Samay Raina's show India's Got Latent resurfaces on YouTube after controversy, fans ask for new content
The show faced a major backlash earlier this year after YouTuber Ranveer Allahbadia made a controversial comment to a contestant involving their parents, sparking widespread outrage and legal action. Multiple FIRs were filed against Ranveer, Samay Raina, Apoorva Mukhija, and Ashish Chanchlani, leading to the show being taken down.
Following the incident, Samay took down all episodes from his official channel and issued a statement expressing his distress. 'Everything that is happening has been too much for me to handle. I have removed all India's Got Latent videos from my channel. My only objective was to make people laugh and have a good time," he wrote.
Now, months later, the show's segments have resurfaced online, but not on the original channel. Instead, they've appeared on a new page called India's Got Latent Clips, which has recently become active.
The revived clips include content from public and members-only episodes, with over 500 videos currently available for viewing. The page has 522 videos and around 493K subscribers. In fact, several fans noted that the page was private till now and was recently made public. The revived clips include content from public and members-only episodes, with over 500 videos currently available for viewing. Fans excited
The return of the show's clips on social media sparked excitement among fans, with many wondering if new content is on the horizon and if the show will make a full comeback soon.
Remarks such as '2025 is the year of comeback," 'Best comeback everrr," and 'Finallyyyyyyyy… comeback ho hi gaya Latent ka" flooded the comment sections.
"Please come back Samay Raina," a fan wrote on the newest video on the channel. "Wasn't this page closed? Or is it just me who thought it was closed?" remarked a fan, with another viewer writing, "So these videos are enabled again now? Yay!" What do we know about the India's Got Latent row
The controversy surrounding Samay Raina's show erupted following the filing of an FIR against multiple individuals, including Apoorva Mukhija, YouTubers Ashish Chanchlani, Ranveer Allahbadia, Samay himself, and others involved in the India's Got Latent show. The action was based on accusations that they promoted obscenity and engaged in sexually explicit conversations during the YouTube show, which was accessible to the public.
The show faced intense criticism after Ranveer made 'sex with parents' comments that many felt were insensitive, sparking widespread outrage. The video went viral, and social media users strongly condemned his remarks, leading to a fierce backlash online.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Hindustan Times
a minute ago
- Hindustan Times
Chef Sanjeev Kapoor shares top 6 delicious coconut curries for both vegetarians and non-vegetarians: Fish to green moong
In a March 1 blog on his website, chef Sanjeev Kapoor spoke about the versatility of coconut in creating rich, creamy curries that balance bold spices with velvety textures. He shared recipes of coconut-infused curries suitable for vegetarians, seafood lovers, and meat enthusiasts, emphasising coconut's ability to enhance flavours and soften spice heat. Also read | Chef Sanjeev Kapoor shares 5 delicious ways to sneak protein into your daily diet: Moong dal to vegan omelette with tofu Chef Sajeev Kapoor said coconut-infused curries are an exciting way to explore new flavours and textures in your cooking. (YouTube/ Sanjeev Kapoor Khazana) Chef Kapoor said, 'Coconut-infused curries are an exciting way to explore new flavours and textures in your cooking. Whether you're preparing a light, tangy seafood dish, a hearty vegetarian delight, or a rich, indulgent curry, the versatility of coconut makes it an essential ingredient. The natural sweetness and creaminess of coconut elevate these dishes, providing the perfect balance to the spices and heat that make curries so irresistible. So, the next time you're planning your meal, reach for some coconut and discover the wonderful world of coconut-infused curries. You won't be disappointed.' He shared his recipe for coconut fish curry, which combines fresh fish with coconut, tamarind, and spices for a vibrant, velvety dish. Chef Kapoor's green moong in coconut gravy is a vegetarian curry with green moong beans, coconut, and spices like cumin and turmeric. He also posted his recipe for kadla curry, a Kerala dish with Bengal gram, coconut, and spices like black pepper and garam masala, paired with rice or flatbread. Chef Kapoor also shared recipes for creamy coconut prawn curry (Prawns in a rich coconut milk gravy with ginger, garlic, and curry leaves, served with steamed rice), chicken Chettinad (A fiery south Indian curry with coconut balancing intense spices like cinnamon and cloves) and chingri malai curry (A Bengali prawn curry with coconut milk, cardamom, and mustard seeds for a luxurious, silky dish). Coconut prawn curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 12 surmai darnes 1 cup scraped coconut 1 medium onion 1 inch piece ginger 3 garlic cloves 4 tbsps oil 8-10 black peppercorns 6 dried red chillies Salt to taste ¼ tsp turmeric powder ½ tsp red chilli powder 1 tbsp tamarind pulp ½ tsp mustard seeds 10-12 curry leaves ⦿ Method 1. Chop onion, ginger and garlic. Heat 2 tbsps oil in a non-stick pan, add onion, ginger and garlic and sauté lightly. 2. Add black peppercorns, 4 dried red chillies and coconut. Sauté lightly. Set aside to cool. 3. Heat 2 cups water in another non-stick pan. Add salt, turmeric powder, red chilli powder, tamarind pulp and mix. Let it simmer. 4. Grind the sautéed ingredients with a little water to a fine paste. 5. Put the fish pieces in the spiced water and let it cook. Add ground paste and cook till fish is done. 6. Remove the fish pieces and place in a bowl. Strain the gravy, pressing the masala to extract maximum flavour. Pour gravy over the fish pieces. 7. Heat remaining oil in a non-stick pan. Add mustard seeds, remaining red chillies and curry leaves. When the seeds splutter pour this tempering over the fish and serve hot with steamed rice. Green moong in coconut gravy recipe by chef Sanjeev Kapoor ⦿ Ingredients 2 cups sprouted green gram, peeled 1 cup fresh coconut slices 2 tablespoons chopped fresh coriander leaves 8-10 cashewnuts 1 green chilli, chopped ½ teaspoon turmeric powder Salt to taste 2 tablespoons coconut oil 1 tablespoon coriander seeds ½ teaspoon fenugreek seeds (methi dana) 3 dried red chillies ½ teaspoon rice 1 teaspoon tamarind paste 1 teaspoon mustard seeds 6-7 curry leaves ½ teaspoon asafoetida ⦿ Method Bring 2 cups water to a boil. Add sprouts, 1 tablespoon chopped coriander, cashewnuts, and green chilli. Mix well, cover, and cook on low heat for 3-4 minutes. Add turmeric powder and salt, stir, cover, and cook for another 2-3 minutes. Heat 1 tablespoon coconut oil in a non-stick pan. Add coriander seeds and fenugreek seeds, letting them splutter. Add broken dried red chillies and rice, sauté well. In a grinder jar, combine coconut slices, tamarind paste, sautéed ingredients, and ½ cup water. Grind into a fine paste. Add the ground paste to the sprouts with a little water. Stir and cook on low heat for a minute. Heat remaining coconut oil in a small tempering pan. Add mustard seeds, let them splutter, then add curry leaves and asafoetida. Pour this tempering over the sprouts, cover immediately, and cook for a minute. Uncover, mix well, cover again, and simmer for a minute. Serve hot, garnished with the remaining chopped coriander. Kadla curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 1 cup brown Bengal gram (kadla), soaked overnight 2 tablespoons oil 1 tablespoon coriander seeds 4 dried red chillies 20-24 curry leaves 1 large onion, sliced 4-5 garlic cloves ½ cup scraped fresh coconut 1 large onion, chopped ½ teaspoon red chilli powder Salt to taste Fresh coriander sprig for garnish ⦿ Method 1. Put the brown Bengal gram in a pressure cooker, add 3 cups water, mix, cover and cook under pressure till 5-6 whistles are released. Switch the heat off and allow the pressure to reduce completely. 2. Heat 1 tablespoon oil in a shallow pan. Add coriander seeds, red chillies, 10-12 curry leaves, and sliced onion and sauté for 2 minutes. Add garlic, and coconut and sauté till lightly coloured and fragrant. Switch the heat off and allow to cool slightly. 3. Transfer the mixture into a mixer jar and add 1 cup water and grind to a smooth paste. 4. Heat remaining oil in a deep non-stick pan. Add the chopped onions and remaining curry leaves and sauté till lightly coloured. 5. Add cooked gram mixture along with the water in which it was cooked. 6. Add the ground paste, red chilli powder, and salt and mix well. Cook for 4-5 minutes or till the curry thickens slightly. 7. Serve hot garnished with coriander. Creamy coconut prawn curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 2 cups coconut milk 15-20 large prawns, cleaned, deveined and washed Salt to taste ½ tsp turmeric powder A pinch + ½ tsp red chilli powder 2½ tbsps oil 1 tsp mustard seeds 2-3 dried red chillies 1 large onion, finely chopped 2 medium tomatoes, finely chopped 10-15 curry leaves 2-3 green chillies, slit Crushed black peppercorns to taste 1 tbsp tamarind pulp Fried curry leaves for garnish Steamed rice to serve ⦿ Method 1. Take prawns in a bowl. Add salt, ¼ tsp turmeric powder and ¼ tsp red chilli powder and mix well. Set aside to marinate for 10-15 mins. 2. Heat oil in a kadai. Add mustard seeds and let them splutter. Add dried red chillies and sauté for a few seconds. 3. Add onion and mix well. Cook till it turns translucent. Add tomatoes and mix. 4. Add salt, mix, cover and cook till the tomatoes turn soft and pulpy. Add remaining red chilli powder and remaining turmeric powder and mix well. Add prawns and sauté on high heat for 2-3 minutes. Cover and cook on medium heat for 1-2 minutes. 5. Add coconut milk, curry leaves, slit green chillies, crushed black peppercorns and tamarind pulp and mix well. Cook for 1-2 minutes. 6. Switch the heat off, transfer the mixture into a serving bowl, garnish with fried curry leaves. Serve hot with steamed rice. Chicken Chettinad recipe by chef Sanjeev Kapoor ⦿ Ingredients 750 chicken, skinned and cut into 12 pieces on the bone 5 tablespoons oil 5-6 dried red chillies ½ cup scraped fresh coconut 1½ teaspoons poppy seeds (khas khas) ¾ teaspoon coriander seeds ½ teaspoon cumin seeds 3 green cardamoms 2 cloves 1 inch cinnamon 1 star anise ¾ teaspoon fennel seeds (saunf) ¾ inch ginger, chopped 8 garlic cloves, chopped 1 medium onion, chopped 8-9 curry leaves 2 medium tomatoes, chopped 1 teaspoon red chilli powder ¼ teaspoon turmeric powder Salt to taste 1½ tablespoons chopped fresh coriander leaves 1 tablespoon lemon juice Fresh coriander sprigs for garnish ⦿ Method 1. Heat 1 tablespoon oil in a non-stick pan, add dried red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise and fennel seeds and sauté till fragrant. Take the pan off the heat and allow to cool slightly. Transfer this in a mixer jar, add 1 cup water, ginger, garlic and grind to a fine paste. 2. Heat remaining oil in a thick bottom pan, add onion and sauté till golden. Add curry leaves and ground paste and sauté for 3-4 minutes. 3. Add tomatoes, red chilli powder, turmeric powder, salt and sauté for further 2-3 minutes. 4. Add chicken, mix well and sauté for 5 minutes on high heat. Add 2 cups of water, mix, cook till the mixture comes to a boil. Cover and cook for 12-15 minutes. 5. Add coriander leaves and mix well. Switch the heat off and add lemon juice and mix. Transfer in a serving bowl, serve hot with coriander sprigs. Chingri malai curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 8-10 large prawns, peeled with head intact, deveined, and cleaned ¾ tsp turmeric powder Salt to taste 4-5 tbsps mustard oil 1-2 tbsps ghee 2 bay leaves 3-4 cloves 1 inch cinnamon stick 3-4 green cardamoms 1 tsp cumin seeds 1 cup ground paste (1 large onion, 1 large tomato, 1 inch ginger) ½ tsp red chilli powder 2 green chillies + for garnish ½ tsp cumin powder 1 cup coconut milk + for garnish Salt to taste ½ tsp sugar Melted ghee for drizzling Bengali garam masala for sprinkling + for garnish Fried cashew nuts for sprinkling + for garnish Fried raisins for sprinkling + for garnish Steamed rice to serve Lemon wedges to serve ⦿ Method 1. Take prawns in a large bowl, add ½ turmeric powder, salt and mix well. Set aside for 5 minutes. 2. Heat 2 tbsps mustard oil in a non-stick shallow pan, let it smoke. Add the prawns and sauté on high heat for 1-2 minutes. 3. Heat remaining mustard oil and ghee in a kadai. 4. Add bay leaf, cloves, cinnamon stick, green cardamoms, cumin seeds, and sauté for a few seconds. Add ground paste, mix and cook till the oil separates. Add remaining turmeric powder, red chilli powder, break the ends of the green chillies, and add into the mixture, add cumin powder, and mix well. 5. Add coconut milk, mix and cook till the fat separates. Add salt and sugar and mix well. Add ½ cup water, mix and bring it to a boil. 6. Stir in the prawns, cook till the mixture comes to a boil. Switch the heat off, drizzle melted ghee, sprinkle Bengali garam masala, fried cashew nuts, fried raisins and drizzle some coconut milk. Cover and let it rest for 5 minutes. 7. Transfer the gravy into a serving bowl, garnish with fried cashew nuts, fried raisins, sprinkle Bengali garam masala, drizzle coconut milk, and garnish with green chilli. Serve hot with steamed rice and lemon wedges. Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.
Hindustan Times
31 minutes ago
- Hindustan Times
Samay Raina announces ‘alive and unfiltered' India tour after India's Got Latent row: ‘Sold 40,000 tickets in an hour'
A few months after coming under fire for his popular YouTube show India's Got Latent, comedian Samay Raina will soon be back on the road in India with his tour, Samay Raina Is Alive And Unfiltered. Samay Raina was mired in controversy after the release of the latest episode of his show, India's Got Latent. Samay announces tour On Wednesday, Samay took to Instagram to announce his first tour in India after the India's Got Latent controversy. It will start on August 15 in Bengaluru. Sharing the news on his Instagram, Samay wrote, 'India tour live now on @bookmyshowin.' The tour will kick off in Bengaluru, where he will perform from August 15 to 17, followed by shows in Hyderabad on August 23 and 24. He will then head to Mumbai for a performance on August 30. In September, he will take the tour to Kolkata on the 6th and 7th, and then go to Chennai on September 19 and 20. He will also do three shows in Pune from September 26 to 28. The tour will conclude in Delhi with three back-to-back performances on October 3, 4, and 5. Samay later turned to Instagram Stories to share the excitement around his tour, posting about the seats selling out quickly and expressing heartfelt gratitude to his fans for the overwhelming response. He wrote, 'The love is unreal. We have sold 40,000 tickets in an hour for the tour. That's a record… Thank you so much for the love, we will bring the house down.' In another Story, he said it is all possible because of the blessings of his mother. Back in May, Samay took to Instagram to announce his comeback global tour. The tour took him to Europe, the UK, Australia, and New Zealand. It started in Koln on June 5 and concluded in Sydney on July 20. At that time, he wrote in his Stories, 'The most testing time of my life makes for the best comedy. See you on the tour.' What do we know about the India's Got Latent row The controversy surrounding Samay Raina's show erupted following the filing of an FIR against multiple individuals, including Apoorva Mukhija, YouTubers Ashish Chanchlani, Ranveer Allahbadia, Samay himself, and others involved in the India's Got Latent show. The action was based on accusations that they promoted obscenity and engaged in sexually explicit conversations during the YouTube show, which was accessible to the public. The show faced intense criticism after Ranveer made a joke that many felt was insensitive, sparking widespread outrage. The video went viral, and social media users strongly condemned his remarks, leading to a fierce backlash online.
Indian Express
31 minutes ago
- Indian Express
‘Aryan Khan is an outstanding director, his foundation is very strong; The Ba***ds of Bollywood trailer is around the corner,' says Manish Chaudhari
Unlike many of his peers, otherwise known as nepo kids of Bollywood who chose to become actors, Shah Rukh Khan's son Aryan Khan has chosen a different path for his career in the entertainment industry. Aryan decided to become a director very early in his life and soon, his first show, The Ba***ds of Bollywood, will debut on Netflix. Actor Manish Chaudhari, who worked with Aryan on the show, recently shared that Aryan came in with a lot of clarity and youthful energy when he started working on the show. In a chat with Radio Nasha Official, Manish shared that the release of the trailer is 'just around the corner.' When asked about his experience with Aryan, he called him him 'outstanding' and added, 'Aryan must be around 26-27 now. When we started working, he was around 24-25, and the amount of clarity that he came in with, and the amount of youthful energy of a mid-20s person, I was like…' He also praised Aryan's understanding of the craft of filmmaking and said, 'And to also have the craft to understand that because he has an education in filmmaking and he has come with that. So the foundation is very strong, the intent is very clear and how it has turned out, we will know very soon.' ALSO READ | Sitaare Zameen Par to release on YouTube on August 1, six weeks after theatrical release: Is Aamir Khan saving cinema, or replacing it? Shah Rukh Khan is also the producer of the series and Manish recalled his interactions with the movie star during the making of The Ba***ds of Bollywood. Manish shared that when Shah Rukh introduced him to Zoya, he called him a 'ghaint actor.' 'He was standing with Zoya when I met him and he looked at Zoya and said, 'Did you meet Manish? He is such a ghaint (great) actor.' It was such a pleasure,' he recalled with a smile. The Ba***ds of Bollywood had a title reveal in February and it was rumoured to release in June. However, the release date, and the trailer of the series is yet to come out. Previously, Netflix Co-CEO Ted Sarandos endorsed the show at the WAVES Summit 2025 and said, 'We have a show called The Ba***ds of Bollywood coming up that is really fun, and I am going to leave the audience to try to figure out the title completely, but it is so fun. I am four episodes in.' In the same chat, Saif Ali Khan added, 'I have to say I saw a little bit of that show as well, the one you just mentioned and it looked fantastic. My kids have done a little appearance in it.'
