) that are hollow in the centre, are filled with a mixture of chaat masala, chili powder, potatoes, onions and chickpeas. They are then dipped into spicy, flavoured water (paani) and sweetened with tamarind chutney. Small enough to gulp in one mouthful, a plate of paani puri ranges from four to six mounds, and is often followed by downing a bowlful of the flavoured water. (credit:Leisa Tyler via Getty Images)
Bhelpuri(02 of12)
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Tangy and savoury, this street food is believed to have generated from Mumbai. It combines puffed rice with sev (a fried-noodle like substance), chunks of boiled potatos, onions, chilis. A spicy green chutney made of coriander and chillies is then poured, along with a thick, sweet tamarind concoction, giving the snack a zesty punch. Finally it is garnished with chopped onions, coriander and a dash of lemon juice. (credit:SOUMITRA PENDSE via Getty Images)
Chholey Bhatoore(03 of12)
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A popular Punjabi breakfast item in North India, this dish is made of two items: spicy chholey or chickpeas that are eaten with a type of fried Indian bread (bhatoora) made of flour (maida). Often accompanied with onions, chillies, pickles and garnished with a few choppings of cottage cheese, this is quite a heavy meal. (credit:I am Jeffrey/ Flickr)
Aloo Chaat(04 of12)
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There are few things that make better comfort food than golden, crispy potatoes. Douse the whole bunch in mint chutney, shake on some chaat masala, and sprinkle lime juice. That flavour packed punch to your tastebuds is the awesomeness that is aloo chaat. (credit:Souvikdg/ Flickr)
Samosas(05 of12)
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It would be safe to acknowledge this savoury snack as the global mascot for Indian street food. Known for its distinct triangular shape, the samosa is a crispy pasty that encases a potato filling with green peas, onions, spices and chilli, and is then served with green chutney and sweet tamarind sauce. (credit:Godong via Getty Images)
Aloo Tikki(06 of12)
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If you thought you couldn't survive without meat, this street eat favourite will change your mind. Found in almost every chaat shop over India, patties of potato are fried and served up hot with tamarind and green chutney, as well as yoghurt. They also make for a tasty vegetarian burger when stuffed between two pieces of brief bread with tomatoes and onions. (credit:sumeet.moghe/ Flickr)
Momos(07 of12)
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Possibly the only form of street food to boast a non-vegetarian option, momos or dumplings have quickly scaled the rungs of the street food ladder to rise to the top. Of Tibetian origin, momos are a steamed bun made from water and dough, with a meat or vegetarian filling. They are served with a spicy red sauce that balances the blandness of the bun. In spite of their popularity, momos have faced a lot of heat for dubious sources of their meat content. (credit:Lora-Sutyagina via Getty Images)
Pav Bhaaji(08 of12)
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Though native to Mhahrashtra, pav bhaaji has become a quick North-Indian favourite. On the heavier side, it includes a geneorus dollop of thick, spicy potato curry flavoured with a fash of lime juice and onions, alongside a bunch of bread, amply fried in butter on all sides. (credit:Manu_Bahuguna via Getty Images)
Chuski(09 of12)
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The Indian version of the snowcone, Chuski comes from the word 'chusna', which means to suck. Flavoured syrups ranging from eclectic flavours such as rose and kala khatta to khus are poured onto shaved ice that is stuck on a stick, giving it a delightful visual appeal as well. A few years ago, paan shops in Delhi adopted the trend inventing chuski paan, adding flavoured shaved ice to the areca-nut mixture wrapped in a betel leaf. (credit:Hindustan Times via Getty Images)
Raj Kachori(10 of12)
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It comes pretty close to being called a giant golgappa, sans the tangy water. Here's how to make your own raj kachori at home. (credit:domesticat/ Flickr)
Dahi Bhalla(11 of12)
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Creamy yoghurt (dahi) that has been sweetened with sugar and then chilled is poured over soft dough balls (bhalla) made from lentils. Spicy and sweet chutneys are dripped over the offering, followed by a sprinkling of roasted cumin powder, red chili powder, chaat masala, and black salt. Sev, boondi (small rounds of chickpea flour) or pomegranates are generously added as the final touch. (credit:_niki_/Flickr)
Chaat Papri(12 of12)
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The crispy dough wafers that form the 'paapris' or the base of this dish are hard enough to resist when munched on their own. However with the addition of sev, potatoes, cumin powder, chilli and chutneys, they seem to exude on an irresistible power that the helpless foodie cannot help but succumb to. Here are some excellent places to eat chaat papri in Delhi. (credit:h-bomb/ Flickr)
-- This article exists as part of the online archive for HuffPost India, which
closed in 2020. Some features are no longer enabled. If you have questions
or concerns about this article, please contact
indiasupport@huffpost.com.