Traditional versus modern Karahi — which wins?

I've now had Karahi prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried apricots in the way Pakistani cuisine draws from Mughal court traditions combined with local Punjabi and Sindhi cooking. The fragrant from whole spices character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a family Eid feast 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.