Hookah masters in Yerevan increasingly mix local fruit and herbs into their bowls. If you want something you won't find in other cities, ask for these.
Apricot is the classic: sweet, soft and often paired with mint. Mulberry is darker and berry-like, and it works well with grape. Tarragon tastes fresh and slightly anise-like; it's the same herb used in the famous green lemonade. Pomegranate adds a sour note that cuts through sweet blends.
Many places also pair hookah with Armenian mountain-herb tea, made with thyme and rosehip. It's a good choice for a long evening.