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Rooh Afza (Urdu: روح افزا; Hindi: रूह अफ़ज़ा; Bengali: রূহ আফজা; lit. ' Soul Refresher ' ) is a drink which is a concentrated squash . [ 1 ] It was formulated in 1906 by Hakim Abdul Hameed [ 2 ] and introduced by Hakim Hafiz Abdul Majeed, [ 3 ] [ 4 ] [ 5 ] and launched from Old Delhi , British India .
Rooh Afza sharbat or shorbot drink made from fruit and herbs formulated in 1906 in Ghaziabad, Uttar Pradesh, India, and launched from Old Delhi, India. The term comes from the Persian word sharbat (شربت), [4] meaning a drink of sugar and water. This in turn came from the Arabic word shariba, "to drink". [5]
Hamdard Laboratories (India) is a Unani pharmaceutical and food company in India. It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, [1] and became a waqf (non-profitable trust) in 1948. [2] Some of its most popular products include Sharbat Rooh Afza, Safi, Roghan Badam Shirin, Sualin, Joshina and Cinkara. [3]
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Pakistani cuisine (Urdu: پاکستانی پکوان, romanized: pākistānī pakwān) is a blend of regional cooking styles and flavours from across South, Central and West Asia. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques, particularly the use of dried fruits and nuts.
Rooh Afza alone generates about 33 per cent of Hamdard's revenues in the Indian market. It is a choice for millions of Pakistanis at 'Iftar' time (breaking of the day-long fast during the month of Ramadan) and it is exported to 33 countries of the world.
Picture this: It’s 4 p.m. and you are running late for the school pick-up car line. You still have to head to soccer and swimming after getting the kids, and you have no idea what to make for ...
Dal makhani. Abgooshth – lamb and lentil soup [2]; Chakna – tripe stew with chunks of liver and kidneys; Shorva – Chorba (called shorba in Pakistan) [3] is one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East