Traditional versus modern Rice and Curry — which wins?

I've now had Rice and Curry prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Ceylon cinnamon in the way Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewhere. The tangy from goraka and tamarind character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Colombo rice and curry lunch context for the traditional version adds meaning that plating alone can't provide. king coconut water with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.