Traditional versus modern Momo — which wins?

I've now had Momo prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises mustard oil in the way dal bhat power for 24 hours is a trekking mantra reflecting how central the dish is to Nepali daily life. The earthy and warming character is more pronounced and direct.

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