Here's a way of almost effectively doubling the size of the book. I think most of the recipes are described as 'Balti this' or 'Balti that' and, of course, they make use of the Kushi Balti spice mix (powder). I think others may have mentioned it before, and I certainly found it for myself - if you simply replace the Kushi Balti mix powder with some other mix powder, like Bruce Edward's blend, or whatever you normally use, then it produces a BIR flavour, rather than a Balti flavour.