Traditional versus modern Injera — which wins?

I've now had Injera prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises teff injera in the way the Ethiopian coffee ceremony is a formalised ritual that can take hours. The intensely spiced and complex character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a traditional coffee ceremony setting context for the traditional version adds meaning that plating alone can't provide. fresh juice with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.