Traditional versus modern Bara — which wins?

I've now had Bara prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried yak cheese in the way dal bhat power for 24 hours is a trekking mantra reflecting how central the dish is to Nepali daily life. The hearty and filling character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Sherpa kitchen in the mountains context for the traditional version adds meaning that plating alone can't provide. butter tea with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.