What is the one common thing found on every Iftari menu to quench the summer thirst? Rooh Afza.

Hamdard’s ruby-infused drink is a household name in India, but did you know that it has seen 100 years of history including the partition?

The drink was invented by a practitioner of Unani and herbal medicine, Hakim Abdul Majeed, in 1907 in the bylanes of Delhi.

The words ‘Rooh Afza’ translate to ‘soothing to the soul’ which is what the drink does.

It’s packed in a glass bottle with a label designed by artist Mirza Noor Ahmad and printed by the Bolton Press of the Parsees of Bombay (Mumbai).

The concoction is a mixture of different herbs, flowers, vegetables and roots making it a healthy and nutritious summer drink.

It also has natural ingredients like purslane seed, mint, grape, carrot, watermelon, orange, poppy seed, coriander, spinach, lotus, two kinds of lilies, screwpine oil, and finally, damask roses.

For decades, people have innovated various dishes and drinks out of Rooh Afza. Here are a few unique ones you can try out.

Rooh Afza Cake Beat eggs and sugar until the mixture becomes white and foamy. Add oil, milk, rose water and just 3 tbsp Rooh Afza and mix well. Then, add all-purpose flour and baking powder; mix well. Pour the batter into a greased pan, bake in preheated oven at 170•C for 35–40 min.

Rooh Afza Lassi Prepare your lassi as usual. Then pour 3 tbsp of Rooh Afza into it and blend again for a refreshing summer drink.

Rooh Afza Brownie Bowl Chop strawberries into thin slices, put them in a bowl, and pour some Rooh Afza on top; keep aside. Prepare whipped cream with some Rooh Afza as well. Then, garnish the strawberries with brownies and the whipped cream, and enjoy.