Rooh Afza
A sweet herbal syrup mixed with water or milk, popular in South Asia
Rooh Afza is a concentrated herbal syrup created in 1906 in Ghaziabad, India. Made from a blend of herbs, fruits, flowers, and roots, it is mixed with cold water or milk to make a cooling drink, especially during the hot months and at iftar in Ramadan. It is widely enjoyed in India, Pakistan, and Bangladesh.
- Invented in 1906 in Ghaziabad, India
- Made from herbs, fruits, flowers, and roots
- Mixed with water or milk for a cooling drink
- Popular at iftar during Ramadan
- Trademarked by Hamdard in India, Pakistan, and Bangladesh
What is Rooh Afza?
Rooh Afza is a bright red syrup made from a mix of herbs, fruits, flowers, and roots. It is sold as a concentrate and is usually mixed with cold water or milk to make a sweet, fragrant drink. The taste is floral and fruity, with rose and kewra (a fragrant flower) standing out. Vetiver, a grass root, adds an earthy note. The syrup is thick and pours easily, turning drinks a vivid pink or red.
Where does Rooh Afza come from?
Rooh Afza was first made in 1906 by Hakim Hafiz Abdul Majeed in Ghaziabad, India, as a way to help people cope with the intense summer heat. Drawing on Unani medicine, he combined cooling herbs and fruits. The drink soon spread to Old Delhi and became popular across the region. After the partition of India in 1947, the founder's sons set up separate Hamdard companies in India, Pakistan, and later Bangladesh, each producing Rooh Afza for their own country.
How is Rooh Afza made?
The syrup is made by blending extracts from herbs, fruits, flowers, and roots. Ingredients include rose, kewra, vetiver, orange, pineapple, apple, berries, mint, and carrot. These are combined into a thick, sweet concentrate. The syrup is bottled and sold ready to be mixed at home. Some versions also include other fruits, vegetables, and flower essences.
How and when is Rooh Afza eaten?
Rooh Afza is most often enjoyed in hot weather, mixed with cold water or milk and served over ice. It is a common drink at iftar, the meal that breaks the daily fast during Ramadan. The syrup is also used to flavour desserts like falooda, a sweet dish with vermicelli and ice cream. It can be added to ices and other cold treats. In homes, it is poured into glasses and stirred in just before drinking.
Kinds of Rooh Afza
Over time, ready-to-drink versions have appeared, such as RoohAfza Fusion and RoohAfza Milkshake in India, and Rooh Afza Go in Pakistan. There is also a packaged milk drink called Doodh Rooh Afza in Pakistan. Other companies in the region make similar herbal syrups, though Rooh Afza remains the most recognized name. The recipe is not patented, so local versions may vary slightly in taste.
What Rooh Afza means
Rooh Afza is closely tied to summer in the Indian subcontinent and is especially important during Ramadan, when it is a staple at iftar. Its name means 'refresher of the soul', reflecting its role as a cooling, soothing drink. The brand is protected by trademark, and its recipe draws on Unani medicinal traditions. Rooh Afza is seen as a symbol of hospitality and celebration in many South Asian homes.
When Rooh Afza is on the table
Questions people ask about Rooh Afza
What is Rooh Afza made of?
Rooh Afza is made from a blend of herbs, fruits, flowers, and roots, including rose, kewra, vetiver, orange, pineapple, apple, berries, mint, and carrot.
Where did Rooh Afza originate?
Rooh Afza was first created in 1906 in Ghaziabad, India, by Hakim Hafiz Abdul Majeed, and later spread to Pakistan and Bangladesh.
How is Rooh Afza usually served?
It is most often mixed with cold water or milk and served over ice, especially in hot weather or during Ramadan at iftar.
Is Rooh Afza vegetarian or vegan?
Yes, Rooh Afza is vegan, as it is made entirely from plant-based ingredients like herbs, fruits, and flowers.
What does Rooh Afza taste like?
The drink has a sweet, floral, and fruity taste, with rose and kewra as dominant flavors, and an earthy note from vetiver.
Good reading and sources
- Hamdard gives century-old Rooh Afza a faceliftHindustan Times, Article
- Hamdard India head on why Rooh Afza is an Indian drink: ‘It is older than Pakistan and Bangladesh’The Indian Express, Article
- Explained | What is the Delhi HC verdict on ‘Rooh Afza’ trademark?The Hindu, Article
The facts on this page come from the Wikipedia article "Rooh Afza", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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