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#ad This year for Diwali, I wanted to bring my uncle a gift that felt thoughtful, not just premium. So I’m going with the new Johnnie Walker Blue Label Festive Blend. It’s something I know he’ll love, thoughtfully crafted around the flavours he knows and loves. It’s about bringing people together and celebrating the things that matter most. Check out the Johnnie Walker Blue Label Festive Blend, available for a limited time. Safe to say he loved it. #drinkresponsibly @johnniewalker
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1w ago
justinnarayan
#ad This year for Diwali, I wanted to bring my uncle a gift that felt thoughtful, not just premium. So I’m going with the new Johnnie Walker Blue Label Festive Blend. It’s something I know he’ll love, thoughtfully crafted around the flavours he knows and loves. It’s about bringing people together and celebrating the things that matter most. Check out the Johnnie Walker Blue Label Festive Blend, available for a limited time. Safe to say he loved it. #drinkresponsibly @johnniewalker
Tacos Papas con Chorizo made on the @smegaustralia MultiGrill - BBQ mode for this one, but you can also use it as a contact grill, sandwich press, waffle maker and oven. 🖐🏾 appliances in ☝🏾 Ingredients For the tacos 4 potatoes (about 400g-500g), finely diced 3 chorizo sausages, casings removed 1 white onion, finely diced Small bunch coriander, roughly chopped Corn tortillas Oil, for cooking Salt and pepper, to taste For the guacamole 1 avocado 1 jalapeño, finely diced Small bunch coriander, finely chopped Juice of 1 lime 1 tsp white soy sauce Salt, to taste Method Start by making the guacamole. Add the avocado to a bowl, then add the jalapeño, coriander, lime juice, white soy sauce, and a pinch of salt. Mash together with a fork until smooth but still slightly chunky, then set aside. Finely dice the potatoes and keep them in a bowl of cold water until ready to cook. Heat your Smeg Multi Grill plate to 180 then drizzle with oil, drain the potatoes well and cook for 5–8 minutes, stirring occasionally, until golden brown and tender. Move the potatoes to one side of the grill, add the chorizo, and cook until browned, crispy, and cooked through, breaking it up as it cooks. Mix the chorizo through the potatoes so they soak up all the flavorful oils, then season with salt to taste. Warm the corn tortillas on the grill until soft and pliable. To assemble, fill each tortilla with the chorizo and potato mixture, top with a generous spoonful of guacamole, diced white onion, and coriander, then serve immediately.
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justinnarayan
Tacos Papas con Chorizo made on the @smegaustralia MultiGrill - BBQ mode for this one, but you can also use it as a contact grill, sandwich press, waffle maker and oven. 🖐🏾 appliances in ☝🏾 Ingredients For the tacos 4 potatoes (about 400g-500g), finely diced 3 chorizo sausages, casings removed 1 white onion, finely diced Small bunch coriander, roughly chopped Corn tortillas Oil, for cooking Salt and pepper, to taste For the guacamole 1 avocado 1 jalapeño, finely diced Small bunch coriander, finely chopped Juice of 1 lime 1 tsp white soy sauce Salt, to taste Method Start by making the guacamole. Add the avocado to a bowl, then add the jalapeño, coriander, lime juice, white soy sauce, and a pinch of salt. Mash together with a fork until smooth but still slightly chunky, then set aside. Finely dice the potatoes and keep them in a bowl of cold water until ready to cook. Heat your Smeg Multi Grill plate to 180 then drizzle with oil, drain the potatoes well and cook for 5–8 minutes, stirring occasionally, until golden brown and tender. Move the potatoes to one side of the grill, add the chorizo, and cook until browned, crispy, and cooked through, breaking it up as it cooks. Mix the chorizo through the potatoes so they soak up all the flavorful oils, then season with salt to taste. Warm the corn tortillas on the grill until soft and pliable. To assemble, fill each tortilla with the chorizo and potato mixture, top with a generous spoonful of guacamole, diced white onion, and coriander, then serve immediately.
Mums kitchen hack Buy in bulk, blend, freeze and use as you need.
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justinnarayan
Mums kitchen hack Buy in bulk, blend, freeze and use as you need.
Milo Masala Chai If you’ve ever come over to our place growing up you’d very often be greeted with a chai and the night would likely end with one, unless you are my Tata (grandpa) you’d be having whiskey. Milo is another one of those drinks that makes me feel like a kid again so why not combine the two. You can find my family’s chai recipe on page 24 of my cookbook - LINK IN MY BIO
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Milo Masala Chai If you’ve ever come over to our place growing up you’d very often be greeted with a chai and the night would likely end with one, unless you are my Tata (grandpa) you’d be having whiskey. Milo is another one of those drinks that makes me feel like a kid again so why not combine the two. You can find my family’s chai recipe on page 24 of my cookbook - LINK IN MY BIO
Our deeeelish spicy chocolatey collab W @justinnarayan and @monkschai is absolutely 11/10 (emotional) chai-lo is available NOW. Get ur aunties and uncs down this weekend and give it a review
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Our deeeelish spicy chocolatey collab W @justinnarayan and @monkschai is absolutely 11/10 (emotional) chai-lo is available NOW. Get ur aunties and uncs down this weekend and give it a review
Mystery bag challenge with my bro @justinnarayan We gave each other 5 ingredients - 1 protein, 4 veg/herbs, and had to make it work. Everything else? Free game from my pantry. This is how it played out! #chef #cooking #cook #recipe #challenge
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Mystery bag challenge with my bro @justinnarayan We gave each other 5 ingredients - 1 protein, 4 veg/herbs, and had to make it work. Everything else? Free game from my pantry. This is how it played out! #chef #cooking #cook #recipe #challenge
My plan: cook a simple, chill dinner at home. The smoke alarm’s plan: create absolute chaos.
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justinnarayan
My plan: cook a simple, chill dinner at home. The smoke alarm’s plan: create absolute chaos.
Prawn shells and heads are an absolute game changer in terms of flavour. This method of preparation is one of my favourites. Also, if you want to get more into the weeds of learning the fundamentals of cooking and techniques, I’ve been working on a platform with a few of my mates to help you get more confident in the kitchen. If you’re keen check it out @gathrd.app Shoot me a DM saying GATHRD and I can hook you up with free access.
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justinnarayan
Prawn shells and heads are an absolute game changer in terms of flavour. This method of preparation is one of my favourites. Also, if you want to get more into the weeds of learning the fundamentals of cooking and techniques, I’ve been working on a platform with a few of my mates to help you get more confident in the kitchen. If you’re keen check it out @gathrd.app Shoot me a DM saying GATHRD and I can hook you up with free access.
Chicken Curry Quesadillas Chicken curry was always on weekly rotation at my house growing up. This recipe evokes all the same smells and flavours just looking a little different. Find the full recipe in the latest edition of the @colessupermarkets magazine.
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Chicken Curry Quesadillas Chicken curry was always on weekly rotation at my house growing up. This recipe evokes all the same smells and flavours just looking a little different. Find the full recipe in the latest edition of the @colessupermarkets magazine.
I don’t know how they do it, but meat pies are definitely better in New Zealand. This was from a completely random neighbourhood bakery on the way to the airport because it felt wrong to leave NZ without trying one. And 100% lived up to the hype. Pastry was unreal. But I reckon it’s the dairy that sets them apart. I don’t know what they’re doing over there, but it freakin’ works. Kiwis! what’s the secret?!
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I don’t know how they do it, but meat pies are definitely better in New Zealand. This was from a completely random neighbourhood bakery on the way to the airport because it felt wrong to leave NZ without trying one. And 100% lived up to the hype. Pastry was unreal. But I reckon it’s the dairy that sets them apart. I don’t know what they’re doing over there, but it freakin’ works. Kiwis! what’s the secret?!
Entrecôte Steak Sandwich Version 2 After a lot of trial and error this version is the one - it’s the closest thing to that entrecôte steak sandwich I had in Paris. Let me know what you guys think. Entrecôte Sauce: Shallot, finely sliced 2 tbsp butter 15g walnuts 1 tsp capers (5g) 5 anchovies 1 sprig tarragon (1.5g) 1 bunch chervil 3 sage leaves 5–6 basil leaves 1 bunch parsley Juice of ½ lemon 1 egg yolk 1 tsp Dijon mustard 1 tbsp Worcestershire sauce 250g unsalted butter Salt, to taste Steak 150-200 per sandwich (the original uses Striplion/sirloin/ porterhouse) Shoestring fries Fresh baguette Method Soften the shallot in 2 tbsp butter over medium-low heat. Add anchovies, capers and walnuts, cook for 1 minute. Blend with the chopped herbs and lemon juice into a smooth-ish green paste. Melt the remaining butter. Whisk egg yolk, mustard and Worcestershire together, mix in the herb paste, then slowly drizzle in the melted butter while whisking to emulsify. Place half the sauce by ina saucepan and bring to simmer until its splits cook out for 2–3 minutes, then whisk it back into the uncooked sauce to re-emulsify. Season with salt and lemon to taste. Cook the steak to medium, rest, then stir the resting juices through the sauce. Fry the fries until crisp. Slice open the baguette, slather the base with sauce, layer on sliced steak, more sauce and a pile of fries. Serve.
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Entrecôte Steak Sandwich Version 2 After a lot of trial and error this version is the one - it’s the closest thing to that entrecôte steak sandwich I had in Paris. Let me know what you guys think. Entrecôte Sauce: Shallot, finely sliced 2 tbsp butter 15g walnuts 1 tsp capers (5g) 5 anchovies 1 sprig tarragon (1.5g) 1 bunch chervil 3 sage leaves 5–6 basil leaves 1 bunch parsley Juice of ½ lemon 1 egg yolk 1 tsp Dijon mustard 1 tbsp Worcestershire sauce 250g unsalted butter Salt, to taste Steak 150-200 per sandwich (the original uses Striplion/sirloin/ porterhouse) Shoestring fries Fresh baguette Method Soften the shallot in 2 tbsp butter over medium-low heat. Add anchovies, capers and walnuts, cook for 1 minute. Blend with the chopped herbs and lemon juice into a smooth-ish green paste. Melt the remaining butter. Whisk egg yolk, mustard and Worcestershire together, mix in the herb paste, then slowly drizzle in the melted butter while whisking to emulsify. Place half the sauce by ina saucepan and bring to simmer until its splits cook out for 2–3 minutes, then whisk it back into the uncooked sauce to re-emulsify. Season with salt and lemon to taste. Cook the steak to medium, rest, then stir the resting juices through the sauce. Fry the fries until crisp. Slice open the baguette, slather the base with sauce, layer on sliced steak, more sauce and a pile of fries. Serve.
How to fix a chipped knife. Fly to Perth, give it to Ben @chefsedgeau and apologise for carelessly using the knife, then watch him fix it. Or you could avoid the whole situation by using the correct knife for the job.
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How to fix a chipped knife. Fly to Perth, give it to Ben @chefsedgeau and apologise for carelessly using the knife, then watch him fix it. Or you could avoid the whole situation by using the correct knife for the job.
Mortadella Fried Eggs Benedict Sous Vide Eggs 4–8 eggs 2 litres water Ice water Hollandaise 4 egg yolks 130g unsalted butter (cut into cubes) 20g lemon juice (about ½ lemon) Salt to taste 1 pinch cayenne pepper Base 200–300g mortadella English muffins Method Start by cooking the eggs sous vide in the shell. Add 2 litres of water to the Thermomix and preheat to 75°C for 4 minutes. Attach the basket, place the eggs inside, and cook at 75°C for 8 minutes, then transfer to ice water and keep warm until ready to serve. Next, make the hollandaise by placing egg yolks, butter, lemon juice, salt, and cayenne pepper into the Thermomix with the butterfly whisk and cooking for 8 minutes at 80°C on speed 3. Taste for seasoning and keep warm at 70°C on speed 1 until ready. Fry slices of mortadella in a pan until crispy and toast the English muffins. To serve, place crispy mortadella onto the toasted English muffin, gently crack the sous vide egg on top, and finish with a generous spoonful of hollandaise. #ad #thermomixau
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justinnarayan
Mortadella Fried Eggs Benedict Sous Vide Eggs 4–8 eggs 2 litres water Ice water Hollandaise 4 egg yolks 130g unsalted butter (cut into cubes) 20g lemon juice (about ½ lemon) Salt to taste 1 pinch cayenne pepper Base 200–300g mortadella English muffins Method Start by cooking the eggs sous vide in the shell. Add 2 litres of water to the Thermomix and preheat to 75°C for 4 minutes. Attach the basket, place the eggs inside, and cook at 75°C for 8 minutes, then transfer to ice water and keep warm until ready to serve. Next, make the hollandaise by placing egg yolks, butter, lemon juice, salt, and cayenne pepper into the Thermomix with the butterfly whisk and cooking for 8 minutes at 80°C on speed 3. Taste for seasoning and keep warm at 70°C on speed 1 until ready. Fry slices of mortadella in a pan until crispy and toast the English muffins. To serve, place crispy mortadella onto the toasted English muffin, gently crack the sous vide egg on top, and finish with a generous spoonful of hollandaise. #ad #thermomixau
Tandoori Salmon to celebrate World Salmon Day. The Afterburn challenge is to help me become Australia’s Best pickleball player and hit my weekly recommended fish intake by fuelling up with @tassalseafood fresh Tassie Salmon. One of them is looking good... Ingredients Tassal Fresh Tassie Salmon Fillets ½ tsp turmeric 1½ tsp Kashmiri chilli powder 1 tsp garam masala 1 tsp coriander powder 1 tsp smoked paprika 2 tsp ginger paste 2 tsp garlic paste 1 tbsp yoghurt 1 tbsp olive oil 1 tsp salt Raita ½ cup Greek yoghurt 1 cucumber, grated and squeezed dry small handful coriander, finely chopped ½ tsp cumin ½ tsp salt Red onion, very thinly sliced Basmati Rice Method Mix all the tandoori marinade ingredients together and coat the salmon. Leave to marinate for 20 minutes. Cook under a high broiler for 8–10 minutes, or air fry at 220°C for 8–10 minutes, until cooked through and nicely charred. For the raita, mix everything together and season to taste. Slice the red onion as thinly as possible and place in ice water for a few minutes, then drain. Serve the salmon with basmati rice, raita and shaved red onion. #ad
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justinnarayan
Tandoori Salmon to celebrate World Salmon Day. The Afterburn challenge is to help me become Australia’s Best pickleball player and hit my weekly recommended fish intake by fuelling up with @tassalseafood fresh Tassie Salmon. One of them is looking good... Ingredients Tassal Fresh Tassie Salmon Fillets ½ tsp turmeric 1½ tsp Kashmiri chilli powder 1 tsp garam masala 1 tsp coriander powder 1 tsp smoked paprika 2 tsp ginger paste 2 tsp garlic paste 1 tbsp yoghurt 1 tbsp olive oil 1 tsp salt Raita ½ cup Greek yoghurt 1 cucumber, grated and squeezed dry small handful coriander, finely chopped ½ tsp cumin ½ tsp salt Red onion, very thinly sliced Basmati Rice Method Mix all the tandoori marinade ingredients together and coat the salmon. Leave to marinate for 20 minutes. Cook under a high broiler for 8–10 minutes, or air fry at 220°C for 8–10 minutes, until cooked through and nicely charred. For the raita, mix everything together and season to taste. Slice the red onion as thinly as possible and place in ice water for a few minutes, then drain. Serve the salmon with basmati rice, raita and shaved red onion. #ad
One of my favourite breakfasts in Singapore. Kaya toast, carrot cake, kopi. Had it three days in a row, no ragrets.
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justinnarayan
One of my favourite breakfasts in Singapore. Kaya toast, carrot cake, kopi. Had it three days in a row, no ragrets.
Buffalo Butter Chicken Wings Ingredients Wings 1kg chicken wings ½ tsp smoked paprika 1 tsp garam masala 1 tsp garlic powder 1 tsp Kashmiri chilli powder 2 tbsp baking powder Sauce 1 small shallot or onion, diced 4 chillies, chopped 3 garlic cloves, minced 1 thumb-sized piece ginger, grated 2 tbsp tomato paste 1 tsp cumin 1 tsp garam masala 1 tsp Kashmiri chilli powder ½ tsp turmeric ½ tsp smoked paprika 1 cup chicken stock 1 tbsp apple cider vinegar 1 tsp kasoori methi 2 slices Kraft Singles 20g butter Salt, to taste Method Pat the wings dry and toss with the spices and baking powder. Arrange on a greased tray or wire rack and bake at 150°C for 25 minutes, turning halfway. Increase the oven to 220–230°C and cook for a further 15 minutes, turning halfway, until golden and crispy. Meanwhile, cook the shallot in 2 tbsp oil until lightly golden. Add the ginger, garlic and chillies and cook for 2–3 minutes. Stir in the tomato paste and cook for 2 minutes, then add the cumin, garam masala, Kashmiri chilli, turmeric and smoked paprika and toast for 30 seconds. Pour in the chicken stock and simmer for a few minutes before adding the apple cider vinegar, kasoori methi, cheese and butter. Blend until smooth, return to the saucepan, and season with salt and extra vinegar if needed. Toss the hot wings through the sauce until evenly coated and serve immediately.
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Buffalo Butter Chicken Wings Ingredients Wings 1kg chicken wings ½ tsp smoked paprika 1 tsp garam masala 1 tsp garlic powder 1 tsp Kashmiri chilli powder 2 tbsp baking powder Sauce 1 small shallot or onion, diced 4 chillies, chopped 3 garlic cloves, minced 1 thumb-sized piece ginger, grated 2 tbsp tomato paste 1 tsp cumin 1 tsp garam masala 1 tsp Kashmiri chilli powder ½ tsp turmeric ½ tsp smoked paprika 1 cup chicken stock 1 tbsp apple cider vinegar 1 tsp kasoori methi 2 slices Kraft Singles 20g butter Salt, to taste Method Pat the wings dry and toss with the spices and baking powder. Arrange on a greased tray or wire rack and bake at 150°C for 25 minutes, turning halfway. Increase the oven to 220–230°C and cook for a further 15 minutes, turning halfway, until golden and crispy. Meanwhile, cook the shallot in 2 tbsp oil until lightly golden. Add the ginger, garlic and chillies and cook for 2–3 minutes. Stir in the tomato paste and cook for 2 minutes, then add the cumin, garam masala, Kashmiri chilli, turmeric and smoked paprika and toast for 30 seconds. Pour in the chicken stock and simmer for a few minutes before adding the apple cider vinegar, kasoori methi, cheese and butter. Blend until smooth, return to the saucepan, and season with salt and extra vinegar if needed. Toss the hot wings through the sauce until evenly coated and serve immediately.
Thermo Queso Queso 1 tomato (roughly chopped, reserve 1 tbsp for garnish) ½ onion (roughly chopped) 1 clove garlic 2–3 jalapeños (sliced, reserve a little for garnish) 130g cheddar (cubed) 130g mozzarella (cubed) 216g Kraft singles (12 slices) 340ml evaporated milk (1 can) Garnish Reserved tomato & jalapeño Small bunch coriander (finely chopped) Method Just dump everything in the Thermomix at 80°C for 15 minutes until smooth and melty. Strain the queso into a bowl then top with the reserved tomato and jalapeño, finish with coriander and serve with corn chips. #ad #thermomixau
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justinnarayan
Thermo Queso Queso 1 tomato (roughly chopped, reserve 1 tbsp for garnish) ½ onion (roughly chopped) 1 clove garlic 2–3 jalapeños (sliced, reserve a little for garnish) 130g cheddar (cubed) 130g mozzarella (cubed) 216g Kraft singles (12 slices) 340ml evaporated milk (1 can) Garnish Reserved tomato & jalapeño Small bunch coriander (finely chopped) Method Just dump everything in the Thermomix at 80°C for 15 minutes until smooth and melty. Strain the queso into a bowl then top with the reserved tomato and jalapeño, finish with coriander and serve with corn chips. #ad #thermomixau
Should we call this Cheese Chicken or Cheese Butter Chicken? Had this idea in my head for a while, felt like it was never gonna be bad. Flavour-wise it’s super similar to butter chicken, but the cheese adds a familiarity and also a flavour you can’t quite put your finger on. It makes the curry richer and creamier without tipping it over the edge.
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justinnarayan
Should we call this Cheese Chicken or Cheese Butter Chicken? Had this idea in my head for a while, felt like it was never gonna be bad. Flavour-wise it’s super similar to butter chicken, but the cheese adds a familiarity and also a flavour you can’t quite put your finger on. It makes the curry richer and creamier without tipping it over the edge.
Still figuring it out if I’m honest. But I’m loving the process, love bringing people together, and love creating things that help people do that. Every now and then I need a reminder of that. So we made this.
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Still figuring it out if I’m honest. But I’m loving the process, love bringing people together, and love creating things that help people do that. Every now and then I need a reminder of that. So we made this.
Fijian Crab Curry Tbh I used to hate this dish as a kid and now I’ve grown to love it. Do you guys have any dishes you felt the same way about? Recipe for this on page 61 of my cook book. LINK IN BIO
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Fijian Crab Curry Tbh I used to hate this dish as a kid and now I’ve grown to love it. Do you guys have any dishes you felt the same way about? Recipe for this on page 61 of my cook book. LINK IN BIO

Justin Narayan (@justinnarayan) Instagram Stats & Analytics

Justin Narayan (@justinnarayan) has 128K Instagram followers with a 1.48% engagement rate over the past 12 months. Across 64.0 posts, Justin Narayan received 42.5K total likes and 2.94M impressions, averaging 664 likes per post. This page tracks Justin Narayan's performance metrics, top content, and engagement trends — updated daily. To benchmark @justinnarayan against other accounts, use Socialpruf's Instagram competitor analysis tool.

Justin Narayan (@justinnarayan) Instagram Analytics FAQ

How many Instagram followers does Justin Narayan have?+
Justin Narayan (@justinnarayan) has 128K Instagram followers as of November 2026.
What is Justin Narayan's Instagram engagement rate?+
Justin Narayan's Instagram engagement rate is 1.48% over the last 12 months, based on 64.0 posts.
How many likes does Justin Narayan get on Instagram?+
Justin Narayan received 42.5K total likes across 64.0 posts in the last 12 months, averaging 664 likes per post.
How many Instagram impressions does Justin Narayan get?+
Justin Narayan's Instagram content generated 2.94M total impressions over the last 12 months.
Can I compare Justin Narayan with other Instagram accounts?+
Yes. Add @justinnarayan to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.