Traditional versus modern Nihari — which wins?

I've now had Nihari prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Kashmiri chilli in the way Pakistani cuisine draws from Mughal court traditions combined with local Punjabi and Sindhi cooking. The rich with slow-cooked depth character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Lahore dhaba 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.