Traditional versus modern Bhuna Khichuri — which wins?

I've now had Bhuna Khichuri prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises mustard oil in the way Bengali cuisine shares roots with West Bengal India but has distinct Muslim food traditions. The spicy and tangy character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Sylheti tea estate 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.