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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?!
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2mo ago
justin.narayan
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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4mo ago
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.
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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justin.narayan
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)
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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3mo ago
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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3mo ago
justin.narayan
One of my favourite breakfasts in Singapore. Kaya toast, carrot cake, kopi. Had it three days in a row, no ragrets.
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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1w ago
justin.narayan
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.
Roast Chicken Curry and Chips Full recipe in my latest cookbook. Everything is Indian get it here - bit.ly/409T9IP
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5mo ago
justin.narayan
Roast Chicken Curry and Chips Full recipe in my latest cookbook. Everything is Indian get it here - bit.ly/409T9IP
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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2w ago
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.
My plan: cook a simple, chill dinner at home. The smoke alarm’s plan: create absolute chaos.
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2mo ago
justin.narayan
My plan: cook a simple, chill dinner at home. The smoke alarm’s plan: create absolute chaos.
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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1w ago
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.
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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3w ago
justin.narayan
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
Dhokla One of my favourite dishes my mum taught me to cook. Find the recipe on page 29 of my book - LINK IN BIO
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12mo ago
justin.narayan
Dhokla One of my favourite dishes my mum taught me to cook. Find the recipe on page 29 of my book - LINK IN BIO
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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1mo 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 🤷🏾‍♂️
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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2w ago
justin.narayan
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!
A little egg salad baguette Eggs, cornichons, capers, shallots, Dijon, whole egg mayo, and a few herbs and spices I had on hand. Très délicieux 🥖🇫🇷
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9mo ago
justin.narayan
A little egg salad baguette Eggs, cornichons, capers, shallots, Dijon, whole egg mayo, and a few herbs and spices I had on hand. Très délicieux 🥖🇫🇷
Steak Tacos Recipe: Just wing it
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11mo ago
justin.narayan
Steak Tacos Recipe: Just wing it
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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2mo ago
justin.narayan
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.
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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1mo ago
justin.narayan
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.
Hands down the best steak sandwich I’ve ever had in my life. I actually tried recreating this about a year ago after the sandwich shop went viral, but after finally trying the real thing at Le Relais de l’Entrecôte in Paris… yeah, I’ve still got some work to do 😂 The sauce is ridiculous. The steak, the fries, everything together - incredible. Let me work on the sauce and get it dialed in and I’ll get the recipe out to you soon. Stay tuned.
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2mo ago
justin.narayan
Hands down the best steak sandwich I’ve ever had in my life. I actually tried recreating this about a year ago after the sandwich shop went viral, but after finally trying the real thing at Le Relais de l’Entrecôte in Paris… yeah, I’ve still got some work to do 😂 The sauce is ridiculous. The steak, the fries, everything together - incredible. Let me work on the sauce and get it dialed in and I’ll get the recipe out to you soon. Stay tuned.
Chips, Chicken Salt and Gravy
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5mo ago
justin.narayan
Chips, Chicken Salt and Gravy

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

Justin Narayan (@justin.narayan) has 17.7K Tiktok followers with a 3.17% engagement rate over the past 12 months. Across 34.0 videos, Justin Narayan received 7.27K total likes and 235K views, averaging 214 likes per video. This page tracks Justin Narayan's performance metrics, top content, and engagement trends — updated daily.

Justin Narayan (@justin.narayan) Tiktok Analytics FAQ

How many TikTok followers does Justin Narayan have?+
Justin Narayan (@justin.narayan) has 17.7K TikTok followers as of August 2026.
What is Justin Narayan's TikTok engagement rate?+
Justin Narayan's TikTok engagement rate is 3.17% over the last 12 months, based on 34.0 videos.
How many likes does Justin Narayan get on TikTok?+
Justin Narayan received 7.27K total likes across 34.0 videos in the last 12 months, averaging 214 likes per video.
How many TikTok views does Justin Narayan get?+
Justin Narayan's TikTok content generated 235K total views over the last 12 months.