Who said food and science can’t mix? In an exclusive and utterly delightful episode of Sunday Brunch with Curly Tales, former NASA engineer and YouTube sensation Mark Rober joined our Editor-in-Chief Kamiya Jani at Imlee The Chaat Gali to explore Indian cuisine but with a twist! Known for making science fun and engaging, Mark Rober couldn’t resist adding a dash of experimentation to the culinary spread. What followed was a delicious blend of laughter, learning and a bit of masala!
When Science Meets Samosa: Mark Rober’s Wholesome Curiosity
If you’ve followed Mark Rober even briefly, you’d know he’s all about breaking things down — both literally and scientifically! At Imlee, the former NASA engineer brought a fun and geeky twist to the brunch table. He carried out a spontaneous “food density experiment,” playfully analysing the textures of gulab jamun and samosas through the lens of everyday science. With curious eyes and infectious enthusiasm, Mark Rober showed us how food can be a delicious science lesson.
To take things up a notch, Mark also demonstrated how temperature impacts flavour. Using liquid nitrogen, he flash-froze gulab jamuns on the spot, turning the classic Indian sweet into a cool, smoky surprise. The outcome? A crunchy, frosty bite packed with sweet nostalgia and a side of science!
Also Read: ‘I Love Jugaad,’ Mark Rober Appreciates Innovative Indian Solutions!
Mark Rober’s Favourite Indian Dishes Will Surprise You!
While Mark loved the scientific side of food, his palate also had its favourites. He confessed his newfound love for the sweetness of gulab jamun, the flakiness of butter naan, and the comforting warmth of dal makhani. Having never tried most Indian dishes before this visit, he was thoroughly impressed by the variety of flavours and spices. “It’s a sensory overload in the best way possible,” said Mark as he dipped his naan into a rich curry with sheer delight.
Also Read: Mark Rober Has Tried And Loved These Food Items In India So Far!
A Brunch To Remember At Imlee With Kamiya Jani
As the cameras rolled and plates emptied, the conversation went beyond just food and science. Mark spoke about his mission in India, his love for education through entertainment, and why he finds Indian hospitality unmatched. From his glitter bomb escapades on YouTube to decoding chutneys at Imlee, Mark Rober was his most candid, curious and cheerful self. It was a brunch that tickled both the taste buds and the brain!
Also Read: From NASA To Naan: Mark Rober Talks Glitter Bombs And Gulab Jamun With Kamiya Jani
Mark Rober + food + experiments? We’re here for it! Watch the full episode now — only on the Curly Tales YouTube channel!
Cover Image Courtesy: Internal
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First Published: May 30, 2025 7:24 PM