Kermanshah is home to dozens of different types of food. The city also benefits from the cultural topography of the region. The local flora, abundant with hundreds of different species of spring plants, each with their specific properties, along with the ethnic diversity of the region have provided a variety of scents, colors and methods, used notably in the local gastronomy. In addition to all the different kinds of bread produced in the area, the region also distinguished itself by the art and know-how of Kermanshahi women who traditionally bake pepegah, teptepi, or Saji bread. One can also savor Kermanshahi Ash (thick soups), each of which is rooted in the history, customs and traditions of the region. Local and indigenous creativity have also led to the making of more than ten types of Khoresh (stews) such as Kermanshahi Khalal (Almond Stew), Terebinth stew, Kermanshahi Okra stew and many types of pilaf such as apple pilaf and Kermanshahi Walak pilaf. In recent years, the city has organized over 45 events related to gastronomy, entrepreneurship in gastronomy, creative tourism and a series of general education programmes in the field of food industry, with the aim to educating, celebrating and motivating different sections of the population.
As a Creative City of Gastronomy, the following steps will be important:
- Achieving the objectives of the Network by leveraging its infrastructure and human capacities;
- Cooperating with various groups of stakeholders, including artists, businessmen, merchants, traders, government offices and organs, NGOs and other entities; and
- Raising awareness about the achievements of Creative Cities and building support of different stakeholders to the Network.
