Gauri Khan’s restro Torii founder says hair or insect in food is ‘part of the job’

In Mumbai’s busy nightlife, Gauri Khan-owned Torii has become a place that stars love to visit. Abhayraj Kohli, the co-founder of Torii, recently opened up about something people rarely talk about, what really goes on inside the kitchen.

Speaking in a recent interview with the YouTube channel Pop Diaries, Abhayraj explained that keeping a restaurant spotless is not as simple as it looks from the outside. He admitted that while Gauri Khan-owned Torii works hard to follow the highest standards of hygiene, there are still things that can happen in any food business.

Advertisement

“A random fly, insect, or even a strand of hair can sometimes land in a dish,” he said. He added that such incidents are “part and parcel of doing work.”

But that doesn’t mean the restaurant takes things lightly. Abhayraj stressed that Torii pays attention to every stage of food handling, right from the moment it arrives from the supplier to when it is finally served on a plate.

Also Read: Vivek Agnihotri: “Not targeting Saif Ali Khan, but no Indian should name child Taimur”

He pointed out that many restaurants focus only on keeping their kitchens neat but forget about proper storage. “How the food is stored is just as important as how it is cooked,” he said firmly.

He revealed that Torii uses something called a “superfreezer.” It chills food to extreme temperatures of minus 60 or even minus 70 degrees. This prevents bacteria from growing and makes raw food safe to eat.

“Simply pulling meat out of a regular freezer and serving it raw is dangerous,” he said. “The superfreezer is a must if a restaurant wants to serve this kind of food.” He also added that only a handful of restaurants in Mumbai own such a machine.