Tried and Tasted:
A week of cooking from Everything is Indian
Big flavours, low fuss: what happened when Justin Narayan’s recipes were put to the test.
The five recipes tested from Everything is Indian by Justin Narayan.
Cooking from a cookbook is one thing, cooking through it is another.
Each week in Tried and Tasted, I pick one cookbook and live with it for a full week of real meals. No cherry-picked showstoppers, no curated shopping trips, just honest home cooking in a regular kitchen. I test the recipes, eat the results, and reflect on what worked, what didn’t, and whether I’d make them again.
This week’s book? Everything Is Indian by Justin Narayan, the MasterChef Australia winner known for his heartfelt approach to food and playful twists on classic dishes. His debut cookbook promises punchy flavours, accessible techniques, and a celebration of Indian-inspired cooking made for modern kitchens.
So, how does that play out in real life - midweek dinners, short windows, and everyday ingredients?
Here’s what happened.
Narayan's Pumpkin Tamarind Curry - Everything is Indian pg. 65
Pumpkin Tamarind Curry
In the Kitchen
This is a recipe that moves fast, so it pays to have everything prepped and ready to go before you start.
It kicks off with frying aromatics in a pan, and oh my gosh, as soon as the onion, chillies, herbs and spices hit the oil, the smell was unreal. One of those heady, intoxicating combinations that makes you want to drop everything and eat immediately.
After about five minutes, when everything was golden and fragrant, in went the rest of the ingredients except the tamarind and butter.
When it came to the pumpkin, Narayan gives the option of skin on or off. I went with skin off, but I imagine it would work either way (and would save time if you left it on).
Once the pumpkin hit the pan, the lid went on and I left it to cook, giving it a stir every five minutes to prevent sticking or burning. This is a dry curry, so it’s important to note that there’s no added liquid, just what’s naturally released in the pot.
Narayan suggests cooking for 20 to 25 minutes. I opted for 25, but in hindsight, 20 would have been better. My pumpkin was just slightly too soft, which meant it lost a bit of its shape when served.
Once cooked, I stirred in the tamarind and butter, adjusted the seasoning, and served it with rice, roti, and a handful of fresh coriander on top.
The Verdict
Don’t let the humble appearance fool you, this curry is a flavour bomb. For a dish that looks like little more than a bowl of stewed pumpkin, it was deeply savoury, tangy and warming. Our resident vegetarian loved it and immediately asked if we could put it into regular rotation.
Would I Make It Again?
Absolutely. It’s quick, affordable, and packed with flavour, a perfect winter weeknight meal when pumpkins are everywhere and you want something comforting and satisfying.
Worth Knowing
The first thing my fiancé asked when he sat down was whether or not he should eat the curry leaves. Understandable, since we’re all used to fishing out bay leaves, but in this dish, the curry leaves are edible and intentional. They add both flavour and texture, so leave them in and enjoy.
Narayan's Dhal Bhat, the Fancy Version - Everything is Indian pg. 80
Dhal Bhat, the Fancy Version
In the Kitchen
When you’re cooking from a book written by a MasterChef winner, it only seems right to try one of the recipes they made on the show. This was easily the most involved recipe I tried from Everything is Indian, with four components to juggle: dhal, a basmati rice crisp, quick pickled onion, and coriander chutney.
I started with the rice; cooked, blitzed, and thinly spread across a baking tray before baking it low and slow in the oven. Narayan makes a point of saying the crisp shouldn’t brown at all, so I used my oven thermometer to make sure the temperature was spot-on.
Next up: the pickled onion. I always love quick pickling, it’s simple, and it adds both crunch and zing to a dish. Narayan’s twist? He has you massage the onion into the pickling liquid for a couple of minutes before setting it aside. New to me, but it worked well.
Then it was time for the dhal. I was intrigued by his instruction to skim the foam that rises to the top as the lentils boil. That’s not something I typically need to do, but I did find there was a lot of foam in this recipe. Frying the spice mixture smelled amazing and had me ready to eat on the spot.
Once the lentils were soft and everything had come together, it was time to blend. Narayan says you’re aiming for a texture like chunky hummus, which turned out to be a really helpful cue - it meant I knew exactly when to stop blitzing.
Finally, the chutney. Everything gets roughly chopped and blitzed into a smooth green sauce with oil and citrus.
Plating it all was half the fun: the dhal poured into a bowl, topped with chutney and pink pickled onion, with shards of rice crisp served alongside for scooping.
The Verdict
This was delicious, different from any dhal I’ve had before. The texture and toppings made it feel more like chips and dip than a traditional curry, so the hummus comparison really was perfect. There was enough here for a light meal, but I think this would really shine as a shared starter or a party appetiser.
Would I Make It Again?
Yes. I’d absolutely make this again, especially if I had people coming over. Dhal is a staple in our household, and it’s always nice to have a new, more elevated version up your sleeve.
Worth Knowing
When your rice crisp comes out of the oven, transfer it to a cooling rack. I left mine on the tray and found the bottom was a little soft from steam by the time I served it.
Also, Narayan calls for a blender for both the rice crisp and chutney. I followed suit, but I suspect a food processor would be better. That said, a blender does the job. Likely why he went with it, since they’re more common in most home kitchens.
Narayan's The OG Chicken Curry - Everything is Indian pg. 84
The OG Chicken Curry
In the Kitchen
If there’s one recipe that gets more airtime in Everything is Indian than any other, it’s this one. Narayan references it throughout the book, calls it his “death row meal,” and credits it with turning him into the cook he is today. With that kind of reputation, I knew it had to be on the list.
This is a dry, on-the-bone chicken curry made by breaking down a whole chicken, though Narayan does offer the option of using skinless, boneless chicken thighs if that’s more your speed. I opted for the whole bird to give the dish a proper test.
Once broken down, the chicken is coated in a marinade designed to add flavour and help it stay juicy and firm while cooking. The marinade rests for 30 minutes, just enough time to prep the rest of the ingredients and maybe even sit down with a drink.
From there, it’s straight into the pan. Whole spices are toasted in oil to form the base, followed by aromatics. Then in goes the chicken, along with some salt. It’s covered with a lid and left to cook, with the occasional stir to prevent sticking or burning.
I found that giving it a gentle stir every 7 minutes or so worked well. I let it cook for a full 30 minutes, the longer end of the window suggested.
To serve, I plated it up with rice, added a scattering of coriander, and served it alongside warm roti.
The Verdict
Another dish that doesn’t look like much… but wow. It was rich, spicy, deeply savoury, and seriously satisfying. I don’t know what more to say except: yum.
Would I Make It Again?
Yes, but with one change. I wanted to experience the original version with chicken on the bone, but I have to admit, I’m just not a bone-in curry person. It’s messier and less enjoyable for me to eat. Next time, I’ll go with boneless chicken thighs for a cleaner, smoother experience.
Worth Knowing
This recipe involves a decent amount of down time. There’s not much prep, and once it’s cooking, there’s very little to do. It’s perfect for evenings when you want to take it easy, spend time with guests, or just put your feet up and let the curry do its thing.
Narayan's The Best Pizza You Can Make in a Domestic Kitchen - Everything is Indian pg. 123
The Best Pizza You Can Make in a Domestic Kitchen
In the Kitchen
This recipe was picked by my fiancé, no surprise, considering his deep and unwavering love for pizza.
I didn’t have a large enough cast iron pan, so I went with Narayan’s suggested alternative: a baking tray. The dough came together quickly and easily, and I chose a proofing time of around three hours, enough for it to double in size and develop flavour.
Once proofed, the dough was transferred to a well-oiled tray and gently pressed out toward the edges. It then rested again, covered with a damp tea towel, for another hour or two.
The sauce was beautifully simple, just three ingredients blitzed in a blender. As it should be.
When the dough had finished resting, I pressed it right out to the edges of the tray and spooned over the sauce. The amount of cheese called for gave me pause (it was a lot), but I wasn’t exactly hard to convince. Most went on at this stage, with a little held back to sprinkle on top of the toppings.
I opted for the hot honey and pepperoni combo and I’m so glad I did. The pizza baked for 12 minutes, coming out golden, bubbly, and smelling like heaven. I may or may not have burned the roof of my mouth in my excitement to dig in.
The Verdict
This was great, a deep-dish-style pizza that felt comforting and indulgent. The hot honey and pepperoni was a winning combo: sweet, salty, spicy, and very moreish. The dough had a soft, fluffy, bread-like texture that made it feel almost like pizza focaccia.
Would I Make It Again?
Probably not as a regular. As tasty as it was, this dough takes much longer to proof than my go-to recipe. And personally, I prefer a thinner, crispier base. That said, my fiancé has already requested it several times since, so it’s one I’ll likely return to when I have more time up my sleeve.
Worth Knowing
Although this has a thicker crust, it’s not a true deep dish pizza, and pan size matters. Narayan doesn’t give specific dimensions, but he does give a clue: after the first proof, the dough should be placed in your tray and pushed out slightly without reaching the edges. If it reaches the sides too soon, your tray is probably too small.
This is a time-heavy recipe, so it’s best saved for a weekend or a work-from-home day when you’ll be around to check in on it.
And a tip for proofing dough: instead of wringing out a wet tea towel, I use a spray bottle to mist a dry one to the perfect dampness. Much easier to control.
Narayan's Tamarind Margarita - Everything is Indian pg. 209
Tamarind Margarita
In the Kitchen
I wanted to try something a bit different, and this margarita called to me. The warm spice of tamarind mixed with the sweetness of tequila and the zing of lime sounded far too tempting to pass up.
Narayan starts you off by salting the rim of your glass with a mix of salt and chilli flakes, an excellent touch that adds just the right kick. From there, everything goes into a shaker filled with ice and is shaken hard for 30 seconds. (Great for your arms, slightly less great for your freezing hands.)
To serve, fill your glass with ice, strain the margarita over the top, and enjoy.
The Verdict
This was awesome - bright, bold, and almost dangerously easy to drink. It’s a warm, soulful margarita that still somehow feels fresh and light. I paired it with the Dhal Bhat, the Fancy Version, and the combination was fantastic.
Would I Make It Again?
Yes, and not just because I now have a jar of tamarind to use up. I love having drinks that match the mood of the meal, and this one’s a perfect pairing with Indian food. It’ll be making a return next time I cook a feast.
Worth Knowing
No cocktail shaker? No problem. Narayan suggests placing all the ingredients in a jug and stirring hard enough to crush some of the ice as you go. It won’t be exactly the same, but it’ll still taste great, and get the job done.
Cooking from Everything Is Indian felt like stepping into a kitchen where flavour comes first, but without the fuss. The recipes were full of spice and soul, layered with personality, and surprisingly practical. There’s a generosity to the way Justin Narayan cooks that really comes through on the plate.
This was also one of the most affordable weeks of grocery shopping I’ve had in a long time. Every dish felt achievable, with pantry-friendly ingredients and budget-conscious choices that didn’t compromise on taste. From the warm, tangy comfort of the pumpkin tamarind curry to the layered delight of the dhal bhat (with its chutney, pickles and rice crisp), there was so much joy packed into every meal.
Not every recipe matched my personal preferences, like the thick, fluffy pizza dough, but that doesn’t take away from the fact that they were well written, fun to make, and absolutely packed with flavour.
Narayan’s food is built for sharing; easy to cook, hard to forget, and made to bring people together. After a week of cooking from Everything Is Indian, I can safely say: this one’s a keeper.
Want to Try It Yourself?
If Everything is Indian sounds like your kind of cookbook, bold, playful, and full of fresh takes on Indian flavours, you can pick up a copy below. It’s the exact edition featured in this review.
I may earn a small commission if you buy via this link, at no extra cost to you. Thank you for supporting City Slicker.
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