Gauri Khan-Owned Restaurant Torii's Chef Says 'Fake Paneer' Controversy Boosted Business

The Gauri Khan-owned high-end restaurant, Torii, recently found itself in the spotlight following a social media controversy surrounding one of its dishes. The incident began when a food blogger accused the restaurant of serving “fake paneer” based on an iodine test—a test that, according to food experts and chefs, is largely unreliable, especially on cooked dishes. Despite the backlash, Torii’s head chef claims the controversy actually helped the business, drawing attention to the restaurant and increasing customer curiosity.

The controversy erupted when YouTuber Sarthak Sachdeva visited Torii and filmed a video where he removed the coating from a piece of paneer, rinsed it, and applied iodine drops. The paneer turned dark blue, prompting him to claim that it was “fake” and made with starch. The video quickly gained traction on social media, stirring public concern and criticism.

However, Torii swiftly issued a statement explaining that the dish in question contained soy-based ingredients and sauces that could naturally react with iodine. The restaurant emphasized that iodine tests are designed to detect the presence of starch—not to confirm the authenticity of paneer. Therefore, the result was misleading. The statement urged consumers not to jump to conclusions based on such surface-level testing, especially when applied to cooked dishes.

Noted chef Vikas Khanna also came out in support of the restaurant. He condemned the spread of misinformation and pointed out that many everyday food items, including those with cornflour, rice, or potato starch, can turn blue when exposed to iodine. He argued that such ingredients are common in high-end cuisines and fusion dishes like the one served at Torii. Khanna called for responsible content creation and for food bloggers to educate themselves on scientific methods before making bold claims.

Popular YouTuber Gaurav Taneja also criticized the blogger’s approach, stating that fake paneer usually involves the use of adulterants like detergent or synthetic milk, which are not detected by iodine tests. According to him, 99% of such adulterants wouldn’t cause a color change, proving the blogger’s method was flawed and misleading.

Interestingly, the incident, rather than damaging Torii’s reputation, resulted in increased visibility and footfall. The restaurant's head chef revealed that the curiosity surrounding the controversy brought more people in, eager to try the food for themselves and judge its quality. In this way, the negative attention turned into unexpected publicity and business growth.

Nutritionists and chefs alike have since taken the opportunity to educate the public about proper food testing methods. They advise that iodine should only be used on raw, unprocessed foods and that cooked dishes often contain additives or coatings that can skew results. This event serves as a reminder that viral content may not always be scientifically accurate and that reputation should not be judged based solely on social media claims.

In conclusion, what began as a damaging accusation has ended up benefiting Torii, putting it under the national spotlight and bringing both scrutiny and new patrons. The restaurant stands by its culinary standards and continues to serve its clientele with pride.