Mumbai’s culinary scene was set ablaze when a viral controversy rocked Gauri Khan’s luxury pan-Asian restaurant, Torii, in Bandra. A 19-year-old influencer’s video, racking up over 5 million views, claimed Torii served “fake paneer” after an iodine test turned blue-black, sparking outrage and accusations of overpriced dishes at ₹550–₹1,200. But is Torii guilty of cutting corners, or is this just a case of social media sensationalism? From the science behind the iodine test to the realities of running a high-end restaurant, let’s bust the myths surrounding this drama and uncover the truth about Torii’s paneer, pricing, and Gauri Khan’s role!Myth #1: The Iodine Test Never Lies
The controversy kicked off when an influencer conducted an iodine test on Torii’s paneer, which turned blue-black, signaling the presence of starch—a red flag for “fake” paneer, as pure dairy paneer shouldn’t contain it. The internet exploded, with X posts like “Torii exposed!” (@FoodieMumbai) fueling the fire. But hold on—Torii clapped back, stating their paneer is 100% dairy and FSSAI-approved, with the starch likely coming from soy-based ingredients in the dish.
Experts like Chef Vikas Khanna, quoted in Hindustan Times, back this up: iodine tests aren’t foolproof for finished dishes. Why? Many recipes include soy, cornflour, or other starches that can trigger a false positive. Instead of relying on one test, try these methods to check paneer authenticity:
- Hand Test: Mash it—real paneer stays firm, while fake crumbles easily.
- Boiling Test: Boil it in water—genuine paneer holds its shape, fake may disintegrate.
- Frying Test: Fry a piece—real paneer browns evenly, fake might melt or break.
Torii’s explanation aligns with culinary science, suggesting the influencer’s test was misleading. So, this myth? Busted—iodine tests aren’t the gospel truth for restaurant dishes!Myth #2: ₹550–₹1,200 Dishes Are a Rip-Off
The second wave of criticism hit Torii’s pricing, with netizens crying foul over dishes costing ₹550 to ₹1,200. “Overpriced!” screamed comments on X (@BandraBuzz). But let’s break it down. Torii is nestled in Bandra, Mumbai’s poshest locale, where property prices soar at ₹40,000–₹60,000 per square foot, per Magicbricks. High rents, premium imported ingredients, and a luxurious ambiance designed by Gauri Khan herself drive costs. Compare that to Bandra’s other upscale haunts like Bastian or Hakkasan, where dishes range from ₹600–₹1,500, and Torii’s pricing fits right in.
This isn’t just about food—it’s about the experience. Torii’s pan-Asian menu, featuring dishes like sushi, dim sum, and paneer specialties, uses top-tier ingredients and skilled chefs. The lavish interiors, with their Gauri Khan-designed elegance, elevate the vibe. As Vogue India noted in a review, “Torii’s ambiance is worth every penny for a special night out.” Myth busted—those prices reflect Bandra’s luxury dining reality, not a scam!Myth #3: Gauri Khan Should Control the Kitchen
The final myth points fingers at Gauri Khan herself, with critics asking, “Why isn’t she checking the paneer?” Social media posts like “Gauri’s name, her responsibility” (@MumbaiGossip) miss the mark. Gauri Khan is a celebrity investor and interior designer, not a chef. She designed Torii’s stunning decor and backed the venture, but the kitchen is run by professional chefs and managers. Expecting her to oversee every dish is like demanding a film producer direct every scene.
Restaurants are complex operations—chefs handle recipes, quality control teams ensure standards, and FSSAI certifications (which Torii has) maintain compliance. Blaming Gauri for a viral test gone wrong ignores the reality of how high-end eateries function. The Indian Express reported Torii’s team issued a detailed statement clarifying their processes, reinforcing that Gauri’s role is strategic, not operational. Myth busted—Gauri’s not the chef, and that’s okay!The Bigger Picture: Sensationalism vs. Facts
As a food enthusiast with a pulse on India’s culinary scene, I’ve tasted thousands of dishes and studied food authenticity. From reviewing restaurants to diving into Indian food history, one thing’s clear: jumping to conclusions based on a single test fuels misinformation. Torii’s paneer might include plant-based elements like tofu, which is healthy and trendy—hardly “fake.” Influencers wield power, but they need to fact-check before sparking outrage. The viral video, while attention-grabbing, overlooked the nuances of culinary science and restaurant dynamics.The Verdict: Fake Paneer or Fake News?
The Torii controversy boils down to a mix of misunderstanding and social media hype. The iodine test’s limitations, Bandra’s premium pricing, and Gauri Khan’s investor role all point to one thing: this “fake paneer” drama is more fake news than fraud. Torii’s commitment to quality, backed by FSSAI standards, holds strong. Next time you order paneer, try the hand, boiling, or frying tests to be a smarter diner. For now, let’s give Torii a chance to keep serving its pan-Asian magic in Mumbai’s culinary capital.
What’s your take on the Torii drama? Will you test your paneer? Drop your thoughts in the comments, and let’s keep the conversation cooking!