Traditional versus modern Kheer — which wins?

I've now had Kheer prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Kashmiri chilli in the way nihari was originally eaten after the fajr morning prayer as a slow-cooked overnight stew. The rich with slow-cooked depth character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Lahore dhaba 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.