Traditional versus modern Plov — which wins?

I've now had Plov prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises cumin in the way plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. The richly meaty and caraway-forward character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a bazaar food stall context for the traditional version adds meaning that plating alone can't provide. Sarbast lager with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.