The 29th Golden Eagle International Tourism Train, headed ‘Silk Road (North-South)’, arrived at the Isfahan Railway Station on Sunday.

The passengers of this train consist of 46 crews and 20 foreign tourists from Canada, France, Hungary, Poland, New Zealand, China and Russia, who arrived in Iran on the 9th of October and started their tourism journey first from Mashhad and then Yazd. On the fifth day of their trip, they arrived in Isfahan

Food has been always considered to be more than just something to eat or drink. Because food in human history has a wide range of common heritage, cultural and social identity, intercultural convergence. Food is a universal language that doesn’t need a translation to be understood by other cultures. Cooking as the French anthropologist Claude Lévi-Strauss said is the border crossing from nature to culture. Claude Serge Fischer also considers food the Axis of identity awareness

 
History of Iranian cuisine: 
Researches show that Iranian food culture alongside with chines and roman gastronomy are the three ancient food cultures from which other food cultures originated; Although Iranian food has undergone transformation throughout history, it has always had signs of a unified cultural essence. As it is stated in Ferdowsi’s Shahnameh the ancient art of Cooking in Iran which was called “Khaligary” has founded during The Zahhak era, after the mythical rule of the king Jamshid. In Pahlavi inscriptions a list of Iranian cuisine has been remained to be remembered, and had extended throughout the post-Islamic eras. At the end of 10th AH century, during the Safavid Cookery books have been written in Persian which has continued until nowadays, it is said that the variety of Iranian cuisine in Pasty, pottage, deserts and pastries has more than 2200 form and about 110 type of traditional drink and beverage.
 
The traditional food in Iran: 
If we assume that the traditional foods that we have today in a modern way, are those which were made during the ancient time, Foods such as sour bread pastry, barley bread, red and white grilled meat, beverages and drinks are some of the traditional Iranian cuisine, which were mentioned in the Sassanid and Pahlavi eras; in the Book of Khosrow and Ritak. 
Indigenous cuisine in Iran: 
Local, ethnic and Indigenous cuisine in Iran, are the dishes which have the closest bound to the Iranian traditional cuisines, undoubtedly all of the local cuisines even in their most modern recipes are sub branches of the traditional cuisines. Ethnic foods in the process of making and sustaining are in relation with the nature, Ecosystem of that environment. In fact the principle of the diversity of indigenous Iranian cuisine is directly linked to the biodiversity and climate of each region. 
On the other hand the ethnic cuisine are closely interwoven with local rituals; like foods which are served at Nowruz celebration, Yalda, Wedding ceremonies, baby showers, mourning. This is the principle of the continuity of local Iranian cuisines, because most of celebrations in Iran are national and patriotic and repeatable.
 
Diversity of Iranian Cuisine: 
Iranian cuisine is very divers and varied in a different categories, one of which is the Iranian pottage; pottage are a mix of meet, various kinds of bean, vegetables and dairies such as yoghurt and whey, however the diversity of ingredients changes Due to the ecosystem of each part of Iran. 
The Iranian stews are also famous world widely, especially Ghormeh Sabzi, Gheymeh, and Fesenjan. Various types of bread such as, Sangak, Barbary bread, Lavash, Oatcake, Qelif, unleavened bread, and many others, adorn Iranian tableware especially during breakfast.
World Registered Iranian cuisines: 
Rasht with food such as Baghali ghatogh, Mirza Ghassemi, Gomaj Kebab, and… in the Iranian national list, and more than 170 world registered recipe has been inscripted as the world creative city of gastronomy by The UNESCO Creative Cities Network, the other Iranian national cuisines include, Hadik Ashi (Tabriz), Gheymeh Nesar (Qazvin), Ghorut (south Khorasan), Beryani (Isfahan), Kalam Polow (Shiraz), grilled rib and Khelal stew (Kermanshah), Vine Leaf roll and kebab (Borujerd), Ghalieh Mahi (Bushehr), stuffed Ilish (Khuzestan) and many others.
 
Street Foods: 
Falafel is one of the most easily accessible and cheap priced Iranian food items popular among customers, especially tourists and backpackers. This food, which is somewhat similar to the Lebanese Falafel, is based on peas and has a spicy and hot taste. Samosa is also another popular food alongside with Falafel, the ingredients of Samosa is chopped parsley, boiled potato and mince beef wrapped in Lavash and fried in hot oil, it is good to be noted that the origin of these Foods in Iran is Persian gulf boarders including the Khuzestan province. 
Pottages are the other popular everyday food amongst Iranian, the most pottages in Iran are, Ash-e doogh (Tabriz), Sholeh Ghalamkar (Tehran), and a delicious mix called Halim which most commonly used as breakfast. 
However, what’s most mentioned in the menu of common to luxurious restaurant is Kebab which is prepare and present in various kind and various ingredients. Kebabs are usually made with red meet or chicken and are grilled on fire or coil, the different style of making kebabs are Kobideh (minced meet), Barg (pounded meet), Soltani (mix of Barg and Kobideh), Bakhtiari (mix of jujeh kebab and Kobideh), and jujeh Kebab which is made with chicken meet, Jujeh Kebab is the most popular food for camping and family parties among Iranians

Among the natural heritage of Iran, what, particularly noticeable in the Persian Gulf, are the islands that have scattered over the southern waters of Iran like diamonds and emeralds. Geologically these Islands generally are the continuation of the Zagros Mountain range that expand to the most south of the Persian Gulf. Some of islands in the Persian Gulf have coral structure and some have formed on beds of rocks and minerals that have given the island a rainbow look. 
The Persian Gulf’s Islands are the most popular tourist destination especially during winter. The most famous islands in the Persian Gulf are Kish and Qeshm . These islands are among the free zones in Iran. Which are equipped with modern hotels, international exhibition and great shopping centers, they are popular destinations for shopping and even spending special trips such as honeymoon.

 
Another Iranian Island with Global fame is the Hormoz, the Hormoz Island due to its colored soil, is very popular among tourists and Ecotourists. This oval Island is 16 kilometers far from Bandar Abbas. Throughout the history the Tourists and merchants had an especial intrest for this Island. The interesting fact about this island is that the locals, use the colored soil to bake bread. 
Many islands are located in the Persian Gulf, some of which are vacant, such as The Abu Musa, Greater and Lesser Tunbs, Kharg Island, Harku Island, Sirri Island, Shif Island, Sadra Island, Farsi Island, Faror Island, Lavan Island, Larak Island, Mino Island, Negin Island, Hengam Island and Hendurabi. However other than the Persian Gulf area, other parts of Iran also contains Islands as well. Lake Urmia located in the northwestern of Iran and between east and west Azerbaijan provinces, covering an area about 6 thousand square meters is the 25th largest lake in the world, the Urmia Lake is important because it is the largest lake in Iran and also the greatest saltwater lake in the Middle East
Among this lake are Islands. though small, are ecologically very important. Having about 100 Island has made this lake a suitable habitat for migratory birds including, Flamingoes, Pelicans, storks and Laridaes. 
The world’s largest lake the Caspian Sea in north of Iran has an island in south along the Golestan province, Ashoradeh, this island is located at the center of Miankaleh peninsula in the Bandar Turkmen county; Ashoradeh is the only island in the Caspian sea. This Island throughout the last centuries due to man—made canal has been isolated from the original section. Ashoradeh was introduced and registered as one of the first biosphere zones in the world in 1974. At the same time the world convention held in Ramsar has recognized Ashoradeh among the important wetland in the world. The Famous Persian sturgeons are breeding near this Island.

Sistan and baluchestan is the house of Baloch tribe. The tribe which best remembered with splendid women’s’ mirror embroidery designed dresses and men’s white long clothing more than anything else. The legendary land of Sistan and baluchestan has been mentioned in the Avesta as the eleventh land that Ahora Mazda has created, Also this land is mentioned as the birth place of Rostam the great Iranian Hero in the Shahnameh . The Balochs leave in the east south of Iran, with a remarkable ethnic tradition and unique lifestyle. 
History and legends. 
The Behistun inscription and Persepolis are the oldest historical documents which Sistan and Baluchestan is mentioned in. in these inscription the Sistan has been stated as the 14th Achaemenid Province under the name of Maka. The Balochi language is spoken in Afghanistan, Pakistan and Baluchestan in Iran. Nonetheless The Balochi language is a branch of Persian that is categorized as Northeastern Persian language. Since the Sassanid Baluchestan has always been a part of Iran. Until the nineteenth century, after the British Armey invasion this land has divided into eastern and western parts, since then Baluchestan has been governed under the Feudal rule, eventually in year 1307 the alliance has returned to this land and Baloch tribe has come united under one nation

 
Folklore and cultures: 
The Baloch culture is integrated with nature, such as the “wheat dance” which is a ritual ceremony performed by farmers during wheat harvesting. Sword Dance is also one the Baloch rituals to commemorate their martial power and fighting spirit. At this ceremony men wear martial clothing and dance around the battlefield with sward in hand. 
 
Clothing: 
Baloch clothing is different during different seasons, however men’s clothing usually is a simple long shirt with turban which is a cloth tied around the head, but women’s clothes are much more divers and impressive. They use the unique art of Mirror Embroidery and Parivar Embroidered to sew and design the Balochi dresses. 
The Mirror Embroidery is mostly are used for designing the Chest, sleeves, pocket as well as trouser fringe. It is good to be mentioned that not long ago the Balochs were used to wear footwear made of palm leaf called ‘Sowas”. Jewelry that Baloch lady are wearing is completing their clothing, which you can find in Chabahar and Zahedan grand markets. 
Local food and cuisines: 
The Baloch Cuisines are varied and delicious. Using hot spices is the signature of Baloch Cuisines. Although as other parts of Iran Bread is the main food item in Baluchestan. The famous Baloch bread is called Halekary which is commonly used next to stews. The other popular Baloch Cuisine is the Tandori that mostly is cocked during celebrations. The Tandori cooking method is to put a whole batch of red meat into “Tenor” without cutting it into pieces.

The Baloch Handicrafts: 
What Baloch is famed about in the world is the handmade pottery, the pottery of an area called Kalporagan, near the border city of Saravan is world widely famous. They reason of this fame is that locals are not use any machines to work with clay and all the pottery are made entirely by hands of the Baluch ladies. This traditional handicraft is dating back to thousands years ago to the Paleolithic period.