Yemeni cuisine is entirely distinct from the more widely known Middle Eastern cuisines, and even differs slightly from region to region. Throughout history, Yemeni cuisine has had a little bit of Ottoman influence in some parts of the north, and very little Mughlai-style Indian influence in Aden and the surrounding areas in the south, but these influences have only come within the last 300 years. Yemeni cuisine is extremely popular among the Arab States .

MARIB:

In ancient times Marib, 120 km from Sana’a in the Wadi Adhana region, was a major centre of  the Sabaean empire, the oldest, most celebrated and powerful of the south Arabian kingdoms. Ultimately it became the capital of the kingdom, supplanting Sirwah, 35km to the west. This once was Marib. As many inscriptions tell us, great temples and palaces once graced the city.
The fame of the once thriving metropolis survived. As late as the 10th century AD the Yemeni geographer and historian al-Hamdani described with nostalgia how Saba’s splendor and power vanished, and he paid tribute to the glories of the ruler’s palace Salhin in Marib. Inscriptions from the 7th century BC onward mention Salhin, and they also refer to two other palaces

TAIZ CITY

Capital of Yemen during one of the country’s most brilliant periods, Taiz enjoys a position today as a major economic center. Taiz is first mentioned in the late 12th century AD during the reign of the Ayyubids – the forces which had first been led by Saladin’s brother Turanshah. At that time, the quarterly revenue of the port city of Aden was brought to Taiz.  The following are some tourist sites in Taiz worth to be visited : 

The Old City of Taiz has two entrances – Bab al- Kabeer (the Great Gate) and Baba Musa (the Gate of Moses). The walled-in section of the town contains a lovely souk that specializes in a delicious kind of Taiz cheese, dried fish and silver jewellery.