By Afra Abubacker
Image Source: The Indian Express
Ever been to Jama Masjid on a weekend? Well, it takes a lot of bumping and jostling to get through the crowd. But alas, when you catch the glimpse of the grand minarets especially on a foggy evening, it is heavenly.
To cool tired eyes, the red tiled beauty is enough. But to cool a tired stomach, one should drink the rosy sweet Mohabbat Ka Sharbat. After adding swiftly diced watermelons, sharbat is served in a large glass. Having cool, juicy chunks of melons to bite on is an added pleasure on hot afternoons. Along with watermelons and cream milk, teaspoons of red Roohafza are added into the sharbat.
Roohafza is an ancient drink, though not as ancient as Purani Dilli. In 1907, Hakeem Abdul Majid, a herbalist and Unani medicine practitioner, concocted the red sweet syrup from herbs, roots and vegetables to beat the scorching heat, dehydration and diarrhoea - and aptly named it Rooh Afza or soul refresher. The cheap, chilling drink was instantly popular.
However, the century old drink has traversed a rough path. Within 15 years of the inception, Abdul Majid died at 35, leaving his young wife, Rabea Begum to run the business under a trust called Hamdard. 25 years later, the country witnessed a bloody partition, leaving the household split. While the elder son, Hakim Abdul Hamid stayed back in India, the younger son, Hakim Mohamad Said moved to Pakistan. Once Bangladesh became independent in 1971, Hamdard Bangladesh was also formed. Though separated by borders, Roohafza found a way to sweep into the hearts of the subcontinent.
Even during the post liberalisation age of carbonated drinks, Roohafza has survived. But it was to be expected. Survival was in its very making. Survive the scorching sun and ease the disease- be it the early departure of a loved one or the pain over partition.
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