Paneer, a staple in Indian cuisine and an essential source of protein for vegetarians, has recently become the epicenter of a major food safety debate.
In March 2025, Gauri Khan’s restaurant, Torii Mumbai, was thrust into the spotlight when a viral iodine test suggested the presence of starch in its signature paneer dish. The incident not only ignited fierce debates on social media but also pointed to a deeper problem: paneer adulteration in India.
Food safety India has long struggled with adulteration in dairy products, yet consumers often trust branded outlets and celebrity establishments. The Gauri Khan restaurant paneer controversy shattered that illusion, prompting many to question whether even high-end eateries can guarantee pure, unadulterated paneer.
we will delves into the extent of paneer adulteration, analyzes the paneer controversy at Torii Mumbai, and offers practical advice on how to ensure you’re consuming genuine cottage cheese.
Multiple investigations by the Food Safety and Standards Authority of India (FSSAI) and regional food control administrations have repeatedly flagged paneer as the most adulterated food item in the country.
In 2024–2025, laboratories in Noida, Lucknow, Gujarat, and Nashik reported failure rates above 30% in paneer quality tests, revealing harmful substances such as starch, palm oil, synthetic milk, and non-food grade acids mixed into commercially sold paneer.
These findings expose a systemic issue that extends beyond unorganized dairies and local street vendors. Even prominent brands and restaurant suppliers have been implicated in paneer adulteration scandals.
While some vendors add starch to increase weight, others resort to palm oil or industrial acids to cut costs—compromising both nutritional value and consumer health. In light of this, paneer quality test results serve as a wake-up call for regulators, producers, and diners alike.
Gauri Khan’s Restaurant: The Iodine Test Incident
The iodine test has become a go-to home experiment for detecting starch in paneer. In late March 2025, food influencer Sarthak Sachdeva visited several celebrity-owned restaurants, including Gauri Khan’s restaurant, Torii Mumbai, and performed this simple test.
While most samples showed no discoloration, the paneer from Torii turned a deep blue-black upon contact with iodine—a classic sign of starch adulteration.
Naturally, the video went viral, garnering millions of views on YouTube and Instagram. Viewers tagged #GauriKhansRestaurant and #PaneerScandal, trending the paneer controversy across social media platforms.
In response, Torii Mumbai released an official statement explaining that the iodine reaction was due to soy-based ingredients used in the recipe, not pure starch. Despite this clarification, the damage was done: celebrity restaurant news outlets were abuzz, and the public’s trust in premium dining experiences took a major hit.
In the digital age, food influencers India wield significant power by bringing hidden food safety lapses into the public eye. The Sarthak Sachdeva iodine test is emblematic of how creators can democratize consumer protection.
By sharing the results of the iodine test paneer with his followers, Sachdeva sparked a wave of home experiments and inspired other influencers to conduct similar checks, exposing adulterated paneer in lesser-known eateries.
This phenomenon underscores the influence of viral food video content, where a single clip can set off nationwide debates on food safety India and push regulators to act.
When influencers publicly call out establishments—even celebrity-backed ones like Torii Mumbai—the ripple effect can lead to stronger enforcement of food regulations and greater accountability.
The stakes of paneer adulteration go far beyond culinary deception. Consuming paneer laced with starch, synthetic milk, or industrial acids can trigger a range of health issues:
Digestive Distress: Non-food grade acids and synthetic compounds can irritate the stomach lining, leading to ulcers and chronic gastritis.
Food Poisoning: Bacteria that flourish in adulterated products can cause severe foodborne illnesses, including vomiting, diarrhea, and dehydration.
Nutritional Deficiencies: When palm oil or starch replace genuine milk fat and proteins, the nutritional content of paneer plummets, potentially causing protein deficiency over time.
Long-Term Health Risks: Habitual consumption may increase the risk of metabolic syndrome, liver stress, and other chronic conditions.
The health risks of adulterated paneer highlight why the Torii Mumbai controversy is more than just celebrity gossip—it’s a public health alarm. Even when dining at Gauri Khan’s restaurant, patrons expect safe, high-quality ingredients. When that trust is violated, consequences can be severe.
How to Detect Fake Paneer at Home: Simple Tests for Consumer Safety
Empowering oneself with basic paneer purity test methods can be the first line of defense. Here are three easy ways to check for fake paneer:
Iodine Test: Crush a small piece of paneer and add a drop of iodine solution. A dark blue-black reaction indicates the presence of starch.
Boiling Test: Pure paneer retains its shape when boiled, while adulterated paneer often disintegrates or releases excess water.
Smell & Taste Test: Genuine paneer has a mild, milky aroma and soft texture. If it smells sour, chemical-like, or tastes unusually chewy, it may contain additives.
By performing these quick tests, consumers can protect themselves and avoid ingesting harmful substances, whether eating at home or at upscale venues like Gauri Khan’s restaurant. Remember, a little vigilance goes a long way in ensuring food safety India.
Lessons from the Gauri Khan’s Restaurant Paneer Scandal
The fallout from the Torii Mumbai incident offers several key takeaways for stakeholders in the food ecosystem:
Stricter Regulation Needed: Regulatory bodies must implement more frequent, unannounced inspections at both mass-market and premium outlets to curb paneer food quality lapses.
Transparency from Restaurants: Establishments should openly share ingredient sources and quality certifications to build consumer trust.
Consumer Vigilance: Individuals must educate themselves on food regulation India and practice home tests, ensuring they get genuine products.
Influencer Responsibility: While influencers can spur positive change, they also bear the responsibility of conducting tests ethically and sharing accurate information.
When even a high-profile venue like Gauri Khan’s restaurant can face scrutiny, it signals that no place is immune to criticism. Building a culture of transparency and accountability is crucial for enhancing food safety India standards.
Conclusion: Mobilizing for a Safer Paneer Market
The paneer adulteration crisis is a wake-up call for every stakeholder from dairy farmers and manufacturers to celebrity-run restaurants like Torii Mumbai, and ultimately, the consumers themselves. Gauri Khan’s restaurant paneer controversy has spotlighted the urgent need for robust paneer quality awareness and strict enforcement of food safety India regulations.
Consumers hold immense power: by staying informed, conducting simple at-home tests, and demanding transparency, they can drive meaningful change in the dairy industry. As for eateries and brands, investing in quality assurance is not just a regulatory requirement but a commitment to public health and brand integrity.
So next time you savor paneer—be it in your favorite curry or at a glamorous hotspot like Gauri Khan’s restaurant—ask the right questions: Is it pure? Is it safe? Is it worthy of my trust? Only then can we ensure that paneer remains the delicious, nutritious delight it was meant to be and
At paneer factory, The paneer is made with 100 percent milk by made by a woman entrepreneur at her home