Ahluwalia Spring 2025 Ready to Wear Runway, Fashion Show & Collection Review

It was clear from the green peppers, lemons, and marigolds dangling from delicate strings on the doorknobs of Church House at Westminster School that this was going to be one colorful – and personal – show. And that’s just what Priya Ahluwalia delivered.

The designer wove her British, Indian, and Nigerian DNA into every stitch of this charming co-ed collection which radiated warmth in a palette of tangerine, teal, forest green, and sunset pink.

There were prints galore. Some of them were swirling, and covered skinny knit dresses. Others were more geometric and scattered across iridescent tops, trousers and tunics.

Texture played a big role, too, with tiny, colored jewels, crystals and wooden beads adorning from trousers and fuzzy knits. The beads also came as delicate fringes on a dark coat, and Cleopatra-like wigs worn by men and women.

The designer turned macrame doilies into one-shoulder tops – the blue and white one that opened the show was beautiful – and paired them with trousers or long skirts. Ahluwalia also put a fresh spin on the sari, transforming the traditional shape into sexy, strappy gowns.

Ahluwalia, who grew up in London, said she was thinking what “home” meant to her: “It’s a physical and emotional place.” And so the designer drew inspiration from the homes of friends and relatives around the world.

Green leaf patterns came from the wallpaper in her grandparents’ London home, while the little wooden beads were inspired by the door dividers in Nigerian houses. “The sound and the clink of them bring back so many memories,” she said.

The glittering wigs were pure London. “I’m a real London girl – I love having my hair, makeup and nails done all the time,” said Ahluwalia.

The music included a live performance of the qanun, a Middle Eastern string instrument, accompanied by a bespoke soundtrack of Indian, Nigerian, and London garage. There were added sounds of “food sizzling in the pan,” said the designer, who certainly served up a spring feast.

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