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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
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justin.narayan
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
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)
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 @Tassal 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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justin.narayan
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 @Tassal 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
Mums kitchen hack Buy in bulk, blend, freeze and use as you need.
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justin.narayan
Mums kitchen hack Buy in bulk, blend, freeze and use as you need.
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?!
Mango Chutney Ingredients: 5 mangoes, finely diced 4 cloves garlic, finely diced Thumb-sized piece of ginger, finely diced 3 bird’s eye chilies, slit in half ½ tsp turmeric ½ tsp cumin 1 tsp mixture (equal parts - black mustard seeds, fenugreek seeds, fennel seeds) 120g caster sugar 80g raw sugar Juice of 1 lemon ¼ cup water Salt, to taste Apple cider vinegar, to taste Method: Add a splash of oil to a pan over medium heat and toast the whole spice mix until the mustard seeds start popping. Add garlic, ginger, chili and cook for 2 minutes until slightly softened. Then add mango, turmeric, and cumin and cook for 2 min then. Then go in with the caster sugar, raw sugar, lemon juice, and water, then mix and bring to a simmer. Cook for 15–20 minutes until thick and jammy. Taste and season with salt and a splash of apple cider vinegar if needed.
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justin.narayan
Mango Chutney Ingredients: 5 mangoes, finely diced 4 cloves garlic, finely diced Thumb-sized piece of ginger, finely diced 3 bird’s eye chilies, slit in half ½ tsp turmeric ½ tsp cumin 1 tsp mixture (equal parts - black mustard seeds, fenugreek seeds, fennel seeds) 120g caster sugar 80g raw sugar Juice of 1 lemon ¼ cup water Salt, to taste Apple cider vinegar, to taste Method: Add a splash of oil to a pan over medium heat and toast the whole spice mix until the mustard seeds start popping. Add garlic, ginger, chili and cook for 2 minutes until slightly softened. Then add mango, turmeric, and cumin and cook for 2 min then. Then go in with the caster sugar, raw sugar, lemon juice, and water, then mix and bring to a simmer. Cook for 15–20 minutes until thick and jammy. Taste and season with salt and a splash of apple cider vinegar if needed.
Lamb Curry Sausage Roll. Find the recipe for this one in my latest cook book. I would suggest not trying to make it in 2 minutes.
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justin.narayan
Lamb Curry Sausage Roll. Find the recipe for this one in my latest cook book. I would suggest not trying to make it in 2 minutes.
Eating at East Coast Lagoon, Singapore. The chili crab and salted egg prawns crazy 🤤, but the atmosphere even better. I reckon theres some places that just make the food taste better. This is one of them.
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justin.narayan
Eating at East Coast Lagoon, Singapore. The chili crab and salted egg prawns crazy 🤤, but the atmosphere even better. I reckon theres some places that just make the food taste better. This is one of them.
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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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.
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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justin.narayan
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.
Chinatown Complex, Singapore. What an absolute vibe. Love a spot where you can graze, sample as much as you can handle, and stumble across something you’ve never had before Soo keen to get back!
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Chinatown Complex, Singapore. What an absolute vibe. Love a spot where you can graze, sample as much as you can handle, and stumble across something you’ve never had before Soo keen to get back!
Masala BBQ Ribs Ingredients 2 racks pork ribs, 600–800 g Half a cinnamon stick 1.5–2 tsp fennel seeds 1.5 tsp cumin seeds 1.5 tsp coriander seeds 0.5 tsp black pepper 4–5 cloves 0.25 tsp fenugreek seeds 1 tsp onion powder 1 tsp garlic powder 1 tsp Kashmiri chilli powder 0.5 tsp smoky paprika 2 tsp brown sugar 1 tsp salt BBQ Sauce: 1 tbsp oil Leftover masala rub (whatever’s left over from seasoning the ribs) 1 heaped tsp tamarind paste 1/2 cup barbecue sauce A splash of water 1 tsp Tabasco (optional, if you want some heat) Red chilli, sliced, for garish Method Toast the cinnamon stick, fennel seeds, cumin seeds, coriander seeds, black pepper, cloves, and fenugreek seeds for a few minutes until fragrant, then let cool. Blend the cooled spices to a fine powder, then mix in the onion powder, garlic powder, Kashmiri chilli powder, smoky paprika, brown sugar, and salt. Coat the ribs in the masala rub, wrap tightly in baking paper and then foil, and bake at 120°C fan-forced for about 1.5 to 2 hours, until tender. While the ribs cook, make the barbecue sauce: add the oil and any leftover masala rub to a small pot and cook out for about 30 seconds until fragrant. Add the tamarind paste, barbecue sauce, and a splash of water, and bring to a simmer. Stir in the Tabasco if you want some heat. Unwrap the ribs and brush the barbecue sauce over one side first, then place under back in the oven at 220°C for 8 to 10 minutes, until sticky and bubbling. Flip, brush with more barbecue sauce, and grill for a further 5 to 8 minutes, until caramelised on both sides. Alternatively you can also get some colour on the ribs on BBQ whilst brushing with sauce between flips. Slice into individual ribs or serve as a full rack, scattered with sliced red chilli.
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justin.narayan
Masala BBQ Ribs Ingredients 2 racks pork ribs, 600–800 g Half a cinnamon stick 1.5–2 tsp fennel seeds 1.5 tsp cumin seeds 1.5 tsp coriander seeds 0.5 tsp black pepper 4–5 cloves 0.25 tsp fenugreek seeds 1 tsp onion powder 1 tsp garlic powder 1 tsp Kashmiri chilli powder 0.5 tsp smoky paprika 2 tsp brown sugar 1 tsp salt BBQ Sauce: 1 tbsp oil Leftover masala rub (whatever’s left over from seasoning the ribs) 1 heaped tsp tamarind paste 1/2 cup barbecue sauce A splash of water 1 tsp Tabasco (optional, if you want some heat) Red chilli, sliced, for garish Method Toast the cinnamon stick, fennel seeds, cumin seeds, coriander seeds, black pepper, cloves, and fenugreek seeds for a few minutes until fragrant, then let cool. Blend the cooled spices to a fine powder, then mix in the onion powder, garlic powder, Kashmiri chilli powder, smoky paprika, brown sugar, and salt. Coat the ribs in the masala rub, wrap tightly in baking paper and then foil, and bake at 120°C fan-forced for about 1.5 to 2 hours, until tender. While the ribs cook, make the barbecue sauce: add the oil and any leftover masala rub to a small pot and cook out for about 30 seconds until fragrant. Add the tamarind paste, barbecue sauce, and a splash of water, and bring to a simmer. Stir in the Tabasco if you want some heat. Unwrap the ribs and brush the barbecue sauce over one side first, then place under back in the oven at 220°C for 8 to 10 minutes, until sticky and bubbling. Flip, brush with more barbecue sauce, and grill for a further 5 to 8 minutes, until caramelised on both sides. Alternatively you can also get some colour on the ribs on BBQ whilst brushing with sauce between flips. Slice into individual ribs or serve as a full rack, scattered with sliced red chilli.
The poor man’s rib eye (aka sous vide chuck) vs rib eye. Saw this technique on chefs steps a few years ago: sous vide a chuck steak to make it taste like a rib eye. I’d never seen anyone do a side-by-side comparison though. This one actually ended up being pretty close. There was no real loser, both tasted great and both ate well as steaks. I think it comes down to personal preference and the occasion. The chuck – tasted more beefy but was a little tougher and inconsistent, as there’s a mix of so many different muscles. But for a regular day, it hits the spot and definitely elevates the chuck to another. Sous vide gives you a texture you couldn’t really achieve any other way. The rib eye – was definitely more tender and consistent in texture, and overall had a nicer flavour. For a special occasion, or if you have the budget, you can’t replace or replicate the flavour and texture. Another plus is it’s not necessary to sous vide to get the best cook. Matt thank you for your service
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The poor man’s rib eye (aka sous vide chuck) vs rib eye. Saw this technique on chefs steps a few years ago: sous vide a chuck steak to make it taste like a rib eye. I’d never seen anyone do a side-by-side comparison though. This one actually ended up being pretty close. There was no real loser, both tasted great and both ate well as steaks. I think it comes down to personal preference and the occasion. The chuck – tasted more beefy but was a little tougher and inconsistent, as there’s a mix of so many different muscles. But for a regular day, it hits the spot and definitely elevates the chuck to another. Sous vide gives you a texture you couldn’t really achieve any other way. The rib eye – was definitely more tender and consistent in texture, and overall had a nicer flavour. For a special occasion, or if you have the budget, you can’t replace or replicate the flavour and texture. Another plus is it’s not necessary to sous vide to get the best cook. Matt thank you for your service
Just a little slice. . .🤏🏾
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justin.narayan
Just a little slice. . .🤏🏾
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. Feel free to check it out at gathrd.app. Shoot me a DM saying GATHRD and I can hook you up with free access.
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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. Feel free to check it out at gathrd.app. Shoot me a DM saying GATHRD and I can hook you up with free access.
Prawn Curry Recipe in my cookbook - Everything is Indian But les be honest if enough people ask I’ll probably drop it in the comments 🤷🏾‍♂️
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3mo ago
justin.narayan
Prawn Curry Recipe in my cookbook - Everything is Indian But les be honest if enough people ask I’ll probably drop it in the comments 🤷🏾‍♂️
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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justin.narayan
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.
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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5mo ago
justin.narayan
One of my favourite breakfasts in Singapore. Kaya toast, carrot cake, kopi. Had it three days in a row, no ragrets.
One minute ice cream. One take.
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1w ago
justin.narayan
One minute ice cream. One take.
The one steak philosophy. Stop worrying about cooking multiple steaks for everyone and just focus on cooking one steak perfectly. If you think otherwise, I think you’re wrong 🫨
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The one steak philosophy. Stop worrying about cooking multiple steaks for everyone and just focus on cooking one steak perfectly. If you think otherwise, I think you’re wrong 🫨

Justin Narayan (@justin.narayan) TikTok Stats & Analytics

Justin Narayan (@justin.narayan) has 21.1K TikTok followers with a 4.99% engagement rate over the past 12 months. Across 44.0 videos, Justin Narayan received 48.5K total likes and 983K views, averaging 1.10K likes per video. This page tracks Justin Narayan's performance metrics, top content, and engagement trends — updated daily. To benchmark @justin.narayan against other accounts, use Socialpruf's TikTok competitor analysis tool.

Justin Narayan (@justin.narayan) TikTok Analytics FAQ

How many TikTok followers does Justin Narayan have?+
Justin Narayan (@justin.narayan) has 21.1K TikTok followers as of November 2026.
What is Justin Narayan's TikTok engagement rate?+
Justin Narayan's TikTok engagement rate is 4.99% over the last 12 months, based on 44.0 videos.
How many likes does Justin Narayan get on TikTok?+
Justin Narayan received 48.5K total likes across 44.0 videos in the last 12 months, averaging 1.10K likes per video.
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Justin Narayan's TikTok content generated 983K total views over the last 12 months.
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