Bollywood actor Shahrukh Khan’s wife Gauri Khan’s restaurant ‘Tori’ is in the news these days. This restaurant is known for its luxury interiors and expensive food. This restaurant is especially counted among those select luxury restaurants where big Bollywood stars often visit. ‘Tori’ restaurant was launched last year and since then it has become a party hub for Bollywood celebs. Now this restaurant is once again in the news, but this time the reason is something else.
Paneer accused of being fake
Recently, a food blogger and social media influencer Sarthak Sachdeva visited Gauri Khan’s restaurant ‘Tori’ and tasted the paneer there. Sarthak shared a video on Instagram in which he is seen testing iodine tincture on a piece of paneer. During this test, the colour of the paneer turned black and blue. Based on this reaction, Sarthak alleged that the paneer served at Shah Rukh Khan’s restaurant was fake and had starch mixed in it. He was shocked to say, “I was shocked to see that the paneer at Shah Rukh Khan’s restaurant was fake.”
Tested in other restaurants as well
Sarthak Sachdeva had tested the quality of paneer in many other famous restaurants before Gauri Khan’s restaurant. He first tested the paneer in Indian cricketer Virat Kohli’s One8 Commune restaurant and found the paneer there to be excellent. After this, he also tested the paneer in Bollywood actress Shilpa Shetty’s Bastian restaurant and actor Bobby Deol’s ‘Someplace Else’ restaurant. Starch was not found in the paneer in both these restaurants, which proves that the quality of paneer at those places was good.
Tory restaurant’s side came forward
After this video of Sarthak Sachdeva went viral, the team of Gauri Khan’s restaurant ‘Tori’ responded to this allegation. The restaurant said, “The iodine test shows the presence of starch, not the authenticity of paneer. Since soy-based ingredients are used in our dishes, such reactions are normal. We are committed to the purity of our paneer and all ingredients.” The restaurant also clarified that this reaction was not based on the quality of paneer but on the combination of ingredients.
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