A storm is brewing in the world of fine dining, and this time, it’s not about the food but the controversy that’s become too spicy to ignore. Gauri Khan, wife of Bollywood megastar Shah Rukh Khan, found herself in the middle of a fiery debate after her restaurant, Torii, was accused of serving “fake paneer.”
But before assumptions could be garnished and served hot on social media, celebrity chef Vikas Khanna stepped in with some much-needed clarity—and a dash of sharp criticism.
It all started when content creator Sarthak Sachdeva uploaded a now-viral video where he conducted an iodine tincture test on paneer allegedly served at Torii. The paneer turned blue-black—indicating the presence of starch. The influencer promptly labeled it “fake.” The kicker? He also tested paneer from celebrity-backed restaurants owned by Bobby Deol, Shilpa Shetty, and Virat Kohli, all of which didn’t change color. This was enough fuel for the internet to go wild with accusations.
But here’s the problem: playing food scientist on social media doesn’t automatically make you one. And that’s exactly what Vikas Khanna pointed out—loud and clear.
“I’ve been cooking & working with the science of food for the past several decades. I’ve never seen such terrible misinformation, like a YouTuber who claims to be a food scientist,” said Khanna in a strongly worded social media post. It’s rare to see the usually calm and composed chef speak so directly, but this time, he wasn’t holding back.
In his post, Khanna explained that iodine reacts with starch—sure—but that doesn’t necessarily mean the paneer is “fake”. “IODINE changes colour with reaction under the presence of ingredients: potatoes, rice, bread, cornflour, flour, and unripe bananas. The use of these ingredients (and thus the reaction) could also happen in cross-contamination. It’s scary that unqualified people are taken seriously,” he added.
Khanna’s reaction wasn’t just a defence of Gauri Khan’s restaurant—it was a much-needed reminder that food science isn’t a game for clout-chasers. It’s serious business, and spreading half-baked theories based on DIY tests not only hurts reputations but also misleads thousands.
Torii, on its part, didn’t sit silently either. The restaurant released a clarification, commenting directly on the controversial video. “The iodine test reflects the presence of starch, not the authenticity of the paneer. As the dish contains soy-based ingredients, this reaction is expected. We stand by the purity of our paneer and the integrity of our ingredients at Torii.”
Let’s be honest—there’s a growing trend of “food exposés” online, where influencers conduct lab-like tests at home. While some may have good intentions, the rush to go viral often overlooks the nuances of actual food chemistry. And in this case, it may have unfairly tarnished the image of an upscale dining experience curated by one of Bollywood’s most respected power couples.
In a digital world where every claim spreads like wildfire, Vikas Khanna’s voice was not just a defence—it was a much-needed call for responsibility. After all, not every blue-black reaction is a red flag. Sometimes, it’s just science. Or better yet—misunderstood science.