Traditional versus modern Shorshe Ilish — which wins?

I've now had Shorshe Ilish prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises posto poppy seeds in the way hilsa fish is a cultural icon in Bangladesh — its seasonal availability is a national event. The earthy from poppy seeds character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a traditional Bengali home context for the traditional version adds meaning that plating alone can't provide. jhal muri puffed rice snack with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.