When it comes to true-blue Hyderabadis, it won't be far-fetched to say that they tend to stick to the same biryani and paan guy/girl for most of their life. The same rule also applies to cuisines doled out by home chefs, adept at making authentic dishes whose delicate flavours get lost in the play of commercialisation.
The story of Shahnoor Jehan who started 'Khassa' which means 'cooked food' in Urdu is something along these lines. Those who know of her food, which goes beyond the usual Hyderabadi expanse of dishes, have stayed loyal to her culinary trappings over the years.
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