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Ask 90s kids in India, and they will tell you paneer used to be a delicacy often prepared for guests. For a long time, this milk-based product has been associated with prosperity. It has a soft texture and is considered a good source of protein for vegetarians. From street foodscapes to upscale restaurants, it rules the menu and appeals to people across ethnicities. But that’s a description of the past; today, paneer is the most adulterated food in India.
Video Credit: Chef Ranveer Brar/ YouTube
From April 2024 to March 2025, more than 700 samples of paneer were tested across Noida and Greater Noida. The results were shocking for even the food safety authorities because 83% of the samples failed to adhere to the safety standards, and 40% of them were labelled unsafe for human consumption. From starch and detergent to synthetic milk powder and caustic soda, vendors have been using all kinds of contaminants to create fake paneer. Their cost-cutting and greed to earn more have been harming people without their knowledge.
In the wake of this report, Slurrp connected with Indian chefs and restaurateurs to understand if they have experienced any decline in the sale of paneer-based products and how they ensure that only good-quality ingredients are cooked in their kitchens.
Also Read: Know What Is Contaminating Your Paneer
Why Are Vendors Selling Contaminated Products?
Speaking on the compromised quality of paneer being sold in Indian markets, Chef Ishijyot Surri, Executive Chef and Founder of Mulk, Miniyaturk & SJI Gourmet, said, “A large number of vendors adulterate paneer due to the high cost of milk. Ignoring health and flavour by using unhealthy synthetic milk or improper coagulating milk methods cuts costs. This problem stems from a lack of enforcement and knowledge. It's a quick fix that harms the culinary ecosystem over time.”
On the other hand, Vardaan Marwah, Chef Partner, FARRO, expressed his disappointment at people contaminating a staple part of the Indian diet. He believes that high demand is also a reason why vendors use adulterants to increase their sales and profit margins, but they don’t realise the cost that consumers pay for their hampered health. Chef Arokiya Doss, Head Chef, The Malabar Coast, added that eating such products can lead to severe health ailments like food poisoning and organ damage.
How Has News Around Adulteration Of Paneer Impacted Sales At Restaurants?
Paneer might be the most adulterated food product in India, but it’s not something unheard of. For many years, food safety authorities have been cracking down on restaurants and food vendors. From the use of synthetic dye to make gobi manchurian to adding palm oil to ghee, several business owners have been using shortcuts to meet the demands and earn huge profits.
Health-conscious foodies, like the author herself, have been afraid to go out and relish street food, which was once safe to have, not to mention delicious, because fresh ingredients were used to prepare it. This kind of cheating has left people struggling to find places where they can enjoy good-quality food without worrying about hurling or hospitalising merely a couple of hours after devouring their favourite foods.
This piece of news has also left a dent in the sales books of restaurants. As customers have become aware of the contamination of the milk-based product, they are refraining from ordering paneer dishes. While Chef Marwah has not experienced any dip in sales, both chefs Ishijyot Surri and Arokiya Doss have confirmed shifts in the choices of customers. Chef Surri has witnessed a 10-15% decline in the number of paneer dish orders, while Chef Doss has noticed a 20-30% drop in the customer demand for paneer delicacies. People are opting for vegetable or tofu-based dishes.
How Do Chefs And Restaurateurs Ensure Entry Of Only High-Quality Ingredients In Their Kitchens?
The onus of serving high-quality ingredients to customers falls on the shoulders of chefs and restaurateurs. They must thoroughly check the food items that enter the space and do a background check on their vendors.
Chefs Doss and Marwah said that they source paneers only from trusted, certified suppliers who provide regular quality assurance reports. In their kitchen, they perform basic checks like texture, smell, and taste tests.
For Chef Surri, quality control starts from the origin. “If we don't make paneer in-house from full-cream milk and natural acids, we source it from reputable local dairies. Hygiene and quality are non-negotiable. Each batch goes through evaluation for texture, aroma, and purity,” he added.
Chef Doss even added a small tip for home chefs to check the quality of paneer in their kitchens. He suggested putting a small cube in boiling water. “If it crumbles easily and leaves no residue, it's pure,” he concluded.
