NEW DELHI: For generations across India, the arrival of Ramadan is not marked only by the sighting of the moon or the first call to prayer at dusk. It is also marked by the familiar ruby-red glow of Rooh Afza in glasses at the Iftar table. More than a drink, it has become an emotion, a ritual, and a shared cultural memory that links families across decades.
Created in 1907 by Hakim Hafiz Abdul Majeed, founder of Hamdard Laboratories, Rooh Afza was originally developed as a herbal cooling syrup to help people cope with the intense summer heat of North India. Its name literally means “that which refreshes the soul,” and over a century later, it continues to live up to that promise.
The syrup is made from a carefully balanced blend of natural extracts including rose petals, kewra, coriander, vetiver, mint, fruits, and herbal distillates. This complex formulation gives Rooh Afza its signature floral aroma, deep sweetness, and cooling effect. Unlike ordinary sugary drinks, its taste carries layers of fragrance and tradition that instantly evoke memories of home.
During Ramadan, Rooh Afza occupies a special place at the Iftar spread. After a long day of fasting, the body craves hydration and quick energy. A chilled glass of Rooh Afza mixed with cold milk or water provides immediate refreshment while also symbolising the warmth of shared family moments. In many households, preparing the drink becomes the first ritual before the evening meal begins.
The syrup is made from a carefully balanced blend of natural extracts including rose petals, kewra, coriander, vetiver, mint, fruits, and herbal distillates.
Its versatility has also helped it remain relevant across generations. While older families prefer the classic mix with milk and crushed ice, younger consumers experiment with Rooh Afza lemonade, falooda, kulfi, milkshakes, and desserts. Street vendors serve towering glasses of Rooh Afza falooda layered with vermicelli, basil seeds, cream, and nuts, turning a simple syrup into a festive indulgence.
Beyond the kitchen, Rooh Afza also reflects a story of resilience and continuity. After the Partition of India in 1947, the Hamdard brand continued operations in India while parallel businesses emerged in Pakistan and later Bangladesh, making the drink one of the rare culinary traditions shared across borders. Despite changing beverage trends, global soda brands, and modern packaged drinks, Rooh Afza has retained its loyal following.
Its popularity also lies in its emotional connection. For many Indians, the first sip of Rooh Afza during Ramadan recalls childhood evenings, crowded markets glowing with lanterns, the aroma of fried snacks, and the sound of families gathering around the table. It represents comfort, nostalgia, and cultural continuity.
In recent years, the drink has also found renewed visibility on social media, where chefs and food bloggers showcase creative recipes using the syrup in mocktails, fusion desserts, and summer coolers. This digital revival has introduced Rooh Afza to younger audiences who see it not only as a traditional Ramadan drink but also as a fashionable heritage ingredient. Ultimately, its status as a truly timeless is not just its taste but its ability to connect faith, food, and family in one simple glass. At Iftar tables from small towns to metropolitan cities, it continues to be poured with the same affection as it was a century ago. As Ramadan evenings unfold with prayers, dates, and shared meals, the red shimmer of Rooh Afza remains a reminder that some traditions do not fade. They simply deepen in meaning with every passing generation.
