Chef Vikas Khanna Debunks Viral ‘Fake Paneer’ Test, Defends Gauri Khan’s Restaurant
Paneer, a staple in Indian cuisine, has recently become the subject of a social media frenzy. A viral video featuring a 19-year-old influencer, Sarthak Sachdeva, conducting an iodine test on paneer served at various celebrity-owned restaurants, including Gauri Khan’s Torii, sparked widespread concern about the authenticity of the beloved cheese. The video purportedly showed the paneer at Torii failing the test, leading to allegations of the restaurant serving "fake" paneer.
Renowned chef Vikas Khanna swiftly addressed the controversy, criticizing the viral test as misleading and based on "half-knowledge." Khanna explained on Instagram that iodine reacts with starch, a common ingredient in numerous food items, not just adulterated paneer. He noted that the presence of starch in paneer could be due to cross-contamination or the intentional addition of starch-containing ingredients in certain recipes. Khanna emphasized that the iodine test is not a scientifically sound method for determining the purity of paneer and cautioned against drawing conclusions based on such unreliable tests.
The influencer’s original video has reportedly been removed from social media. While the incident sparked debate about food safety and transparency, Khanna’s intervention provided much-needed clarity, highlighting the importance of relying on scientific evidence rather than viral trends. He directly addressed both the influencer and Torii restaurant, clarifying the misinformation and defending the restaurant against unsubstantiated claims.
The controversy surrounding "fake paneer" underscores growing consumer anxiety about food adulteration. Reports suggest that some producers create imitation paneer by combining milk powder, water, and chemical curdling agents. This practice raises legitimate health concerns, driving the demand for reliable methods to distinguish genuine paneer from its artificial counterparts.
Contrary to the viral iodine test, there are more reliable ways to assess the authenticity of paneer. One effective method is the "toor dal" test. Soaking cooled paneer in water with toor dal (split pigeon peas) can indicate adulteration. If the water turns a light red color, it suggests the presence of contaminants. Conversely, if the water remains unchanged, the paneer is likely safe to consume.
Furthermore, observing the paneer’s behavior when heated can offer clues about its composition. Genuine paneer, made from pure dairy milk, typically browns upon heating, while synthetic paneer tends to crumble and melt easily. The texture of paneer also provides valuable insights. Real paneer exhibits a grainy and slightly crumbly texture, accompanied by a distinct milky aroma. In contrast, counterfeit paneer often displays a rubbery or mushy texture. By understanding these simple tests, consumers can make informed choices and enjoy their paneer with confidence.