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In 1906, Hakim Abdul Majeed, a physician of Unani herbal medicine, founded his clinic
in Old Delhi, the following year, he launched Rooh Afza, from an establishment at Lal
Kuan in Old Delhi. Following the partition of India in 1947, while the elder son stayed,
the younger son migrated to Pakistan and started a separate Hamdard from two rooms
in Karachi.
In 2010, chef Nita Mehta was roped in by Hamdard Laboratories to create new
mocktail and dessert recipes for Rooh Afza, their all season summer drink, which was
used in a new marketing campaign.
Rooh Afza is a non-alcoholic concentrated squashmade with fruits, herbs and
vegetable extracts. It was formulated by Hakeem Hafiz Abdul Majeed in 1906
in Ghaziabad, India and manufactured by the companies founded by him and his
sons, Hamdard (Wakf) Laboratories. Since 1948, the company has been manufacturing
the product in Pakistan, as well as India. Other companies formulate the same unpatented recipe in India, Pakistan and Bangladesh. The specificUnani recipe of Rooh
Afza combines several of popularly-believed cooling agents, like rose, and used as
remedy for loo, hot summer winds. It is sold commercially as a syrup to
flavor sherbets, cold milk drinks, ices and cold desserts, such as the popular falooda.
Ingredients[edit]
Its original formulation included:[7]
Herbs: purslane ("Khurfa seeds", Portulaca oleracea), Chicory, wine-grape raisins (Vitis vinifera),
European white lily (Nymphaea alba, blue star water lily (Nymphaea nouchali), lotus
(Nelumbo), Borage and Coriander
Fruits: orange, citron, pineapple, apple, berries, strawberry, raspberry, loganberry, blackberry,
cherry, concord grapes, blackcurrant and watermelon