Most Indian cuisines are related by similiar usage of spices. Often, Indian cooking is distinguished by the use of a larger variety of vegetables than many other well-known cuisines. Within these recognisable similarities, there is an enormous variety of local styles.All along the northern plain, from Punjab through Uttar Pradesh and Bihar, a variety of flours are used to make chapatis and other closely related breads. In the rain-swept regions of the north-eastern foothills and along the coasts, a large variety of rices are used. Potatoes are not used as the staple carbohydrate in any part of India.