The Debutante By Monisha Jaising

Monisha Jaising is synonymous with timeless elegance. Simple and sophisticated, chic and classic, her pieces remain solid favorites season after season, year after year, viewed worldwide as a symbol of good taste.
After a successful series of The World Bride and The Sailing Bride; this season, Monisha showcases her special haute couture range for the 2016-17 bride: “The Debutante” for the youthful, talented, independent, and the one who loves creativity.

“The Debutante” wants to look aristocratic in rich two-tone gowns which effortlessly hug her lean curves thanks to a billowing skirt and a tight bodice encrusted with art-deco inspired ornamentation and a cinched-in waist.
The collection is an amalgamation of perfectly constructed voluminous gowns going into metallic beaded gowns, each of which contain thousands upon thousands of bugle beads ,sequins and crystals carefully sewn into dazzling patterns. The collection is partially inspired by Art-Deco – specifically, the architecture you see on the streets and skyline of New York City…
“The Debutante” also loves her “lehengas” which are Indian in spirit but modern in their construction to allow an effortless approach & her “cocktail saris” which are pre-draped to envelope the body with perfection deriving inspiration from the art nouveau movement showcasing natural forms and structures embodying contemporary and stately silhouettes.

Mauve, Rose tan, Dove grey, Jewel purple, Pondnosa Pine, Reed green, Pirate black, Rumba red, Burnt russet, Insignia blue, Veiled rose, blush rose are few of the colors which form a part of the wide range of the colour story and some of the opulent fabrics used in the collection are Heavy organza satin, Raw silk, Twisted silk jersey, Tulle, Italian organza, Flat chiffon.

Monisha highlights, “When one gets formally introduced to the society as a Debutante, It makes you feel really special. You stand up a bit taller, which is wonderful when you have to enter a room, process in front of 250 people, and then make a deep curtsey to a cake.”