Rooh Afza , the Urudu Words can be translated as Soul Refresher. It is a concentrated squash that was formulated in 1906 in Ghaziabad, India by Naqi Ali Shah, and launched from Old Delhi, India.
Since 1948, the company has been manufacturing the product in India, Pakistan and Bangladesh by Hamdard Laboratories, India, Hamdard Laboratories (Waqf) Pakistan and Hamdard Laboratories (WAQF), Bangladesh (founded by Hakim Hafiz Abdul Majeed and his sons).
Hakim Hafiz Abdul Majeed selected herbs and syrups from traditional Unani medicine and created a drink that would help counter heat strokes and prevent water loss in people.
The ingredients contain herbs like chicory, white lily, blue star water lily, purslane etc., Fruits like apple, concord grapes, various berries, vegetables like spinach, carrot, mint, flowers of rose, lemon, orange, roots of vetiver etc.
How this need to be consumed?
>Rooh Afza syrup is generally served mixed with cold milk and ice; the closest Western equivalent is strawberry milk.
>The concentrate can also be mixed with water, which is a common preparation in the hot summer. When mixed with water, the final drink is a type of sharbat.
>Rooh Afza syrup is often mixed with Kulfi ice cream and vermicelli to make a similar version of the popular Iranian dessert Faloodeh.