Traditional versus modern Daal Chawal — which wins?

I've now had Daal Chawal prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried apricots in the way Pakistani cuisine draws from Mughal court traditions combined with local Punjabi and Sindhi cooking. The warming and hearty character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a BBQ nihari restaurant at midnight context for the traditional version adds meaning that plating alone can't provide. lassi with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.