Well what created the IPA as a style was that the beer seemed to mature much more rapidly than normal on the sea voyage to India, with the bitterness rounding out and mellowing in a fraction of the time it would have taken in a cellar; see Zythophile's most recent post.
I believe the link provided in this quote from another ongoing thread has some good information. The man in the link took two bottles (unfortunately not more) and left one at home and took the other with him while on business in the Mid-East for 3 months to simulate a ship voyage. Afterwards he tasted, and not surprisingly the two beers were very different, yet still both clearly were IPA's.
I like Scuba Steve's idea about aging and THEN dry hopping. This would probably have more rounded malt flavors and a smoother bitterness. Now is this better than dry hoping in a secondary then bottling/kegging and drinking within two week? It depends on your personal tastes. Some will say yes, some will say no. Brew what you like, and don't knock others for liking what they like. Some guys prefer Blondes, some prefer Brunettes, neither is wrong. Being able to have a choice ------- priceless.