Traditional versus modern Bolani — which wins?

I've now had Bolani prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises cardamom in the way Afghan hospitality tradition demands feeding guests regardless of the host's circumstances. The fragrant and warming character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The an Afghan restaurant abroad context for the traditional version adds meaning that plating alone can't provide. green cardamom tea with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.