Gaurav Taneja, a fitness influencer and entrepreneur, popularly known as Flying Beast, has addressed the recent controversy surrounding Gauri Khan’s Mumbai restaurant, Torii, which was accused of serving fake paneer. In an Instagram video, Taneja claimed that the iodine test used to detect adulterated paneer is unreliable, stating that “99% of fake paneer can pass the iodine test.”
The controversy began when influencer Sarthak Sachdeva posted a video alleging that Torii served fake paneer, based on the iodine test. The test, which turns blue-black in the presence of starch, was used to support the claim. However, Gaurav Taneja, co-founder of Rosier Foods, a dairy company, explained that this method is flawed. He stated that many fake paneer products lack starch, making the iodine test ineffective.
Gaurav Taneja elaborated on the process of making adulterated paneer, noting that manufacturers often remove fat from milk to produce cream and ghee, then add vegetable or palm oil to restore fat content. This altered milk, devoid of starch, is used to make paneer that can easily pass the iodine test.
Torii responded to the allegations by clarifying that the iodine test detects starch, not the authenticity of paneer. They explained that their dishes contain soy-based ingredients, which can cause the iodine to react. The restaurant assured customers of their commitment to quality and the integrity of their ingredients.
Nutritionist Deepta Nagpal also weighed in, stating that “science experiments aren’t food audits” and emphasizing that the iodine test is not a definitive method for determining food authenticity.
Gaurav Taneja’s intervention highlights the need for accurate testing methods in food safety and cautions against relying on viral videos for such assessments.
Earlier, celebrity chef Chef Vikas Khanna also came to Gauri’s following the controversy. He took to social media to criticize the spread of misinformation surrounding ‘fake paneer’ allegations. Drawing from his decades of experience in the culinary industry, Vikas Khanna said he never came across such misleading claims.
He clarified that iodine can react with common ingredients like potatoes, rice, bread, or corn flour, and that cross-contamination in kitchens could easily trigger such reactions. Khanna also raised concerns about how non-experts are being taken seriously in conversations around food science.
