Traditional versus modern Qorma — which wins?

I've now had Qorma 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 hearty and rice-forward character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a teahouse on the Silk Road route 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.