Traditional versus modern Churchkhela — which wins?

I've now had Churchkhela prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises blue fenugreek in the way the Georgian supra feast is a ritual occasion with formal toasts guided by a tamada toastmaster. The nutty and aromatic character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a family Sunday table context for the traditional version adds meaning that plating alone can't provide. Georgian amber wine with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.