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impressions
2.21M
likes
38.1K
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1.58K
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engagement
1.77%
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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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4mo ago
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.
I really do love it, my body just takes time to adjust 🫠
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12mo ago
justinnarayan
I really do love it, my body just takes time to adjust 🫠
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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justinnarayan
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
Mums kitchen hack Buy in bulk, blend, freeze and use as you need.
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1mo ago
justinnarayan
Mums kitchen hack Buy in bulk, blend, freeze and use as you need.
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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6mo ago
justinnarayan
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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4mo ago
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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justinnarayan
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.
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
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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4mo ago
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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justinnarayan
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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1mo ago
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
CHAILO. Sticky chai steeped in heavily Milo’d milk, finished with even more @miloanz. Dreamed up by our mate @justinnarayan, brought to the masses by us. You’re welcome. Pouring in all stores now.
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1w ago
justinnarayan
CHAILO. Sticky chai steeped in heavily Milo’d milk, finished with even more @miloanz. Dreamed up by our mate @justinnarayan, brought to the masses by us. You’re welcome. Pouring in all stores now.
A Really Good Chicken for Freeee Sure, we could get technical about the “free” part but . . . It’s a great use of the parts of the chicken that would usually go to waste or be underutilised. You could definitely add mirepoix (onion, celery, carrot), but I prefer just chicken bones - it gives you a more versatile stock. If you’re keen to know what I think is the best thing to make with a good chicken stock, let me know and I can show you a recipe 🤙🏾
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2mo ago
justinnarayan
A Really Good Chicken for Freeee Sure, we could get technical about the “free” part but . . . It’s a great use of the parts of the chicken that would usually go to waste or be underutilised. You could definitely add mirepoix (onion, celery, carrot), but I prefer just chicken bones - it gives you a more versatile stock. If you’re keen to know what I think is the best thing to make with a good chicken stock, let me know and I can show you a recipe 🤙🏾
Absolutely crushed it @luckydragonsupperclub ! It was an honour. The food, the vibes, the people. 10/10. @amirmanoly solid date sub -7/10
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justinnarayan
Absolutely crushed it @luckydragonsupperclub ! It was an honour. The food, the vibes, the people. 10/10. @amirmanoly solid date sub -7/10

Justin Narayan (@justinnarayan) Instagram Stats & Analytics

Justin Narayan (@justinnarayan) has 128K Instagram followers with a 1.77% engagement rate over the past 12 months. Across 57.0 posts, Justin Narayan received 38.1K total likes and 2.21M impressions, averaging 668 likes per post. This page tracks Justin Narayan's performance metrics, top content, and engagement trends — updated daily.

Justin Narayan (@justinnarayan) Instagram Analytics FAQ

How many Instagram followers does Justin Narayan have?+
Justin Narayan (@justinnarayan) has 128K Instagram followers as of September 2026.
What is Justin Narayan's Instagram engagement rate?+
Justin Narayan's Instagram engagement rate is 1.77% over the last 12 months, based on 57.0 posts.
How many likes does Justin Narayan get on Instagram?+
Justin Narayan received 38.1K total likes across 57.0 posts in the last 12 months, averaging 668 likes per post.
How many Instagram impressions does Justin Narayan get?+
Justin Narayan's Instagram content generated 2.21M total impressions over the last 12 months.
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