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Indians and their love for paneer is legendary. Whether it’s a wedding reception, a Sunday dinner, or a fancy night out, paneer always finds its way to the table. But what if the paneer you’ve been happily digging into isn’t the real deal?
That’s the question stirring up the internet after an influencer and YouTuber, Sarthak Sachdeva, accused Shah Rukh Khan’s wife, Gauri Khan’s swanky Mumbai restaurant, ‘Torii’, of serving “fake paneer.” In a now-viral video, he performed an iodine test at the table, which turned the paneer blue—a supposed sign of starch, indicating adulteration. The clip, posted just a day ago, has already racked up over 5.8 million views.
While the restaurant has firmly denied the allegations, the unfolding controversy has reignited the larger concern: are we unknowingly consuming fake paneer? In recent times, multiple videos and reports have surfaced online exposing popular restaurants and vendors allegedly using what is called ‘analogue paneer’.
As these incidents continue to pile up, it begs the question: How real is the paneer we’re eating? How harmful can fake paneer really be? And more importantly, how to identify if the paneer is fake or real? We have the answers.
What is fake paneer made up of?
Fake paneer—often called artificial or analogue paneer—is essentially a lookalike of the real thing. It’s designed to resemble traditional dairy paneer in appearance, texture, and even taste, but without using actual milk in full.
As per FSSAI regulations, an analogue product is one where milk components are either fully or partially swapped with non-dairy ingredients.
What’s it actually made of? Instead of fresh milk, fake paneer is typically produced using cheap vegetable oils, starch, emulsifiers, and other additives. These ingredients help create the firm, white cubes we associate with real paneer, but the nutrition profile is far from similar.
Traditional paneer is made by curdling fresh milk using lemon juice or vinegar, resulting in a natural, protein-rich product. Analogue paneer, on the other hand, is more of a lab creation.
“Regular paneer is an excellent source of protein, calcium, and healthy fats. Analogue paneer, in contrast, has a lower protein content and often contains unhealthy fats, particularly trans fats or high levels of saturated fats,” Charu Dua, chief clinical nutritionist, Amrita Hospital, Faridabad, told India Today.
Interestingly, selling analogue paneer isn’t illegal in India. But what is a violation, according to FSSAI rules, is when sellers fail to label it clearly as “non-dairy.” Not doing so can invite legal penalties.
What are the health risks associated with fake paneer?
It might be hard to tell at first glance, but the damage fake paneer can cause inside your body is far from little.
Since analogue paneer is made using cheap vegetable oil and starch, it often contains unhealthy trans fats. Unlike healthy dietary fats, trans fats are known to raise bad cholesterol levels, significantly increasing the risk of heart diseases.
But it doesn’t stop there. Trans fats are also known to trigger inflammation in the body, which plays a key role in the development of serious chronic illnesses like diabetes and even cancer.
“Regular consumption of trans fats is associated with insulin resistance, a precursor to type 2 diabetes. This disrupts the body’s ability to regulate blood sugar, leading to chronic high blood glucose levels,” Dua told India Today.
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Apart from long-term risks, fake paneer can cause immediate discomfort too. People often report digestive troubles after eating it, including bloating, gas, and indigestion. In more severe cases, it can lead to symptoms like nausea, vomiting, or even diarrhoea.
Does the viral Iodine test help identify fake paneer?
The iodine test, which is a viral method to test paneer’s authenticity, involves adding a few drops of tincture iodine to a paneer sample. If the paneer turns blue or black, it may indicate the presence of starch, often used in fake or low-quality paneer.
However, experts caution that this method isn’t entirely foolproof.
However, Dr Soni also noted that some commercial paneer producers add small amounts of starch to improve texture or increase yield. So even if the iodine turns dark, it doesn’t always mean the paneer is fake.
Plus, other factors, like batter coatings or soy-based ingredients, can interfere with the test. “A dark colour reaction does not automatically mean the paneer is entirely artificial; it could simply be mixed with starch,” she added.
In fact, Torii’s management responded to Sathak’s video on Instagram and wrote, “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.”
To which the influencer replied cheekily, “So am I banned now? btw ur food is amazing.”
So, while the iodine test can serve as a quick home check, it shouldn’t be the sole criterion for passing judgment.
Other ways to test if the paneer is fake or real
If you’re unsure about the paneer on your plate, there are a few practical tests you can try, either at home or when dining out:
The texture test
Real paneer is soft, slightly grainy, and crumbles under pressure. Fake paneer tends to feel rubbery or overly firm and might bounce back when pressed.
Read the label
If you’re buying packaged paneer, always read the label carefully. As per FSSAI guidelines, manufacturers must mention if the product contains non-dairy substitutes. Keep an eye out for terms like “analogue” or “imitation”.
Purchase smart
Whenever possible, buy paneer from trusted dairy brands or reputable local sources. If you’re ordering out, don’t hesitate to ask the restaurant where their paneer is sourced from.
Arhar dal powder test
This test involves boiling the paneer and allowing it to cool. Once that’s done, mix in a bit of arhar dal (pigeon pea) powder. If the paneer turns a light red shade, it could indicate the presence of urea or detergent, both common adulterants.
Heat test
Try heating a piece of paneer in a pan. Authentic paneer will brown slightly or break down when exposed to heat. Fake paneer, in contrast, may start melting unevenly or release a lot of water.
Soybean powder test
Similar to the arhar dal method, this test requires you to boil and cool the paneer, then add some soybean powder. If the paneer develops a light red colour, it could be laced with harmful chemicals.
With input from agencies