Traditional versus modern Mantu — which wins?

I've now had Mantu prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises qorma onion sauce in the way Afghan hospitality tradition demands feeding guests regardless of the host's circumstances. The subtly sweet from dried fruit character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The an Afghan restaurant abroad context for the traditional version adds meaning that plating alone can't provide. doogh with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.