Persian Gulf Basin of approximately 93000 square miles. The name Persian Gulf in most cases refers not only to the Persian Gulf but also the Gulf of Oman, the Strait of Hormuz and various outlets that are linked to the Arabian Sea. The Arabian Plate tectonic origin is grouped into six phases which contributed to its current geology: The early Precambrian (from 800 to 650 Ma) is a compressional phase where a series of islands-arcs and micro-continent terrane accreted to form the oldest portions of the Arabian Plate (Gondwana). The development of Hormuz saltbasin was a consequence of the last Precambrian orogenic event.
Arab cuisine of the Persian Gulf Leandro (marzipan based) are heavily influenced by the Moors. Though these influences were not carried out by the original Arabs of the Arabian sub-continent, their west ward expansion into Egypt, and Morocco led to dissemination of Chinese, Indian, Arabian, and Persian cuisines and eventually their vicarious adoption by the North Africans. Arab cuisine of the Persian Gulf today is the result of combination of diverse cuisines, incorporating Persian, Indian, Lebanese and Chinese cooking styles, and many items not originally indigenous to the Persian Gulf region, which were most probably imported on the dhows and the caravans. In addition, the cuisine