Doctors urge crackdown on faux paneer in Bengaluru restaurants

Alarm over synthetic paneer

Doctors in Bengaluru have sounded the alarm over the rampant use of fake paneer in restaurants across the city. The call comes amid growing concerns that many eateries are substituting the dairy staple with a synthetic version made from starch, vegetable oil, and chemical additives. Medical professionals warn that this practice poses significant health risks to unsuspecting consumers.

The issue has gained traction after a series of complaints from patients reporting digestive problems after dining out. Investigations by food safety authorities in the past have revealed that some establishments use these cheaper substitutes to cut costs, often without disclosing the substitution to customers.

Health risks of consuming faux paneer

According to doctors, the consumption of synthetic paneer can lead to immediate discomforts such as bloating, nausea, and stomach cramps. In the long term, the chemical additives used in its preparation may cause more severe health issues, including allergic reactions and potential damage to the liver and kidneys.

Dr. Meera Raghavan, a gastroenterologist at a leading city hospital, explained that the body is not designed to process the synthetic compounds found in these products. "Unlike real paneer, which is a rich source of protein and calcium, the fake version offers no nutritional value and can be detrimental to health," she said.

Widespread practice in eateries

The practice is not limited to roadside stalls or budget eateries. Several mid-range and premium restaurants have been found to use faux paneer in popular dishes like paneer butter masala, palak paneer, and even in starters. The motivation is clear: synthetic paneer costs a fraction of the real product, significantly boosting profit margins.

Food safety officials have conducted raids in the past, seizing large quantities of the counterfeit product. However, enforcement remains lax, and the trade continues to thrive due to high demand and low scrutiny.

Doctors call for stronger regulation

The medical community is now urging authorities to implement stricter regulations and conduct frequent, unannounced inspections at restaurants. "We need a zero-tolerance policy for food adulteration," said Dr. Rajesh Kumar, a public health expert. "The current penalties are insufficient to deter offenders."

Doctors are also advocating for mandatory labeling of paneer products and better training for food safety officers to detect synthetic variants. Public awareness campaigns are essential to educate consumers about how to identify genuine paneer, which typically has a crumbly texture and a mild milky aroma, unlike the rubbery, uniform texture of the fake version.

Consumer guidance and industry response

In the meantime, health experts advise consumers to be vigilant when ordering paneer dishes. They suggest buying paneer from reputed brands or local dairies and checking the ingredient list for any suspicious additives. Some restaurant associations have denied the allegations, claiming that their members follow strict quality standards.

However, doctors remain skeptical. "We have seen numerous cases where even high-end restaurants were found guilty," noted Dr. Raghavan. The issue has prompted calls for a broader crackdown, similar to the recent drives against adulterated spices and oils.

Officials have not yet confirmed any immediate regulatory action, but the matter is expected to be raised in the next meeting of the city's food safety advisory committee. As the debate intensifies, the focus remains on safeguarding public health and ensuring that consumers get what they pay for.

What lies ahead is a concerted effort from both authorities and the public to curb this menace. With increasing awareness, the hope is that restaurants will think twice before serving faux paneer, and that stringent checks will become the norm rather than the exception.