April 17, 2025
Mumbai’s upscale Asian restaurant Torii, co-owned by interior designer Gauri Khan, recently found itself in the spotlight after a viral video raised questions about the authenticity of its paneer. The claims were made by popular YouTuber Sarthak Sachdeva, who conducted a street-style iodine test across several celebrity-owned restaurants in Mumbai.
Iodine Test Sparks Controversy
In the now-viral video, Sarthak visited eateries like Virat Kohli’s One8 Commune, Shilpa Shetty’s Bastian, Bobby Deol’s Someplace Else, and Torii. At each location, he applied iodine drops to paneer dishes after rinsing off their coatings. While the paneer at most restaurants didn’t change color, the paneer at Torii turned dark, prompting Sarthak to comment dramatically, “Shah Rukh Khan ke restaurant mein paneer nakli tha!”
The change in color led to a flurry of online speculation, with many questioning the quality of food being served at high-end celebrity spots.
Torii Responds to Allegations
In response to the viral video, Torii issued a clear and composed statement dismissing the accusations. According to the restaurant, the iodine test simply indicates the presence of starch, not whether the paneer is fake or adulterated.
“Our dish contains soy-based ingredients, common in Asian cuisine, which naturally react with iodine. This is not a sign of low quality or adulteration,” the official statement read.
Torii further emphasized its commitment to quality, adding, “From sourcing ingredients to preparing meals, we ensure strict quality checks at every stage. Our patrons’ trust and the integrity of our dishes are paramount.”
A Lighthearted Exchange
Despite the buzz, the interaction remained friendly. The YouTuber himself commented under the video, saying, “So am I banned now?😵💫 btw ur food is amazing 👀,” which drew laughs and eased tensions among viewers.
Conclusion
While the viral video raised eyebrows, Torii’s swift and transparent response helped clarify the misunderstanding. The incident also highlights the importance of understanding food science before drawing conclusions from homemade tests.
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