Traditional versus modern Haleem — which wins?

I've now had Haleem prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises green cardamom in the way nihari was originally eaten after the fajr morning prayer as a slow-cooked overnight stew. The fragrant from whole spices character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a BBQ nihari restaurant at midnight context for the traditional version adds meaning that plating alone can't provide. rooh afza rose syrup drink with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.